Oh, the holidays! There’s nothing quite like the warmth that fills our kitchens as we bake something truly special for loved ones. This year, I’m absolutely delighted to share with you a recipe that captures all that festive magic: my Christmas Cranberry Tart with its irresistible buttery shortbread crust. Imagine the vibrant burst of tart cranberries perfectly balanced by the sweet, zesty orange and a hint of warming spices, all nestled in a tender, crumbly crust that just melts in your mouth. It’s a treat that feels both elegant and incredibly comforting, a true showstopper for any gathering.
I remember countless childhood afternoons in my grandmother’s kitchen, the air thick with the scent of cinnamon and sugar. She always had a special way of making even the simplest ingredients feel extraordinary, and it’s that very spirit that guides every recipe I share on recipesdessert.net. This tart, with its blend of bright, festive flavors, truly brings me back to those cherished moments, reminding me how baking connects generations. It’s a labor of love that tastes of pure nostalgia.
This stunning dessert is surprisingly simple to create, making it perfect for both seasoned bakers and those just starting their sweet journey. It’s ideal for holiday celebrations, bringing a burst of color and flavor to your dessert table, and it’s always a huge family favorite. My top tip? Always use fresh orange zest for that incredible aromatic lift – it makes all the difference!
What You Need to Make This Recipe
Crafting this delightful dessert means gathering some beautiful, simple ingredients. We’re talking about the rich, nutty notes of almond flour for that tender shortcrust, the bright pop of fresh cranberries, and the sunny zest of oranges that sing of the season. It’s this combination that truly makes this Christmas Cranberry Tart a treat for the senses. You’ll find the complete list of ingredients and precise measurements in the recipe card below, ready for your baking adventure.
How to Make Christmas Cranberry Tart
Bringing this beautiful Christmas Cranberry Tart to life is a journey of simple, joyful steps. You’ll begin by creating the most tender almond shortcrust pastry, which then gets a lovely blind bake to ensure it’s perfectly crisp. Next, we whip up a vibrant cranberry filling, bursting with festive flavors, before assembling and baking the tart until golden and bubbly. A delicate glaze at the end adds that extra touch of sparkle, making every slice a dream.
Festive Cranberry Orange Tart with Almonds
Ingredients
Equipment
Method
- In a large bowl, whisk together the all-purpose flour, almond flour, granulated sugar, and salt.
- Add the cold, cubed butter and cut it into the flour mixture using a pastry blender, your fingertips, or a food processor until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
- In a small bowl, whisk the egg yolk with 2 tablespoons of ice water. Add this mixture to the flour and butter, mixing until just combined. If the dough is too dry, add the remaining 1 tablespoon of ice water, 1 teaspoon at a time, until it comes together.
- Form the dough into a flat disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days).
- Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Gently press the dough into the bottom and up the sides of the pan. Trim any excess dough from the edges.
- Line the dough with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the parchment paper and weights, then prick the bottom of the crust with a fork. Continue baking for another 8-10 minutes, or until the crust is lightly golden. Remove from oven and let cool slightly. Reduce oven temperature to 350°F (175°C).
- While the crust is baking, combine fresh cranberries, 3/4 cup granulated sugar, orange juice, orange zest, cinnamon, ginger, and cloves in a medium saucepan.
- Cook over medium heat, stirring occasionally, until the cranberries begin to burst and soften, about 8-10 minutes.
- In a small bowl, whisk together the cornstarch and cold water to create a slurry. Stir the slurry into the cranberry mixture.
- Continue cooking and stirring for 1-2 minutes, until the filling thickens. Remove from heat and let cool slightly, about 10 minutes.
- Pour the warm cranberry filling into the partially baked tart crust, spreading evenly.
- Bake at 350°F (175°C) for 25-30 minutes, or until the filling is bubbly and set, and the crust is golden brown.
- Remove the tart from the oven and let it cool completely on a wire rack before carefully removing it from the tart pan.
- In a small bowl, whisk together the powdered sugar and 1-2 tablespoons of orange juice until a smooth, pourable glaze forms.
- Drizzle the glaze over the cooled tart just before serving. Garnish with candied orange peel or fresh rosemary sprigs, if desired.
Notes
Baking should always be a joyful experience, and I’ve picked up a few little secrets over the years to ensure your Christmas Cranberry Tart turns out perfectly every time. These are the tricks I use in my own kitchen to make baking feel effortless and rewarding.
- Perfectly Cold Butter for the Crust: When making your shortcrust pastry, ensure your butter is very cold, almost frozen. This prevents the butter from melting too quickly, creating those wonderful flaky pockets in the crust. I like to cut my butter into small cubes and pop it back in the fridge for 10-15 minutes before mixing.
- Don’t Overwork the Pastry: For a tender, melt-in-your-mouth crust, avoid overworking the dough. Mix until just combined. Overmixing develops the gluten, leading to a tough crust, and we definitely want that delicate shortbread texture for this lovely tart.
- My Secret Trick: To prevent your cranberry filling from being too runny, I always whisk a small amount of the orange juice and cornstarch together into a smooth slurry before adding it to the simmering cranberries. This ensures there are no lumps and helps the filling thicken beautifully.
