Connect with Us
Call Customer Service:
- 1-844-WFM-TALK (1-844-936-8255)
Subscribe to Our Email
Get the latest sales, newest recipes and more delivered to your inbox.Sign up
Preheat the oven to 350°F. Butter a 9-inch round tart pan with a removable bottom.
Combine 2 cups of the cranberries, 1/4 cup of the sugar and orange juice in a medium saucepan. Place over medium heat, cover and cook for 5 minutes.
Uncover, stir well and cook, stirring often, until cranberries have popped, 4 to 5 minutes more. Remove from heat and stir vigorously until jammy.
Combine remaining 1 cup almond meal, 1/2 cup sugar, 3 tablespoons flour, 1/4 teaspoon salt and orange zest in a food processor and pulse until blended.
Add butter, vanilla, egg and egg white and purée until smooth. Spread evenly over jam and tuck remaining 1/2 cup cranberries into batter.
Place on a baking sheet. Bake until tart is golden brown and just springs back when touched, about 40 minutes.
Cool on a wire rack until warm. Gently press on the pan bottom to remove tart. Transfer to a plate and slice.