cranberry tart recipe
The Best cranberry tart recipe
It’s also one of those recipes that’s easy to double up on—whether you’re feeding a crowd or just treating yourself. Cranberries are packed with antioxidants, and the fiber in the crust keeps things feeling hearty, not heavy. It’s a no-fuss way to add something special to a meal without the stress of baking something overly complicated. Plus, it’s that kind of dessert that feels like a little extra effort, but it’s not like you’re spending hours in the kitchen. You can whip it up in under an hour, and it tastes like you put in the time. That’s what makes it my go-to for holidays, game days, or just when I want to make something feel extra special without the fuss.
Classic Cranberry Tart with a Crispy Pastry
A festive tart featuring a buttery crust and a tangy cranberry sauce, perfect for holiday gatherings. The tart’s bright flavors shine against the sweet, crumbly dough.
🥘Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1/2 cup cold unsalted butter, cubed
- 6-8 tbsp ice water
- 1 cup fresh cranberries, finely chopped
- 1/2 cup granulated sugar
- 1 tbsp lemon juice
- 1/4 cup all-purpose flour
- 1/2 cup heavy cream
- 1 tsp vanilla extract
👨🍳Directions
-
1
Preheat oven to 375°F. In a large bowl, combine flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water, mixing just until the dough comes together. Divide into two discs, wrap in plastic, and chill for 30 minutes. -
2
Roll out one disc of dough to fit a 9-inch tart pan. Press the dough into the pan, trimming excess. Chill while preparing the filling. -
3
In a saucepan, combine cranberries, sugar, lemon juice, and flour. Simmer over medium heat for 5 minutes until slightly thickened. Remove from heat, stir in heavy cream and vanilla, then cool to room temperature. -
4
Pour the cranberry filling into the prepared crust. Bake at 375°F for 25–30 minutes, or until the edges are golden. Let cool before serving.
🔧Equipment
- Mixing bowls
- Rolling pin
- Parchment paper
- 9-inch tart pan
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Cranberry Tart with a Crispy Pastry Works
❓ Frequently Asked Questions About Cranberry Tart with a Crispy Pastry
How do I adjust the sweetness if I don’t like the tartness of cranberries?
Cranberries are naturally tart, but you can balance the flavor by adding a pinch of salt to the filling or a light dusting of granulated sugar on top before baking. If you prefer a sweeter tart, increase the sugar by 1–2 tablespoons while keeping the tartness intact. For a more delicate balance, try adding a splash of vanilla extract to the filling.
Can I make this tart ahead of time?
Yes, you can prep the tart crust and filling up to 2 days ahead. Store them separately in an airtight container in the fridge. Assemble the tart just before baking to avoid soggy crust. If using fresh cranberries, add them to the filling the day before baking for the best texture.
What if my cranberries aren’t dried or fresh?
Dried cranberries work just as well—just use 1 cup (about 12 oz) and soak them in warm water for 10 minutes to soften. Fresh cranberries require a slightly longer bake (15–20 minutes), so check them often. If using frozen cranberries, thaw them first and drain any excess liquid before mixing.
Why does the filling sometimes look runny when I remove it from the oven?
The filling can appear slightly runny because cranberries release juices as they cook. To fix this, let the tart cool for 10 minutes before slicing. If you prefer a thicker filling, reduce the sugar by 1–2 tablespoons or add a 1-inch layer of graham cracker crumbs at the bottom of the tart shell before pouring the filling.
Can I substitute other fruits for cranberries in this recipe?
While cranberries are the star here, you could try tart apples (like Granny Smith), pears, or even a mix of dried apricots and plums for a similar tart-sweet balance. Adjust the sugar slightly if needed, and keep the baking time to 15–18 minutes to avoid overcooking.
