Cranberry Linzer Tart Recipe Family-Favorite

Picture this: it’s mid-December, and I’m standing in my kitchen with flour on my cheek and a whisk in hand, desperately trying to come up with something festive that wasn’t another batch of sugar cookies. Don’t get me wrong—I love a good sugar cookie.

But after making three dozen for the school bake sale, I needed something different. Something that would make people go “wow” when I brought it to our annual holiday potluck.

That’s when I remembered the linzer torte my Austrian neighbor made years ago. You know that buttery, almond-scented magic with jewel-toned jam peeking through lattice cutouts? I’d always been intimidated by it, thinking it required some sort of European baking degree.

But honestly, I was desperate enough to try. And here’s the thing—it turned out to be way easier than I expected. Like, embarrassingly easy for something that looks this impressive.

I’ve made this cranberry linzer tart at least twelve times now (yes, I’m counting), and it’s become my secret weapon for holiday gatherings. The tart cranberry filling cuts through the rich, nutty crust perfectly, and those little cutout windows? They’re basically edible stained glass. My mother-in-law actually asked if I bought it from a bakery the first time I served it. Best compliment ever.

What Makes Cranberry Linzer Tart So Special

Let’s talk about why this dessert deserves a permanent spot in your holiday rotation. A cranberry linzer tart is essentially a buttery almond pastry crust filled with tangy cranberry preserves, topped with a decorative lattice or cutout pastry layer, and finished with a dusting of powdered sugar. It originated in Linz, Austria (hence the name), but I’ve given it an American twist with fresh cranberries.

The traditional version uses raspberry jam, but I prefer cranberries for the holidays. That bright, tart flavor feels festive without being cloyingly sweet. Plus, the deep red color against the golden crust is absolutely stunning. It’s like Christmas on a plate.

What really sets this apart from regular fruit tarts is the almond flour in the pastry. It gives the crust this incredible texture—tender but sturdy, with a subtle nuttiness that makes you keep reaching for another slice. The first time I made this, I actually used all-purpose flour because I didn’t have almond flour on hand. It was fine, but trust me, the almond flour makes a massive difference. It’s worth the extra trip to the store.

Why This Recipe Works Every Time

It Looks Fancy But It’s Actually Beginner-Friendly

I’m not going to lie to you—I’m not a patient baker. I get antsy during long proofing times, and intricate piping work makes me stressed. But this? This is my kind of recipe. The dough comes together in one bowl (thank you, food processor), you roll it out once, and the “fancy” lattice is just strips of dough laid across the top. No special skills required.

After testing this recipe eight times to get it perfect, I can confidently say that if you can make pie crust, you can make this tart. Actually, it’s easier than pie crust because the almond flour makes the dough more forgiving. It doesn’t get tough if you overwork it slightly.

The Flavor Balance Is Chef’s Kiss

Most holiday desserts lean heavily sweet, which is fine until you’ve had three different types of cookies and a slice of pumpkin pie. This cranberry linzer tart has serious tartness from the cranberries that balances the buttery, nutty crust. It’s refreshing, honestly.

My 8-year-old nephew, who usually only eats chocolate desserts, actually requested this for his birthday. That’s when I knew it was a winner. The cranberries give it just enough tang to keep it interesting without being puckery.

You Can Make It Ahead (A Holiday Miracle)

Here’s my favorite thing about this recipe: it actually tastes better the next day. I always make mine the day before I need it. The flavors meld together, and the crust soaks up just a tiny bit of moisture from the filling, making it even more tender. It took me 45 minutes the first time from start to finish (not including chilling time), but now I can whip it up in about 30 minutes.

For holiday hosting, this is a lifesaver. Make it on Thursday, serve it on Friday, and spend your actual party time with guests instead of stressed in the kitchen.

Cranberry Linzer Tart Recipe Card

Recipe Details
Prep Time	25 minutes
Chill Time	2 hours
Bake Time	35 minutes
Total Time	3 hours
Servings	10-12 slices
Difficulty	Medium
Calories	285 per serving
Protein	4g
Carbs	34g
Fat	15g

Ingredients for Cranberry Linzer Tart

Before we dive in, let’s talk about the ingredient list. Nothing here is particularly exotic or hard to find, which is one reason I love this recipe. The most “special” ingredient is almond flour, but you can find it at pretty much any grocery store these days (usually in the baking aisle or health food section).

