Apple Cranberry Tart You’ll Ever Make Easy Recipe
Picture this: It’s 7 PM the night before Thanksgiving, and I just realized I forgot to make a dessert. Classic me, right? My mother-in-law was coming, and she’s basically a professional baker. I panicked, scanned my fridge, and spotted a bag of cranberries I’d bought two weeks earlier and completely forgotten about. Next to them sat four apples that were maybe a day away from becoming applesauce.
That’s when this apple cranberry tart was born out of sheer desperation—and honestly? It’s become my most-requested dessert ever since. I’ve made this recipe at least 30 times now, and it never fails to impress. The combination of tart cranberries and sweet, tender apples wrapped in a buttery crust creates this perfect balance that makes people think you spent hours in the kitchen. (Spoiler: you didn’t.)
The best part? My mother-in-law asked for the recipe. I’m still riding that high two years later.
Why This Apple Cranberry Tart Belongs in Your Recipe Collection
Here’s the thing about desserts—they can be intimidating. When someone says “tart,” most people immediately think it’s some fancy French pastry that requires culinary school credentials. But this apple cranberry tart? It’s the opposite of fussy. It’s the dessert equivalent of wearing your favorite jeans to a party and still looking put-together.
After testing this recipe over and over (my family definitely didn’t complain), I’ve realized what makes it truly special. It’s not just one thing—it’s the way everything works together. The cranberries burst and create these little pockets of tangy intensity, while the apples soften and caramelize slightly around the edges. That contrast is what keeps people coming back for seconds.
It’s Shockingly Simple
I’m talking embarrassingly easy here. If you can roll out dough (or honestly, just press it into a pan—I won’t tell), you can make this. The first time took me about 40 minutes total, and I was being extra careful. Now I can throw this together in 25 minutes flat while simultaneously helping my kids with homework.
Most recipes call for par-baking the crust separately, but I find that’s just an extra step that doesn’t actually improve the final result. Trust me on this one.
Your Wallet Will Thank You
Let me break down the cost situation. Apples? Probably $3-4 for a bag. Cranberries? Around $2 when they’re in season (and you can freeze them when they’re cheap). The rest is pantry staples you already have. We’re talking about a show-stopping dessert for under $10 that easily serves 8-10 people.
Compare that to buying a fancy tart from a bakery at $30-40, and you see where I’m going with this.
It Actually Tastes Like Fall
I’ve noticed that a lot of “fall” desserts are just pumpkin spice bombs. Don’t get me wrong, I love pumpkin, but sometimes you want something that captures autumn without being obvious about it. This apple cranberry tart has that cozy, harvest feeling with the warmth of cinnamon and the natural sweetness of real fruit. It tastes like apple picking and crunchy leaves—if that makes sense.
My 8-year-old, who typically picks the fruit out of everything, actually ate the cranberries in this. That’s how you know it’s good.
Apple Cranberry Tart Recipe Card
| Recipe Details | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 45 minutes |
| Total Time | 65 minutes |
| Servings | 8-10 servings |
| Difficulty | Easy |
| Calories | 285 per serving |
| Protein | 3g |
| Carbs | 42g |
| Fat | 12g |
What You Need for Apple Cranberry Tart
Before we dive into the ingredient list, let me tell you about the one ingredient I’m really particular about: the apples. I’ve tested this with Granny Smith, Honeycrisp, and Gala apples, and honestly, a mix works best. The Granny Smith adds tartness that complements the cranberries, while sweeter varieties like Honeycrisp balance everything out. Don’t stress too much about this though—I’ve made it with whatever apples were on sale, and it still turned out great.
Also, whatever you do, don’t skip the lemon zest. It might seem like a tiny detail, but it brightens the entire tart in a way that’s hard to explain. You’ll know what I mean when you taste it.
For the Crust:
- 1½ cups all-purpose flour
- ½ cup cold unsalted butter, cubed
- ¼ cup sugar
- 1 egg yolk
- 2-3 tablespoons ice water
- Pinch of salt
For the Filling:
- 3 medium apples (about 1 pound), peeled and thinly sliced
- 1½ cups fresh cranberries
- ¾ cup sugar
- 2 tablespoons cornstarch
- 1 teaspoon cinnamon
- Zest of 1 lemon
- 1 tablespoon lemon juice
- 2 tablespoons butter, cut into small pieces
For the Topping:
- 1 egg, beaten (for egg wash)
- 2 tablespoons coarse sugar (optional but really pretty)
Let’s Get Cooking
Alright, deep breath. We’re going to walk through this together, and I promise it’s more straightforward than it looks.
The Quick Rundown
Before we get into the details, here’s what we’re doing: making a simple pastry crust, tossing fruit with sugar and spices, assembling everything in a rustic way, and baking until golden. The whole process is pretty forgiving, which is perfect for stress-free baking.
