Easy Pecan Cranberry Tart Recipe – Fall & Holiday Baking
There’s something magical about a pecan cranberry tart that makes every holiday gathering feel extra special. This stunning dessert combines buttery, toasted pecans with tart, jewel-toned cranberries in a flaky, golden crust that’ll have everyone asking for seconds. I’ll never forget the first time I served this at Thanksgiving—my usually reserved uncle actually requested the recipe before dessert was even finished!
The best part? It looks like you spent hours in the kitchen, but it comes together in under 90 minutes. If you loved my classic apple galette, you’re going to absolutely adore this festive twist that brings together sweet and tart flavors in perfect harmony.
What is a Pecan Cranberry Tart?
Ever wonder why we call this beauty a “tart” instead of a pie? Well, technically, tarts have a shallower filling and usually skip the top crust, showing off their gorgeous contents like a edible work of art. This pecan cranberry tart is basically the sophisticated cousin of pecan pie who studied abroad and came back with refined taste!
The combination of crunchy pecans and burst-in-your-mouth cranberries creates a flavor explosion that proves the old saying true: “the way to a man’s heart is through his stomach”—though honestly, this dessert wins over hearts of all kinds. Trust me, once you make this stunner, you’ll want it on your holiday table every single year.
Why You’ll Love This Pecan Cranberry Tart
The Perfect Balance of Sweet and Tart
This isn’t your grandma’s overly-sweet pecan pie. The fresh cranberries add a delightful tartness that cuts through the rich, caramelized pecan filling, creating a sophisticated flavor profile that dances on your palate. Each bite offers a symphony of textures—crunchy toasted pecans, chewy sweet filling, and those little bursts of tangy cranberries that keep things interesting. The buttery, flaky crust holds everything together like the perfect frame around a masterpiece.
Budget-Friendly Elegance
Here’s a secret that’ll make you smile: making this gorgeous tart at home costs about half of what you’d pay at a fancy bakery, and it tastes twice as good. A store-bought version easily runs $30-40, but you can create this showstopper for around $12-15. Plus, you probably already have most of the pantry staples. I love using fresh cranberries when they’re in season (hello, November and December!), but frozen ones work beautifully year-round. Talk about a win-win for your wallet and your taste buds!
Gorgeous Presentation That Impresses
The vibrant red cranberries scattered among golden pecans create such a beautiful contrast that this tart practically begs to be photographed. It’s one of those desserts that makes you look like a professional pastry chef, even if you’re still mastering the basics.
Similar to my rustic fruit galette, this recipe proves that homemade doesn’t mean complicated. The crimped edges and glossy filling give off serious “I know what I’m doing in the kitchen” vibes. Go ahead and make this your signature holiday dessert—your friends and family will be thoroughly impressed, and you’ll have a new tradition to treasure.
How to Make Pecan Cranberry Tart
Quick Overview
This pecan cranberry tart delivers bakery-quality results with surprisingly simple steps. The recipe features a buttery, tender crust that’s easy to work with, even for beginner bakers. The filling combines the rich, nutty flavor of toasted pecans with bright, tangy cranberries for a perfect flavor balance.
What makes this recipe special is the hint of orange zest that ties everything together and the corn syrup-brown sugar mixture that creates that signature glossy, gooey texture. The tart bakes up beautifully golden with slightly crispy edges and a soft, luscious center.
Time Breakdown:
- Prep Time: 25 minutes
- Chill Time: 30 minutes
- Bake Time: 45-50 minutes
- Total Time: 1 hour 40 minutes
- Servings: 8-10 slices
Key Ingredients for Pecan Cranberry Tart
For the Crust:
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- 1 tablespoon granulated sugar
- ½ cup cold unsalted butter, cubed
- 3-4 tablespoons ice water
For the Filling:
- 1 ½ cups pecan halves
- 1 cup fresh or frozen cranberries
- ¾ cup light corn syrup
- ½ cup packed light brown sugar
- 3 large eggs
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- Zest of 1 orange
- ¼ teaspoon salt
- 2 tablespoons all-purpose flour
Step-by-Step Instructions
<h4>Make the Perfect Tart Crust</h4>
Start by combining your flour, salt, and sugar in a large 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 butter pieces. This is crucial for a flaky crust—you want those little butter pockets!
Drizzle in the ice water one tablespoon at a time, mixing gently with a fork after each addition. Stop adding water once the dough just starts to come together. You might not need all 4 tablespoons. Gather the dough into a ball, flatten it into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. This rest time allows the gluten to relax and makes rolling much easier. <h4>Roll and Fit Your Tart Shell</h4>
On a lightly floured surface, roll your chilled dough into a 12-inch circle, about ⅛-inch thick. Keep rotating the dough as you roll to prevent sticking and ensure even thickness. Carefully transfer the dough to a 9-inch tart pan with a removable bottom by rolling it onto your rolling pin, then unrolling it over the pan.
Gently press the dough into the bottom and up the sides of the pan. Trim any excess dough hanging over the edges by rolling your pin across the top of the pan—the sharp edges will cut it perfectly. Prick the bottom of the crust several times with a fork to prevent bubbling. Pop it in the fridge while you prepare the filling. <h4>Prepare the Cranberry Pecan Filling</h4>
Preheat your oven to 350°F (175°C). If using whole pecans, roughly chop about half of them to create varied textures in your finished tart. Keep some halves whole for that beautiful presentation on top.
