Cranberry Crumb Tart
This Cranberry Crumb Tart is the perfect balance of tart and sweet, featuring a vibrant filling of fresh cranberries tossed in sugar and topped with a generous layer of buttery, crumbly streusel. The base is a tender, pre-baked pastry shell that provides a sturdy foundation for the juicy fruit. As it bakes, the cranberries burst, creating a glossy, jewel-toned sauce that contrasts beautifully with the crisp, golden topping. It’s an ideal centerpiece for Thanksgiving or Christmas dinner, offering a sophisticated twist on traditional fruit pies. Serve it warm with a dollop of whipped cream or a scoop of vanilla bean ice cream for a truly indulgent experience that feels both homemade and high-end.
Description
This Cranberry Crumb Tart is the perfect balance of tart and sweet, featuring a vibrant filling of fresh cranberries tossed in sugar and topped with a generous layer of buttery, crumbly streusel. The base is a tender, pre-baked pastry shell that provides a sturdy foundation for the juicy fruit. As it bakes, the cranberries burst, creating a glossy, jewel-toned sauce that contrasts beautifully with the crisp, golden topping. It’s an ideal centerpiece for Thanksgiving or Christmas dinner, offering a sophisticated twist on traditional fruit pies. Serve it warm with a dollop of whipped cream or a scoop of vanilla bean ice cream for a truly indulgent experience that feels both homemade and high-end.
Ingredients
- 6 cups fresh cranberries
- 1 3/4 cups sugar (for filling)
- 1 1/4 cups all-purpose flour (for topping)
- 1 1/2 sticks cold butter (6 ounces), cut into 1 inch cubes (for topping)
- 1/2 teaspoon salt (for topping)
- 1 cup plus 2 tablespoons all-purpose flour (for crust)
- 1 stick cold butter (4 ounces), cut into 1/2 inch pieces (for crust)
- 1 1/2 teaspoons sugar (for crust)
- 1/8 teaspoon salt (for crust)
- 1/4 cup ice water
Directions
- 1 Preheat the oven to 425°F. For the crust: In a medium bowl, combine 1 cup plus 2 tablespoons flour, 1 1/2 teaspoons sugar, and 1/8 teaspoon salt.
- 2
Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse meal.- 3
Gradually sprinkle in the ice water, tossing gently until the dough begins to mass together.- 4
Turn the dough out onto a lightly floured surface and form it into a ball. Wrap in plastic wrap, flatten into a 6-inch disk, and refrigerate for at least 30 minutes.- 5
On a lightly floured surface, roll out the dough into a large round, about 1/8 to 1/4 inch thick. Trim to a 15-inch circle.- 6
Dust the dough lightly with flour and fold it into quarters. Place it, with the point in the center, into a 9 1/2 or 10-inch tart pan with a removable bottom.- 7
Open up the pastry and fit it into the pan, folding down the excess to reinforce the sides. Press the pastry against the fluted sides of the pan and trim off any excess dough.- 8
Line the pastry with foil and fill with pie weights or dried beans. Bake for 20 to 25 minutes, or until the pastry is almost dry.- 9
Remove the foil and weights, prick the bottom and sides all over with a fork, and continue baking for 5 to 8 minutes, or until the crust is golden brown. Let the crust cool slightly.- 10
Reduce oven temperature to 375°F. In a large bowl, combine the fresh cranberries with 1 3/4 cups of sugar and toss to coat well.NoteThe tart can be stored in the refrigerator for up to 3 days. Serve at room temperature for the best texture and flavor.
You can prepare the crust and topping ahead of time and assemble just before baking.
For a variation, add a tablespoon of orange zest to the cranberry filling for a bright citrus note.
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