This Festive Cranberry Tart is bright, slightly tart, and perfectly holiday-worthy — a crisp buttery shell holding a glossy, jewel-toned cranberry filling. I make a version of this tart every December; it’s one of those recipes that reliably impresses guests while staying easy enough for weeknight baking. If you like simple, beautiful desserts, you’ll enjoy it as much as I do — it pairs especially well with other small sweets like these Christmas Oreo Balls for a dessert table mix. (https://www.meinlabradorretriever.com/christmas-oreo-balls-festive-dessert-truffle/)
Why Make This Recipe
- The flavor balance is excellent: bright citrus and tart cranberries contrast with a rich, flaky crust for a memorable dessert.
- It looks gorgeous on a holiday table — the glossy cranberry filling and golden crust need almost no decoration.
- Cranberries bring vitamin C and antioxidants, adding a small nutritional boost to a dessert.
- It’s convenient to make ahead: you can bake the shell and cook the filling a day in advance for easy assembly.
- Personal insight: I love this tart because it’s festive without being fussy — you can scale it up or down and still get consistent results, which makes holiday prep less stressful. Find more holiday dessert ideas in this dessert collection. (https://www.meinlabradorretriever.com/category/recipes/dessert/)
Recipe Overview
- Prep time: 30 minutes (plus chilling)
- Cook time: 25–30 minutes (plus blind-bake time)
- Total time: about 1 hour 30 minutes including chilling and cooling
- Servings: 8 (9-inch tart)
- Difficulty: Easy–Medium
- Method: Blind-bake a shortcrust pastry; simmer cranberries with sugar and citrus into a glossy filling; combine and finish in the oven.
My Experience Making This Recipe
I tested this tart multiple times to get the filling set and glossy without becoming jammy. The biggest discovery was dialing back added liquid and using 1 tablespoon of cornstarch to stabilize the filling while keeping whole cranberry texture. I also learned that a hand-held torch gives a beautiful finish if you toast thin sugar or meringue accents.
How to Make Festive Cranberry Tart: A Must-Make Christmas Dessert Recipe
Start by making a 9-inch shortcrust pastry (about 1 1/4 cups all-purpose flour, 1/4 cup sugar, 1/2 cup cold unsalted butter, 1 large egg yolk, 1–2 tbsp ice water) and chill it at least 30 minutes. Blind-bake the tart shell at 375°F (190°C) for 15–18 minutes with baking weights until the edges are lightly golden. For the filling, simmer 1 1/2 cups fresh cranberries, 3/4 cup granulated sugar, 1/4 cup water, 1 tbsp orange zest and 1 tbsp cornstarch mixed with 1 tbsp cold water until cranberries pop and the mixture thickens, then cool slightly before filling the shell. Finish by baking the filled tart at 350°F (175°C) for 18–22 minutes to set and then cool to room temperature before glazing or decorating.
Expert Tips for Success
- Use cold butter and quick handling for the pastry: keep dough slightly crumbly and cold to ensure a flaky crust; chill for at least 30 minutes before rolling. Learn a no-bake layering mindset from this no-bake cookie lasagna guide when planning make-ahead dessert steps. (https://www.meinlabradorretriever.com/christmas-cookie-lasagna-no-bake-holiday-dessert-2/)
- Blind-bake properly: line the shell with parchment and pie weights, bake at 375°F (190°C) for 12–15 minutes, remove weights and bake 3–5 more minutes to dry the base. This prevents a soggy bottom.
- Control the filling thickness: mix 1 tbsp cornstarch with 1 tbsp cold water and add near the end of simmering; cook 1–2 minutes more to activate the starch without overcooking the cranberries.
- Use a small offset spatula or a spoon to smooth the filling; let the tart cool completely (1–2 hours) so slices hold clean edges when cutting.
- Equipment recommendation: a 9-inch removable-bottom tart pan makes unmolding simple; a food processor speeds pastry dough but a pastry cutter works fine for a more hands-on approach.
How to Serve Festive Cranberry Tart: A Must-Make Christmas Dessert Recipe
- Serve slightly chilled or at room temperature with a dollop of lightly sweetened whipped cream or crème fraîche to balance the tartness.
- Add an orange twist: sprinkle extra orange zest and a few candied orange slices for an elegant presentation. See a layered, show-stopping dessert idea in this cookie lasagna example for inspiration on presentation layers. (https://www.meinlabradorretriever.com/christmas-cookie-lasagna-no-bake-holiday-dessert/)
- Offer alongside small bites like spiced nuts or shortbread for a dessert platter that covers textures and flavors.
