Best Cranberry Tart Pie Recipe – Easy Holiday Dessert
There’s something magical about slicing into a cranberry tart pie with its jewel-toned filling glistening beneath a buttery crust. This stunning dessert combines the bright, tangy punch of fresh cranberries with just enough sweetness to make your taste buds dance. I still remember the first time I made this pie for Thanksgiving—my aunt declared it “better than pumpkin,” which in our family is the highest compliment possible!
What makes this cranberry tart pie truly special is how it looks like you spent hours in the kitchen, yet it comes together in about 30 minutes of active prep time.
Much like my popular [apple crumble pie], this recipe is incredibly forgiving and perfect for both novice bakers and seasoned pros. Trust me, once you taste that perfect balance of tart and sweet, this will become your go-to holiday dessert.
What is Cranberry Tart Pie?
Ever wonder why we call it a “tart pie” instead of just a pie or a tart? Well, it’s because this beauty sits perfectly between both worlds—the structured elegance of a tart with the comforting, generous filling of a traditional pie. It’s like the dessert couldn’t decide what it wanted to be, so it became both, and honestly, we’re all better for it!
My grandmother used to say, “the way to anyone’s heart is through their stomach,” and this cranberry tart pie proves her right every single time. Why not give it a try and see for yourself?
Why You’ll Love This Cranberry Tart Pie
The Show-Stopping Presentation
Let me be honest with you—this cranberry tart pie is gorgeous. The deep ruby-red filling against the golden crust creates a stunning contrast that makes everyone at the table stop and stare. It’s one of those desserts that photographs beautifully (hello, Instagram!) and tastes even better than it looks. The cranberries create this glossy, jewel-like filling that catches the light and screams “holiday elegance.”
Budget-Friendly Baking
Here’s a little secret: buying a fancy tart from a bakery can easily set you back $30-40, but making this cranberry tart pie at home costs less than $15. Fresh cranberries are incredibly affordable, especially during the holiday season when they’re in abundance. You’re getting bakery-quality results at a fraction of the price, and there’s something deeply satisfying about serving a homemade dessert that looks professionally made.
Flavor That Hits All the Right Notes
The combination of tart cranberries, bright orange zest, and warm spices creates a flavor profile that’s complex yet comforting. Unlike overly sweet desserts that leave you feeling heavy, this pie has a refreshing quality that makes you want another slice.
The buttery crust provides the perfect canvas for the vibrant filling, and optional additions like candied ginger or toasted pecans add delightful texture and depth. If you loved my [lemon blueberry tart], you’ll absolutely adore this cranberry version—it has that same bright, fruit-forward appeal but with a cozy holiday twist. Roll up your sleeves and make this masterpiece at home; your kitchen will smell incredible, and your guests will be thoroughly impressed.
How to Make Cranberry Tart Pie
Quick Overview
This cranberry tart pie is surprisingly simple to make, requiring just one mixing bowl for the filling and a food processor for the crust (or you can use a store-bought crust to make it even easier!). The result is a dessert that tastes sophisticated with layers of flavor—bright citrus, tart cranberries, and buttery pastry all working in harmony.
The filling comes together in about 10 minutes, and the crust is even faster if you’ve made pie dough before. What I love most is that this isn’t a fussy recipe that requires precise techniques or special equipment.
Time Breakdown:
- Prep Time: 25 minutes
- Chill Time: 30 minutes
- Bake Time: 45-50 minutes
- Total Time: 1 hour 40 minutes
Key Ingredients for Cranberry Tart Pie
For the Crust:
- 1¼ cups all-purpose flour
- 2 tablespoons granulated sugar
- ½ teaspoon salt
- ½ cup (1 stick) cold unsalted butter, cut into small cubes
- 3-4 tablespoons ice water
- 1 teaspoon vanilla extract
For the Cranberry Filling:
- 4 cups fresh cranberries (about 12 oz)
- 1 cup granulated sugar
- ⅓ cup light brown sugar, packed
- 3 tablespoons cornstarch
- 1 tablespoon orange zest (from about 1 large orange)
- ¼ cup fresh orange juice
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- Pinch of salt
Optional Toppings:
- Whipped cream or vanilla ice cream
- Candied orange peel
- Toasted pecans or walnuts
Step-by-Step Instructions
Step 1: Prepare the Tart Crust
Start by making your pastry crust. In a food processor, combine the flour, sugar, and salt. Pulse a few times to mix everything together. Add the cold butter cubes and pulse about 10-12 times until the mixture looks like coarse crumbs with some pea-sized pieces of butter still visible. These butter chunks are your friends—they create flaky layers in the crust.
