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Hey there, holiday lovers!
Are you in the mood for something festive and delicious? I’ve got the perfect treat for you!
Today, I’m sharing my delightful Christmas cranberry tart.
It’s sweet, tangy, and filled with all the holiday vibes.
This tart is sure to impress your friends and family at any gathering.
Let’s dive into this tasty holiday tradition!
Suggestions for Ingredient Substitution
For cranberries, frozen cranberries can be used as a direct substitute, maintaining the tart flavor profile. If cranberries are unavailable, chopped tart apples or a mixture of raspberries and blackberries can provide a similar tangy taste, though cooking times may need adjustment.
Bartlett pears can be replaced with Asian pears for a crunchier texture or ripe peaches for a softer, sweeter alternative. Adjust sugar levels accordingly, as peaches are typically sweeter than pears.
All-purpose flour can be substituted with a gluten-free flour blend for those with gluten sensitivities. Use a 1:1 ratio, but add 1/4 teaspoon of xanthan gum per cup of flour to improve texture. Almond flour can also be used for a low-carb option, though the crust may be more delicate and require careful handling.
| Preparation Time | 30-45 minutes |
| Cooking Time | 60-75 minutes |
| Total Time | 90-120 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2200-2500
- Protein: 20-25 g
- Fat: 100-115 g
- Carbohydrates: 300-350 g
Ingredients
- 12 ounces whole fresh cranberries
- 6 tablespoons granulated sugar (1/4 cup plus 2 tablespoons)
- 1 teaspoon orange peel zest, with more for optional garnish
- 1 1/4 teaspoons ground cinnamon, divided
- 5/8 cup water (1/2 cup plus 2 tablespoons)
- 2 small bartlett pears
- 1/4 teaspoon ground ginger
- 1 scant teaspoon flour
- 1 1/4 cups all-purpose flour
- 1 teaspoon cinnamon powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 8 tablespoons unsalted butter at room temperature
- 1/2 cup white sugar
- 1/4 cup brown sugar
- 1 teaspoon vanilla essence
- 1 tablespoon water
Step 1: Prepare the Cranberry Filling
Start by gathering and prepping all filling ingredients except for the pears, ground ginger, and flour.
Place the cranberries, sugar, orange zest, 1 teaspoon of ground cinnamon, and water into a large pan or skillet.
Bring this mixture to a boil.
Once boiling, reduce the heat to a simmer and cook for about 6 to 8 minutes, until the cranberries start to pop and soften.
Be careful not to overcook them as you want them to remain relatively whole.
Pour the cranberry mixture into a large bowl, then allow it to cool completely and thicken slightly.
Use the fridge to speed up the process if needed.
Step 2: Prepare the Tart Crust
Once the cranberry filling is cooled, gather and prepare your tart crust ingredients.
In a large bowl, whisk together the flour, baking powder, salt, and ground cinnamon.
In a stand mixer fitted with a paddle attachment, cream the butter with the granulated and brown sugars until light and fluffy, about 2 minutes.
Blend in the vanilla.
Gradually add the dry ingredients to the butter mixture and mix until combined.
Add 1 tablespoon of water and mix until a moist crumble forms.
Step 3: Form and Chill the Crust
Press the crumb mixture evenly into a 9 1/2 inch non-stick tart pan with a removable bottom, forming a crust that goes up the sides of the pan.
Use your fingers or the flat bottom of a measuring cup to achieve an even layer.
Place the crust into the freezer to chill for 15 minutes.
Meanwhile, preheat your oven to 350°F (175°C) and line a baking sheet with foil.
Step 4: Prepare the Pears
While the crust is chilling, peel, core, and thinly slice the Bartlett pears.
Place them in a bowl and gently toss with the ground ginger, remaining 1/4 teaspoon ground cinnamon, and a scant teaspoon of flour.
Set the pears aside.
Step 5: Assemble the Tart
Take the chilled crust from the freezer and evenly layer the spiced pear slices on the bottom.
Spoon the cranberry filling over the pears, saving two tablespoons of the filling for later.
Spread the cranberry mixture right to the edges.
Place the tart on the foil-lined baking sheet.
Step 6: Bake and Finish the Tart
Bake the tart for 1 hour, turning it halfway through for even baking.
Once baked, let the tart cool in its pan on a wire rack for about 30 minutes.
Carefully remove the tart from the pan by pushing up on the removable bottom.
Allow the tart to cool completely to room temperature.
Cover it gently with plastic wrap, then chill in the fridge until fully set.
Before serving, mix the reserved 2 tablespoons of cranberry filling with a teaspoon of water and brush it over the top of the chilled tart for a glossy finish.
Serve the tart alone or with whipped cream or vanilla ice cream, garnished with orange zest or curls if desired.