Step-by-Step Instructions
Step 1: Make the Crust
In a large bowl, combine your flour, sugar, and salt. Add those cold butter cubes and use a pastry cutter (or your fingers—I usually just use my hands) to work the butter into the flour until it looks like coarse crumbs. Some pea-sized butter pieces are totally fine—they actually create a flakier crust.
Add the egg yolk and start with 2 tablespoons of ice water. Mix until the dough just comes together. If it’s still crumbly, add that extra tablespoon of water. I learned the hard way not to overwork this dough—the first time I made it, I kneaded it like bread dough and ended up with a tough crust. Just bring it together and stop.
Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This rest time is when I usually prep the filling, so nothing goes to waste.
Step 2: Prepare Your Filling
In a large bowl, toss together your sliced apples, cranberries, sugar, cornstarch, cinnamon, lemon zest, and lemon juice. The mixture will look a bit dry at first, but the fruit will release juice as it bakes—that’s exactly what you want. The cornstarch is crucial here; it thickens all those fruit juices so you don’t end up with a soggy bottom crust. (Pro tip: I once forgot the cornstarch, and yeah… learned that lesson.)
Let this sit while you roll out your dough. The sugar starts pulling out the fruit juices, and the flavors begin to meld together.
Step 3: Roll and Assemble
Preheat your oven to 375°F. On a lightly floured surface, roll your chilled dough into roughly a 12-inch circle. It doesn’t have to be perfect—this is a rustic tart, remember? I actually think the slightly uneven edges give it more character.
Transfer the dough to a parchment-lined baking sheet. This is easier than it sounds: I just loosely roll the dough around my rolling pin, then unroll it onto the sheet.
Pile your fruit mixture in the center, leaving about a 2-inch border around the edges. Dot the top with those small butter pieces. Now here’s the fun part: fold the edges of the dough up and over the filling, pleating as you go. It should look kind of free-form and handmade—because it is!
Step 4: The Finishing Touches
Brush that folded crust with beaten egg (this creates the most gorgeous golden color), then sprinkle with coarse sugar if you’re using it. The coarse sugar adds this nice crunch that contrasts beautifully with the soft fruit filling.
Step 5: Bake to Perfection
Slide your tart into the oven and bake for 45-50 minutes. You’ll know it’s done when the crust is deep golden brown and the filling is bubbling enthusiastically in the center. Your kitchen will smell absolutely incredible—like a fall candle, but real.
The hardest part is waiting for it to cool for at least 20 minutes before slicing. I usually can’t wait the full time (hence my sometimes-messy first slices), but it does hold together better if you have the patience.
My Favorite Ways to Serve This
Okay, so you’ve got this gorgeous apple cranberry tart sitting on your counter. Now what?
In my opinion, this tart is perfect slightly warm with a scoop of vanilla ice cream melting into all those fruit juices. That’s how I serve it 90% of the time, and I’ve never heard complaints. The cold creaminess of the ice cream against the warm, tangy fruit? Chef’s kiss.
But let me give you some other options that work beautifully:
For a fancy brunch: Serve it at room temperature with sweetened whipped cream and a cup of strong coffee. I did this for a baby shower once, and people lost their minds.
Thanksgiving dinner: Pair it with a slice of sharp cheddar cheese. I know, I know—it sounds weird if you’ve never tried it, but the salty-sweet combo is traditional with apple desserts for a reason. My grandma did this, and she was never wrong about food.
Holiday breakfast: Leftover tart (if there is any) is surprisingly amazing for breakfast with a dollop of Greek yogurt. The tartness of the yogurt plays really well with the sweet fruit.
If you’re looking for other dishes to round out your meal, this apple cranberry tart pairs wonderfully with roasted turkey, glazed ham, or even a simple roast chicken. For sides, consider serving it alongside [roasted Brussels sprouts] or [sweet potato casserole].
Secrets to Success
I’ve made enough of these tarts to know where things can go sideways. Let me save you from my mistakes.
Keep Everything Cold
This is huge for the crust. Cold butter creates steam pockets as it bakes, which equals flakiness. If your kitchen is warm and the dough gets too soft while you’re working with it, just pop it back in the fridge for 10 minutes. I learned this after making a greasy, flat crust on a hot summer day.
Don’t Overfill
I get it—you want maximum fruit. But if you pile it too high, it won’t cook evenly, and you risk having raw centers. I stick to about 2 cups of filling, spread in an even layer. This way, everything bakes through properly.
The Egg Wash Isn’t Optional
Okay, technically it is, but don’t skip it. That egg wash is what gives you that bakery-quality golden brown crust. Without it, your tart looks pale and sad. Also, that coarse sugar on top? It catches the light and makes your tart look professionally made.
Can I Make This Ahead of Time?
