Cranberry Tart Recipe

This Cranberry Tart recipe is a lifesaver for busy holiday seasons! It mixes in minutes, making it the perfect last-minute dessert. Made ahead? Even better! The cranberries mellow overnight, creating a deeper, more complex flavor. Serve warm with our suggested orange-nutmeg whipped cream for an unforgettable treat.

Prep Time 15 mins

Cook Time 45 mins

Calories 432.6 kcal

Protein 8g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Cranberry Tart

1 (12 ounce) package fresh or frozen cranberries
Pecan Pieces
1/2 cup granulated sugar
1/2 cup (1 stick) unsalted butter
2 large eggs
Almond Extract
1 1/2 cups all-purpose flour

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How to Make Cranberry Tart

Preheat oven to 325°F (160°C). Grease a 10- to 12-inch pie or tart pan.
In the prepared pan, evenly distribute 1 (12 ounce) package of fresh or frozen cranberries and 1/2 cup of pecan halves.
Sprinkle 1/4 cup granulated sugar over the cranberries and pecans.
In a medium bowl, cream together 1/2 cup (1 stick) unsalted butter and 1/2 cup granulated sugar until light and fluffy.
Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
Gradually add 1 1/2 cups all-purpose flour, mixing until just combined. Do not overmix.
Pour the batter evenly over the cranberry and pecan mixture in the pan.
Bake for 35-40 minutes, or until the crust is golden brown and the filling is set. Let cool slightly before serving.
Serve warm with a dollop of orange-nutmeg whipped cream (recipe suggestion below) or your favorite ice cream or custard sauce.