How to Make Cranberry Blueberry Tart Like a Pro
Picture this: it’s a crisp November afternoon, and I’m standing in my kitchen watching ruby-red cranberries and deep purple blueberries bubble together in a saucepan. The smell? Absolutely intoxicating. Sweet, tart, with this almost wine-like richness that makes you want to cancel dinner and just eat dessert. That’s exactly what happened the first time I made this cranberry blueberry tart three years ago, and honestly, I’ve been obsessed ever since.
I’ve made this recipe at least fifteen times now, and it never fails to impress. Whether I’m bringing it to Thanksgiving dinner or serving it at a random Tuesday night gathering, people always ask for the recipe. And here’s the thing—it looks like you spent hours on it, but the actual hands-on time? Maybe thirty minutes, tops. The rest is just letting your oven work its magic while you do literally anything else.
This cranberry blueberry tart has become my secret weapon for holiday entertaining. The buttery, flaky crust paired with that jewel-toned filling creates something that’s equal parts rustic and elegant. Plus, the combination of cranberries and blueberries means you get the best of both worlds: the cranberries bring that bright, tangy punch while the blueberries add natural sweetness and depth.
Why This Cranberry Blueberry Tart Deserves a Spot in Your Recipe Box
Let me tell you why this tart has earned permanent real estate in my baking rotation. After testing different berry combinations, crust techniques, and sweetness levels, I can confidently say this version checks every single box.
It’s Surprisingly Simple
Don’t let the fancy appearance fool you. I’ve watched complete beginners nail this recipe on their first try. The crust comes together in one bowl (I use my food processor, but a pastry cutter works just as well), and the filling is basically just fruit, sugar, and a few pantry staples simmered together. No fancy techniques, no temperamental ingredients, no stress.
The Flavor Balance Is Perfect
Most berry tarts lean too sweet or too tart, but this one? It’s the Goldilocks of desserts. The cranberries provide that characteristic zing—you know, that “wake up your taste buds” quality—while the blueberries mellow everything out with their natural sweetness. I prefer this combination over straight cranberry tarts because you don’t need to add as much sugar, and the flavor feels more complex and interesting.
It Actually Holds Its Shape
Here’s something I learned the hard way: watery tart fillings are the worst. The first time I made a berry tart (different recipe, thankfully), it looked gorgeous until I sliced it and the filling just… oozed everywhere. Disaster. This cranberry blueberry tart uses just the right amount of cornstarch so your slices stay clean and pretty, but the filling isn’t gummy or weird. You’ll know you’ve got it right when the filling is glossy and thick enough to coat the back of a spoon.
Perfect for Any Occasion
I’ve served this tart at Thanksgiving, Christmas, Easter brunch, summer barbecues, and regular weeknight dinners when I’m feeling fancy. It works year-round because frozen berries are just as good as fresh here (trust me, I’ve tested both extensively). My mother-in-law requests it every single holiday now, which is basically the highest compliment a recipe can receive.
Cranberry Blueberry Tart Recipe Ingredients
Before we dive into the actual recipe, let me walk you through what you’ll need. The beauty of this cranberry blueberry tart is that you probably have most of these ingredients already. I keep cranberries in my freezer year-round specifically for this tart—that’s how much I love it.
| Recipe Details | |
|---|---|
| Prep Time | 25 minutes |
| Cook Time | 45 minutes |
| Total Time | 1 hour 10 minutes (plus cooling) |
| Servings | 8-10 slices |
| Difficulty | Easy |
| Calories | 285 per serving |
| Protein | 3g |
| Carbs | 42g |
| Fat | 12g |
For the Crust:
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, cold and cubed
- ¼ cup granulated sugar
- 1 large egg yolk
- 2-3 tablespoons ice water
- ¼ teaspoon salt
For the Filling:
- 2 cups fresh or frozen cranberries
- 1 ½ cups fresh or frozen blueberries
- ¾ cup granulated sugar (adjust based on your sweetness preference)
- 3 tablespoons cornstarch
- ¼ cup water
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- Zest of one orange (this is my secret weapon—don’t skip it!)
- Pinch of cinnamon
For Assembly:
- 1 egg white for brushing
- 1 tablespoon coarse sugar for topping
My ingredient notes: The orange zest is non-negotiable in my kitchen. It adds this subtle brightness that makes people wonder what the “secret ingredient” is. Also, I always use salted butter for everything else in life, but for pie crust, unsalted is the way to go so you can control the salt level perfectly.
How to Make Cranberry Blueberry Tart From Scratch
Okay, let’s get into the actual cooking process. I’ve streamlined this method over dozens of attempts, so these are the exact steps I follow every single time.
