Best 20 Cranberry Tart Recipes

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Indulge your sweet cravings with the perfect cranberry tart, a delightful pastry that combines the tangy sweetness of cranberries with a buttery, flaky crust. Whether you're a seasoned baker or a novice in the kitchen, this guide will take you through the steps of creating a stunning and delicious cranberry tart that will impress your family and friends. With the right ingredients, a bit of patience, and a touch of love, you'll have a culinary masterpiece that is both visually appealing and bursting with flavor.

Here are our top 20 tried and tested recipes!

CRANBERRY CURD TART



Cranberry Curd Tart image

If you are a fan of lemon curd or the classic French tarte au citron, you will love this cranberry version. To minimize kitchen time, make it in stages, preparing the crust and curd a day or two in advance. The finished tart keeps well for a couple of days too. The wheat-free hazelnut crust is adapted from a cookie recipe from the pastry chef and writer David Lebovitz's popular website.

Provided by David Tanis

Categories     pies and tarts, dessert

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 10

1 1/4 cups/180 grams raw hazelnuts
1 cup/125 grams rice flour
1/4 teaspoon salt
1/2 cup/112 grams sugar
6 tablespoons/100 grams softened butter, more as necessary
12 ounces/340 grams cranberries
1 cup/225 grams sugar
Peel (orange part only) and juice of 1 orange (about 1/2 cup)
4 ounces/113 grams softened butter (1 stick)
2 eggs plus 2 egg yolks

Steps:

  • Make the crust: Heat oven to 325 degrees. Put hazelnuts on a baking sheet and roast for 10 to 15 minutes, until skins darken and crack. Put roasted nuts in a clean towel and rub off skins. Discard skins and let nuts cool.
  • In a food processor, grind nuts with half the rice flour until mixture resembles coarse cornmeal. Add remaining rice flour and salt and pulse briefly.
  • Cream sugar and butter in a mixing bowl with a wooden spoon for a minute or two until pale and thick. Add nut mixture and combine until dough comes together. If it seems crumbly, add 1 to 2 tablespoons softened butter or a little cold water.
  • Press dough evenly into a 10-inch tart pan; use half the dough for the sides and half for the bottom. Prick bottom with a fork and freeze for 30 minutes (or several days if desired).
  • Heat oven to 350 degrees. Bake chilled tart shell about 15 minutes until lightly brown. Cool.
  • While the crust bakes and cools, make the cranberry curd: Put cranberries, sugar and orange juice and peel in a saucepan over medium heat. Simmer until cranberries have popped and softened, about 10 minutes. Transfer to a food mill or medium mesh sieve and press cooking liquid and solids into a bowl. (Alternatively, for the most vibrant color, purée the cooked cranberry and orange mixture with an immersion blender or in a food processor or blender. Press through a fine-mesh sieve.) Whisk the butter into the warm liquid.
  • Put eggs and egg yolks into a bowl and beat lightly. Slowly whisk a cup of warm cranberry liquid into the eggs to temper, then combine both and whisk together. Wipe out pot if necessary, return liquid to pot and cook over low heat until nearly bubbling and thickened, about 10 minutes. If using immediately, let cool to room temperature. If working ahead, cool to room temperature, cover with plastic wrap (press wrap against curd) and refrigerate. (Curd may be cooked up to 1 day ahead.)
  • Pour cooled cranberry curd into the cooled prebaked tart shell and smooth top with a spatula. Bake at 350 degrees for 10 minutes to set curd. Cool on a rack. Store at room temperature for up to 2 days.

Nutrition Facts : @context http, Calories 479, UnsaturatedFat 16 grams, Carbohydrate 51 grams, Fat 30 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 12 grams, Sodium 75 milligrams, Sugar 36 grams, TransFat 1 gram

NANTUCKET CRANBERRY TART



Nantucket Cranberry Tart image

While everyone is enjoying a bountiful meal, this eye-catching tart can be baking to perfection in the oven. The pretty holiday dessert calls for very few ingredients, and it's a snap to assemble. -Jackie Zack, Riverside, Connecticut

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 8

1 package (12 ounces) fresh or frozen cranberries, thawed
1 cup sugar, divided
1/2 cup sliced almonds
2 large eggs, room temperature
3/4 cup butter, melted
1 teaspoon almond extract
1 cup all-purpose flour
1 tablespoon confectioners' sugar

Steps:

  • In a small bowl, combine the cranberries, 1/2 cup sugar and almonds. Transfer to a greased 11-in. fluted tart pan with a removable bottom. Place on a baking sheet., In a small bowl, beat the eggs, butter, extract and remaining sugar. Beat in flour just until moistened (batter will be thick). Spread evenly over berries. , Bake at 325° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack. Dust with confectioners' sugar. Refrigerate leftovers.

