Best Cranberry Walnut Tart Recipe Family Favorite
There’s something magical about a cranberry walnut tart fresh from the oven. The ruby-red cranberries glisten against the golden crust, while toasted walnuts add that perfect crunch. I still remember the first time I made this – my kitchen smelled like a holiday dream, and my family couldn’t stop asking for seconds.
This stunning dessert combines tart cranberries with earthy walnuts in a buttery, flaky crust that practically melts in your mouth. It’s surprisingly simple to make, takes about 90 minutes from start to finish, and looks like something from a fancy bakery. If you loved my apple crumble pie, you’re going to absolutely adore this festive showstopper!
What is Cranberry Walnut Tart?
Ever wonder why this dessert has such a straightforward name? Well, sometimes the best things in life don’t need fancy titles! This is simply a beautiful tart filled with fresh cranberries and crunchy walnuts – no mystery, just pure deliciousness.
My grandmother used to say, “the way to a man’s heart is through his stomach,” and honestly, this tart has won over everyone who’s tried it. The name tells you exactly what you’re getting: a celebration of two incredible ingredients working in perfect harmony. Ready to fall in love with this classic combination?
Why You’ll Love This Cranberry Walnut Tart
The Perfect Balance of Sweet and Tart
This cranberry walnut tart is all about contrast. The natural tartness of fresh cranberries dances beautifully with the buttery sweetness of the filling, while toasted walnuts bring a satisfying crunch and earthy depth. Every bite is an experience – your taste buds get that initial burst of tart cranberry, followed by the rich, nutty flavor of walnuts, all wrapped up in a tender, buttery crust. It’s like a flavor symphony playing in your mouth!
Budget-Friendly Elegance
Making this cranberry walnut tart at home saves you serious money. A similar dessert at a bakery would easily cost $30-40, but you can create this masterpiece for less than $12. Fresh cranberries are incredibly affordable, especially during the holiday season, and walnuts go a long way. Plus, you probably already have most of the pantry staples on hand. You get bakery-quality results without the bakery price tag – now that’s a win!
Impressive Presentation, Simple Process
The beautiful thing about this tart is that it looks incredibly sophisticated but doesn’t require advanced baking skills. The jewel-toned cranberries naturally create a stunning visual, and you don’t need any fancy decorating techniques. It’s similar to my rustic peach galette in that way – effortlessly beautiful. Whether you’re hosting Thanksgiving dinner, bringing dessert to a holiday party, or just want to treat yourself, this tart delivers wow-factor without the stress. Trust me, your guests will think you spent hours on this, and you can just smile and accept the compliments!
How to Make Cranberry Walnut Tart
Quick Overview
This cranberry walnut tart is easier than you might think!
The process is straightforward: make a simple pastry crust, prepare the cranberry-walnut filling, and bake until golden and bubbling. The result is a dessert with a buttery, flaky crust that cradles a sweet-tart filling with wonderful texture from the walnuts.
Time Breakdown:
- Prep Time: 25 minutes
- Chill Time: 30 minutes
- Baking Time: 45 minutes
- Total Time: 1 hour 40 minutes
- Servings: 8-10 slices
Key Ingredients for Cranberry Walnut Tart
For the Crust:
- 1¼ cups all-purpose flour
- 2 tablespoons granulated sugar
- ½ teaspoon salt
- ½ cup cold unsalted butter, cubed
- 3-4 tablespoons ice water
For the Filling:
- 3 cups fresh cranberries
- 1 cup walnut halves, roughly chopped
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- Zest of 1 orange
- 2 tablespoons orange juice
- 2 tablespoons unsalted butter, cut into small pieces
For the Topping:
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar
Step-by-Step Instructions
How do I make the perfect tart crust?
Start by combining the flour, sugar, and salt in a large mixing bowl. 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 pieces of butter still visible. This creates those wonderful flaky layers! Drizzle in the ice water one tablespoon at a time, mixing gently with a fork until the dough just comes together. Don’t overwork it – a shaggy dough is what you want. Form it into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
How do I prepare the cranberry walnut filling?
While your dough chills, rinse the cranberries and pick through them, removing any soft or damaged ones. Toast your walnut pieces in a dry skillet over medium heat for 3-4 minutes until fragrant – this really brings out their flavor! In a large bowl, combine the cranberries, toasted walnuts, both sugars, cornstarch, vanilla, cinnamon, nutmeg, orange zest, and orange juice. Toss everything together gently until the cranberries are evenly coated. The cornstarch is crucial here; it thickens the juices as the tart bakes, preventing a soggy bottom.