Step 1: Make the tart crust
In your food processor (or a large bowl if you’re going old-school), pulse together the flour, sugar, and salt. Add those cold butter cubes and pulse until the mixture looks like coarse crumbs—think pea-sized pieces. This took me about twelve pulses the last time I made it. Add the egg yolk and pulse a few more times, then drizzle in ice water one tablespoon at a time until the dough just starts to come together. Don’t overwork it! When I press a bit of dough between my fingers and it holds together without being sticky, I know it’s ready.
Turn the dough onto a lightly floured surface, shape it into a disk, wrap it in plastic, and refrigerate for at least 30 minutes. I usually make the dough the night before if I’m planning ahead—it keeps in the fridge for up to 3 days.
Step 2: Prepare the berry filling
While your dough chills, let’s make that gorgeous filling. In a medium saucepan over medium heat, combine the cranberries, blueberries, sugar, water, and orange zest. Bring it to a simmer and cook for about 8-10 minutes, stirring occasionally. The cranberries will pop (super satisfying to watch, by the way), and everything will start to break down and get juicy.
In a small bowl, whisk together the cornstarch with 2 tablespoons of cold water until smooth. Pour this slurry into your berry mixture and stir constantly for another 2-3 minutes until it thickens noticeably. Remove from heat and stir in the lemon juice, vanilla, and cinnamon. The smell at this point is absolutely incredible—my kitchen usually smells amazing for hours afterward.
Let the filling cool to room temperature. This is important! If you put hot filling on your pastry, you’ll end up with a soggy bottom, and nobody wants that.
Step 3: Assemble and bake
Preheat your oven to 375°F (190°C). Roll out your chilled dough on a floured surface to about ⅛-inch thickness—roughly 12 inches in diameter. Transfer it to a 9-inch tart pan with a removable bottom (this is my preferred size, though a 10-inch works too). Press the dough into the bottom and up the sides, then trim any excess. I like to leave about ½ inch overhang and fold it back in for a thicker edge.
Pour your cooled berry filling into the crust and spread it evenly. Now here’s a step I learned from my aunt: brush the exposed crust edges with egg white and sprinkle with coarse sugar. This creates a beautiful golden, slightly crunchy edge that contrasts perfectly with the soft filling.
Step 4: Bake to perfection
Bake for 40-45 minutes, until the crust is deep golden brown and the filling is bubbling slightly. The edges should look crispy and inviting. I’ve noticed that my oven runs a bit hot, so mine is usually done closer to 42 minutes—just keep an eye on it after the 35-minute mark.
Let the tart cool in the pan for at least 30 minutes before attempting to remove the outer ring. Then let it cool completely before slicing. I know waiting is torture, but warm tart equals messy slices. It took me 23 minutes the first time I made this because I was figuring everything out, but now I can have it in the oven in 18 minutes flat.
What to Serve With Cranberry Blueberry Tart
This tart is stunning enough to stand alone, but here’s how I typically serve it depending on the occasion.
For Thanksgiving or holiday dinners, I love serving this cranberry blueberry tart alongside a big dollop of freshly whipped cream. The cool, creamy topping cuts through the tartness beautifully. Sometimes I’ll add a tablespoon of powdered sugar and ½ teaspoon of vanilla to the whipped cream for extra indulgence.
Vanilla ice cream is another winning combination—especially if you serve the tart slightly warm (just don’t slice it warm; serve it at room temp and warm individual slices in the microwave for 15-20 seconds). The contrast between cold ice cream and warm tart is pure magic.
For a fancier presentation, I’ll serve it with a drizzle of crème anglaise or a scoop of mascarpone whipped cream. My friend hosted a dinner party last month and I brought this tart with lemon mascarpone cream, and people literally scraped their plates clean.
Coffee or tea pairs wonderfully with this dessert too. The tart’s fruit flavors complement a bold dark roast coffee, while herbal teas like chamomile or Earl Grey bring out the subtle orange notes in the filling.
Pro Tips from My Kitchen
After making this cranberry blueberry tart more times than I can count, I’ve picked up some tricks that guarantee perfect results every single time.
Keep your butter truly cold
Room temperature butter is great for cakes, terrible for pie crust. I cut my butter into cubes and pop it in the freezer for 10 minutes before using it. Cold butter creates those flaky layers we all love. When I forgot to do this once (multitasking fail), the crust turned out tough and dense instead of tender and crispy.
Don’t skip the chilling step
I know you’re excited to bake, but that 30-minute chill time is non-negotiable. It prevents shrinkage during baking and makes the dough so much easier to work with. In my opinion, this makes the biggest difference between a good crust and a great one.
Adjust sweetness to your berries
Frozen cranberries tend to be slightly more tart than fresh ones, so taste your filling before it goes in the crust. If it makes your face pucker, add another tablespoon or two of sugar. If it tastes perfect to you, it’ll taste perfect to everyone else. I usually add an extra tablespoon when I use frozen berries.
The toothpick test for doneness
Want to know if your crust is actually done? Insert a toothpick through the filling into the crust. If it comes out with wet dough, give it another 5 minutes. The crust should feel firm, not doughy. You’ll see the edges turn this gorgeous golden-brown color—that’s your visual cue.