Nutrition Facts : Calories 255 calories, Fat 14g fat (8g saturated fat), Cholesterol 65mg cholesterol, Sodium 93mg sodium, Carbohydrate 30g carbohydrate (19g sugars, Fiber 2g fiber), Protein 3g protein.

UPSIDE-DOWN PEAR CRANBERRY TART



Upside-Down Pear Cranberry Tart image

I like this dessert because I like most upside-down things. This rustic tart with a circle of pears gets its origins from the French apple tart Tatin, and can be a beautiful alternative to classic American apple pie. This dessert feels more like cooking than baking; you don't even need a pie tin. And if you feel like it, you can just use premade dough. P.S. Caramel is not as scary as it's made out to be, as long as you don't touch it.

Provided by Food Network Kitchen

Categories     dessert

Time 2h5m

Yield One 9-inch pie

Number Of Ingredients 17

2 1/2 pounds (about 5) hard Anjou or Bosc pears, peeled, cored and quartered
1/4 teaspoon freshly grated nutmeg
Juice from 1 lemon (2 to 3 tablespoons)
6 tablespoons unsalted butter
1/2 teaspoon salt
2/3 cups granulated sugar
1 teaspoon pure vanilla extract
1/2 cup dried cranberries
2 tablespoons finely chopped crystalized ginger
All-purpose flour, for dusting
1 Pie Crust, recipe follows, or 2 refrigerated store-bought crusts, rolled together
Creme fraiche, for serving, optional
1 1/4 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 stick cold butter, cut into 1/2-inch chunks
4 to 5 tablespoons ice water

Steps:

  • Preheat the oven to 375 degrees F. Toss the pears, nutmeg and half of the lemon juice together in a bowl.
  • Melt the butter with the remaining lemon juice, the salt and 3 tablespoons water in a heavy ovenproof 10-inch skillet over medium-high heat. Sprinkle the sugar into the skillet and stir to combine. Cook the mixture without stirring, letting it foam and bubble; the butter will separate, which is OK. Watch the mixture carefully while it cooks because once the water evaporates and the sugar begins to change color, things happen quickly. When it becomes the color of light brown sugar, about 10 minutes, remove it from the heat. Stir in the vanilla.
  • Being careful not to burn yourself, sprinkle the cranberries and ginger into the caramel. Arrange the pears in the skillet round side-down in concentric circles as nicely as you can, fitting in as many pears as possible.
  • Return the skillet to the burner over medium heat and cook until the pears start to soften when you poke them with a knife, 10 to 15 minutes.
  • While your pears cook, roll out your Pie Crust on a flour-dusted surface to an 11-inch circle. Cover the crust with plastic wrap and refrigerate until ready to use.
  • Lay the crust over the pears, tucking it in around the edge of the skillet with a wooden spoon. Bake until the crust is golden brown and firm to the touch, about 30 minutes.
  • Allow the tart to cool until you can handle it, about 10 minutes. Put a plate on top of the tart using heatproof pads and flip it over so the pears are on top. Slice and serve warm with creme fraiche, if using.
  • Combine the flour, sugar, salt and butter in a food processor and pulse until the butter is evenly distributed but still visible in chunks. While pulsing, add the ice water 1 tablespoon at a time until the dough is just wet enough to hold together when pinched between your fingers. Turn the dough out onto a piece of plastic wrap, form into a disc and refrigerate for 30 minutes or up to 24 hours.

RUSTIC CRANBERRY-APPLE TART



Rustic Cranberry-Apple Tart image

This is a fast, delicious, beautiful tart I made to use leftover nut roll filling. So easy you can whip it up for a quick dessert and so impressive you'll be proud to serve it for guests, too. Take it over the top with jarred caramel sauce, heated and drizzled over a scoop of good vanilla bean ice cream--outstanding!

Provided by Cindy Velt

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 2h20m

Yield 8

Number Of Ingredients 10

1 (9 inch) pie crust
2 cups chopped walnuts
½ cup dark brown sugar
2 eggs, divided
¼ cup butter, softened
½ teaspoon vanilla extract
1 (20 ounce) can apple pie filling
½ cup dried cranberries
1 tablespoon water
1 tablespoon Demerara sugar, or as needed

Steps:

  • Preheat the oven to 415 degrees F (210 degrees C). Line a baking sheet with parchment paper.
  • Arrange pie crust on the prepared baking sheet. Mix walnuts, brown sugar, 1 egg, butter, and vanilla extract together in a bowl. Spread the walnut filling over the pie crust, leaving a 1-inch border. Reserve 2 tablespoons of the filling in the bowl.
  • Arrange apple slices in a circular pattern over the filling. Sprinkle cranberries over the apples. Drop small amounts of the reserved walnut filling here and there over the apples. Fold crust over the filling, overlapping as necessary to form a rustic circle.
  • Beat remaining egg and water together to make egg wash. Brush edges of crust with the egg wash. Sprinkle Demerara sugar on top.
  • Bake in the preheated oven until the crust is browned and apples are bubbling, about 30 minutes. Place baking sheet on a cooling rack for 30 minutes. Lift up tart using the parchment paper and place directly on a cooling rack for 1 hour.
  • Run a large knife or angled cake spatula under the tart to release the parchment paper and transfer to a serving tray.