Step 2: Add the Liquid
Drizzle the vanilla extract and 3 tablespoons of ice water over the flour mixture. Pulse just until the dough starts to come together. If it still looks too dry and crumbly, add the remaining tablespoon of water, one teaspoon at a time. You want the dough to hold together when you squeeze it but not be sticky or wet.
Step 3: Chill the Dough
Turn the dough out onto a clean surface and gather it into a disk. Don’t overwork it—this isn’t bread dough that needs kneading. Wrap it tightly in plastic wrap and refrigerate for at least 30 minutes. This resting time allows the gluten to relax and the butter to firm up, making the dough easier to roll out.
Step 4: Roll and Shape
After chilling, roll the dough out on a lightly floured surface to about ⅛-inch thickness. You want a circle that’s about 12 inches in diameter—roughly 2 inches larger than your tart pan. Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Gently press it into the corners and up the sides, then trim any excess dough hanging over the edges. Prick the bottom all over with a fork to prevent bubbling.
Step 5: Par-Bake the Crust
Preheat your oven to 375°F. Line the crust with parchment paper and fill it with pie weights or dried beans. This step, called blind baking, prevents the crust from puffing up. Bake for 15 minutes, then carefully remove the parchment and weights. Bake for another 8-10 minutes until the crust is lightly golden. Set it aside to cool slightly while you prepare the filling.
Step 6: Make the Cranberry Filling
In a large mixing bowl, combine the cranberries, both sugars, cornstarch, orange zest, orange juice, vanilla, cinnamon, ginger, and salt. Stir everything together until the cranberries are well coated and the cornstarch is fully dissolved. The mixture will look a bit dry at first, but don’t worry—the cranberries will release their juices as they bake.
Step 7: Assemble the Tart
Pour the cranberry mixture into your par-baked crust, spreading it out evenly. Don’t pack it down too hard; just distribute it nicely so every slice will have a good amount of filling. Some cranberries might peek up over the edges, and that’s perfectly fine—it adds to the rustic charm.
Step 8: Bake to Perfection
Reduce the oven temperature to 350°F. Place the tart on a baking sheet (this catches any drips and makes it easier to handle) and bake for 45-50 minutes. You’ll know it’s done when the filling is bubbling vigorously and the cranberries have burst and softened. The crust should be a beautiful golden brown.
Step 9: Cool and Serve
This is the hardest part—letting the tart cool completely before slicing. I know it’s tempting, but the filling needs at least 2 hours to set properly at room temperature. If you cut into it too soon, the filling will be runny instead of that perfect, sliceable consistency. Once cooled, remove the outer ring of the tart pan, slice, and serve with a dollop of freshly whipped cream.
What to Serve Cranberry Tart Pie With
This cranberry tart pie is versatile enough to stand alone as a stunning dessert, but pairing it with the right accompaniments can elevate your dessert experience to the next level.
Classic Whipped Cream is my personal favorite—the cold, creamy richness balances the tart cranberries beautifully. I like to add a touch of vanilla and a tablespoon of powdered sugar to my whipped cream.
Vanilla Ice Cream creates a wonderful temperature contrast when the tart is served slightly warm. The ice cream melts into the pie, creating a dreamy sauce.
Coffee or Tea makes for excellent beverage pairings. A strong espresso cuts through the sweetness, while Earl Grey tea with its bergamot notes complements the citrus in the filling.
Cheese Board might sound unusual, but serving this tart alongside a cheese plate with sharp cheddar or creamy brie creates an sophisticated ending to a dinner party. The sweet-tart flavors of the pie contrast beautifully with savory cheese.
Sparkling Wine or champagne makes this dessert feel extra celebratory for holiday gatherings and special occasions.
