This Lemon Cranberry Tart is a lovely blend of tangy lemon and sweet-tart cranberries, all nestled in a buttery crust. It’s bright, fresh, and perfect for any occasion!
When I make this tart, my kitchen smells amazing, and it never lasts long. A scoop of whipped cream on top? Yes, please! Who can resist such a zesty treat? 🍋
Key Ingredients & Substitutions
All-purpose flour: The backbone of the crust, all-purpose flour gives it structure. If you want a gluten-free option, try almond flour or a gluten-free baking blend. Just keep in mind that texture might vary a bit.
Granulated sugar: This sweetener enhances flavor in both the crust and filling. You can substitute it with coconut sugar for a more natural option, or use a sugar alternative like stevia or erythritol if you’re watching your sugar intake.
Unsalted butter: Cold and cubed butter helps create a flaky crust. If you’re dairy-free, you can use a vegan butter substitute. Just remember to check the salt content in your butter and adjust the salt in the recipe accordingly.
Lemons: Fresh lemon juice is a must for that zesty flavor! If you’re short on lemons, bottled lemon juice works in a pinch, but fresh juice is always better for taste. Additionally, always zest the lemons before juicing for maximum flavor.
Cranberries: Fresh cranberries are ideal, but if you can’t find them, frozen cranberries can be a great alternative! There’s no need to thaw them first—just throw them straight into the pot when making the swirl.
How do I make a flaky tart crust?
Achieving a flaky crust can seem tricky, but it’s all about handling the dough gently and keeping everything cold. Here are my tips:
- Use cold butter. Chilling the dough helps create a flaky texture as the butter melts during baking.
- Don’t over-mix! When combining ingredients, stop as soon as the dough comes together. Overworking will make the crust tough.
- Chill the crust again before baking to help it keep its shape and create that lovely flaky texture.
Follow these little tips, and you’ll have a perfect crust every time, ready for that delicious tart filling! Enjoy your baking! 🍰
How to Make a Lemon Cranberry Tart
Ingredients You’ll Need:
For the Crust:
- 1 1/4 cups (150g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1/2 cup (115g) unsalted butter, cold and cubed
- 1/4 teaspoon salt
- 1 large egg yolk
- 1-2 tablespoons ice water
For the Lemon Filling:
- 1 cup (240ml) heavy cream
- 1/2 cup (100g) granulated sugar
- 3 large eggs
- 1/2 cup (120ml) fresh lemon juice (about 2-3 lemons)
- 1 tablespoon lemon zest
- 1/4 cup (60g) unsalted butter, melted
For the Cranberry Swirl:
- 1 cup fresh or frozen cranberries
- 1/3 cup (65g) sugar
- 1/4 cup (60ml) water
- 1 teaspoon lemon zest (optional)
How Much Time Will You Need?
Making this delicious Lemon Cranberry Tart takes about 30 minutes of active prep time and 2 hours of chilling time in the refrigerator. With baking included, expect about 1 hour of total baking time. In just a little over 2 hours, you’ll have a stunning tart that’s ready to impress!
Step-by-Step Instructions:
1. Prepare the Crust:
Start by gathering your ingredients. In a food processor, combine the flour, sugar, and salt. Pulse until mixed. Next, add the cold, cubed butter and pulse until the mixture looks like coarse crumbs. Then, add the egg yolk and 1 tablespoon of ice water. Pulse until the dough starts to cling together; add more water if needed, one teaspoon at a time. Once ready, form the dough into a disk, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.
2. Pre-Bake the Crust:
While the crust chills, preheat your oven to 350°F (175°C). After 30 minutes, roll out the chilled dough on a lightly floured surface, then fit it into a 9-inch tart pan with a removable bottom. Chill the crust in the freezer for 15 minutes to keep it from shrinking during baking. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Then, remove the weights and parchment, baking for another 10 minutes, or until the crust is lightly golden. Set it aside to cool.
3. Make the Cranberry Swirl:
In a small saucepan, combine cranberries, sugar, water, and optional lemon zest over medium heat. Cook until the cranberries burst and the mixture thickens, about 10-12 minutes. Once done, remove from heat and let it cool slightly. For a smoother texture, use an immersion blender or a regular blender to pulse it a few times, leaving some texture. Set this aside.
4. Prepare the Lemon Filling:
In a separate bowl, whisk the eggs and granulated sugar until well combined. Stir in the fresh lemon juice, lemon zest, and melted butter. Gradually whisk in the heavy cream until everything is smooth and combined.
5. Assemble the Tart:
Carefully pour the lemon filling into the pre-baked crust. Next, drop spoonfuls of the cranberry mixture on top of the lemon filling. With a skewer or knife, gently swirl the cranberry sauce through the lemon filling to create a beautiful marbled effect.
6. Bake the Tart:
Bake in the oven at 325°F (160°C) for 35-40 minutes. The filling should be set but slightly jiggly in the center. Once done, remove from the oven and allow the tart to cool to room temperature. Then, refrigerate for at least 2 hours before serving to let everything set properly.
7. Serve:
When you’re ready to serve, garnish with lemon zest curls or a light dusting of powdered sugar if you like. Slice your gorgeous Lemon Cranberry Tart and enjoy the delightful blend of flavors!
Can I Use Store-Bought Pie Crust for This Tart?
Absolutely! If you’re short on time, a store-bought pie crust is a great shortcut. Just follow the package instructions for pre-baking, and then proceed with the recipe as usual!
How Do I Store Leftovers?
To store leftovers, wrap the tart tightly in plastic wrap or place it in an airtight container in the refrigerator. It will stay fresh for up to 3 days. Just be sure to let it come to room temperature before serving for the best flavor!
Can I Make This Tart Ahead of Time?
Yes, you can make the tart a day in advance! Just bake it and let it cool completely before refrigerating. This allows the flavors to meld, and it can actually taste even better the next day! Don’t forget to garnish just before serving.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can substitute heavy cream with half-and-half or a mixture of milk and melted butter. Keep in mind that the texture will be slightly different, but it will still taste delicious!