Nutrition Facts : Calories 506.8 calories, Carbohydrate 49.6 g, Cholesterol 56.2 mg, Fat 33.5 g, Fiber 3.9 g, Protein 7.4 g, SaturatedFat 7.7 g, Sodium 208.2 mg, Sugar 16.1 g

QUICK APPLE CRANBERRY TART



Quick Apple Cranberry Tart image

"I love the tangy sweetness of this quick but elegant-looking dessert," remarks field editor Suzanne Strocsher of Bothell, Washington.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12-16 servings.

Number Of Ingredients 7

Pastry for double-crust pie (9 inches)
2 cups fresh or frozen cranberries, coarsely chopped
2 medium tart apples, peeled and coarsely chopped
1-1/4 cups packed brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1 to 2 tablespoons butter

Steps:

  • On a lightly floured surface, roll half of the pastry into a 13-in. circle. Press onto the bottom and up the sides of an ungreased 11-in. fluted tart pan with removable bottom or press onto the bottom and 1 in. up the sides of a 10-in. springform pan. , In a large bowl, combine the cranberries, apples, brown sugar, flour and cinnamon; pour into crust. Dot with butter. Cut leaf shapes from the remaining pastry. Place over filling. , Place tart pan on a baking sheet. Bake at 425° for 35-40 minutes or until filling is hot and bubbly and crust is golden. Cool on a wire rack. Serve warm.

Nutrition Facts : Calories 208 calories, Fat 8g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 114mg sodium, Carbohydrate 34g carbohydrate (20g sugars, Fiber 1g fiber), Protein 1g protein.

TART CRANBERRY QUICK BREAD



Tart Cranberry Quick Bread image

My mother always made this cranberry bread. I usually stock up on cranberries when they're in season and freeze them so I can make this year-round. -Karen Czechowicz, Ocala, Florida

Provided by Taste of Home

Time 1h5m

Yield 1 loaf (12 slices).

Number Of Ingredients 10

1-1/2 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1 large egg
1/2 cup orange juice
2 tablespoons butter, melted
1 tablespoon water
1-1/2 cups fresh or frozen cranberries, coarsely chopped

Steps:

  • Preheat oven to 350°. In a large bowl, combine first five ingredients. In a small bowl, whisk egg, orange juice, butter and water. Stir into dry ingredients just until moistened. Fold in cranberries., Transfer to an 8x4-in. loaf pan coated with cooking spray and sprinkled with flour. Bake 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 138 calories, Fat 2g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 129mg sodium, Carbohydrate 27g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

TART CRANBERRY CAKE



Tart Cranberry Cake image

You can't beat this recipe to showcase true fall flavor. The ruby cranberries stay bright and beautiful, and their tartness is irresistible. I've made this cake many times to share. -Marilyn Paradis, Woodburn, Oregon

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 20 servings.

Number Of Ingredients 8

3 eggs
2 cups sugar
3/4 cup butter, softened
1 teaspoon almond extract
2 cups all-purpose flour
2-1/2 cups fresh or frozen cranberries, thawed
2/3 cup chopped pecans
Whipped cream, optional

Steps:

  • In a large bowl, beat eggs and sugar until slightly thickened and lemon-colored, about 5 minutes. Add butter and extract; beat 2 minutes. Gradually stir in flour just until combined. Stir in cranberries and pecans. Spread in a greased 13x9-in. baking dish. , Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Serve with whipped cream if desired.

Nutrition Facts : Calories 229 calories, Fat 11g fat (5g saturated fat), Cholesterol 50mg cholesterol, Sodium 79mg sodium, Carbohydrate 32g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.

CRANBERRY-ORANGE CURD TART



Cranberry-Orange Curd Tart image

A beautiful and tasty tart full of cranberry-orange flavor! If shortbread crusts aren't your thing, feel free to use your favorite pastry crust instead!