Absolutely! I usually make the dough up to 2 days in advance and keep it wrapped in the fridge. You can also assemble the entire tart (but don’t brush with egg wash yet), cover it loosely, and refrigerate for up to 4 hours before baking. Just add 5 minutes to the baking time if you’re putting it in straight from the fridge.
My Cranberries Are Frozen—Is That Okay?
Yes! Don’t even bother thawing them. Frozen cranberries work perfectly in this recipe. I actually keep bags of frozen cranberries in my freezer year-round just so I can make this apple cranberry tart whenever the craving hits.
The Bottom of My Crust Got Soggy
This usually means either too much liquid in the filling (did you use the cornstarch?) or not enough time in the oven. Make sure you bake until you see thick bubbles in the center of the filling. Those bubbles mean the cornstarch has activated and thickened everything properly.
Make-Ahead and Storage Guide
Real talk: this tart is best within 24 hours of baking. But life happens, and sometimes you need to plan ahead.
Room Temperature: The tart will keep covered loosely with foil for up to 2 days on your counter. The crust loses some of its crispness, but it’s still delicious. I actually don’t mind the slightly softer crust the next day.
Refrigerator Storage: If your kitchen is hot or if you have leftovers you want to keep longer, refrigerate in an airtight container for up to 4 days. Let it come to room temperature before serving, or warm individual slices in a 300°F oven for about 10 minutes.
Freezing: You can freeze the baked tart (well-wrapped) for up to 2 months. Thaw overnight in the fridge, then reheat at 325°F for 15-20 minutes until warmed through. I’ll be honest—I’ve never had leftovers make it to the freezer. This disappears too fast in my house.
Reheating Tip: If you want to crisp up the crust again, reheat slices in a 375°F oven for 8-10 minutes. The microwave works in a pinch but makes the crust a bit chewy.
Questions I Get Asked All the Time
Can I use a store-bought crust?
Sure! Use a refrigerated pie crust and just roll it out a bit thinner. It won’t taste quite the same as homemade (sorry), but it’ll still be really good. I’ve done this when I’m truly pressed for time, and no one has ever complained.
What if I don’t have fresh cranberries?
Dried cranberries can work, but you’ll need to soak them in warm water for 10 minutes first to rehydrate them. Use about 1 cup instead of 1½ cups since dried cranberries are more concentrated. The fresh ones give you those gorgeous juice bursts though.
My apples turned brown while I was prepping—will that affect the taste?
Nope! Once everything bakes, you won’t notice at all. But if it bothers you, just toss the apple slices with a little lemon juice as you cut them.
Can I add other spices?
Definitely. A tiny pinch of nutmeg or cardamom adds a nice depth. I sometimes throw in ¼ teaspoon of ginger if I’m feeling adventurous. Just don’t go overboard—you want to enhance the fruit, not overpower it.
Is this tart too tart?
(See what I did there?) Honestly, it depends on your taste. I like desserts that aren’t super sweet, so the cranberry tartness balanced with sweet apples is perfect for me. If you prefer sweeter desserts, add an extra ¼ cup of sugar to the filling or use sweeter apple varieties like Fuji or Gala.
How do I know when the crust is done?
Look for a deep golden brown color—not pale blonde. The bottom should be golden too, which you can check by carefully lifting a corner with a spatula. If the bottom is still pale, give it another 5 minutes.
Variations Worth Trying
Once you’ve mastered the basic apple cranberry tart, here are some fun twists I’ve experimented with:
Add Orange: Replace the lemon zest with orange zest. The combination of apple, cranberry, and orange is so festive and perfect for winter holidays.
Nut Topping: Before baking, sprinkle ¼ cup of chopped pecans or walnuts over the filling. They toast beautifully in the oven and add great texture.
Ginger Spice: Add ½ teaspoon of fresh grated ginger to the filling. It gives the tart a subtle warmth that’s really lovely on cold days.
Berry Swap: Use a mix of cranberries and blackberries or raspberries. I did this once when cranberries weren’t in season, and it was incredible.
The Final Word
Look, I’m not going to pretend this apple cranberry tart will change your life. But it might change your Thanksgiving. Or your reputation as a baker. Or at the very least, it’ll give you something delicious to eat while you’re avoiding awkward small talk at family gatherings.
After making this for countless holidays, potlucks, and “just because” Tuesdays, I can confidently say it’s earned its permanent spot in my recipe rotation. It’s the dessert I turn to when I want to impress without stressing, when I need something that tastes as good as it looks, and when I want my house to smell like a cozy autumn afternoon.
So grab those apples and cranberries, and give this a try. And when people ask you for the recipe (because they will), maybe wait a day or two before sharing. Let them think you’re a baking genius for a minute.
Have you tried this apple cranberry tart? I’d love to hear how it turned out for you! Drop a comment below and let me know if you added your own twist to it
