Cranberry Tart Recipe – Easy Homemade Cranberry Dessert with Buttery Tart Crust
If you are looking for a beautiful dessert that is both sweet and tart, this cranberry tart recipe is a wonderful choice. It features a rich buttery crust filled with juicy cranberries that bake into a soft, flavorful filling. The bright cranberry flavor makes every bite taste fresh and festive.
This easy homemade cranberry tart is perfect for holiday gatherings, family dinners, and special occasions. The vibrant red cranberries create a stunning presentation while the simple ingredients make the recipe easy enough for home bakers of all skill levels.
If you love this recipe, check out my full collection of cranberry recipes for even more delicious ideas!
Why You Will Love This Cranberry Tart Recipe
- Easy to prepare with pantry-friendly ingredients
- Sweet and tart flavor that is balanced and refreshing
- Beautiful holiday dessert for entertaining guests
- Rich buttery crust complements the cranberry filling perfectly
- Can be made ahead of time for stress-free serving
- Great alternative to traditional pies
- Slices neatly for serving at parties and gatherings
- Stores well in the refrigerator
- Perfect for Thanksgiving, Christmas, and winter celebrations
- Looks elegant while requiring minimal decorating
Ingredients for Cranberry Tart
For the Tart Crust
- 1 1/4 c all-purpose flour
- 1/4 c granulated sugar
- 1/2 tsp salt
- 1/2 c unsalted butter, cold and cubed
- 1 egg yolk
- 2 tbsp ice water
For the Cranberry Filling
- 3 c fresh cranberries
- 3/4 c granulated sugar
- 2 large eggs
- 1/2 c unsalted butter, melted and slightly cooled
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 c all-purpose flour
Ingredient Notes and Substitutions
Fresh Cranberries
Fresh cranberries provide the best texture and flavor. Their natural tartness balances the sweetness of the filling perfectly. Frozen cranberries may also be used. There is no need to thaw them before mixing into the batter.
Butter
Unsalted butter allows better control over the flavor of the tart. If using salted butter, reduce the added salt in both the crust and filling.
Vanilla Extract
Vanilla adds warmth and depth to the filling. Almond extract may be substituted for a slightly nutty flavor that pairs well with cranberries.
Flour
Regular all-purpose flour creates a tender crust and stable filling. A measure-for-measure gluten-free flour blend may be used if needed.
Sugar
Granulated sugar balances the tart cranberries. For a richer flavor, replace up to half of the sugar with light brown sugar.
Optional Flavor Enhancers
- 1 tsp orange zest
- 1/4 tsp cinnamon
- 1/8 tsp nutmeg
- 1/2 c chopped pecans
- 1/2 c chopped walnuts
How to Make Cranberry Tart
Prepare the Tart Dough
In a large mixing bowl, whisk together the flour, sugar, and salt until evenly combined. Add the cold butter cubes and use a pastry cutter or your fingertips to work the butter into the flour mixture. Continue mixing until the butter pieces are about the size of small peas and the mixture resembles coarse crumbs.
Add the egg yolk and ice water. Stir gently until the dough begins to come together. The dough should hold together when pressed between your fingers but should not feel sticky. If the dough seems too dry, add an additional teaspoon of ice water.
Chill the Dough
Transfer the dough onto a lightly floured work surface and gently shape it into a flat disk. Avoid overworking the dough, which can make the crust tough.
Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes. Chilling allows the butter to firm up and helps create a flaky, tender crust during baking.
Roll Out the Tart Crust
Remove the chilled dough from the refrigerator and place it on a lightly floured surface. Roll the dough into a circle approximately 11 inches wide and about 1/8-inch thick.
Carefully transfer the dough into a 9-inch tart pan with a removable bottom. Gently press the dough into the bottom and sides of the pan without stretching it. Trim any excess dough from the edges and place the tart shell back into the refrigerator while preparing the filling.
Prepare the Cranberry Filling
In a large mixing bowl, whisk together the granulated sugar, eggs, melted butter, vanilla extract, and salt until smooth and fully combined.
Add the flour and continue whisking until no lumps remain. The mixture should be smooth and slightly thickened.
Fold the fresh cranberries into the batter using a spatula. Stir gently until every cranberry is evenly coated with the filling mixture.
Fill the Tart Shell
Remove the chilled tart shell from the refrigerator. Pour the cranberry filling into the crust and use a spatula to spread it evenly across the surface.
Make sure the cranberries are distributed throughout the filling so every slice contains plenty of fruit.
Create a lattice pattern with the rolled out dough strips.
Bake the Cranberry Tart
Preheat the oven to 350°F.