Provided by Kim

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 2h

Yield 8

Number Of Ingredients 15

1 cup all-purpose flour
¼ cup white sugar
1 ½ teaspoons ground ginger
¼ teaspoon salt
½ cup unsalted butter, melted
1 teaspoon vanilla extract
¼ teaspoon almond extract
4 egg yolks, at room temperature
1 egg, at room temperature
1 (12 ounce) package fresh cranberries
1 cup white sugar
1 large orange, zested and juiced
1 teaspoon vanilla extract
1 pinch salt
4 tablespoons unsalted butter, cut into 4 pieces

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch tart pan with a removable bottom.
  • Combine flour, sugar, ginger, and salt for crust in a small bowl. Mix in melted butter, vanilla extract, and almond extract until mixture is combined and comes together in a thick dough.
  • Press dough evenly into the bottom and up the sides of the prepared tart pan. Place the tart pan on a large baking sheet.
  • Bake in the preheated oven until golden, 20 to 25 minutes.
  • Beat egg yolks and egg together in a large bowl with an electric mixer. Set aside.
  • Combine cranberries and sugar in a large saucepan. Cook over medium heat until cranberries pop and sugar is dissolved, 8 to 10 minutes. Pour mixture into a blender. Add orange juice, orange zest, vanilla extract, and salt. Leave the lid vent open on the blender; do not seal without having a way to steam to vent, and cover the lid with a kitchen towel.
  • Blend on low speed until mixture is smooth and thoroughly pureed. Pour the warm mixture gradually into the eggs, whisking constantly.
  • Pour curd back into the saucepan and cook over low heat until mixture is thickened, 8 to 10 minutes. Remove from heat and stir in butter, 1 tablespoon at a time, until thoroughly combined, ensuring each piece of butter has thoroughly melted before adding the next. Strain the mixture through a fine-mesh sieve. Discard solids. Pour strained curd into the prepared crust.
  • Bake in the preheated oven until curd is set around the edges and jiggles slightly in the center, 20 to 25 minutes. Allow to cool to room temperature before removing from the tart pan, 30 minutes to 1 hour.

Nutrition Facts : Calories 400.5 calories, Carbohydrate 51.7 g, Cholesterol 171.4 mg, Fat 20.3 g, Fiber 2.9 g, Protein 4.3 g, SaturatedFat 12 g, Sodium 108.5 mg, Sugar 35.4 g

CRANBERRY PEAR TART



Cranberry Pear Tart image

This homey tart looks and tastes like apple pie, except it uses pears! Each serving has half the calories of an average pie slice. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 8 servings.

Number Of Ingredients 5

1 sheet refrigerated pie crust
4 cups sliced peeled fresh pears (about 4 medium)
1/3 cup dried cranberries
1/3 cup thawed apple juice concentrate
1 teaspoon apple pie spice

Steps:

  • Press crust onto the bottom and up the sides of an ungreased 9-in. tart pan with removable bottom; trim edges. Generously prick the bottom with a fork; set aside. , In a large skillet, cook the pears, cranberries, apple juice concentrate and apple pie spice over medium heat until pears are tender. Pour into crust. Bake at 375° until crust is golden brown, 30-35 minutes. Cool on a wire rack.

Nutrition Facts : Calories 203 calories, Fat 7g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 104mg sodium, Carbohydrate 35g carbohydrate (17g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

TART APPLE-CRANBERRY CRUMBLE



Tart Apple-Cranberry Crumble image

The prep time is very minimal for this fruit crumble, and there will not be much effort spent on cleanup after you get it into the oven. And it is a very tasty dessert for almost any occasion.

Provided by Chef Shelley Pogue

Categories     Desserts     Fruit Dessert Recipes     Cranberry Dessert Recipes

Time 50m

Yield 10

Number Of Ingredients 11

4 cups chopped Granny Smith apples
2 cups fresh cranberries
2 cups white sugar
1 ¼ cups brown sugar
2 fluid ounces brandy, or more to taste
1 ½ cups rolled oats
½ cup all-purpose flour
½ cup chopped almonds
½ cup chopped walnuts
¼ cup white sugar, or to taste
¾ cup butter, cut into pats

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Thoroughly grease a shallow, 2- to 3-quart baking pan.
  • Combine apples, cranberries, 2 cups white sugar, and brown sugar in the prepared baking pan. Drizzle brandy over the mixture.
  • Combine rolled oats, flour, almonds, walnuts, and 1/4 white sugar in a bowl and toss together. Sprinkle mixture evenly over apples in the baking pan to keep it from burning and allow it to cook evenly. Place pats of butter on top to help with the browning process and give flavor.
  • Bake in the preheated oven 15 minutes. Turn baking pan around in the oven to ensure the crumble cooks evenly. Continue baking until lightly browned, 15 to 30 minutes more.

Nutrition Facts : Calories 548.1 calories, Carbohydrate 86.4 g, Cholesterol 36.6 mg, Fat 20.9 g, Fiber 4.3 g, Protein 4.5 g, SaturatedFat 9.4 g, Sodium 105.2 mg, Sugar 69.1 g

TART CRANBERRY DIPPING SAUCE



Tart Cranberry Dipping Sauce image

Provided by Alton Brown

Time 1h5m

Yield 12 servings

Number Of Ingredients 7

1 pound frozen cranberries
2 cups orange juice
3 cups ginger ale
2 tablespoons maple syrup
2 tablespoons light brown sugar
1/2 teaspoon kosher salt
1 orange, zested

Steps:

  • Combine all ingredients in a non-reactive saucepan (stainless steel), and bring to a boil. Reduce heat and simmer, stirring occasionally, for 30 to 45 minutes or until liquid is reduced by half.
  • Carefully puree with stick blender or blender until smooth. Check for seasoning and serve in small ramekins.