Top Tips for Perfecting Cranberry Tart Pie
Use Fresh Cranberries When Possible
Fresh cranberries have the best texture and tartness for this recipe. Frozen cranberries work in a pinch, but don’t thaw them before using—add them frozen to prevent excess liquid. Fresh cranberries are usually available from October through December, so stock up and freeze extras for year-round baking.
Don’t Skip the Par-Baking
Blind baking the crust ensures it stays crisp and doesn’t get soggy from the juicy cranberry filling. I learned this lesson the hard way after serving a tart with a disappointingly mushy bottom crust to dinner guests. Those 20 extra minutes make all the difference.
Adjust Sweetness to Your Taste
Cranberries are naturally quite tart, and everyone’s sweetness preference differs. If you’re sensitive to tart flavors, increase the granulated sugar by 2-3 tablespoons. If you love that mouth-puckering quality, reduce the sugar slightly. You can also taste a few cranberries raw—if they’re particularly tart, you might want more sugar.
Cornstarch is Your Friend
The cornstarch thickens the filling as it bakes, transforming the liquid into a gel-like consistency that slices beautifully. Make sure it’s evenly distributed in the filling by whisking it with the sugar before adding to the cranberries. If you skip this step or use too little, you’ll end up with a runny filling.
Let It Cool Completely
I cannot stress this enough—patience is key! The filling continues to set as it cools. Cutting into a warm tart results in a beautiful mess on the plate rather than a clean slice. If you’re short on time, you can speed up cooling by placing the tart in the refrigerator after it’s cooled for about 30 minutes at room temperature.
Orange Zest Makes a Difference
Don’t substitute bottled orange juice for fresh, and definitely use freshly grated orange zest. The aromatic oils in the zest add incredible flavor depth that you just can’t get from juice alone. Use a microplane grater and only zest the orange outer layer—the white pith underneath is bitter.
Storing and Reheating Tips
Room Temperature Storage
This cranberry tart pie can sit out at room temperature for up to 2 days if covered loosely with plastic wrap or stored in an airtight container. This is actually my preferred way to store it for the first day because I love the texture of the crust when it hasn’t been refrigerated.
Refrigeration
For longer storage, keep the tart in the refrigerator for up to 5 days. Cover it well with plastic wrap or transfer slices to an airtight container. The crust may soften slightly in the fridge, but the flavors actually develop and meld beautifully over time. I often think this tart tastes even better on day two!
Freezing Instructions
Yes, you can freeze this cranberry tart pie! Wrap it tightly in plastic wrap, then in aluminum foil, and freeze for up to 3 months. For best results, freeze the whole tart before slicing. Thaw overnight in the refrigerator before serving. The texture might be slightly less crisp, but the flavor remains excellent.
Reheating Tips
While this tart is delicious cold or at room temperature, you can warm individual slices in a 300°F oven for about 10 minutes if you prefer it warm. Don’t use the microwave—it makes the crust soggy. Warming it gently in the oven keeps the crust crispy while heating the filling.
Common Baking Mistakes to Avoid
Mistake #1: Overworking the Dough
When making the crust, mix just until the dough comes together. Overworking develops gluten, which creates a tough, chewy crust instead of a tender, flaky one. Think of it as treating the dough gently—you’re not trying to develop bread structure here.
Mistake #2: Skipping the Chill Time
I know it’s tempting to skip the chilling step when you’re in a hurry, but this is non-negotiable. Warm dough is difficult to roll out, shrinks during baking, and produces a tough texture. Plan ahead and give your dough proper rest time.
Mistake #3: Uneven Crust Thickness
Roll the dough to an even thickness throughout. Thin spots can burn while thick areas stay raw. Use rolling pin rings or guides if you struggle with this. Also, make sure to press the dough firmly into the corners of the tart pan—air pockets create uneven baking.
Mistake #4: Not Using Enough Cornstarch
Cranberries release a lot of juice when baked. Skimping on cornstarch means you’ll have a soupy filling instead of a sliceable one. Measure carefully and make sure it’s evenly distributed through the filling.
Mistake #5: Overbaking or Underbaking
Underbaking leaves you with a runny filling and soft cranberries. Overbaking can cause the filling to become too thick and jam-like, and the crust edges might burn. Look for vigorous bubbling throughout the entire filling and a golden-brown crust as your indicators of doneness.
