Cranberry Sauce Tart Recipe – Impress Your Holiday Guests

There’s something magical about a cranberry sauce tart that makes hearts skip a beat at holiday gatherings. This stunning dessert combines a buttery, flaky crust with a sweet-tart cranberry filling that’s both elegant and surprisingly simple to make.

I’ll never forget the first time I served this beauty at Thanksgiving—my mother-in-law asked for the recipe three times! What makes this cranberry sauce tart truly special is that it looks like you spent hours in the kitchen when it actually comes together in under 90 minutes.

If you loved my apple galette recipe, you’re going to adore this sophisticated cousin that’s perfect for both novice bakers and seasoned pros.

What is Cranberry Sauce Tart?

Ever wondered why we call it a “tart” instead of a pie? Well, the distinction lies in the shallow, elegant presentation and that gorgeous free-form or fluted edge that makes every slice Instagram-worthy.

This cranberry sauce tart transforms humble cranberries into a show-stopping centerpiece that proves the old saying true—the way to anyone’s heart is through their stomach! Trust me, once you master this recipe, you’ll become the designated dessert person at every holiday gathering. Ready to impress?

Why You’ll Love This Cranberry Sauce Tart

The Star of Your Holiday Table

This cranberry sauce tart is a showstopper that tastes as incredible as it looks. The vibrant ruby-red filling sits beautifully in a golden, buttery crust that shatters perfectly with each forkful. The balance of sweet and tart is absolutely divine—not too sugary like store-bought desserts, just pure cranberry perfection with hints of orange zest and warm spices.

Budget-Friendly Elegance

Making this cranberry sauce tart at home costs a fraction of what you’d pay at a bakery. Fresh cranberries are incredibly affordable, especially during the holiday season, and the simple pantry ingredients mean you’re creating an impressive dessert for under $10. Compare that to a $30-40 bakery tart, and you’ll see why homemade wins every time!

Customizable and Delicious

The beauty of this recipe is how you can make it your own. Add a splash of Grand Marnier for sophistication, fold in some chopped pecans for crunch, or top it with a dollop of vanilla bean whipped cream. If you enjoyed experimenting with my lemon tart recipe, you’ll love how versatile this cranberry version can be. The possibilities are endless, and each variation is delicious!

Don’t wait for a special occasion—grab those cranberries and let’s create something beautiful together.

How to Make Cranberry Sauce Tart

Quick Overview

This cranberry sauce tart is surprisingly easy to master, even if you’re new to tart-making. The buttery, flaky crust provides the perfect foundation for a luscious, jewel-toned cranberry filling that’s bursting with flavor.

What you’ll love most is the rich, jammy texture of the cranberries combined with subtle citrus notes that dance on your tongue. The tart achieves that perfect balance between rustic charm and elegant presentation.

Timing at a glance:

• Prep Time: 30 minutes
• Chill Time: 30 minutes
• Bake Time: 45 minutes
• Total Time: 1 hour 45 minutes
• Serves: 8-10 slices

Key Ingredients for Cranberry Sauce Tart

For the Tart 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 Cranberry Filling:

• 12 oz fresh or frozen cranberries (about 3 cups)
• ¾ cup granulated sugar
• ¼ cup orange juice
• 1 tablespoon orange zest
• 2 tablespoons cornstarch
• ¼ cup water
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• Pinch of salt

For Finishing:

• 1 egg (for egg wash)
• 2 tablespoons coarse sugar
• Optional: powdered sugar for dusting

Step-by-Step Instructions

Prepare the Tart Crust

Start by making your pastry dough, which is the foundation of this beautiful tart. In a large mixing bowl, whisk together the flour, sugar, and salt. Add the cold, cubed butter and use a pastry cutter or your fingertips to work it into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces. This technique ensures a flaky crust.

In a small bowl, whisk the egg yolk with 2 tablespoons of ice water. Drizzle this over your flour mixture and gently mix with a fork until the dough just starts to come together. If it’s too dry, add the remaining tablespoon of water. Be careful not to overwork the dough—you want it tender, not tough.

Chill the Dough

Turn the dough out onto a clean surface and gently shape it into a flat disk. Wrap it tightly in plastic wrap and refrigerate for at least 30 minutes. This chilling time allows the gluten to relax and the butter to firm up, making rolling easier and resulting in a more tender crust.

Make the Cranberry Filling

While your dough chills, prepare the star of the show—the cranberry filling. In a medium saucepan over medium heat, combine the cranberries, sugar, orange juice, and orange zest. Stir occasionally and cook for about 8-10 minutes until the cranberries begin to pop and break down. You’ll hear them bursting—that’s music to a baker’s ears!

In a small bowl, whisk together the cornstarch and water until smooth. Pour this mixture into your cranberry sauce, stirring constantly. Add the vanilla extract, cinnamon, and a pinch of salt. Continue cooking for another 3-4 minutes until the mixture thickens beautifully. Remove from heat and let it cool to room temperature. The filling will continue to thicken as it cools.

