Cranberry Hazelnut Frangipane Tart

Created by Dana King ( @danabydana ) for our Celebrate with Peugeot campaign, this Cranberry Hazelnut Frangipane Tart is a nod to classic French pastry with a cozy, seasonal twist. The rich hazelnut filling and bright cranberry layer create a perfect balance of sweet and tart—an inviting centerpiece for any winter table.

Sweet Tart Dough 

• 3¼ cups (400g) all-purpose flour 
• 1 cup (226g) butter, softened 
• 1⅓ cups (160g) powdered sugar 
• ⅓ cup (40g) hazelnut flour 
• 2 large eggs 
• 1 tsp vanilla extract 
• Pinch of salt 

Hazelnut Frangipane  

• ½ cup (113g) butter, softened 
• ½ cup + 2 tbsp (120g) sugar 
• 2 large eggs 
• 1 cup (120g) hazelnut flour 

Cranberry Sauce 

• 12 oz (340g) fresh cranberries 
• 3 clementines, peeled (or ½ cup orange juice) 
• ¾ cup + 1 tbsp (165g) sugar 
• 1 cup (240ml) water 

Sweet Tart Dough 

1. In a stand mixer fitted with a paddle attachment, mix the dry ingredients with butter until dough reaches the texture of sand
2. Add the eggs and mix until the dough is just combined
3. Chill 30 minutes, then press into tart pan
4. Dock the dough with a fork and brush with egg wash (1 egg + 2 tbsp heavy cream)
5. Blind bake at 325F for 30 minutes, until golden brown

Hazelnut Frangipane  

1. Cream butter and sugar until homogeneous
2. Add eggs one at a time until no streaks remain
3. Fold in hazelnut flour until combined

Cranberry Sauce 

1. In a medium saucepan, simmer until the cranberries burst and sauce thickens, about 10 minutes
2. Cool completely before using

1. Spread cranberry sauce over blind-baked crust and top with frangipane
2. Bake at 350F for 60-75 minutes until golden and puffed and a toothpick inserted in the frangipane comes out clean
3. Cool completely before dusting with powdered sugar
4. Serve chilled or warmed up with vanilla ice cream