Place the tart pan on a baking sheet to catch any possible drips. Transfer the tart to the center rack of the oven and bake for 40 to 45 minutes.
The tart is finished baking when the filling is set around the edges and only slightly jiggles in the center. The crust should be golden brown and the cranberries should appear glossy and softened.
Cool the Tart Completely
Remove the tart from the oven and place it on a wire rack. Allow it to cool completely before removing it from the tart pan.
As the tart cools, the filling will continue to firm up, making it easier to slice neatly.
Slice and Serve
Once completely cooled, carefully remove the tart from the pan. Slice into wedges using a sharp knife.
Serve as is or pair with whipped cream, vanilla ice cream, or a light dusting of powdered sugar for an extra special presentation.
Tips for the Best Cranberry Tart
- Use very cold butter when making the crust.
- Measure flour correctly using the spoon-and-level method.
- Do not skip the chilling time.
- Avoid overmixing the dough.
- Use fresh cranberries whenever possible.
- Allow the tart to cool completely before slicing.
- Bake the tart on the center rack for even cooking.
- Place the tart pan on a baking sheet for easier handling.
- Check for doneness near the end of baking to prevent overbrowning.
- Store leftovers in the refrigerator to maintain freshness.
Cranberry Tart Variations and Add-Ins
Orange Cranberry Tart
Add 1 teaspoon of finely grated orange zest to the filling for a bright citrus flavor.
Nutty Cranberry Tart
Stir in 1/2 cup chopped pecans or walnuts for added crunch and richness.
Spiced Cranberry Tart
Add a pinch of cinnamon and nutmeg to create warm holiday flavors.
White Chocolate Cranberry Tart
Drizzle melted white chocolate over the cooled tart before serving.
Almond Cranberry Tart
Replace the vanilla extract with almond extract for a subtle nutty flavor.
Mixed Berry Cranberry Tart
Replace 1 cup of the cranberries with blueberries or raspberries for a mixed fruit variation.
What to Serve With Cranberry Tart
- Fresh whipped cream
- Vanilla ice cream
- Cinnamon ice cream
- Hot coffee
- Cappuccino
- Black tea
- Chai tea
- Orange sorbet
- White chocolate drizzle
- Caramel sauce
- Fresh orange slices
- Candied pecans
- Fresh berries
- Holiday brunch spreads
Cranberry Tart
Ingredients
Method
- In a large bowl, whisk together the flour, sugar, and salt. Add the cold butter cubes and cut them into the flour mixture until coarse crumbs form with small pea-sized butter pieces throughout.
- Add the egg yolk and ice water. Mix gently until a soft dough forms. Gather the dough into a ball, flatten into a disk, wrap tightly, and refrigerate for 30 minutes.
- Preheat the oven to 350°F. Lightly flour a work surface and roll the chilled dough into an 11-inch circle about 1/8-inch thick.
- Transfer the dough to a 9-inch tart pan. Press it gently into the bottom and sides of the pan. Trim excess dough and place the crust in the refrigerator while preparing the filling.
- In a large mixing bowl, whisk together the sugar, eggs, melted butter, vanilla extract, and salt until smooth and fully combined.
- Add the flour and whisk until the mixture is smooth with no visible lumps remaining.
- Fold the fresh cranberries into the batter and stir gently until all of the berries are evenly coated.
- Pour the cranberry filling into the prepared tart shell. Spread the filling evenly using a spatula.
- Place the tart pan on a baking sheet and bake for 40 to 45 minutes, or until the edges are set, the center has only a slight jiggle, and the crust is golden brown.
- Remove the tart from the oven and place it on a wire rack. Allow it to cool completely before removing it from the tart pan.
- Slice into wedges and serve plain or with whipped cream, vanilla ice cream, or powdered sugar.
Notes
- Fresh cranberries provide the best flavor and texture.
- Frozen cranberries can be used without thawing.
- Add orange zest for extra brightness.
- The tart can be prepared one day ahead.
- Store covered in the refrigerator for up to 4 days.
- Freeze for up to 2 months.
This cranberry tart recipe is a simple yet elegant dessert that showcases the bright flavor of fresh cranberries in a rich, buttery crust. The combination of sweet and tart flavors makes it a standout dessert for holiday gatherings, family dinners, and special celebrations. Easy to prepare and beautiful to serve, this homemade tart is a delicious addition to any dessert table and is sure to become a seasonal favorite.
For more cranberry recipes you will love:
- Cranberry Pie
- Cranberry Cheesecake Recipe
- Cranberry Orange Cake
- Cranberry Jam
- White Chocolate Cranberry Cookies Recipe
- Homemade Cranberry Sauce