How do I assemble the cranberry walnut tart?
Preheat your oven to 375°F. Roll out your chilled dough on a lightly floured surface into a 12-inch circle, about ⅛-inch thick. Carefully transfer it to a 9-inch tart pan with a removable bottom, pressing it gently into the corners. Trim any excess dough hanging over the edges, leaving about ½ inch for shrinkage. Prick the bottom with a fork in several places to prevent puffing. Pour the cranberry-walnut mixture into the prepared crust, spreading it evenly. Dot the top with small pieces of butter – this adds richness and helps the filling caramelize beautifully.
How long should I bake the tart?
Brush the exposed crust edges with the beaten egg and sprinkle with coarse sugar for a beautiful, sparkly finish. Place the tart on a baking sheet (this catches any drips) and bake for 40-45 minutes. You’ll know it’s done when the crust is deeply golden brown and the filling is bubbling enthusiastically in the center.
The cranberries should have burst and released their gorgeous ruby juices. If the crust edges are browning too quickly, tent them with aluminum foil. Let the tart cool in the pan on a wire rack for at least 30 minutes before removing the outer ring. This cooling time allows the filling to set properly.
What to Serve Cranberry Walnut Tart With
This cranberry walnut tart is incredibly versatile! Here are my favorite pairings:
Classic Companions: A dollop of freshly whipped cream or a scoop of vanilla ice cream is perfection. The cold, creamy element balances the tart cranberries beautifully. For something special, try a cinnamon whipped cream.
Beverage Pairings: Serve with hot spiced cider, a rich espresso, or even a glass of dessert wine. The tart pairs wonderfully with Port or late-harvest Riesling for an elegant dinner party finish.
Holiday Spread: This tart fits right into your Thanksgiving or Christmas dessert table. Serve it alongside pumpkin pie and pecan pie for variety, or make it the star of the show with some sharp cheddar cheese on the side (trust me, the sweet-savory combo is incredible!).
Breakfast Bonus: Leftover tart makes an amazing breakfast treat with your morning coffee. The cranberries feel almost healthy, right?
Top Tips for Perfecting Cranberry Walnut Tart
Keep everything cold. The secret to a flaky crust is cold butter. If your kitchen is warm, pop your flour in the freezer for 10 minutes before starting. Cold ingredients = flaky layers!
Don’t skip toasting the walnuts. This five-minute step transforms the flavor from meh to magnificent. Toasted walnuts are aromatic, crunchy, and add so much depth.
Use fresh cranberries when possible. Fresh cranberries burst beautifully and have the best texture. Frozen will work in a pinch – just don’t thaw them first, or they’ll release too much liquid.
Orange is the magic ingredient. The combination of orange zest and juice with cranberries is classic for a reason. It brightens the tart cranberries and adds complexity. Don’t skip it!
Let it cool completely. I know it’s tempting to dive in immediately, but patience pays off. A cooled tart slices cleanly and the filling has time to set. Warm tart = messy slices (still delicious, though!).
Blind baking isn’t necessary here. Unlike custard tarts, this filling has enough structure that you don’t need to pre-bake the crust. The high baking temperature ensures everything cooks through.
Make it your own. Add a handful of chopped pecans along with the walnuts, throw in some dried cherries, or spike the filling with a tablespoon of Grand Marnier for adult gatherings.
Storing and Reheating Tips
Room Temperature Storage: Your cranberry walnut tart can sit at room temperature for up to 2 days if covered loosely with foil. This is perfect if you’re serving it within a day or two of baking.
Refrigerator Storage: For longer storage, cover the tart tightly with plastic wrap or transfer it to an airtight container and refrigerate for up to 5 days. The flavors actually deepen and meld beautifully over time!
Freezing Instructions: This tart freezes wonderfully! Wrap it tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Reheating for Best Results: While this tart is delicious cold or at room temperature, you can reheat individual slices in a 300°F oven for 10-12 minutes to warm through. The crust regains some of its crispness, and the filling gets wonderfully gooey again. Avoid the microwave if possible – it makes the crust soggy.
Make-Ahead Magic: You can prepare the crust up to 2 days in advance and keep it refrigerated, or freeze it for up to a month. The filling can be mixed several hours ahead and kept chilled. Just assemble and bake when ready!