The key to really stellar cranberry linzer tart is using good-quality butter—I mean the real stuff, not margarine. It makes a noticeable difference in the flavor and texture of that crust. Also, don’t skip the lemon zest in the filling. I learned this the hard way when I forgot it once and the tart tasted flat and one-dimensional.

For the Tart Crust:

• 1½ cups all-purpose flour
• ¾ cup almond flour (or finely ground almonds)
• ½ cup granulated sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cloves
• ¼ teaspoon salt
• Zest of 1 lemon
• ¾ cup unsalted butter, cold and cubed
• 2 large egg yolks
• 1 teaspoon vanilla extract

For the Cranberry Filling:

• 3 cups fresh or frozen cranberries
• ¾ cup granulated sugar
• Zest of 1 orange
• 2 tablespoons fresh orange juice
• 1 tablespoon cornstarch
• ¼ teaspoon ground cinnamon
• Pinch of salt

For Finishing:

• Powdered sugar for dusting
• 1 egg white for brushing (optional)

How to Make Cranberry Linzer Tart

Quick Overview

Here’s the quick version before we dive into the details: you’ll make a spiced almond dough, chill it, roll it out, blind bake the bottom crust, cook up a quick cranberry filling, assemble everything with a pretty lattice top, and bake until golden. The whole active cooking time is maybe 40 minutes, but you’ll need to factor in chilling time for the dough and cooling time after baking.

Step 1: Make the Tart Dough

In a food processor, pulse together the all-purpose flour, almond flour, sugar, cinnamon, cloves, salt, and lemon zest until combined. I give it about 5-6 pulses. Add the cold cubed butter and pulse until the mixture looks like coarse crumbs—you should still see pea-sized pieces of butter. This took me about 12 pulses.

Add the egg yolks and vanilla extract, then pulse until the dough just starts to come together. It’ll look crumbly, but when you pinch it, it should hold together. (Pro tip: if it’s too dry, add a teaspoon of cold water at a time until it comes together. If it’s too wet, add a tablespoon of all-purpose flour.)

Turn the dough out onto a clean counter and gently knead it 2-3 times—just enough to bring it together into a ball. Divide it into two portions: one with about two-thirds of the dough (for the bottom), and one with the remaining third (for the lattice top). Flatten each portion into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour. I usually do 2 hours because I’m impatient and I want to make sure it’s firm enough to work with.

[Image suggestion: Dough in food processor, showing the crumbly texture]

Step 2: Prepare the Cranberry Filling

While the dough chills, let’s make that gorgeous ruby-red filling. In a medium saucepan, combine the cranberries, sugar, orange zest, orange juice, cornstarch, cinnamon, and salt. Cook over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens—usually takes about 10-12 minutes.

You’ll hear the cranberries pop, which is so satisfying. The filling will look loose at first, but it’ll thicken as it cools. I once made the mistake of thinking it wasn’t thick enough and added more cornstarch. Big mistake. It turned into cranberry jello. Learn from my errors and trust the process.

Remove from heat and let it cool completely. The filling needs to be room temperature before you add it to the tart, or it’ll make your pastry soggy. I usually make mine a day ahead and keep it in the fridge.

Step 3: Roll Out and Blind Bake the Bottom Crust

Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the larger portion of dough into a circle about 12 inches in diameter and ⅛-inch thick. Carefully transfer it to a 9-inch tart pan with a removable bottom. (I fold mine in quarters and unfold it in the pan—works like a charm.)

Press the dough gently into the corners and up the sides. Trim any excess dough hanging over the edges. Prick the bottom all over with a fork—this prevents it from puffing up. Line it with parchment paper and fill with pie weights or dried beans.

Bake for 15 minutes, then remove the parchment and weights. Bake for another 5 minutes until the crust is just starting to turn golden. You want it partially baked but not fully done, since it’s going back in the oven later. Let it cool for 10 minutes.

Step 4: Create the Lattice Top

Roll out the smaller portion of dough to about ¼-inch thickness. Using a sharp knife or pizza cutter, cut it into strips about ½ to ¾ inch wide. I aim for 8-10 strips total. You can also use small cookie cutters to cut shapes if you prefer that look over a lattice—both are traditional.