Mistake #6: Cutting Too Soon
The most common mistake I see is not allowing adequate cooling time. The filling needs to set completely, which takes at least 2 hours at room temperature. Be patient—it’s worth the wait for those picture-perfect slices.
Frequently Asked Questions
<h4>Can I use frozen cranberries instead of fresh?</h4>
Absolutely! Frozen cranberries work wonderfully in this recipe. Just don’t thaw them first—use them straight from the freezer. You might need to add an extra 5 minutes to the baking time since the frozen berries will lower the temperature of the filling initially. <h4>Can I make this cranberry tart pie ahead of time?</h4>
Yes, this is actually an excellent make-ahead dessert! Bake the tart up to 2 days before serving and store it covered at room temperature or in the refrigerator. You can also prepare the crust dough up to 3 days ahead and keep it refrigerated, or make the entire unbaked tart and freeze it for up to 1 month. <h4>What can I substitute for cornstarch?</h4>
You can use tapioca starch or arrowroot powder in a 1:1 ratio. All-purpose flour works too, but you’ll need to use twice as much (6 tablespoons) and the filling won’t be quite as clear and glossy. I prefer cornstarch for the best texture and appearance. <h4>Why is my tart crust soggy?</h4>
A soggy crust usually means the bottom wasn’t par-baked long enough before adding the filling, or the tart wasn’t baked long enough overall. Make sure to blind bake until the crust is lightly golden, and bake the filled tart until the filling is bubbling vigorously. <h4>Can I add other fruits to this recipe?</h4>
Definitely! This recipe is versatile. Try mixing in diced apples or pears for added sweetness and texture, or fold in fresh or frozen blueberries. Just keep the total fruit amount around 4 cups so the filling isn’t too thick or thin. <h4>Do I need a tart pan with a removable bottom?</h4>
While it makes serving much easier and more elegant, you can use a regular pie pan if that’s what you have. The tart will still taste delicious—it just won’t have that classic tart presentation with clean, tall sides. <h4>How do I know when the tart is done baking?</h4>
Look for three signs: the filling should be bubbling throughout (not just at the edges), the crust should be golden brown, and the cranberries should look burst and jammy. If you’re unsure, it’s better to bake a few minutes longer than to underbake. <h4>Can I use a store-bought crust?</h4>
Yes! Using a store-bought pie crust or tart shell makes this recipe even easier. Just par-bake it according to package directions before adding the filling. I won’t judge—sometimes convenience is necessary, and the homemade filling is really the star here anyway.
Nutrition Information
| Nutrient | Per Slice (1/8 of tart) |
|---|---|
| Calories | 285 |
| Total Fat | 11g |
| Saturated Fat | 7g |
| Cholesterol | 30mg |
| Sodium | 125mg |
| Total Carbohydrates | 45g |
| Dietary Fiber | 2g |
| Sugars | 28g |
| Protein | 3g |
| Vitamin C | 15% DV |
Nutritional information is approximate and based on standard ingredients. Values may vary depending on specific brands used.
Final Thoughts
This cranberry tart pie has become one of my most requested recipes, especially during the holidays. There’s something special about serving a dessert that looks so elegant yet is surprisingly approachable to make. The combination of buttery, flaky crust and bright, jewel-toned filling never fails to impress.
What I love most about this recipe is its versatility. Serve it for Thanksgiving alongside pumpkin pie for guests who want something different. Make it for Christmas dinner as a stunning finale. Bring it to holiday parties where it’s guaranteed to disappear quickly. Or simply make it on a random Tuesday because you’re craving something deliciously tart and sweet.
The active time investment is minimal, but the results look and taste like you attended pastry school. Every time I make this tart, someone asks for the recipe, and I’m always happy to share because good food is meant to be passed along and enjoyed together.
So grab those fresh cranberries while they’re in season, roll up your sleeves, and bake this beautiful cranberry tart pie. Your kitchen will smell amazing, your house will feel festive, and most importantly, you’ll have a dessert that tastes as incredible as it looks. Happy baking!
Have you made this cranberry tart pie? I’d love to hear about it! Leave a comment below with your experience, any modifications you made, or questions you might have. And if you share it on social media, tag me so I can see your beautiful creations!