Nutrition Facts : Calories 73 calorie, Sodium 88 milligrams, Fiber 1.5 grams, Sugar 18 grams

WHITE CHOCOLATE CRANBERRY ALMOND TART



White Chocolate Cranberry Almond Tart image

A sweet white chocolate drizzle perfectly balances the tangy cranberries in my signature holiday dessert. I also make this tart for local coffee houses and restaurants. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 17

1/2 cup slivered almonds, toasted
3 tablespoons sugar
1-2/3 cups all-purpose flour
1/4 teaspoon salt
1/4 cup butter, melted
1/4 cup heavy whipping cream
2/3 cup white baking chips
FILLING:
2 cups fresh or frozen cranberries
1 cup sugar
1/2 cup dried cranberries
1/3 cup orange juice
2 tablespoons butter
TOPPING:
2/3 cup white baking chips
2 teaspoons shortening
1/3 cup slivered almonds, toasted

Steps:

  • Preheat oven to 375°. Place almonds and sugar in a food processor; pulse until almonds are ground. Add flour and salt; pulse until blended. Transfer mixture to a small bowl; stir in melted butter and cream. Press onto bottom and up sides of an ungreased 9-in. fluted tart pan with removable bottom., Bake 15-18 minutes or until lightly browned. Remove from oven; sprinkle baking chips evenly over bottom. Cool on a wire rack., In a saucepan, combine filling ingredients; bring to a boil. Reduce heat, simmer, uncovered, 10-15 minutes or until slightly thickened, stirring occasionally. Pour over baking chips., Bake 20-25 minutes or until filling is bubbly and crust is golden brown. Cool on a wire rack. Refrigerate 2 hours or until cold. , In a microwave, melt baking chips and shortening; stir until smooth. Drizzle over tart. Sprinkle with almonds.

Nutrition Facts : Calories 393 calories, Fat 18g fat (9g saturated fat), Cholesterol 25mg cholesterol, Sodium 115mg sodium, Carbohydrate 56g carbohydrate (38g sugars, Fiber 3g fiber), Protein 5g protein.

CRANBERRY-ORANGE CRUMB TART



Cranberry-Orange Crumb Tart image

After my sister took the family to the local cranberry festival, my mom bet me that I couldn't make a holiday pie out of cranberries and oranges. Considering the pie was gone before the holidays arrived, I think I won! -Heather Cunningham, Whitman, Massachusetts

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 12 servings.

Number Of Ingredients 15

2 cups crushed cinnamon graham crackers (about 14 whole crackers), divided
1/2 cup sugar, divided
6 tablespoons butter, melted
1/4 cup all-purpose flour
1/4 cup packed brown sugar
1/4 cup cold butter, cubed
FILLING:
1 large navel orange
1 cup sugar
3 tablespoons quick-cooking tapioca
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
4 cups fresh or frozen cranberries, thawed
2 tablespoons brandy or cranberry juice

Steps:

  • Preheat oven to 375°. In a small bowl, mix 1-3/4 cups crushed crackers and 1/4 cup sugar; stir in melted butter. Press onto bottom and up sides of an ungreased 11-in. fluted tart pan with removable bottom. Bake 7-8 minutes or until edges are lightly browned. Cool on a wire rack., For topping, in a small bowl, mix flour, brown sugar, and remaining crushed crackers and sugar; cut in cold butter until crumbly. Refrigerate while preparing filling., Finely grate enough 1 Tbsp. zest from orange. Cut a thin slice from the top and bottom of the orange; stand orange upright on a cutting board. Cut off peel and outer membrane, starting from the top. Holding orange over a bowl to catch juices, remove orange sections by cutting along the membrane. Squeeze membrane to reserve additional juice., In a large saucepan, mix sugar, tapioca, baking soda, cinnamon and allspice. Add cranberries, brandy, grated zest and reserved juice; toss to coat. Let stand 15 minutes. Preheat oven to 425°. , Bring cranberry mixture to a full boil, stirring constantly. Add orange sections; heat through. Pour into crust; sprinkle with topping. Bake 10-15 minutes or until topping is golden brown. Cool on a wire rack.

Nutrition Facts : Calories 332 calories, Fat 11g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 207mg sodium, Carbohydrate 56g carbohydrate (38g sugars, Fiber 3g fiber), Protein 2g protein.