Let it cool completely for clean slices
This is the hardest tip to follow because the tart smells incredible coming out of the oven, but patience pays off. When fully cooled, the filling sets properly and your slices will be picture-perfect. If you’re in a rush, pop it in the fridge for 30 minutes to speed things up.
Use a serrated knife for serving
A regular knife can squish the berries and drag the filling around. A serrated knife cuts clean, beautiful slices every time. I learned this trick from a pastry chef friend and it changed my tart game completely.
Make-Ahead and Storage Guide
One of my favorite things about this cranberry blueberry tart is how well it keeps. Real talk: it actually tastes better the next day once all the flavors have melded together.
Refrigerator Storage
Store your cooled tart covered with plastic wrap or in an airtight container in the refrigerator for up to 4 days. I like to leave it in the tart pan with plastic wrap directly on the surface to prevent it from drying out. The filling gets even more jammy and delicious after a day or two.
Freezer Instructions
You can absolutely freeze this tart! Wrap the cooled tart (still in its pan if possible) tightly in plastic wrap, then aluminum foil. It’ll keep for up to 2 months. Thaw overnight in the refrigerator before serving. The crust might lose a tiny bit of its crispness, but honestly, it’s still delicious.
For make-ahead convenience, I sometimes freeze just the unbaked crust in the tart pan. Then I can make fresh filling and have a “homemade” tart in under an hour whenever I need it.
Best Way to Reheat
If you want to serve it warm, place individual slices on a microwave-safe plate and heat for 15-20 seconds. Don’t microwave the whole tart—it’ll make the crust soggy. For a crispier result, reheat slices in a 325°F oven for about 8-10 minutes.
Variations Worth Trying
Once you’ve mastered the basic cranberry blueberry tart, here are some fun twists I’ve experimented with:
Add raspberries: Replace half the blueberries with raspberries for an even more complex flavor. The raspberries add these little seeds that create nice texture contrast.
Make it boozy: Add 2 tablespoons of Grand Marnier or amaretto to the filling. This is my go-to variation for adult dinner parties. The alcohol mostly cooks off but leaves behind incredible depth of flavor.
Try a crumble top: Instead of a traditional tart crust, use only the bottom crust and top with a buttery streusel. Mix ½ cup flour, ¼ cup brown sugar, ¼ cup cold butter, and ½ cup chopped pecans, then sprinkle over the filling before baking.
Go gluten-free: I’ve successfully made this with a 1:1 gluten-free flour blend. The texture is slightly different (a bit more sandy), but the flavor is still fantastic. My sister has celiac disease and she couldn’t even tell the difference.
Recipe FAQs
Can I use a store-bought crust?
Absolutely! I won’t judge. Use a pre-made tart shell or pie crust to save time. The filling is the star of the show anyway. Just blind-bake the store-bought crust according to package directions before adding the filling.
What if I only have one type of berry?
You can make this with all cranberries or all blueberries, but you’ll need to adjust the sugar. All cranberries will need closer to 1 cup of sugar, while all blueberries might only need ½ cup. Taste and adjust as you go.
My filling is too runny—what happened?
You probably didn’t cook the cornstarch mixture long enough. It needs to bubble and thicken visibly for at least 2 minutes after adding the cornstarch slurry. Also, make sure you let the filling cool completely before adding it to the crust.
Can I make mini tarts instead?
Yes! This recipe works beautifully in a muffin tin with tart shells or as individual tartlets. Reduce the baking time to about 20-25 minutes and keep an eye on them. I’ve done this for parties and people love having their own personal tart.
Do I need a tart pan with a removable bottom?
It’s definitely helpful for presentation, but not required. You can use a regular pie pan—your tart just won’t have those pretty fluted edges and you’ll serve it straight from the pan. Still delicious, just less Instagram-worthy.
How do I prevent a soggy bottom?
Three tricks: make sure your filling is completely cool before adding it to the crust, don’t skip the egg white wash on the crust edges, and bake on the lower rack of your oven so the bottom crust gets direct heat.
Final Thoughts
This cranberry blueberry tart has become one of those recipes I can make with my eyes closed (though I don’t recommend it). It’s been my contribution to countless holiday tables, birthday celebrations, and “just because” dinners. The combination of buttery, flaky crust with that vibrant, tangy-sweet filling never gets old.
I love how this tart bridges the gap between rustic and refined. It’s fancy enough for special occasions but simple enough that I don’t stress about making it on a random weeknight when I’m craving something sweet. Plus, the leftovers (if there are any) make an excellent breakfast with coffee. Don’t judge me—berries are basically health food, right?
If you try this cranberry blueberry tart, I’d love to hear how it turns out! Snap a photo and leave a comment below telling me what you think. Did you add any personal twists? Did your family devour it like mine does? Let me know!
