Description

A creamy ricotta and almond tart topped with tart cranberries and a sweet honey glaze, perfect for holiday gatherings.

Ingredients

For the almond crust

– 1 1/4 cups (125 g) almond flour [web:7]

– 1/2 cup (60 g) all-purpose flour or gluten-free flour blend

– 1/4 cup (50 g) granulated sugar

– 1/4 teaspoon fine sea salt

– 6 tablespoons (85 g) unsalted butter, melted and slightly cooled

– 1 large egg yolk

– 1/2 teaspoon vanilla extract (optional)

For the ricotta filling

– 1 1/2 cups (360 g) whole-milk ricotta, well drained

– 1/3 cup (80 ml) honey

– 1/4 cup (50 g) granulated sugar

– 1 large egg

– 1 teaspoon vanilla extract

– 1 teaspoon finely grated orange or lemon zest

– Pinch of fine sea salt

For the cranberry topping

– 2 cups (200 g) fresh or frozen cranberries

– 1/3–1/2 cup (65–100 g) granulated sugar, to taste

– 2 tablespoons water or orange juice

– 1 teaspoon cornstarch mixed with 1 tablespoon cold water (optional, for thickening)

For the honey glaze & garnish

– 3 tablespoons runny honey

– 1 teaspoon lemon juice or water

– 1/4 cup toasted sliced almonds

– Extra fresh cranberries and powdered sugar, for serving (optional)

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Instructions

1. Prep pan and oven

– Grease a 9‑inch (23 cm) tart pan with a removable bottom and set on a baking sheet. [web:7]

– Preheat oven to 350°F (175°C).

2. Make the press‑in almond crust

– In a bowl, whisk together almond flour, all-purpose flour, sugar, and salt.

– Stir in melted butter, egg yolk, and vanilla until the mixture looks like moist sand and holds together when pressed.

– Tip the mixture into the prepared tart pan and press it evenly over the bottom and up the sides using your fingers or the bottom of a measuring cup.

– For an extra-crisp base, par-bake 10 minutes until just starting to turn lightly golden.

3. Prepare the ricotta filling

– If your ricotta looks watery, drain it in a fine-mesh sieve set over a bowl for 20–30 minutes.

– In a medium bowl, whisk ricotta until smooth, then whisk in honey, sugar, egg, vanilla, zest, and salt just until combined and creamy.

– Optional: for an ultra-smooth texture, press the mixture through a fine-mesh sieve.

4. Fill and bake the tart

– Pour the ricotta filling into the warm crust and smooth the top.

– Bake 25–30 minutes, until the edges are set and lightly golden and the center still has a slight jiggle. [web:7]

– Cool on a rack until just warm.

5. Make the cranberry layer

– While the tart bakes or cools, combine cranberries, sugar, and water or orange juice in a small saucepan.

– Cook over medium heat, stirring, until most berries have burst and the mixture is thick and jammy, 8–10 minutes.

– If it seems too thin, stir in the cornstarch slurry and cook 1 minute more until glossy and thick.

– Taste and adjust sweetness if needed, then let cool to just warm or room temperature.

6. Assemble the topping

– Spread the cooled cranberry mixture evenly over the baked ricotta layer.

– Let the tart cool completely to room temperature, then chill at least 1 hour for neat slices.

7. Honey glaze and garnish

– Gently warm honey with lemon juice or water until fluid but not boiling. [web:10]

– Brush or drizzle over the cranberry layer to create a shiny glaze.

– Just before serving, sprinkle with toasted sliced almonds and a few fresh cranberries; dust edges lightly with powdered sugar if desired.

Notes

– Make ahead: Bake, cool, top with cranberries, and glaze the day before; refrigerate, loosely covered, up to 3 days.

– Variations: Swap cranberries for raspberries, cherries, or sliced plums; use hazelnut or walnut flour instead of almond flour for a different nutty base. [web:7]

– Gluten-free: Use a certified gluten-free all-purpose blend or omit the wheat flour entirely and add 2–3 extra tablespoons almond flour if needed so the crust holds together.