ALMOND CRANBERRY TART



Almond Cranberry Tart image

"Cranberries and currant jelly make a jewel-toned filling for the cookie-type crust of this dessert," notes field editor Billie Moss of El Sobrante, California.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 8-10 servings.

Number Of Ingredients 11

1-1/4 cups sugar, divided
1 cup finely chopped slivered almonds, toasted
1 cup all-purpose flour
1/2 cup butter
1 egg
1 teaspoon vanilla extract
1 envelope unflavored gelatin
1/4 cup water
1 package (12 ounces) fresh or frozen cranberries
1/2 cup red currant jelly
Whipped cream and additional chopped almonds, optional

Steps:

  • In a large bowl, combine 1/4 cup sugar, almonds and flour; cut in the butter until crumbly. Beat egg and vanilla; add to flour mixture and stir until moistened. Cover and refrigerate for 30 minutes. , Coat fingers with flour and press pastry mixture into the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. P;lace on a baking sheet. Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. , Meanwhile, soften gelatin over cold water; let stand for 1 minute. Set aside. In a saucepan, combine the cranberries, jelly and remaining sugar. Cook over medium heat until berries pop. Remove from the heat; stir in gelatin until dissolved and cool. Pour into crust. Refrigerate at least 4 hours. Garnish with whipped cream and almonds if desired. Refrigerate leftovers.

Nutrition Facts : Calories 352 calories, Fat 15g fat (6g saturated fat), Cholesterol 46mg cholesterol, Sodium 101mg sodium, Carbohydrate 51g carbohydrate (37g sugars, Fiber 3g fiber), Protein 5g protein.

PECAN CRANBERRY TART



Pecan Cranberry Tart image

Categories     Berry     Nut     Dessert     Bake     Thanksgiving     Cranberry     Pecan     Fall     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 9

1 1/4 cups pecans (5 oz), chopped
3/4 cup sugar
3/4 cup light corn syrup
2 tablespoons unsalted butter
3 large eggs
1/4 teaspoon salt
1 teaspoon vanilla
1 cup fresh or frozen cranberries (not thawed; 3 1/2 oz), chopped
1 baked (10-inch) tart shell

Steps:

  • Preheat oven to 350°F.
  • Lightly toast pecans in a shallow baking pan in middle of oven until fragrant but not darker, about 5 minutes, then cool. Leave oven on.
  • Cook 1/2 cup sugar in a dry 2-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork (to help sugar melt evenly), until sugar is melted into a deep golden caramel. Tilt pan and carefully add corn syrup (caramel will harden and steam vigorously). Cook over moderately low heat, stirring, until caramel is dissolved.
  • Remove pan from heat and add butter, stirring until melted, then cool caramel until it stops bubbling. Whisk together eggs, salt, vanilla, and remaining 1/4 cup sugar, then add caramel in a stream, whisking constantly. 3Spread pecans and cranberries evenly in tart shell and pour caramel over them, tapping pecans and cranberries down to coat thoroughly. Bake tart in middle of oven until filling is set, 30 to 35 minutes. Cool completely in pan on a rack before removing rim of pan.

CRANBERRY-CHOCOLATE TART



Cranberry-Chocolate Tart image

Provided by Sarah Patterson Scott

Categories     Chocolate     Ginger     Dessert     Bake     Stew     Christmas     Thanksgiving     Cream Cheese     Cranberry     Fall     Winter     Christmas Eve     Bon Appétit     Kidney Friendly     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 10 to 12 servings

Number Of Ingredients 21

Cranberry Topping:
1/2 cup cranberry juice, divided
1 teaspoon unflavored gelatin
1 12-ounce bag fresh or frozen cranberries
3/4 cup sugar
2 teaspoons fresh lemon juice
1 teaspoon finely grated lemon peel
1 teaspoon grated peeled fresh ginger
Pinch of salt
4 tablespoons finely chopped crystallized ginger
Crust:
1 1/4 cups chocolate wafer cookie crumbs (made from about 6 1/2 ounces cookies, finely ground in processor)
1/4 cup sugar
1/8 teaspoon salt
5 to 6 tablespoons unsalted butter, melted
Mascarpone Filling:
1 8-ounce container mascarpone cheese*
1/2 cup powdered sugar
1/2 cup chilled whipping cream
1 teaspoon vanilla extract
Thin strips of crystallized ginger (optional garnish)

Steps:

