Why You’ll Love This Recipe

I love this tart because it’s simple yet elegant, the kind of dessert that looks like it took hours but really comes together in under an hour. The tartness of the cranberries balances perfectly with the sweetness of brown and white sugar, while the buttery crust gives it that satisfying, flaky bite. Whether I’m baking it for a family dinner or bringing it to a potluck, it always disappears quickly.

Here’s what makes it a winner every time:

• Delicious flavor: The cranberries burst with tangy-sweet goodness, especially when mixed with the caramel notes of brown sugar.

• Visually stunning: That rich red color makes it a showstopper on any holiday table.

• Versatile: It works beautifully as a tart, pie, or even the base for a festive trifle.

• Make-ahead friendly: I can bake it a day or two before serving—perfect for busy holiday schedules.

• Crowd-pleasing: It’s a guaranteed favorite; everyone from kids to grandparents loves it!

Ingredients

(Note: Full quantities are listed in the recipe card below.)

• 1 ½ cups fresh cranberries

• ¾ cup granulated sugar

• ¼ cup brown sugar

• 1 tablespoon cornstarch

• 1 teaspoon vanilla extract

• 1 pre-made pie crust (store-bought or homemade)

• 2 tablespoons butter, cubed

• Optional: 1 teaspoon orange zest for a bright citrus note

Directions

Step 1: Preheat the Oven

I preheat my oven to 375°F (190°C) so it’s nice and hot when I’m ready to bake. A properly preheated oven helps ensure the crust turns perfectly golden and crisp.

Step 2: Prepare the Filling

In a large mixing bowl, I combine the cranberries, granulated sugar, brown sugar, cornstarch, and vanilla extract. I give everything a gentle toss until the cranberries are fully coated and glistening. If I’m adding orange zest, I stir it in now—it adds a fresh, festive aroma that pairs perfectly with the cranberries.

Step 3: Assemble the Tart

I roll out the pie crust and fit it into a tart pan, trimming any excess dough around the edges. Then, I pour in the cranberry mixture, spreading it evenly. I scatter the butter cubes over the top—those little dots melt while baking, giving the filling a luscious, rich flavor.

Step 4: Bake

I bake the tart in the preheated oven for 30–35 minutes, until the cranberries are bubbling and the crust is golden brown. The kitchen smells incredible at this point—warm, buttery, and just a little tangy from the cranberries.

Step 5: Cool and Serve

After baking, I let the tart cool for at least 15 minutes so the filling can set. It’s delicious served slightly warm or at room temperature. I like to dust the top with powdered sugar right before serving—it looks snowy and festive!

Servings and Timing

This recipe makes one 9-inch tart, about 8 slices. It takes around 15 minutes to prep, 35 minutes to bake, and a little cooling time before serving—perfect for a make-ahead holiday dessert.

Variations

One of my favorite things about this recipe is how easy it is to customize:

• Chocolate Cranberry Tart: Add ½ cup melted dark chocolate to the filling for a decadent twist.

• Orange Zest Infusion: Add zest from one orange for brightness and depth.

• Almond Crust: Substitute almond flour crust for a nutty, gluten-free option.

• Spiced Cranberry Tart: Stir in a pinch of cinnamon and nutmeg for a warm, cozy flavor.

• Topping Ideas: A dollop of whipped cream, a drizzle of glaze, or a scoop of vanilla ice cream takes it over the top!

Storage & Serving Tips

I store the tart in the refrigerator in an airtight container or covered with plastic wrap. It stays fresh for up to 3–4 days and tastes even better the next day once the flavors have melded together. When serving, I sometimes warm it slightly in the oven (about 5 minutes at 300°F) and serve it with coffee, tea, or mulled wine—it’s heavenly.

FAQs

Can I use frozen cranberries?

Yes! I just make sure to thaw and drain them first to avoid extra moisture.

Can I make it ahead of time?

Definitely. I often make it a day or two before serving—it holds up beautifully in the fridge.

What if I don’t have a tart pan?

A pie dish works perfectly fine; the edges will just be a little higher, which I actually love.

Can I reduce the sugar?

You can! I sometimes cut it down by a couple of tablespoons for a tangier flavor.

How do I keep the crust from getting soggy?

Make sure to rinse and dry your cranberries well before adding them to the filling. You can also brush the crust lightly with beaten egg white before baking.

Can I freeze it?

Yes, it freezes beautifully! I wrap it tightly in plastic wrap and foil, then thaw it overnight in the fridge before serving.

Nutrition

Each slice (1/8 of the tart) has about 200 calories, 3g of protein, and 6g of fat.

Conclusion

This Festive Cranberry Tart has become one of my signature holiday desserts—it’s as stunning as it is delicious. The combination of tart cranberries, buttery crust, and caramel-kissed sweetness feels like pure Christmas comfort. Whether I’m serving it after a big family dinner or bringing it to a holiday potluck, it’s always a hit. The best part? It’s easy, make-ahead friendly, and guaranteed to spread a little holiday joy with every bite.