This Lemon Cranberry Tart is a bright and tangy treat! The sweet tartness of cranberries pairs perfectly with a zesty lemon filling in a buttery crust.
Every bite feels like a festive celebration, and yes, I may have finished half of it by myself once. 😅 Great for sharing, but you might want to keep some aside for yourself!
I love making this tart for gatherings. It’s easy to prepare and always impresses. Plus, the colors really pop on the table, making it a feast for the eyes too!
Key Ingredients & Substitutions
All-Purpose Flour: This is used for the crust. If you want a gluten-free option, try using a gluten-free all-purpose blend instead. It typically works well in tart recipes.
Granulated Sugar: Standard white sugar is perfect here, but you can replace it with coconut sugar or a sugar substitute if you’re watching your sugar intake. Just remember that it might change the color slightly!
Unsalted Butter: I love using unsalted butter to control the saltiness. If you need a dairy-free option, you can substitute with coconut oil or a vegan butter alternative.
Cranberries: Fresh cranberries are ideal, but frozen cranberries work great too. If you can’t find cranberries, diced strawberries or raspberries can make a lovely substitute!
Heavy Cream: If you’re looking for a lighter option, you can replace heavy cream with coconut cream or a non-dairy cream. This may give a slight coconut flavor, but it’s delightful!
How Do You Blind Bake the Crust Without It Puffing Up?
Blind baking is a crucial step to keep your crust from being soggy when you add the filling. Here’s how to do it without any issues:
- First, make sure your crust is chilled before baking. This helps to prevent shrinking.
- Lay parchment paper over the crust, and fill it with pie weights or dried beans. This will weigh the crust down while it bakes.
- Keep an eye on the color while baking. Once you notice the edges turning golden, it’s usually good to go!
- Let the crust cool completely before adding your lemon filling so everything sets perfectly.
By using these tips and techniques, your Lemon Cranberry Tart will shine with flavor and texture! Enjoy the process and happy baking!
How to Make a Delicious Lemon Cranberry Tart
Ingredients You’ll Need:
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold and cut into cubes
- 1 large egg yolk
- 2 tablespoons ice water (more if needed)
For the Lemon Filling:
- 1 cup granulated sugar
- 3 large eggs
- 1 tablespoon lemon zest (from about 1 lemon)
- 1/2 cup fresh lemon juice (about 2-3 lemons)
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter, melted
For the Cranberry Swirl:
- 1 cup fresh or frozen cranberries
- 1/3 cup sugar
- 1/4 cup water
How Much Time Will You Need?
This delightful tart takes about 30 minutes to prepare and about 45 minutes to bake. Plus, you’ll want to let it cool completely before serving, so plan on about 2 hours for chilling time afterward. Totally worth the wait for that zesty, sweet goodness!
Step-by-Step Instructions:
1. Make the Crust:
Start by adding the flour, sugar, and salt into a food processor and pulse until combined. Next, toss in the cold butter and pulse until the mix has a crumb-like consistency. Add the egg yolk and ice water; pulse until the dough starts to come together. If the dough seems too dry, add a little more water (1 teaspoon at a time). Once ready, form the dough into a disk, wrap in plastic, and chill for 30 minutes.
2. Roll and Chill the Crust:
Preheat your oven to 350°F (175°C). Roll out the chilled dough on a floured surface until you can fit it into a 9-inch tart pan. Press the dough firmly into the pan, being careful to trim any excess edges. Prick the bottom with a fork to prevent puffing. Chill the crust again for 15 minutes.
3. Blind Bake the Crust:
Cover the crust with parchment paper, filling it with pie weights or dried beans. Bake for 15 minutes, then carefully remove the weights and parchment, continuing to bake for another 8-10 minutes until it turns golden brown. Let it cool.
4. Prepare the Cranberry Swirl:
In a small saucepan, combine cranberries, sugar, and water over medium heat. Cook until the cranberries burst and the mixture thickens, about 10 minutes. Afterward, blend or mash it to your preference for texture, then set aside to cool.
5. Make the Lemon Filling:
In a medium bowl, whisk together the sugar and eggs until smooth. Then mix in the lemon zest, lemon juice, heavy cream, and melted butter until everything is well combined.
6. Assemble the Tart:
Pour the lemon filling into your cooled crust. Drop spoonfuls of the cranberry sauce on top, and gently swirl it into the lemon filling using a toothpick or knife for a marbled look.
7. Bake the Tart:
Pop the tart back into the oven and bake for 25-30 minutes, or until the filling is set but has a slight jiggle in the center.
8. Cool and Serve:
Once baked, remove it from the oven and let it cool completely. This will help the filling firm up nicely. Just before serving, you might like to dust the top with powdered sugar for an extra pretty touch!
Enjoy your vibrant and tangy Lemon Cranberry Tart that combines the brightness of lemon with the sweet-tart deliciousness of cranberry swirls! Perfect for any occasion or festive gathering!
Can I Use A Store-Bought Crust Instead of Making My Own?
Absolutely! If you’re short on time, a store-bought pie crust will work perfectly. Just follow the package instructions for blind baking before adding the lemon filling.
Can I Substitute Other Fruits for Cranberries?
Yes! If cranberries aren’t available, you can use raspberries or diced strawberries for the swirl. Just keep in mind that the flavor will change slightly, but they will still be delicious!
How Do I Store Leftover Tart?
To store leftovers, cover the tart with plastic wrap or place it in an airtight container. It can be kept in the refrigerator for up to 3 days. Just be sure to bring it to room temperature before serving for the best flavor.
Can I Make This Tart Ahead of Time?
Definitely! This tart is perfect for making a day in advance. Just let it cool completely after baking, then cover and refrigerate until you’re ready to serve it. It allows the flavors to meld beautifully!
