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Cranberry Tart Recipe

Cranberry Tart Recipe

Learn how to make the best homemade cranberry tart with this easy baking recipe. A buttery shortcrust pastry filled with tangy cranberry compote and topped with almond frangipane creates a stunning dessert perfect for holidays or special occasions. The combination of sweet and tart flavors will impress everyone!
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
50 mins
Serves:
1 tart (8 slices)
An overhead shot of the cranberry tart showcases its jewel-toned filling glistening under soft natural light. The deep ruby-red cranberries contrast beautifully against the golden-brown pastry edge, with some berries maintaining their shape while others have melted into a glossy compote. A cross-section reveals distinct layers: the crisp, flaky shortcrust base, the vibrant cranberry filling, and the tender almond frangipane layer. The tart sits on a rustic wooden board dusted with confectioners' sugar, with a few scattered fresh cranberries and almond slivers artfully placed around the plate. A vintage cake server rests alongside, ready to slice through the perfect marriage of buttery pastry and bright, seasonal fruit.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Pastry:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">25g icing sugar</li><li class="ingredients-single-item">1 large egg yolk</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">For the Cranberry Filling:</li><li class="ingredients-single-item">300g fresh or frozen cranberries</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">Zest and juice of 1 orange</li><li class="ingredients-single-item">½ tsp ground cinnamon</li><li class="ingredients-single-item">¼ tsp ground ginger</li><li class="ingredients-single-item">For the Frangipane:</li><li class="ingredients-single-item">100g unsalted butter, softened</li><li class="ingredients-single-item">100g caster sugar</li><li class="ingredients-single-item">2 large eggs</li><li class="ingredients-single-item">100g ground almonds</li><li class="ingredients-single-item">25g plain flour</li><li class="ingredients-single-item">½ tsp almond extract</li><li class="ingredients-single-item">For Finishing:</li><li class="ingredients-single-item">25g flaked almonds</li><li class="ingredients-single-item">Icing sugar for dusting</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm fluted tart tin with removable base</li><li class="equipment-single-item">Baking beans or rice (for blind baking)</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Food processor (optional)</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the pastry. In a food processor (or by hand using your fingertips), combine the flour, salt, and cold cubed butter until the mixture resembles fine breadcrumbs. This cold butter technique is crucial as it creates pockets of steam when baking, resulting in a flaky texture.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the icing sugar and pulse briefly to combine. Then add the egg yolk and just enough ice-cold water to bring the dough together – the dough should be firm but not sticky. The minimal handling prevents gluten development, ensuring a tender crust.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Form the dough into a disc, wrap in cling film, and refrigerate for at least 30 minutes. This resting period allows the gluten to relax and the butter to firm up, preventing shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the pastry chills, prepare the cranberry filling. In a medium saucepan, combine the cranberries, sugar, orange zest, orange juice, cinnamon, and ginger. Cook over medium heat for 8-10 minutes until the cranberries burst and the mixture thickens to a jam-like consistency. Remove from heat and allow to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Preheat your oven to 180°C (160°C fan/350°F/Gas Mark 4). Roll the chilled pastry on a lightly floured surface to about 3mm thickness, making it large enough to line your 23cm tart tin. Gently press the pastry into the tin, trimming any excess. Prick the base with a fork.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Line the pastry with baking parchment and fill with baking beans or rice. Blind bake for 15 minutes, then remove the beans and parchment and bake for a further 5-7 minutes until the pastry is dry and pale golden. This double baking ensures a crisp base that won't become soggy when filled.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>While the pastry case cools, prepare the frangipane. Cream together the softened butter and caster sugar until pale and fluffy – this should take about 3-4 minutes with an electric mixer. The air incorporated at this stage helps create a light, tender frangipane.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. If the mixture looks curdled, add a spoonful of ground almonds to help it come back together.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Fold in the ground almonds, flour, and almond extract until just combined. Be careful not to overmix, which could toughen the frangipane.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Spread the cooled cranberry filling evenly over the base of the pastry case. Carefully spoon the frangipane over the cranberry layer, spreading it to cover the filling completely. The frangipane will rise during baking, so leave a small margin at the top of the pastry case.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Scatter the flaked almonds over the top and bake for 25-30 minutes, or until the frangipane is risen, golden brown, and set in the center. If you notice the edges browning too quickly, cover them loosely with foil.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Allow the tart to cool in the tin for 15 minutes before carefully removing it to a wire rack to cool completely. The cooling time allows the filling to set properly for clean slices.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Before serving, dust lightly with icing sugar for a beautiful finish. This tart is delicious served at room temperature with a dollop of crème fraîche or vanilla ice cream. It will keep well in an airtight container for up to 3 days.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Cranberry Tart?