Common Baking Mistakes to Avoid
Soggy Bottom Syndrome: This happens when the filling releases too much liquid. Make sure you’re using enough cornstarch and don’t overfill the tart. Baking on a preheated baking sheet also helps crisp the bottom.
Overworking the dough: The more you handle pastry dough, the tougher it becomes. Mix just until combined and handle it gently. Those little streaks of butter are your friends – they create flaky layers!
Uneven baking: Rotate your tart halfway through baking to ensure even browning. Oven hot spots are real, and rotating compensates for them.
Overfilling the tart: It’s tempting to pile in all that gorgeous filling, but too much will overflow and burn on your oven floor. Leave about ¼ inch space at the top.
Skipping the egg wash: That golden, glossy crust doesn’t happen by accident. The egg wash is crucial for color and creates a beautiful finish.
Cutting too soon: I’ve made this mistake so many times! Wait at least 30 minutes for the filling to set. Your patience will be rewarded with clean, beautiful slices.
Frequently Asked Questions
Can I use frozen cranberries instead of fresh?
Absolutely! Frozen cranberries work perfectly in this recipe. Just don’t thaw them first – toss them into the filling while still frozen. They might release slightly more liquid, so you could add an extra teaspoon of cornstarch to compensate.
What can I substitute for walnuts?
Pecans are the closest substitute and work beautifully. Almonds (sliced or slivered) offer a different but delicious flavor profile. For a nut-free version, try pepitas (pumpkin seeds) for that crunchy element.
Can I make this tart gluten-free?
Yes! Use your favorite gluten-free flour blend (one that includes xanthan gum works best). The texture will be slightly different but still delicious. I’ve had success with Bob’s Red Mill 1-to-1 Baking Flour.
How do I know when the tart is fully baked?
Look for three signs: deeply golden crust, actively bubbling filling in the center, and cranberries that have burst open. If you gently shake the pan, the filling should have a slight jiggle but not be liquidy.
Can I use a pie dish instead of a tart pan?
Definitely! A 9-inch pie dish works great. Your tart will be slightly deeper, so you might need to add 5-10 minutes to the baking time. The removable bottom of a tart pan makes serving easier, but it’s not essential.
Why is my crust shrinking?
Crust shrinkage usually means the gluten was overworked or the dough wasn’t chilled long enough. Make sure to refrigerate for the full 30 minutes and handle the dough gently. Leaving a little overhang when fitting the dough also helps.
Can I add other fruits to this tart?
Absolutely! Diced apples or pears complement cranberries beautifully. Replace up to 1 cup of cranberries with your chosen fruit. Dried cranberries mixed with fresh also add nice chewy texture.
Is this tart supposed to be runny?
When freshly baked and still hot, the filling will be quite liquid. As it cools, the cornstarch sets and thickens everything. A cooled tart should have a jammy, set filling that holds together when sliced.
Nutrition Information
| Nutrient | Per Slice (1/10 of tart) |
|---|---|
| Calories | 285 |
| Total Fat | 15g |
| Saturated Fat | 6g |
| Cholesterol | 40mg |
| Sodium | 125mg |
| Total Carbohydrates | 36g |
| Dietary Fiber | 3g |
| Sugars | 18g |
| Protein | 4g |
| Vitamin C | 8% DV |
| Calcium | 2% DV |
| Iron | 8% DV |
Note: Nutrition information is approximate and based on one slice from a 10-slice tart. Values may vary based on specific ingredients used.
Final Thoughts
This cranberry walnut tart has become my go-to dessert when I want to impress without stress. There’s something deeply satisfying about pulling a gorgeous, golden tart from the oven and watching everyone’s faces light up. The combination of tart cranberries and crunchy walnuts in that buttery crust is simply irresistible.
The best part? This recipe is forgiving. Even if your crust isn’t perfectly round or your filling bubbles over slightly, it’ll still taste absolutely amazing. That’s the beauty of rustic baking – imperfections add character!
Whether you’re planning your holiday menu or just craving something special, give this cranberry walnut tart a try. It’s one of those recipes that makes you look like a baking superstar with surprisingly little effort. And when someone asks for the recipe (they will!), you can smile knowing how simple it really is.
Happy baking, friends! I’d love to hear how your cranberry walnut tart turns out. Did you add any special twists? Share your creations with me – seeing your beautiful tarts always makes my day!
