This Lemon Cranberry Tart is a zesty treat with a nice balance of tangy lemon and sweet cranberries. The buttery crust holds all that delicious goodness together!
Whenever I bake this tart, I can’t resist sneaking a piece before serving it. The bright flavors make it a perfect dessert for any occasion—sweet and refreshing!
Key Ingredients & Substitutions
All-Purpose Flour: The backbone of the crust. If you want a gluten-free option, try almond flour or a gluten-free baking blend. Just keep the ratios and texture in mind as they may differ.
Unsalted Butter: I recommend unsalted butter for better control over the tart’s seasoning. If you’re vegan or dairy-free, use coconut oil or a vegan butter substitute.
Lemon Juice and Zest: Fresh lemons give the best flavor, but bottled lemon juice works in a pinch. The zest adds aroma, so make sure you don’t skip it!
Cranberries: Fresh cranberries are ideal, but frozen ones are great too! If they’re hard to find, you can use cherries or blueberries for a different twist in flavor.
How Do You Achieve a Perfectly Flaky Crust?
The tart crust is essential for a great Lemon Cranberry Tart. Here’s how to get that perfect flaky texture:
- Use cold butter, and don’t overwork the dough to prevent it from becoming tough.
- Chill the dough before rolling it out; this helps the butter stay solid for that flaky texture later.
- When baking, use pie weights to prevent the crust from puffing up. Remove them halfway through to ensure the bottom cooks nicely.
With these tips and ingredients, you’ll create a tart that’s not only tasty but visually stunning too! Enjoy this treat at your next gathering.
How to Make Lemon Cranberry Tart
Ingredients You’ll Need:
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold and cut into small pieces
- 1 large egg yolk
- 1-2 tablespoons cold water (if needed)
For the Lemon Filling:
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup fresh lemon juice (about 2-3 lemons)
- 2 teaspoons lemon zest
- 1/2 cup heavy cream
- 2 tablespoons all-purpose flour or cornstarch (to thicken)
For the Cranberry Sauce Swirl and Garnish:
- 1 1/2 cups fresh or frozen cranberries
- 1/2 cup granulated sugar
- 1/4 cup water
- 1 teaspoon lemon juice
- Additional fresh cranberries for garnish (optional)
How Much Time Will You Need?
This recipe will take about 30 minutes of prep time and around 1 hour of cooking and cooling time. After baking, you’ll want to chill the tart for at least 2 hours before serving, giving you a total of approximately 3 hours and 30 minutes!
Step-by-Step Instructions:
1. Make the Crust:
In a large bowl, whisk together the flour, sugar, and salt until well combined. Next, use a pastry cutter or your fingers to cut in the cold butter. Keep mixing until the mixture resembles coarse crumbs.
2. Combine and Chill:
Add the egg yolk to the mixture. Stir until the dough just starts to come together. If it’s too crumbly, add cold water a little at a time until the dough holds together. Shape it into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
3. Bake the Crust:
Preheat your oven to 350°F (175°C). Roll out the chilled dough on a floured surface. Transfer it to a 9-inch tart pan with a removable bottom, pressing it into the sides and trimming any excess. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove the weights and bake for another 5-7 minutes until golden. Let it cool on a wire rack.
4. Prepare Cranberry Sauce:
In a saucepan, combine cranberries, sugar, water, and lemon juice. Cook over medium heat while stirring occasionally until the cranberries burst and the sauce thickens, about 10 minutes. Once done, remove from heat and let cool.
5. Make the Lemon Filling:
In a mixing bowl, whisk together the sugar, eggs, lemon juice, lemon zest, heavy cream, and flour until smooth and well combined.
6. Assemble the Tart:
Pour the lemon filling into the cooled tart shell. Drop spoonfuls of the cooled cranberry sauce onto the filling. Use a toothpick or skewer to swirl the cranberry sauce into the lemon filling, making a marbled effect.
7. Bake the Tart:
Bake at 350°F (175°C) for about 25-30 minutes or until the filling is set but still gently wobbly in the center. Remove from the oven and allow to cool to room temperature.
8. Chill and Serve:
Refrigerate the tart for at least 2 hours before serving. For a lovely presentation, garnish with whole fresh cranberries around the edge. Serve it chilled or at room temperature. Enjoy this beautiful dessert!
Enjoy the delightful tangy lemon balanced with the sweet-tart cranberries in this stunning tart!
Can I Use Other Fruits Instead of Cranberries?
Absolutely! You can substitute cranberries with other berries like blueberries or raspberries, or even cherries. Just keep in mind that sweetness levels will vary, so you may want to adjust the sugar accordingly.
Can I Make the Tart Ahead of Time?
Yes! You can prepare the tart crust and filling a day in advance, then assemble and bake it the next day. It’s perfect for planning ahead for gatherings!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you need to keep it longer, you can freeze slices wrapped tightly in plastic wrap and then aluminum foil for up to a month.
Can I Use a Store-Bought Crust?
Definitely! If you’re short on time, a store-bought tart or pie crust can be a convenient option. Just bake according to package instructions before filling it with the lemon filling.