- Cool Completely: It can be tempting to slice into this fragrant tart right out of the oven, but for the cleanest slices and a perfectly set filling, allow the tart to cool completely on a wire rack. This is especially important if you’re adding the optional glaze, as it needs a cool surface to set properly.
Fun Variations for Christmas Cranberry Tart
One of the greatest joys of home baking is making a recipe truly your own, and this Christmas Cranberry Tart is wonderfully versatile! I love encouraging bakers to experiment, so here are a few ideas to spark your creativity, just like I do when friends ask for a twist on their favorites.
Spice It Up
While the recipe includes cinnamon, ginger, and cloves, feel free to play with the spices! My sister loves when I add a pinch of freshly grated nutmeg or even a tiny whisper of cardamom to the cranberry filling for an extra layer of warmth. A little star anise steeped in the orange juice for a few minutes can also add a delightful, subtle licorice note.
Nutty Twists
Instead of almond flour for the crust, you could experiment with finely ground pecans or walnuts for a different nutty base. Or, for an extra textural crunch, sprinkle some chopped pistachios over the top of the tart before baking, or mix them into the glaze for a vibrant green accent.
A Touch of Sweetness
If you prefer a sweeter tart, you can easily adjust the sugar in the filling to your taste. For a richer, deeper flavor, try replacing a tablespoon or two of granulated sugar with light brown sugar. And for a truly decadent touch, a friend once asked me to swirl a teaspoon of raspberry jam into the cranberry mixture right before baking – it was absolutely divine!
What to Serve With Christmas Cranberry Tart
This Christmas Cranberry Tart is truly a stand-alone star, but there are a few simple accompaniments that can elevate it even further and make your dessert table feel complete. These are the little touches I love to add when I’m sharing this sweet treat with family and friends.
A simple dollop of freshly whipped cream, lightly sweetened with a touch of vanilla, is always a winner. The creamy texture provides a beautiful contrast to the tart cranberries. For a classic pairing, a scoop of good quality vanilla bean ice cream that slowly melts into each warm slice is pure bliss. My mom always pairs it with a steaming mug of her homemade spiced cider during the chilly winter months, creating the coziest holiday experience. And if you’re looking for a sophisticated finish, a sprinkle of toasted almond slivers or a sprig of fresh rosemary adds both visual appeal and a delicate aromatic touch.
How to Store Christmas Cranberry Tart
After all the love you’ve poured into baking your beautiful Christmas Cranberry Tart, you want to ensure any leftovers stay just as delicious. Proper storage is key to preserving its wonderful flavors and textures!
Fridge Storage
Once the tart has completely cooled, you can store it in an airtight container or covered tightly with plastic wrap in the refrigerator for up to 3-4 days. This keeps the crust from getting soggy and the filling fresh. I always find a little dusting of powdered sugar just before serving brings it back to life!
Freezer Friendly
For longer storage, the baked and cooled tart can be frozen. Wrap it tightly in several layers of plastic wrap, then an additional layer of aluminum foil, and place it in the freezer for up to 1-2 months. Thaw overnight in the refrigerator before serving.
Reheating Tips
If you prefer your tart warm, you can gently reheat individual slices in a microwave for 20-30 seconds or in a preheated oven at 300°F (150°C) for about 10-15 minutes until just warmed through.
Nutritional Benefits
While we cherish desserts for their indulgence, this Christmas Cranberry Tart offers a lovely blend of flavor and wholesome ingredients. The fresh cranberries bring a good dose of antioxidants, and the almond flour in the crust adds healthy fats and a touch of protein. It’s a treat that’s both satisfying and nourishing, embodying my philosophy of creating desserts that are as delightful as they are comforting.
FAQs
Can I use frozen cranberries?
Absolutely! Frozen cranberries work wonderfully in this Christmas Cranberry Tart. You don’t even need to thaw them first; simply add them directly to the saucepan as instructed in the recipe.
How do I prevent a soggy crust?
To avoid a soggy crust in your Christmas Cranberry Tart, blind baking is crucial. Ensure your crust is fully baked and lightly golden before adding the filling. Also, allow the tart to cool completely after baking, as this helps the crust set.
Can I make the tart ahead of time?
Yes, you can! You can prepare the shortcrust pastry a day in advance and store it in the fridge. The entire Christmas Cranberry Tart can also be baked a day ahead and kept at room temperature, covered loosely, or refrigerated.
What kind of almonds are best?
For the almond shortcrust pastry, finely ground almond flour (blanched almonds) works best for a tender texture. If you only have whole almonds, you can grind them yourself, but be careful not to over-process them into butter.
Conclusion
There you have it, my friends – a delightful Christmas Cranberry Tart that’s ready to become a cherished part of your holiday traditions. It’s more than just a recipe; it’s an invitation to fill your home with warmth, laughter, and the irresistible aroma of something truly special. So go on, gather your ingredients, embrace the joy of baking, and create those sweet memories that last a lifetime. Happy baking from my kitchen to yours!