- For holiday gatherings, slice thinly — 12 smaller slices serve more guests and keeps portions balanced.
Storage and Reheating Guide
Store the tart covered in the refrigerator for up to 3 days in an airtight container or under a cake dome to protect the crust from absorbing fridge odors. To freeze, wrap whole tart tightly in plastic wrap and then foil; freeze up to 1 month — thaw overnight in the fridge before serving. Reheat individual slices at 325°F (160°C) for 6–8 minutes wrapped loosely in foil to refresh the crust without drying the filling, or enjoy chilled.
Recipe Variations
- Gluten-free: substitute a 1:1 gluten-free flour blend for the pastry and chill longer to avoid a fragile dough.
- Dairy-free: use a vegan butter or solid coconut oil in place of butter for the crust and coconut cream for serving.
- White chocolate cranberry tart: finish with a thin layer of melted white chocolate over the cooled filling for a sweeter, festive twist — great if you prefer less tartness.
- Spiced orange cranberry: add 1/2 tsp ground ginger and 1/4 tsp cinnamon to the filling for winter spice depth.
Nutritional Highlights
- Cranberries provide vitamin C and polyphenols, offering antioxidant benefits compared with many other holiday sweets.
- This tart contains gluten (wheat) and dairy (butter) by default; nuts are optional additions and would introduce tree-nut allergens.
- Portion guidance: aim for 1/8 of a 9-inch tart per person (about 200–300 kcal depending on exact ingredients) to keep servings sensible during festive meals.
Troubleshooting Common Issues
- Soggy bottom: if the crust is wet after baking, next time increase blind-bake time by 3–5 minutes and make sure you remove weights and dry the base before filling.
- Filling too runny: cook a little longer and add another 1/2 teaspoon cornstarch slurry if needed; always mix starch with cold water before adding.
- Cracked or over-browned crust: keep oven temperature accurate with an oven thermometer and tent with foil if edges brown too fast.
Frequently Asked Questions
Q: Can I use frozen cranberries?
A: Yes. Use frozen cranberries directly in the filling; add an extra minute or two of simmering to release juices, and check thickness before cooling. Frozen fruit can make the filling slightly more liquid, so be ready to use a touch more cornstarch.
Q: How far ahead can I make the tart?
A: The filling and crust can be made a day ahead; assemble and bake the day you plan to serve. Fully assembled tarts keep 2–3 days refrigerated. For longer storage, freeze a whole tart up to 1 month.
Q: How do I get a glossy finish on the filling?
A: Brush a thin apricot jam glaze (1–2 tbsp warmed apricot jam strained with 1 tsp water) over the cooled filling to add shine and a light sweetness without altering texture.
Q: Can I make mini tarts with this recipe?
A: Absolutely. Reduce bake times slightly: blind-bake mini shells for 10–12 minutes and filled mini tarts for 12–15 minutes at the same temperatures. Watch them closely since smaller pastries set faster.
Conclusion
If you enjoy a bright, elegant holiday dessert, you’ll appreciate a white-chocolate finish on this classic tart — see an inspiring white chocolate cranberry tart idea at white chocolate cranberry tart l sheri silver for a variation to try. (https://sherisilver.com/2022/11/03/white-chocolate-cranberry-tart/)
Festive Cranberry Tart
- Total Time: 90 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A bright, slightly tart cranberry filling in a crisp buttery shell, perfect for holiday gatherings.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup cold unsalted butter
- 1 large egg yolk
- 1–2 tbsp ice water
- 1 1/2 cups fresh cranberries
- 3/4 cup granulated sugar
- 1/4 cup water
- 1 tbsp orange zest
- 1 tbsp cornstarch
- 1 tbsp cold water
Instructions
- Make the shortcrust pastry by mixing flour and sugar, then cutting in cold butter until crumbly. Add egg yolk and ice water, chill for at least 30 minutes.
- Blind-bake the tart shell at 375°F (190°C) for 15–18 minutes with weights until golden.
- For the filling, simmer cranberries, sugar, water, and orange zest until cranberries pop and thicken. Mix cornstarch with water and add for thickness, then cool.
- Pour the cranberry filling into the baked tart shell and bake at 350°F (175°C) for 18–22 minutes until set.
- Cool at room temperature before slicing and serving.
Notes
Serve chilled or at room temperature with whipped cream or crème fraîche. Sprinkle with extra orange zest for an elegant touch.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American