This Lemon Cranberry Tart is a zesty delight with a sweet twist! The tartness of the lemon pairs wonderfully with the juicy cranberries, all nestled in a buttery crust.
Whenever I make this tart, I can’t resist a slice right away. It’s the perfect mix of tart and sweet—just what you need to brighten your day! 🍋
Key Ingredients & Substitutions
All-Purpose Flour: This flour is essential for the tart crust. If you need gluten-free options, you can use a 1:1 gluten-free all-purpose blend.
Granulated Sugar: Standard white sugar gives sweetness, but feel free to use brown sugar for a deeper flavor, especially in the crust.
Unsalted Butter: It’s best for controlling the salt level in your tart. If you’re looking for a dairy-free option, try using coconut oil or dairy-free butter.
Egg Yolks: Vital for binding and richness in the crust, you can substitute 1/4 cup unsweetened applesauce if you want to keep it egg-free.
Fresh Lemon Juice: You can use bottled lemon juice in a pinch, but fresh adds the brightest flavor.
Cranberries: Fresh cranberries are ideal, but frozen will work too. Just thaw them before cooking for the swirl!
How Do I Achieve the Perfect Tart Crust?
Getting the tart crust just right can be tricky. Here are some tips to make sure yours turns out flaky and delicious!
- Make sure your butter is very cold; this helps create a flaky texture.
- Don’t overwork the dough! Mix until just combined to avoid a tough crust.
- Chill the dough before rolling it out. It helps keep the shape and prevents shrinking during baking.
- Pricking the crust helps steam escape, so it doesn’t puff up.
What’s the Best Way to Swirl the Cranberry Sauce?
Swirling the sauce into the lemon filling adds a beautiful look and taste. Here’s how to do it right!
- Drop spoonfuls of cranberry sauce on top of the lemon filling. The key is to not mix it in completely.
- Use a skewer or a knife to gently swirl it into the lemon mix. Go slow so you don’t fully blend it!
- Practice makes perfect; don’t worry if it’s not perfect! The rustic look is charming.
With these tips and ingredient insights, you’ll be set to create a lovely Lemon Cranberry Tart that looks impressive and tastes fantastic! Enjoy 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 granulated sugar
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold and cubed
- 1 large egg yolk
- 1-2 tablespoons ice water
For the Lemon Filling:
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup fresh lemon juice (about 2-3 lemons)
- 1 tablespoon lemon zest
- 1/2 cup heavy cream or half-and-half
For the Cranberry Swirl:
- 1 cup fresh or frozen cranberries
- 1/3 cup granulated sugar
- 1/4 cup water
- 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
To Finish:
- Powdered sugar for dusting (optional)
How Much Time Will You Need?
This recipe will take approximately 1 hour to prepare and bake, plus an additional 2 hours for the tart to chill in the refrigerator. It’s a wonderful treat that’s well worth the wait!
Step-by-Step Instructions:
1. Make the Tart Crust:
In a food processor, combine the flour, sugar, and salt. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs. Next, add the egg yolk and 1 tablespoon of ice water, pulsing until the dough starts to come together (add more water if necessary). Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
2. Prepare the Cranberry Swirl:
In a small saucepan, combine cranberries, sugar, and water. Cook over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens (about 10 minutes). If the mixture is too thin, stir in the cornstarch slurry and cook for another minute until thickened. Remove from heat and let it cool.
3. Pre-Bake the Tart Shell:
Preheat your oven to 350°F (175°C). Roll out the chilled dough on a floured surface to fit a 9-inch tart pan. Press the dough into the pan and trim any excess. Prick the base with a fork, then place parchment paper over the crust and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and bake for another 10 minutes or until golden. Let the crust cool slightly.
4. Make the Lemon Filling:
In a bowl, whisk together sugar and eggs until smooth. Stir in lemon juice, lemon zest, and cream until well combined.
5. Assemble and Bake the Tart:
Pour the lemon filling into the cooled tart crust. Drop spoonfuls of the cranberry sauce on top, and use a skewer or knife to swirl the cranberry sauce into the lemon filling to create a marbled effect. Bake for about 25-30 minutes, or until the filling is set but still slightly wobbly in the center. Allow it to cool to room temperature, then refrigerate for at least 2 hours to set.
6. Serve:
Before serving, dust with powdered sugar if desired. Slice the tart and enjoy this delightful balance of tangy lemon and sweet-tart cranberries!
This Lemon Cranberry Tart is not just delicious; it’s also visually stunning with its golden crust and vibrant swirls. Perfect for bringing a burst of flavor to any gathering or as a refreshing dessert just for yourself! Enjoy!
Can I Use a Store-Bought Tart Crust?
Absolutely! If you’re short on time, a store-bought tart crust can save you some hassle. Just follow the package instructions for baking times, then proceed with the filling instructions as usual.
How Can I Store Leftover Tart?
Leftover tart can be stored in the refrigerator for up to 3 days. Just cover it with plastic wrap or place it in an airtight container to keep it fresh.
Can I Substitute the Heavy Cream?
Yes! You can substitute heavy cream with half-and-half or a dairy-free alternative like coconut cream if you prefer a lighter or non-dairy option.
What Should I Do If I Don’t Have Fresh Cranberries?
No worries! You can use frozen cranberries instead. Just make sure to thaw them before cooking for the swirl. You can also substitute with other berries like raspberries or blueberries for a twist!
