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Easy Cranberry Tart Recipe
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Cranberry Tart Recipe

5 from 12 votes
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!
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Servings: 8 servings
Author: Maria Corcuera

Equipment

  • 1 10 inch tart pan with removable rim

Ingredients

  • 1 Cup unsalted butter at room temperature
  • 1 Cup powdered sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 2 Cups all-purpose flour Use gluten-free if needed
  • 1 Cup Cranberry Jam Homemade or store bought (link for a 3 ingredient cranberry jam in post)
  • 1/3 Cup Walnuts in chunks
  • 1/8 Cup Powdered sugar Optional

Instructions

  • 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, mix the unsalted butter and cup sugar in medium speed until light and fluffy, for around 3 minutes. Add the vanilla extract and salt, and mix. Scrape with a rubber spatula the bottom and sides of the bowl.
    1 Cup (227 g) unsalted butter, 1 Cup (120 g) powdered sugar, 2 teaspoons (2 teaspoons) vanilla extract, 1/2 teaspoon (0.5 teaspoon) salt
  • 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.
    2 Cups (250 g) all-purpose flour
  • 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.
    1/3 Cup (39 g) Walnuts, 1 Cup (100 g) Cranberry Jam
  • 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!
    1/8 Cup (15 g) Powdered sugar

Notes

Expert tips for best results

  • Room-Temperature Butter for Creaming: Start with room-temperature butter when creaming with powdered sugar. It makes the butter cream smoothly and mix evenly, giving you a perfect dough texture.
  • Proper Measuring Technique: Use a spoon to scoop flour or powdered sugar into your measuring cup, then level it off with a knife without compacting it. This small step keeps your dough light and flaky, avoiding a dense result.
  • Avoid Over-Mixing: After adding flour, mix only until the dough is just combined, with a crumbly texture. Over-mixing can make your tart crust cakey and tough instead of soft and flaky.
  • Cool Your Homemade Jam: If you made your own jam, be sure it’s completely cooled before spreading it over the crust. Adding hot jam could melt the butter in your tart base, affecting the texture.
  • Preheat Your Oven Properly: Wait until your oven reaches 350°F before baking. Starting at the wrong temperature can throw off the baking process, leading to uneven rising and an unpredictable bake.
  • Cool Completely Before Topping: Let the tart cool fully before adding any finishing touches, like the jam or a sprinkle of powdered sugar. This ensures the topping stays in place and the texture remains just right.

Frequently Asked Questions

How to remove a tart from a tart pan?

  1. Use a tart pan with a removable bottom
  2. Make sure your tart is completely cooled
  3. Place the tart on top of a tall can on your counter
  4. Slide the tart ring off carefully, pulling it downwards
  5. You can either leave the bottom of the pan or you can place the tart on a plate, then use a knife and carefully slide it between the tart and the removable bottom of your pan. Push gently the tart to the side and slide the bottom out.

Can you make a tart in a pie pan?

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.

Can I make the tart crust ahead of time?

Yes, you can prepare the tart crust a day in advance. Just wrap it tightly in plastic wrap and refrigerate. When you're ready to bake, let it sit at room temperature for about 10-15 minutes before rolling it out.

What if my dough is too crumbly?

If your dough feels too crumbly, try adding 1-2 teaspoons of ice-cold water and mix gently until it just comes together. Avoid over-mixing to keep the crust light and flaky.

How do I know when the tart is fully baked?

Look for a golden brown crust and a bubbly jam filling. If the edges are browning too quickly, you can loosely cover them with foil to avoid over-baking.

How to store leftover Cranberry tart

You can store it in an airtight container in the fridge for up to 5 days. To serve, you can enjoy it cold or bring it to room temperature for about 15 minutes.
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