Few desserts capture the spirit of the holidays quite like a Cranberry Tart. With its crisp, buttery crust and vibrant ruby-red filling, this dessert is both stunning to look at and delightful to eat. The tartness of fresh cranberries balanced with just the right amount of sweetness makes it the perfect finale to a rich meal. It’s a treat that feels fancy yet is wonderfully simple to prepare.
When I first made this tart, I added a hint of orange zest to the filling — it brightened the cranberries beautifully. I’ve also tried serving it slightly warm with a dollop of whipped cream, which takes it to another level. Whether you’re making it for Thanksgiving, Christmas, or just to enjoy the season’s best flavors, this Cranberry Tart is a showstopper that’s as delicious as it is beautiful.
Why You’ll Love This Recipe
This Cranberry Tart combines the best of both worlds — sweet and tangy flavors wrapped in a flaky pastry crust. It’s elegant enough for special occasions but simple enough for casual gatherings. You’ll love how the cranberries create a naturally vibrant color, and how the buttery crust perfectly complements the tart filling. It’s also versatile: you can make it ahead, serve it chilled or warm, and even top it with different finishes like whipped cream or meringue.
Print
Cranberry Tart Recipe: A Festive Dessert with a Tangy Twist
- Total Time: 3 hrs
- Yield: 8 servings
- Diet: Vegetarian
Description
This Cranberry Tart is a stunning balance of sweet and tart flavors, featuring a buttery shortcrust base filled with a silky cranberry curd. Its vibrant ruby-red color and bright flavor make it the perfect festive dessert for Thanksgiving, Christmas, or any elegant occasion.
Ingredients
- For the Crust:
- 1 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, cold and cubed
- 1 egg yolk
- 1–2 tbsp cold water
- For the Cranberry Filling:
- 12 oz (340g) fresh or frozen cranberries
- 3/4 cup granulated sugar
- 1/2 cup orange juice
- 2 tsp orange zest
- 3 large egg yolks
- 4 tbsp unsalted butter, cubed
- 1 tsp vanilla extract
Instructions
- Prepare the Crust: In a food processor, combine flour and sugar. Pulse in cold butter until the mixture resembles coarse crumbs. Add egg yolk and water, one tablespoon at a time, just until the dough comes together. Shape into a disk, wrap in plastic, and chill for 30 minutes.
- Preheat oven to 375°F (190°C). Roll out the chilled dough on a floured surface and press it into a 9-inch tart pan. Prick the base with a fork, line with parchment paper, and fill with pie weights or beans. Bake for 15 minutes, then remove weights and bake for another 8–10 minutes until golden. Cool completely.
- Make the Cranberry Filling: In a saucepan, combine cranberries, sugar, orange juice, and zest. Cook over medium heat until cranberries burst and mixture thickens (about 10 minutes). Press through a fine mesh sieve to remove skins and seeds.
- Return the smooth cranberry purée to the pan. Whisk in egg yolks and cook over low heat, stirring constantly, until thickened (5–7 minutes). Remove from heat and whisk in butter and vanilla until glossy and smooth.
- Pour the cranberry curd into the cooled crust. Smooth the top and chill for at least 2 hours until set.
- Garnish with whipped cream, sugared cranberries, or orange zest before serving.
Notes
- Can be made up to 2 days ahead — store covered in the refrigerator.
- For extra flavor, add a splash of Grand Marnier or rum to the filling.
- Use store-bought tart shell for a quicker version.
- Pairs beautifully with vanilla ice cream or a dollop of whipped cream.
- Prep Time: 25 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Fresh Cranberries – The star of the dish. Their natural tartness gives the filling its bold, refreshing flavor. You can use frozen cranberries if fresh ones aren’t available.
Sugar – Balances the cranberries’ acidity and adds sweetness to the filling. Adjust according to how tart you like your desserts.
Orange Zest and Juice – Adds brightness and depth to the cranberry flavor. The citrus pairs beautifully with the tangy berries.
Cornstarch – Thickens the filling to the perfect consistency without making it too dense.
Vanilla Extract – Adds warmth and a subtle sweetness to the tart.
Butter – Used in both the crust and filling, butter lends a rich, indulgent texture.
