This super easy Cranberry Tart recipe is made with a buttery tart crust of only 4 ingredients, a tart cranberry filling and a crumbly top with walnuts.
It’s soft and sweet, with a flavorful and delicious filling. It’s the perfect balance between sweet and tart, the combination is simply amazing!
There are so many things that you can make with cranberries! you can either opt for an easy and original Cranberry Ice Cream, or a Simple cranberry Jam recipe with only 3 ingredients; you can also make a Crescent Roll Christmas Tree dessert, Sugared Cranberries to decorate any dessert of your choice, or you can opt for this easy Cranberry Tart recipe.
Either way, tart cranberries are a great addition to a dessert. Sugar makes the sour fruit very palatable and tasty, with the perfect balance between sweet and tart.
This festive dessert calls for simple ingredients, found in any big grocery store:
Take a look at the recipe card at the bottom of this post for the complete information of this easy recipe.
This is the perfect dessert for any holiday meal during the holiday season. It’s easy to make and will be a perfect addition for any holiday table.
These are the instructions to follow with how-to pictures, you’ll be done in little time!
Grease with cooking spray the bottom and sides of a 10 inch Tart pan with removable bottom. Pre-heat oven to 350 Fahrenheit.
Over a large bowl of a stand mixer or using a hand mixer, mix the unsalted butter and 1 cup sugar in medium speed until light and fluffy, for around 1.5 minutes. Add the vanilla extract and salt, and mix. Scrape with a rubber spatula the bottom and sides of the bowl.
Add the flour and start mixing in low speed; increase speed to medium and beat until everything is well incorporated and large crumbs start to form. Do not over mix.
Separate dough in half. Wrap one half of the tart dough in plastic wrap and refrigerate. Press the remaining dough into the bottom of the pan and sides of pan, covering thoroughly.
Optional: place on top of the tart crust a piece of parchment paper, then place pie weights on top. Alternatively, if you don’t have pie weights, as soon as the crust is out of the oven, push gently with the back of a spoon. Place the tart pan on a baking sheet and bake for 15 minutes. Remove from the oven and let cool for 5 to 10 minutes.
Scoop out 2 Tablespoons of jam and place them in a small container. Add the rest of the cranberry filling, smoothing it with the back of a spoon to form an even layer. Remove the remaining dough from the fridge and crumble half of it on top of the jam, then sprinkle with half of the walnut chunks. Crumble on top the rest of the dough and sprinkle with the rest of the walnuts. Bake for 25 to 30 minutes or until golden brown. Remove from the oven and let cool completely over a wire rack.
Remove the tart from the tart pan carefully. Add bits of your remaining cranberry mixture on top of creases and small holes of your tart for garnish. Sprinkle with powdered sugar, serve with whipped cream or a scoop of ice cream, and enjoy!
You certainly can! follow the instructions as directed in the recipe, but instead of a tart pan, use a pie pan.
You won’t be able to remove the pie pan as you would with a tart pan, so the presentation will look different.
You can store it in an airtight container in the fridge for up to 5 days.
Here’s a video of this Cranberry Tart recipe so you can see up-close the consistency of this delicious tart.
If you make this recipe, please be sure to give it a star rating and leave a comment below!