If the dough gets too soft while you’re working, pop it back in the fridge for 10 minutes. This happened to me constantly when I first started making this. Now I work quickly and keep everything cold.

Step 5: Assemble and Bake

Spread the cooled cranberry filling evenly over the pre-baked crust. Arrange the dough strips in a lattice pattern over the filling—lay half the strips parallel across the tart, then weave the remaining strips perpendicular to create that classic crisscross look. Don’t stress about making it perfect; rustic looks charming.

If you want extra shine and color, brush the lattice strips with lightly beaten egg white. This is optional but makes it look bakery-quality.

Bake at 350°F for 30-35 minutes, until the lattice is golden brown and the filling is bubbling slightly at the edges. The smell in your kitchen will be absolutely incredible—cinnamon, orange, butter, and cranberries. My husband can always tell when I’m making this because the whole house smells amazing.

Let the tart cool completely in the pan before removing the outer ring. Once cooled, dust generously with powdered sugar.

[Image suggestion: Finished tart with powdered sugar, showing the lattice pattern]

Perfect Pairings for This Dish

In my opinion, cranberry linzer tart is a total showstopper on its own, but if you want to complete the experience, here are my favorite ways to serve it.

A dollop of lightly sweetened whipped cream on the side is classic and cuts through the richness beautifully. I make mine with just a tablespoon of sugar and a splash of vanilla—nothing fancy. My sister always adds a tiny pinch of orange zest to her whipped cream when serving with this tart, and honestly? It’s brilliant.

For a full holiday dessert spread, I love pairing this with some vanilla bean ice cream. The cold creaminess against the warm spices in the tart is perfection. If you’re feeling really fancy, make a cinnamon ice cream or brown butter ice cream.

Coffee is non-negotiable with this tart. The slight bitterness of a good dark roast complements the sweet-tart cranberries perfectly. I’m partial to a French press, but even basic drip coffee works great. Hot spiced cider is also wonderful if you’re serving this at a holiday party—it amplifies those warm spices in the crust.

Pro Tips from My Kitchen

Don’t Skip the Almond Flour

I know I mentioned this earlier, but it’s worth repeating. The almond flour isn’t just for flavor—it changes the entire texture of the crust, making it more tender and giving it that signature linzer character. All-purpose flour alone will give you something closer to a regular tart crust. Still good, but not quite the same magic.

Keep Everything Cold

This is my number one tip for working with this dough. If your butter warms up too much, the crust will be tough instead of flaky and tender. I work in 15-minute increments, and if the dough feels soft, back in the fridge it goes. Some people think I’m crazy for being this careful, but the results speak for themselves.

Adjust the Sweetness to Your Taste

After making this so many times, I’ve learned that cranberry preferences vary wildly. If you’re serving people who prefer sweeter desserts, add an extra ¼ cup of sugar to the filling. If you love that tart punch (like me), keep it as written. The first time I made this for my in-laws, I should have made it sweeter—they’re serious sweet-tooths. Now I know.

Can I Make This Ahead?

Absolutely, and I actually recommend it. The tart tastes better after sitting for 6-8 hours because the flavors meld together. Make it the day before your event, store it covered at room temperature, and dust with powdered sugar right before serving. It’ll stay fresh at room temperature for 2 days, or up to 5 days in the fridge.

The Secret to Clean Slices

Use a sharp knife and wipe it clean between each slice. The filling can be sticky, and if you don’t clean the knife, you’ll end up with messy, dragged-out slices. I learned this the hard way at my first holiday party. Also, let the tart cool completely—cutting into it warm will make everything fall apart.

What If I Don’t Have a Tart Pan?

No worries—you can use a 9-inch pie dish instead. The tart will be a bit deeper and more rustic-looking, but it’ll taste exactly the same. Press the dough into the pan and trim it like you would for a regular pie. I’ve done this in a pinch and nobody noticed the difference.

Storing and Reheating Tips

Let’s talk about leftovers—though in my experience, there usually aren’t many.

