When You Want a Show-Stopping Dessert (Without the Stress)
Hey there, I’m Luma — and if there’s one thing I’ve learned after years of cooking for busy families, it’s that dessert should feel like a hug, not a production. That’s why this Cranberry Tart is going into my holiday arsenal—and yours.
With its bright cranberry flavor, buttery crust, and simple steps, it’s the kind of dessert that says “I made something special” without turning your kitchen into chaos. Perfect for busy weeknights, holiday dinners, or any time you want a little festive cheer.
Why You’ll Love This Cranberry Tart
- Vibrant flavor: Fresh cranberries + orange zest + spice = holiday magic.
- Beautiful on the table: The ruby-red filling steals the show.
- Approachable recipe: No advanced pastry skills needed.
- Make-ahead friendly: Prep parts ahead (crust or filling) to ease stress.
Ingredients You’ll Need
For the crust:
- 1 ¼ cups all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup (8 T) unsalted butter, room temp
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 teaspoon vanilla extract
- 1 tablespoon water
For the filling:
- 12 oz fresh cranberries (or frozen, unthawed)
- ¼ cup + 2 Tbsp granulated sugar
- 1 teaspoon orange zest
- ½ cup + 2 Tbsp water
- 2 small pears, thinly sliced (optional)
- ¼ teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon flour (to help thicken)
How to Make Your Cranberry Tart
Step 1: Make the filling
In a medium saucepan, add cranberries, sugar, orange zest, cinnamon, ginger, and water. Bring to a boil, then reduce heat and simmer 6–8 minutes until berries begin to pop but still hold some shape. Remove from heat and allow to cool.
Step 2: Prep the crust
In a mixing bowl, whisk together flour, cinnamon, and salt. In a separate bowl, cream butter, sugars, and vanilla until light. Add the dry mix and water, combining until a crumbly dough forms. Press into a 9½‑inch tart pan (or similar), making sure to cover the bottom and sides. Freeze for 15 minutes while preheating the oven to 350°F.
Step 3: Assemble & bake
Layer pear slices (if using) in the chilled crust. Spoon cranberry filling evenly over the top. Bake for about 1 hour, rotating halfway through. Allow the tart to cool completely so the filling sets.
Step 4: Serve
Remove from tart pan, slice, and serve on its own or with whipped cream or vanilla ice cream for extra indulgence.
Luma’s Tips for Success
- Frozen cranberries work fine—just rinse if icy.
- Slice pears thin for even layering and baking.
- Chill the tart enough so the filling sets and slices cleanly.
- Reduce sugar slightly and add a splash of orange juice if you want a brighter, less sweet tart.
- Don’t worry if the filling looks a little runny at first—it thickens as it cools.
A Little Story from My Kitchen
One holiday, I barely had time to bake. This tart became my lifesaver. While everyone else watched football, I whipped it together, and when it hit the table, everyone was impressed. Seconds were requested before I even sat down! It reminded me: desserts don’t need to be complicated to feel special.
FAQs
Can I skip the pears?
Yes, the tart is still amazing without them. Pears add flavor and texture but are optional.
How far in advance can I make it?
The filling and crust can be prepared ahead of time. Assemble the day of baking and chill until serving.
How do I store leftovers?
Cover tightly and refrigerate for 3–4 days. Let it sit 10 minutes at room temperature before serving.
Serving Ideas
This cranberry tart is perfect for holiday gatherings, cozy dinners, or as a bright centerpiece dessert. Pair it with whipped cream, vanilla ice cream, or a dusting of powdered sugar for a festive touch.