  • For cranberry topping:
  • Pour 1/4 cup cranberry juice into small bowl; sprinkle gelatin over. Let stand until softened, 15 minutes. Combine 1/4 cup cranberry juice, cranberries, and next 5 ingredients in medium saucepan; bring to boil, stirring until sugar dissolves. Reduce heat to medium; simmer until cranberries are tender but still plump, 5 minutes. Strain into bowl; set cranberries aside. Add gelatin mixture to hot juice in bowl; stir until gelatin dissolves. Stir cranberries back into juice. Chill until cranberry mixture is cold and slightly thickened, at least 8 hours or overnight. DO AHEAD: Can be made 2 days ahead. Cover and chill.
  • Stir chopped crystallized ginger into cranberry mixture.
  • For crust:
  • Position rack in center of oven and preheat to 350°F. Combine chocolate wafer cookie crumbs, sugar, and salt in medium bowl; add 5 tablespoons melted butter and stir until crumbs feel moist when pressed together with fingertips, adding remaining 1 tablespoon melted butter if mixture is dry. Press crumb mixture firmly onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Bake chocolate crust until beginning to set and slightly crisp, pressing with spoon if crust puffs during baking, about 14 minutes. Transfer tart pan to rack and cool crust completely before filling.
  • For mascarpone filling:
  • Using electric mixer, beat all ingredients except ginger in medium bowl just until thick enough to spread (do not overbeat or mixture may curdle). Spread filling in cooled crust. DO AHEAD: Can be made 1 day ahead. Cover and chill.
  • Spoon cranberry mixture evenly over mascarpone filling. Chill at least 2 hours and up to 6 hours. Garnish with crystallized ginger strips, if desired. Cut tart into wedges and serve cold.
  • *An Italian cream cheese; sold at many supermarkets and at Italian markets.

NUT-CRUSTED CRANBERRY TART



Nut-Crusted Cranberry Tart image

A touch of cognac really brings out the flavor of the cranberries in this fall-friendly tart. Martha made this recipe on episode 701 of Martha Bakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 8-by-11-inch tart

Number Of Ingredients 7

2 envelopes (1/4 ounce each) unflavored gelatin
1/2 cup cold water
6 cups fresh cranberries
1 3/4 cups to 2 cups sugar, to taste
1 cup red currant jelly
2 tablespoons cognac
Perfect Nut Crust

Steps:

  • Sprinkle gelatin over water in a small bowl; let stand until softened, about 5 minutes.
  • Combine cranberries, sugar, jelly, and cognac in a saucepan and cook over low heat until cranberries are soft but not bursting, 12 to 15 minutes. Do not overcook or the mixture will become too watery. Remove from heat and let cool slightly. Stir in gelatin mixture and let cool completely.
  • Pour cranberry filling into cooled tart shell and chill for at least 1 hour before serving.

CRANBERRY, ALMOND, AND CINNAMON TART



Cranberry, Almond, and Cinnamon Tart image

A stunning fall tart with a towering frangipane filling is crowned with cranberry jewels.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 13

1 1/2 cups (5 1/4 ounces) fresh cranberries
1/2 cup plus 1/3 cup granulated sugar, plus more for sprinkling
1 tablespoon water
All-purpose flour, for dusting
Pate Sucree for Cranberry, Almond, and Cinnamon Tart
1 large egg white, lightly beaten
8 ounces cranberry jam or preserves
10 tablespoons unsalted butter, room temperature
3 large eggs
1/2 teaspoon pure vanilla extract
6 ounces (about 1 1/4 cups) whole almonds, finely ground in a food processor
1 teaspoon ground cinnamon
1/4 teaspoon salt

Steps:

  • Put fresh cranberries, 1/3 cup sugar, and the water into a saucepan over medium heat and cook, stirring to dissolve sugar, until cranberries have just softened, about 3 minutes. Remove from heat, and let cool completely.
  • On a lightly floured work surface, roll out dough to a 12-inch circle, 1/8 to 1/4 inch thick. Transfer to an 8-by-2-inch springform pan, pressing crust into bottom and up sides. Trim excess flush with rim. Refrigerate for 30 minutes.
  • Preheat oven to 350 degrees. Prick tart crust all over with a fork. Cut a 12-inch round of parchment, and place on top of chilled crust. Fill with pie weights or dried beans. Bake for 10 minutes. Remove weights and parchment, and brush crust lightly with egg white. Return to oven, and bake until pale golden, about 25 minutes. Refrigerate remaining egg white. Let crust cool in pan on a wire rack for 10 minutes.
  • Raise oven temperature to 375 degrees. Spread jam over bottom of tart crust.
  • Beat butter and remaining 1/2 cup sugar with a mixer on medium-high speed until pale and fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Reduce speed to medium. Slowly add ground almonds, cinnamon, and salt, and beat until just combined. Spread mixture over jam-covered crust.
  • Bake tart until filling is set and has darkened slightly, 45 to 50 minutes. (If top darkens too quickly, cover loosely with foil.) Remove tart from oven, brush top with egg white, and sprinkle with sugar. Return to oven, and bake for 5 minutes more. Let cool on a wire rack for 15 minutes. Remove from pan, and top with candied cranberries. Serve warm.