Room Temperature Storage: Keep the cooled tart loosely covered with plastic wrap or in an airtight container at room temperature for up to 2 days. This is my preferred method because the crust stays crisp and the filling maintains the perfect texture.

Refrigerator Storage: If you need to keep it longer, refrigerate it for up to 5 days. Cover it well so it doesn’t absorb other fridge odors. The crust will soften slightly in the fridge, but it’s still delicious. Before serving, let it sit at room temperature for 30 minutes to take the chill off.

Freezer Instructions: You can freeze the whole tart (unsliced) for up to 3 months. Wrap it tightly in plastic wrap, then in aluminum foil. Thaw overnight in the refrigerator, then bring to room temperature before serving. I’ve also frozen individual slices wrapped separately—perfect for a quick dessert when you need something impressive but don’t want to bake from scratch.

Best Way to Reheat: Honestly, I don’t usually reheat this tart—it’s meant to be served at room temperature or slightly cool. But if you want to warm it slightly, put it in a 300°F oven for about 10 minutes. Don’t microwave it—the crust will get soggy and sad.

Variations to Try

Make It with Mixed Berries

While I’m obviously partial to the cranberry version, this tart is incredibly versatile. I’ve made it with a mixture of raspberries and cranberries (use 1½ cups of each), and it’s stunning. The raspberries add sweetness and the cranberries provide that signature tang. My friend Sarah swears by a cherry version using tart Montmorency cherries.

Add Some Boozy Depth

For adult gatherings, I sometimes add 2 tablespoons of Grand Marnier or amaretto to the cranberry filling. It adds a sophisticated depth that makes people ask, “what’s that extra flavor?” They can never quite put their finger on it, which I find amusing.

Try Different Spices

The traditional spice blend is cinnamon and cloves, but I’ve experimented with adding a tiny pinch of cardamom or ginger to the dough. Both work beautifully and give the tart a slightly different personality. Just don’t go overboard—a little goes a long way with these spices.

Recipe FAQs

Can I use store-bought cranberry sauce instead of making my own?

Technically yes, but I don’t recommend it. Most store-bought cranberry sauces are too loose and sweet for this application. You want a thick, jammy consistency that won’t make the crust soggy. Making your own filling only takes 15 minutes and tastes infinitely better.

Do I really need a tart pan with a removable bottom?

It makes life much easier for getting clean edges and removing the tart, but if you don’t have one, a regular pie dish works. You just won’t get those pretty fluted edges. I borrowed my neighbor’s tart pan the first three times I made this before finally buying my own.

My dough is too crumbly and won’t hold together. What did I go wrong?

This usually means the dough is too dry. Add cold water, one teaspoon at a time, and pulse until it comes together. The dough should feel slightly tacky but not sticky. Humidity affects baking, so sometimes you need to adjust.

Can I make this gluten-free?

I haven’t personally tested a gluten-free version, but I have a reader who successfully made it using a 1:1 gluten-free baking flour blend. She said the texture was slightly more delicate, but it worked well and tasted great.

Why is my filling runny even after it cooled?

The cornstarch needs to cook fully to activate its thickening power. Make sure you’re cooking the filling until it’s bubbling and thick—not just until the cranberries burst. If you’re at high altitude, you might need an extra teaspoon of cornstarch.

Can I freeze the unbaked tart and bake it later?

Yes! Assemble the tart completely, then freeze it unbaked. Bake from frozen, adding 10-15 minutes to the baking time. This is a great make-ahead strategy for holiday hosting. I did this last Christmas Eve and baked it fresh Christmas morning—worked perfectly.

Final Thoughts

If you’ve made it this far, you’re ready to become a cranberry linzer tart convert. This recipe has honestly changed my holiday baking game. It’s elegant enough for fancy dinner parties but easy enough for a random Tuesday when you want something special.

The best part? Watching people take their first bite and seeing their eyes light up. That combination of buttery almond crust and tart cranberry filling just works. It’s become such a staple in my house that my kids have started requesting it for their birthdays (even though it’s technically a holiday dessert).

Give this recipe a try, and I’d love to hear how it turns out for you! Did you stick with cranberries or try a different filling? Did your family devour it as fast as mine does? Drop a comment below and let me know. And if you’re feeling generous, share a photo—I live for seeing your kitchen creations.