Roll and Shape the Tart

Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out your chilled dough into a 12-inch circle, about ⅛-inch thick. Don’t worry if it’s not perfectly round—rustic charm is part of this tart’s appeal! Carefully transfer the dough to a parchment-lined baking sheet or a 9-inch tart pan with a removable bottom.

If using a tart pan, gently press the dough into the bottom and up the sides, trimming any excess. For a free-form galette style, leave about 2 inches of border around the edge.

Assemble the Tart

Pour your cooled cranberry filling into the center of the prepared crust. If making a galette, spread the filling in an even layer, leaving that 2-inch border. Gently fold the edges of the dough over the filling, pleating as you go to create a beautiful rustic edge. The pleats don’t need to be perfect—embrace the homemade look!

Apply the Egg Wash and Bake

Beat the remaining egg with a teaspoon of water to create an egg wash. Using a pastry brush, gently brush the exposed crust with the egg wash. This creates that gorgeous golden-brown finish. Sprinkle the coarse sugar over the brushed crust for added sparkle and crunch.

Bake for 40-45 minutes until the crust is deeply golden and the filling is bubbling. If the edges brown too quickly, tent them with aluminum foil. Let the tart cool on the baking sheet for at least 30 minutes before slicing. The filling needs time to set—patience is key here!

What to Serve Cranberry Sauce Tart With

This cranberry sauce tart is incredibly versatile and pairs beautifully with several accompaniments:

Classic Pairings:

• Vanilla ice cream or gelato—the cold creaminess balances the tart’s warmth perfectly
• Fresh whipped cream with a hint of vanilla or orange zest
• Crème fraîche or mascarpone for an elegant, slightly tangy contrast

Beverage Pairings:

• Hot spiced cider or mulled wine for a cozy holiday feel
• Strong black coffee or espresso to cut through the sweetness
• Champagne or sparkling wine for celebratory occasions
• Chai tea latte for an afternoon treat

Complete the Meal: Serve this tart as the grand finale after a traditional roasted turkey dinner, herb-crusted pork tenderloin, or even a simple roasted chicken. It’s also perfect alongside a cheese board for a sophisticated dessert course.

Top Tips for Perfecting Cranberry Sauce Tart

Keep Everything Cold

The secret to a flaky, tender crust is keeping your butter and dough cold throughout the process. If your kitchen is warm, chill your mixing bowl and even your flour beforehand. Cold butter creates steam pockets during baking, resulting in that coveted flaky texture.

Don’t Skip the Cornstarch

The cornstarch in the filling isn’t optional—it’s what prevents your tart from becoming a soggy mess. It thickens the cranberry juices and helps the filling set properly. If you’re out of cornstarch, you can substitute with 3 tablespoons of all-purpose flour, though cornstarch gives a clearer, glossier finish.

Let the Filling Cool Completely

I can’t stress this enough: pour only cooled filling into your crust. Hot filling will melt your butter-based crust before it even hits the oven, resulting in a soggy bottom. Plan ahead and make your filling while the dough chills—perfect timing!

Customize Your Sweetness

Cranberries are naturally quite tart, and everyone’s sweetness preference differs. Taste your filling before it cools (careful, it’s hot!) and adjust the sugar if needed. Start with ¾ cup and add up to ¼ cup more if you prefer a sweeter tart.

Blind Baking Option

For an extra-crispy bottom crust, consider blind baking. Line your tart shell with parchment paper, fill with pie weights or dried beans, and bake at 375°F for 15 minutes. Remove weights and bake another 5 minutes before adding your filling. This technique is especially helpful in humid climates.

Frozen Cranberry Friendly

Don’t thaw frozen cranberries before using them—add them directly to your saucepan. They may need an extra 2-3 minutes of cooking time, but the results are just as spectacular as fresh. This means you can make this tart year-round!

Storing and Reheating Tips

Refrigerator Storage

Store your cranberry sauce tart covered loosely with aluminum foil or in an airtight container in the refrigerator for up to 4 days. The tart actually tastes even better the next day as the flavors meld together beautifully. Some people (myself included) prefer it cold straight from the fridge!

Freezing Instructions

This tart freezes wonderfully for up to 3 months. Wrap the cooled, whole tart tightly in plastic wrap, then in aluminum foil. For easier portioning, you can also freeze individual slices separated by parchment paper. Thaw overnight in the refrigerator before serving.

Reheating for Best Results

If you prefer your tart warm, reheat individual slices in a 300°F oven for about 10-12 minutes until warmed through. Avoid the microwave if possible—it can make the crust soggy. Room temperature is also delicious, especially with a scoop of ice cream!

Make-Ahead Strategy

You can prepare the dough up to 2 days ahead and keep it refrigerated, or freeze it for up to 3 months. The cranberry filling can also be made 2-3 days in advance and stored in the refrigerator. Simply assemble and bake when you’re ready. This makes holiday hosting so much easier!

Common Baking Mistakes to Avoid

Overworking the Dough

The number one mistake is overhandling your pastry dough. Mix just until the dough comes together—you should still see small butter pieces. Overworked dough develops too much gluten, resulting in a tough, chewy crust instead of a tender, flaky one.

