This Lemon Cranberry Tart is a delightful treat! The tangy lemon filling pairs perfectly with the sweet-tart cranberries, all nestled in a buttery crust. It’s like a burst of sunshine in every bite!
I love serving this tart after dinner—it’s light and refreshing! Plus, it’s a hit at gatherings. Who can resist that zesty flavor? Perfect for when you want to impress without a lot of fuss!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your crust. I prefer using all-purpose flour, but you can substitute with a gluten-free blend if needed.
Unsalted Butter: Cold butter is key for a flaky crust. If you’re dairy-free, use coconut oil or a dairy-free butter alternative instead.
Fresh Lemons: Fresh lemon juice really brightens this tart. If you’re in a pinch, bottled lemon juice works too, but the flavor won’t be as fresh.
Cranberries: Fresh cranberries are best for the swirl, but frozen cranberries can work just as well. They might just take a bit longer to burst while cooking.
How Do I Get the Perfect Tart Crust?
Creating a great tart crust is all about keeping your ingredients cold and working the dough just enough. Start by mixing the flour, sugar, and salt, then quickly blend in cold butter to maintain that flaky texture. Remember to chill the dough to firm it up and make it easier to roll out.
- After mixing and forming the dough, keep it in the fridge for 30 minutes or longer. This will prevent shrinkage.
- When rolling it out, use flour as needed to prevent sticking. Try not to overwork it, or your crust will be tough.
- Pricking the crust with a fork before baking helps prevent bubbling.
How to Make a Delicious Lemon Cranberry Tart
Ingredients You’ll Need:
For the Crust:
- 1 ¼ cups (160 g) all-purpose flour
- ¼ cup (50 g) granulated sugar
- ¼ teaspoon salt
- ½ cup (115 g) unsalted butter, cold and cut into small pieces
- 1 large egg yolk
- 1-2 tablespoons cold water (if needed)
For the Lemon Filling:
- 1 cup (200 g) granulated sugar
- 3 large eggs
- 2 large egg yolks
- ½ cup (120 ml) fresh lemon juice (about 2-3 lemons)
- 1 tablespoon lemon zest
- ½ cup (115 g) unsalted butter, cut into small cubes
For the Cranberry Swirl:
- 1 cup fresh or frozen cranberries
- ⅓ cup (67 g) granulated sugar
- ¼ cup water
- 1 teaspoon cornstarch (optional, for thickening)
How Much Time Will You Need?
You’ll need about 45 minutes for preparation and baking, plus at least 3 hours for chilling. So, total time is approximately 3 hours and 45 minutes. It’s a bit of a wait, but oh so worth it!
Step-by-Step Instructions:
1. Prepare the Crust:
In a food processor, mix the flour, sugar, and salt by pulsing them together. Then, add the cold butter pieces and pulse again until the mixture looks like coarse crumbs. Next, add the egg yolk and pulse to combine. If the dough seems crumbly, add cold water one tablespoon at a time until it holds together. Once ready, shape the dough into a ball, flatten it into a disk, wrap it in plastic wrap, and chill it in the fridge for at least 30 minutes.
2. Blind Bake the Crust:
Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough until it’s large enough to fit your 9-inch tart pan. Press the dough into the pan and trim the edges. Don’t forget to prick the base with a fork to prevent bubbling. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment; bake for an additional 5-8 minutes until golden. Let the crust cool for a bit.
3. Make the Cranberry Swirl:
In a small saucepan, combine the cranberries, sugar, and water. Cook over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens slightly, about 8-10 minutes. If it’s too runny, mix cornstarch with a little water and stir this into the mixture, cooking for another 1-2 minutes until thicker. Set this aside to cool.
4. Make the Lemon Filling:
In a medium saucepan, whisk together sugar, whole eggs, and egg yolks. Stir in the lemon juice and zest. On low heat, cook this mixture while stirring constantly until it thickens and coats the back of a spoon—just be careful not to let it boil! Once thickened, remove from heat and whisk in the butter cubes until it’s nice and smooth. Allow the lemon curd to cool slightly.
5. Assemble the Tart:
Once the crust has cooled, pour the lemon filling into the tart shell. Take spoonfuls of the cooled cranberry swirl and dollop it onto the lemon filling. Use a knife or skewer to gently swirl the cranberries into the lemon filling, creating a beautiful marbled effect.
6. Chill and Serve:
Place the tart in the fridge to chill for at least 3 hours, or until the filling is fully set. When you’re ready to serve, feel free to garnish with a lemon wedge or some lemon zest for extra flair!
Enjoy your beautiful and tangy Lemon Cranberry Tart with its vibrant cranberry swirl! It’s a delightful dessert that’s sure to impress.
Can I Use Store-Bought Tart Crust Instead?
Absolutely! If you’re short on time, a store-bought tart crust can save you some effort. Just follow the package instructions for baking time, then fill it with the lemon and cranberry mixtures as directed.
How Can I Adjust the Sweetness of the Tart?
If you prefer a less sweet tart, you can reduce the sugar in the lemon filling by about ¼ cup. Keep in mind that the tart’s sweetness is balanced by the tartness of the cranberries, so taste as you go!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. This tart chills nicely and the flavors actually deepen over time—great for enjoying later!
Can I Make This Tart Ahead of Time?
Yes, this tart is great for making ahead of time! You can prepare it a day in advance; just make sure to let it chill in the refrigerator to set properly. It’s the perfect dessert to prepare for gatherings!