Name: Festive Cranberry Tart
Prep time: 25 min
Cook time: 40 min
Total time: 2 h
Cuisine: American
Ingredients: 1 1/4 cups all-purpose flour; 1/2 tsp salt; 1/2 cup cold unsalted butter (cut into cubes); 2–3 tbsp ice water; 12 oz (340 g) fresh cranberries; 3/4 cup granulated sugar; 1/3 cup orange juice; 1 tbsp orange zest; 1 tbsp cornstarch (mixed with 2 tbsp cold water); Pinch of cinnamon

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This Festive Cranberry Tart is a bright, tangy centerpiece for any holiday table that balances a buttery crust with a glossy cranberry filling. I first made it for Christmas dinner and loved how the tart cut through richer dishes with a refreshing zip. If you like seasonal desserts, you might also enjoy pairing it with lighter sweets like these Christmas Oreo balls for a dessert spread.

Why Make This Recipe

The flavor is a perfect holiday contrast: tart cranberries, orange zest, and warm spice against a crisp, buttery crust.
It looks festive without complicated decorating — bright red filling in a fluted tart is instantly pretty.
You can make most of it ahead (crust and filling) which reduces day-of stress.
It’s adaptable: gluten-free or dairy-free options are easy to test.
I love this tart because the texture — slightly jammy filling with a flaky shell — hits every satisfying note; it’s become my go-to when I need something that feels special but actually comes together reliably. Try it alongside an eye-catching showpiece like a red velvet Christmas tree cake for variety.

Recipe Overview

Prep time: 25 minutes (plus chilling)
Cook time: 35–40 minutes (bake)
Total time: about 2 hours (includes chilling)
Servings: 8 slices (9-inch tart)
Difficulty: Easy–Medium
Method: Make a shortcrust pastry (blind-baked), prepare a cooked cranberry filling on the stovetop, assemble and finish baking briefly, then chill to set.

For a lightly different dessert style around the holidays, you can also explore a layered pavlova trifle technique like this pavlova trifle.

My Experience Making This Recipe

I tested this tart several times to balance sweetness and set. Early versions were too runny; I adjusted the cornstarch and cooking time to give a glossy, sliceable filling that still feels fresh. I also learned that chilling the tart for at least 1 hour makes cutting neat slices every time.

How to Make Festive Cranberry Tart

You start with a 9-inch shortcrust pastry (about 1 1/4 cups all-purpose flour, 1/2 tsp salt, 1/2 cup cold unsalted butter cut into cubes, 2–3 tbsp ice water) and blind-bake it at 375°F (190°C) for 12–15 minutes until the edges set. For the filling, cook 12 oz (340 g) fresh cranberries with 3/4 cup granulated sugar, 1/3 cup orange juice, 1 tbsp orange zest, 1 tbsp cornstarch (mixed with 2 tbsp cold water), and a pinch of cinnamon over medium heat until the mixture thickens and most berries pop (about 8–10 minutes). Pour the hot filling into the warm shell, return to the oven at 350°F (175°C) for 20–25 minutes, then chill 1–2 hours to set. If you prefer richer bakes, some techniques used in my favorite Christmas loaf cake work well — careful temperature control and gentle folding preserve texture.

Equipment tip: use a 9-inch tart pan with removable bottom for easy release, a small saucepan, a wooden spoon or silicone spatula, and a rolling pin or food processor for the dough.

Expert Tips for Success

Blind bake the crust: line the dough with parchment and pie weights, bake at 375°F (190°C) for 12–15 minutes to stop sogginess.
Use fresh cranberries when possible; if using frozen, don’t thaw — cook them from frozen but increase cook time by 2–3 minutes.
Dissolve cornstarch in cold liquid first (slurry) and add toward the end of cooking to avoid lumps and over-thickening.
Keep butter cold when making the crust; small pea-sized pieces give a flakier texture. Chill the assembled tart for at least 1 hour before slicing.
A small offset spatula and a serrated knife make clean slices; run the knife under hot water and dry between cuts for perfect portions.

How to Serve Festive Cranberry Tart

Serve slightly chilled or at room temperature with a scoop of vanilla ice cream or a spoonful of mascarpone for contrast.
Garnish with orange zest and a dusting of powdered sugar or a few whole cranberries for visual appeal.
Pair slices with small, rich bites like Oreo truffles to give guests both tart and sweet textures.
Offer it at holiday brunch, after a heavy dinner, or as part of a dessert buffet — it travels well and slices cleanly.

Storage and Reheating Guide

Refrigerate: keep covered in the fridge for up to 4 days in an airtight container or covered with plastic wrap.
Freeze: wrap tightly in plastic and foil and freeze up to 3 months; thaw overnight in the refrigerator.
Reheat: warm slices at 325°F (160°C) for 8–12 minutes to loosen the filling and refresh the crust, or serve cold — reheating is optional and can soften the crust slightly.
Do not store at room temperature longer than 2 hours because of the fruit filling and dairy in the crust.

Recipe Variations

Gluten-free crust: use a blend of 1 cup almond flour + 1/2 cup gluten-free oat flour, reduce butter slightly, and chill well before rolling.
Dairy-free/vegan: replace butter with chilled coconut oil (solid) and use a flax "egg" or cornstarch slurry; use maple syrup for a different sweet profile.
White chocolate cranberry: after chilling, drizzle melted white chocolate over slices for a festive finish (this is lovely if you want a sweeter twist).
Spiced or boozy: add 1 tsp ground ginger or 2 tbsp brandy or Grand Marnier to the cranberry filling for warming depth.

Nutritional Highlights

Cranberries provide vitamin C and dietary fiber, and the tart offers a lower-fat fruit-forward option compared with cream-heavy desserts.
This tart contains common allergens: gluten (wheat flour), dairy (butter), and egg if using an egg wash — adapt as noted for allergens.
Portion guidance: one slice (1/8th of a 9-inch tart) is a reasonable dessert portion; adjust sugar for lower-calorie needs.

Troubleshooting Common Issues

Soggy bottom crust: make sure to blind bake the shell until set and use pie weights. Cool the shell slightly before adding hot filling.
Runny filling after chilling: cook the filling a little longer on the stovetop to reduce liquid, or increase cornstarch to 1 1/2 tbsp for firmer set.
Over-browned edges: tent foil around the tart rim after 15 minutes of baking to prevent burning while the center finishes.

Frequently Asked Questions

Q: Can I use frozen cranberries?
A: Yes. Use them straight from the freezer and increase the stovetop cooking time by 2–3 minutes. Frozen berries release more liquid, so watch the consistency and add the cornstarch slurry a little earlier if it looks very loose.

Q: Do I need to blind bake the crust?
A: I recommend it to avoid a soggy base. Blind baking for 12–15 minutes at 375°F (190°C) sets the edges and helps the crust hold up under the hot filling.

Q: How can I make the tart less sweet?
A: Reduce sugar in the filling to 1/2 cup and boost orange zest and a pinch of salt to enhance flavor. Taste the simmering filling and adjust before adding the cornstarch.

Q: Can I make this tart a day ahead?
A: Absolutely. Bake and chill it the day before; store covered in the fridge and bring to room temperature for 20–30 minutes before serving for best flavor and texture.

Conclusion

For a sweet-sour holiday dessert that looks elegant with minimal fuss, the Festive Cranberry Tart is a reliable winner — and if you enjoy white chocolate accents, this white chocolate cranberry tart is a lovely variation to explore.