Skipping the Chill Time

I know you’re excited, but don’t skip chilling the dough. This rest period isn’t optional—it prevents shrinking during baking and makes the dough much easier to roll. Set a timer and use that time to prep your filling or clean up.

Rolling Dough Too Thin

A too-thin crust will crack and can’t support the filling properly. Aim for a consistent ⅛-inch thickness. If you’re struggling, use rolling pin rings or guides. Too thick, and your crust won’t cook through properly and will taste doughy.

Adding Filling While It’s Hot

This is a rookie mistake that ruins many tarts. Hot filling melts the butter in your crust, creating a soggy, greasy mess. Always let your filling cool to at least room temperature, or better yet, make it the day before and refrigerate it.

Underbaking the Crust

A pale crust is an underbaked crust. Don’t pull your tart from the oven until you see deep golden color, especially on the bottom. Use a thin metal spatula to carefully peek underneath. A properly baked crust should be golden brown and smell nutty and delicious.

Cutting Too Soon

I understand the temptation, but cutting into your tart before it’s properly cooled will result in runny filling that doesn’t hold its shape. Give it at least 30 minutes, preferably an hour. The wait is absolutely worth it for beautiful, clean slices.

Frequently Asked Questions

Can I use canned cranberry sauce instead of fresh cranberries?

While you can use canned cranberry sauce in a pinch, I don’t recommend it for this recipe. Canned sauce is already sweetened and cooked down, so it won’t have the bright, fresh flavor or the right consistency. Fresh or frozen cranberries give you control over sweetness and texture.

Why is my tart crust shrinking during baking?

Shrinkage happens when the dough hasn’t rested long enough or was stretched during shaping. Always chill your dough for at least 30 minutes, and when placing it in the pan, gently press it rather than stretching. If you notice shrinkage beginning, don’t remove the tart—let it finish baking.

How do I prevent a soggy bottom crust?

Three key strategies: blind bake if you have time, make sure your filling is completely cool before adding it, and bake on the lower rack of your oven for the first 20 minutes. The direct bottom heat helps set the crust quickly before the filling’s moisture can penetrate.

Can I make this tart dairy-free?

Absolutely! Substitute the butter with cold coconut oil or a quality vegan butter stick. Make sure whatever fat you use is cold and solid. The egg wash can be replaced with plant-based milk brushed on the crust. The filling is already dairy-free!

What’s the difference between a tart and a pie?

Tarts typically have a shorter, more cookie-like crust and are baked in a shallow pan with fluted edges and a removable bottom. Pies have deeper, flakier crusts and are baked in deeper pie plates. Tarts also usually have only a bottom crust, while pies can have top crusts.

Can I add other fruits to the cranberry filling?

Yes! Cranberries pair beautifully with apples, pears, or orange segments. If adding other fruits, adjust the sugar since most fruits are sweeter than cranberries. Start with ½ cup of sugar and taste as you go.

How do I know when my tart is done baking?

Look for a deep golden-brown crust and bubbling filling. The edges should be darker than the center, and when you gently shake the pan, the center should jiggle only slightly. If using a tart pan, carefully lift the ring to check that the sides are golden.

My cranberry filling is too runny. What went wrong?

The most common cause is not cooking the cornstarch mixture long enough. The filling needs to boil for at least 2-3 minutes after adding cornstarch to activate its thickening power. Also, the filling continues to set as it cools, so don’t panic if it seems loose when warm.

Can I use a store-bought crust to save time?

While homemade is always best, a store-bought pie crust or puff pastry can work in a pinch. Thaw according to package directions and proceed with the recipe. The tart won’t have quite the same tender texture, but it’ll still be delicious.

How can I make the tart less tart and more sweet?

Increase the sugar in the filling to 1 cup, or add 2 tablespoons of honey along with the sugar. You can also reduce the orange juice to 2 tablespoons and add 2 tablespoons of water instead, as orange juice adds acidity.

Nutrition Information

Nutrient	Per Slice (1/10 of tart)
Calories	285
Total Fat	11g
Saturated Fat	7g
Cholesterol	65mg
Sodium	115mg
Total Carbohydrates	45g
Dietary Fiber	2g
Sugars	24g
Protein	3g
Vitamin C	15% DV

Nutrition values are approximate and may vary based on specific ingredients used.

Final Thoughts

This cranberry sauce tart has become one of my most-requested holiday recipes, and for good reason. It’s that rare combination of impressively beautiful and genuinely easy to make. The sweet-tart cranberry filling paired with the buttery, flaky crust creates a dessert that’s both comforting and elegant.

Whether you’re a seasoned baker or just starting your baking journey, this recipe is forgiving and rewarding. The best part? You can make it your own by adjusting the sweetness, adding your favorite spices, or experimenting with different toppings.

I’d love to hear how your cranberry sauce tart turns out! Drop a comment below with your results, and don’t forget to share photos on social media. Tag me so I can see your beautiful creations. Happy baking, friends!