The main ingredients include plain flour, butter, and eggs for the pastry; fresh or frozen cranberries, sugar, and orange for the filling; and ground almonds, butter, sugar, and eggs for the frangipane layer. Finishing touches include flaked almonds and icing sugar for dusting.

How to cook Cranberry Tart at home?

Learn how to cook Cranberry Tart by preparing three components: a buttery shortcrust pastry that's blind-baked until golden, a tangy cranberry compote made with fresh berries and orange zest, and a rich almond frangipane topping. Layer these components in a tart tin and bake until the frangipane is golden and set for a stunning holiday dessert.

Can I make the cranberry filling ahead of time?

Yes, the cranberry filling can be made up to 3 days in advance and stored in an airtight container in the refrigerator. This actually allows the flavours to develop more fully, making it an excellent component to prepare ahead when planning your baking schedule.

What's the best way to prevent a soggy tart base?

To prevent a soggy tart base, ensure you blind bake the pastry case thoroughly until it's dry and lightly golden. Allowing both the pastry case and cranberry filling to cool completely before assembly also helps, as warm filling can cause steam that makes the crust soggy.

How do I know when the frangipane layer is properly baked?

The frangipane is properly baked when it's risen, golden brown in colour, and feels set to the touch in the centre. If you gently press it, it should spring back slightly. You can also insert a skewer into the centre - it should come out clean or with a few moist crumbs.

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Cook over medium heat for 8-10 minutes until the cranberries burst and the mixture thickens to a jam-like consistency. Remove from heat and allow to cool completely." }, { "@type": "HowToStep", "name": "Prepare Oven and Pastry", "text": "Preheat your oven to 180°C (160°C fan/350°F/Gas Mark 4). Roll the chilled pastry on a lightly floured surface to about 3mm thickness, making it large enough to line your 23cm tart tin. Gently press the pastry into the tin, trimming any excess. Prick the base with a fork." }, { "@type": "HowToStep", "name": "Blind Bake", "text": "Line the pastry with baking parchment and fill with baking beans or rice. Blind bake for 15 minutes, then remove the beans and parchment and bake for a further 5-7 minutes until the pastry is dry and pale golden. This double baking ensures a crisp base that won't become soggy when filled." }, { "@type": "HowToStep", "name": "Make Frangipane", "text": "While the pastry case cools, prepare the frangipane. 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The frangipane will rise during baking, so leave a small margin at the top of the pastry case." }, { "@type": "HowToStep", "name": "Bake", "text": "Scatter the flaked almonds over the top and bake for 25-30 minutes, or until the frangipane is risen, golden brown, and set in the center. If you notice the edges browning too quickly, cover them loosely with foil." }, { "@type": "HowToStep", "name": "Cool", "text": "Allow the tart to cool in the tin for 15 minutes before carefully removing it to a wire rack to cool completely. The cooling time allows the filling to set properly for clean slices." }, { "@type": "HowToStep", "name": "Serve", "text": "Before serving, dust lightly with icing sugar for a beautiful finish. This tart is delicious served at room temperature with a dollop of crème fraîche or vanilla ice cream. It will keep well in an airtight container for up to 3 days." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Isabella Martinez", "datePublished": "2024-04-12", "reviewBody": "This cranberry tart is absolutely divine! The balance between the tart cranberries and sweet frangipane is perfect. I made it for our Christmas dinner and everyone raved about it.", "name": "Perfect Holiday Dessert", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Akira Tanaka", "datePublished": "2024-04-15", "reviewBody": "The pastry was so buttery and flaky! I was nervous about making it but the detailed instructions made it foolproof. The cranberry layer adds such a wonderful tartness that cuts through the sweetness perfectly.", "name": "Buttery Perfection", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Elise Dubois", "datePublished": "2024-04-07", "reviewBody": "I've made many tarts before but this cranberry and frangipane combination is exceptional. The step-by-step method was easy to follow and the result was a showstopper at our family gathering.", "name": "Impressive and Delicious", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Nikolai Petrov", "datePublished": "2024-04-18", "reviewBody": "Worth every minute of preparation! The layers create such a beautiful contrast both visually and in flavor. The almond frangipane paired with cranberries is a match made in heaven.", "name": "Labor of Love", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Amara Okafor", "datePublished": "2024-04-20", "reviewBody": "This tart converted everyone in my family into cranberry lovers! The instructions were spot on, especially the tip about blind baking the crust. It stayed crisp despite the juicy filling. Will definitely make again!", "name": "Cranberry Conversion", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ], "url": "https://www.whatsbaking.co/recipes/cranberry-tart-recipe" }
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