All-Purpose Flour – The base for a tender, flaky crust that holds up beautifully against the juicy filling.
Salt – Enhances the overall flavor of both the crust and the filling.
Eggs – Help bind the filling and give it a smooth, custard-like texture once baked.
Directions
Start by preparing the crust. In a mixing bowl, combine flour, salt, and butter until the mixture resembles coarse crumbs. Add a few tablespoons of cold water, mixing until the dough comes together. Shape into a disc, wrap in plastic, and chill for 30 minutes.
Preheat your oven to 375°F (190°C). Roll out the chilled dough on a floured surface and fit it into a tart pan. Trim the edges and prick the base with a fork. Line with parchment paper and fill with baking weights. Bake for 15 minutes, remove the weights, and bake another 10 minutes until golden.
While the crust cools, make the filling. In a saucepan, combine cranberries, sugar, orange juice, and zest. Simmer until the cranberries burst and the mixture thickens. Stir in cornstarch dissolved in a bit of water, cooking until smooth. Remove from heat and add vanilla extract and butter.
Pour the filling into the cooled tart shell and bake for an additional 15–20 minutes until set. Let it cool completely before serving. Dust with powdered sugar or serve with whipped cream.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe makes one 9-inch tart, serving about 8 slices. Preparation time is approximately 25 minutes, with 45 minutes of baking, totaling around 1 hour and 10 minutes.
Storage/reheating
Store leftover Cranberry Tart covered in the refrigerator for up to four days. It can be served chilled or warmed slightly in a 300°F (150°C) oven for 10 minutes. You can also freeze the tart (without toppings) for up to two months; thaw in the fridge before serving.
Variations and Customizations
Add Almonds or Pecans – Sprinkle chopped nuts on top for a crunchy texture and nutty flavor.
Orange-Cranberry Twist – Double the orange zest for a brighter citrus flavor.
Cream Cheese Layer – Spread a thin layer of sweetened cream cheese over the crust before adding the filling for richness.
Ginger Infusion – Add a bit of grated fresh ginger or ground ginger to the cranberry mix for a warm, spicy note.
Mini Tarts – Use mini tart shells for individual servings — perfect for parties or buffets.
Lattice Top – Add a decorative pastry lattice on top for a more traditional pie look.
Chocolate Drizzle – Once cooled, drizzle melted dark chocolate over the top for a sweet contrast.
Coconut Variation – Mix shredded coconut into the crust for added texture and flavor.
Meringue Topping – Add a light meringue topping and torch it for a beautiful finish.
Gluten-Free Option – Substitute the crust with a gluten-free flour blend or almond flour crust.
FAQs
What is a Cranberry Tart made of?
It’s a dessert with a buttery crust and a tangy-sweet cranberry filling, often flavored with orange or vanilla.
Can I use frozen cranberries?
Yes, frozen cranberries work perfectly. Thaw them first and drain any excess liquid.
How do I keep the crust from getting soggy?
Pre-bake (blind bake) the crust before adding the filling to keep it crisp.
Can I make this ahead of time?
Yes, it can be made a day in advance and stored in the fridge.
What can I serve with Cranberry Tart?
Whipped cream, vanilla ice cream, or a drizzle of caramel sauce complement it beautifully.
Can I make this tart without eggs?
Yes, omit the eggs and add a little extra cornstarch for thickness.
How long does it stay fresh?
Stored properly in the fridge, it stays fresh for up to four days.
Can I use store-bought pie crust?
Absolutely, it’s a great shortcut when you’re short on time.
What other fruits go well with cranberries?
Apples, pears, or raspberries pair wonderfully with cranberries.
Can I make it dairy-free?
Yes, use dairy-free butter alternatives and plant-based milk if needed.
Conclusion
This Cranberry Tart is the perfect blend of elegance and simplicity. With its buttery crust and tangy-sweet filling, it’s a dessert that stands out on any occasion — especially during the festive season. Each bite offers a balance of tart cranberries and delicate sweetness that keeps you coming back for more. Whether you’re a seasoned baker or trying it for the first time, this recipe is a guaranteed success and a lovely addition to your dessert repertoire.
Hungry for more? Visit our website for full recipes and follow us on Pinterest for daily foodie inspo you’ll love to pin!