PEAR-CRANBERRY TART



Pear-Cranberry Tart image

A delicate custard holds slices of sweet Bosc pear and jewel-like cranberries in this elegant tart. Most of the time needed is hands off, and the press-in crust means no rolling, so this gorgeous dessert is much easier than it might appear.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 4h10m

Yield Serves 8 to 10

Number Of Ingredients 14

1 stick unsalted butter
3 tablespoons sugar
1/2 teaspoon kosher salt
1/2 teaspoon pure vanilla extract
1 cup unbleached all-purpose flour
1/4 cup rolled oats
3 large eggs, room temperature
2/3 cup plus 3 tablespoons sugar
1/2 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
6 tablespoons unsalted butter, melted and cooled
1/4 cup unbleached all-purpose flour
1 cup fresh or thawed frozen cranberries
3 firm but ripe Bosc pears, peeled, cored, and sliced lengthwise into 1/4-inch pieces

Steps:

  • Crust:Preheat oven to 350 degrees. Bring butter, sugar, salt, and2 tablespoons water to a boil in a saucepan. Reduce heat to medium and continue boiling, stirring occasionally, until mixture has a nutty aroma and turns golden brown, 7 to 9 minutes. Remove from heat. Stir in vanilla, then flour and oats, until no dry flour remains and a dough forms.
  • Transfer to a fluted 9-inch tart pan. Let stand until cool enough to handle, about 5 minutes, then press evenly into bottom and up sides of pan. Line with parchment and fill with pie weights or dried beans. Bake until crust is dry on bottom and darkened slightly, 20 to 25 minutes. Remove pie weights and parchment and continue baking until golden, about 5 minutes more. Let cool completely.
  • Filling:Meanwhile, in a bowl, whisk together eggs, 2/3 cup sugar, vanilla, and salt. Add butter and flour; whisk to combine. In another bowl, toss cranberries with remaining 3 tablespoons sugar. Scatter half of cranberries in bottom of crust. Top with pears, arranging them in a single overlapping layer. Scatter remaining cranberries over pears; transfer pan to a parchment-lined rimmed baking sheet. Slowly pour egg mixture evenly over fruits.
  • Bake until pears are easily pierced with the tip of a knife and filling is puffed and set, 45 to 55 minutes. Transfer tart in pan to a wire rack and let cool completely before slicing and serving.

CRANBERRY TART



Cranberry Tart image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 10-inch tart

Number Of Ingredients 8

All-purpose flour, for work surface
1/2 recipe Pate Brisee for Cranberry Tart
1/2 cup cold water
2 envelopes unflavored gelatin
6 cups fresh cranberries
1 3/4 to 2 cups sugar, to taste
1 cup red currant jelly
2 tablespoons cognac

Steps:

  • Crust: On a lightly floured work surface, roll pate brisee into a 13-inch round. With a dry pastry brush, sweep off excess flour; fit dough into a 10-inch round fluted tart pan with a removable bottom. Fold edges toward center to reinforce; press into sides of tart ring. Pierce bottom of tart shell all over with a fork. Cover with plastic wrap; freeze until firm, about 15 minutes.
  • Preheat oven to 375 degrees. Uncover and line tart shell with parchment and fill with pie weights or dried beans. Bake until edges are set and golden, about 20 minutes. Remove weights and parchment and continue baking until bottom of crust is dry and golden, 15 to 20 minutes. Remove from oven and let cool completely on a wire rack.
  • Filling: Place cold water in a small bowl. Sprinkle gelatin over water; let stand until softened, about 5 minutes. Combine cranberries, sugar, jelly, and cognac in a saucepan and cook over low heat 12 to 15 minutes. Do not overcook or the mixture will become too watery; cranberries should be soft but not bursting. Remove from heat and let cool slightly. Stir in gelatin and let cool completely.
  • Pour cranberry filling into tart shell and chill for at least 1 hour before serving.

Tips:

  • Use fresh cranberries: Fresh cranberries have a tart and slightly sweet flavor that is perfect for tarts. If you can't find fresh cranberries, you can use frozen cranberries, but be sure to thaw them before using.
  • Make sure your pie crust is pre-baked: A pre-baked pie crust will help to prevent the bottom of the tart from becoming soggy.
  • Don't overcook the cranberry filling: The cranberry filling should be cooked until it is just thickened. Overcooking will make the filling tough and chewy.
  • Let the tart cool completely before serving: This will help the filling to set and the tart to hold its shape.
  • Serve the tart with whipped cream or ice cream: This is a classic way to serve cranberry tart and it adds a delicious creamy flavor.

Conclusion:

Cranberry tart is a delicious and festive dessert that is perfect for any occasion. With its tart and sweet flavor, it is sure to please everyone at your table. So next time you're looking for a special dessert, give cranberry tart a try. You won't be disappointed!

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