In a medium bowl, whisk together the corn syrup, brown sugar, eggs, melted butter, vanilla extract, orange zest, and salt until completely smooth and well combined. The mixture should be glossy and uniform in color. Stir in the flour—this helps the filling set properly without being too runny. <h4>Assemble Your Beautiful Tart</h4>
Spread the pecan pieces evenly across the bottom of your prepared tart shell. Scatter the cranberries over the pecans, distributing them throughout. I like to save a few pecan halves and extra cranberries to arrange artfully on top before baking.
Pour the filling mixture evenly over the pecans and cranberries, making sure everything is well-coated. The nuts will float up a bit—that’s perfectly normal and creates a gorgeous textured top. Arrange those reserved pecan halves and a few cranberries on top in a decorative pattern if you’re feeling fancy. <h4>Bake to Golden Perfection</h4>
Place your tart on a baking sheet (this catches any drips and makes it easier to handle) and bake for 45-50 minutes. You’re looking for a golden-brown crust and a filling that’s set around the edges but still has a slight jiggle in the center—it will continue to set as it cools.
If your crust edges are browning too quickly, tent them with aluminum foil strips about halfway through baking. Let the tart cool completely in the pan on a wire rack for at least 2 hours. This cooling time is essential for the filling to set properly. Once cooled, carefully remove the outer ring of the tart pan and transfer to a serving plate.
What to Serve Pecan Cranberry Tart With
This tart shines as a standalone dessert, but pairing it thoughtfully takes your presentation to the next level. A generous dollop of freshly whipped cream (lightly sweetened with a touch of vanilla) provides a cool, creamy contrast to the rich, nutty filling. The subtle sweetness of the cream balances the tart cranberries beautifully.
For a more indulgent option, serve warm slices with a scoop of vanilla bean ice cream melting into the crevices. The cold-hot combination is absolutely divine. I also love adding a small drizzle of salted caramel sauce for an extra layer of decadence.
Beverage-wise, this tart pairs wonderfully with hot coffee, spiced chai tea, or even a glass of dessert wine like Port or late-harvest Riesling. For holiday gatherings, serve it alongside hot apple cider or mulled wine for that cozy, festive atmosphere everyone craves.
Top Tips for Perfecting Pecan Cranberry Tart
<h4>Use Cold Ingredients for the Crust</h4>
Temperature matters tremendously when making pastry. Your butter should be cold enough that it doesn’t smush when you press it. If your kitchen is warm, pop your flour in the freezer for 10 minutes before starting. Cold ingredients create steam pockets during baking, which equals flakiness. Some bakers even chill their mixing bowl! <h4>Don’t Skip Toasting Your Pecans</h4>
While you can use raw pecans, taking 5-7 minutes to toast them in a 350°F oven before adding them to your tart transforms the flavor completely. Toasting brings out the natural oils and creates a deeper, more complex nutty taste that makes your tart taste professional-level delicious. <h4>Prevent a Soggy Bottom</h4>
Nobody wants a soggy tart bottom. After fitting your dough into the pan, brush it lightly with beaten egg white and let it dry for 2-3 minutes before adding the filling. This creates a seal. Also, make sure to prick the bottom with a fork to release steam. Some bakers blind-bake the crust for 10 minutes first, which guarantees crispness. <h4>Watch Your Baking Time Carefully</h4>
Overbaked pecan filling becomes hard and candy-like instead of chewy and luscious. The tart is done when the edges are set but the center still has a gentle wobble when you shake the pan. Remember, it continues cooking from residual heat even after you remove it from the oven, so err on the side of slightly underdone. <h4>Master the Orange Zest Addition</h4>
The orange zest is optional but highly recommended—it adds brightness that elevates the entire dessert. Use a microplane to zest only the orange part of the peel, avoiding the bitter white pith. You can substitute with lemon zest for a different citrus note, or add a tablespoon of Grand Marnier to the filling for grown-up gatherings. <h4>Ingredient Substitutions That Work</h4>
No corn syrup? Use equal parts honey or maple syrup, though the texture will be slightly different. For a darker, more molasses-forward flavor, substitute dark brown sugar for light. If cranberries aren’t available, dried cranberries (rehydrated in warm water for 10 minutes) or fresh raspberries work in a pinch. Walnuts can replace pecans if needed, though the flavor will be earthier.
Storing and Reheating Tips
Store your cooled pecan cranberry tart covered loosely with aluminum foil or plastic wrap at room temperature for up to 2 days. The crust stays crispest this way. For longer storage, refrigerate the tart for up to 5 days in an airtight container. Just know that refrigeration can make the crust slightly softer.
To freeze, wrap individual slices tightly in plastic wrap, then aluminum foil, and store in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator before serving. For the best texture, let the tart come to room temperature before serving—cold filling can be a bit firm.
To reheat, warm individual slices in a 300°F oven for 8-10 minutes until just warmed through. Don’t microwave if you can avoid it, as it makes the crust soggy. Many people actually prefer this tart at room temperature or slightly chilled, so reheating isn’t always necessary.
Tips for Avoiding Common Baking Mistakes
Crust Shrinkage During Baking
If your tart crust shrinks away from the sides while baking, you likely overworked the dough or didn’t let it rest long enough. Always handle the dough gently and give it that full 30-minute chill time. Press the dough slightly up the sides of the pan, creating a small overhang, to account for minor shrinkage.
Cracked or Leaking Filling
Cracks in your filling usually mean the tart was overbaked or the oven temperature was too high. Use an oven thermometer to verify accuracy—many ovens run hot. Also, don’t overbeat your eggs when mixing the filling, as this incorporates too much air that expands and cracks during baking.
Uneven Browning
Rotate your tart pan 180 degrees halfway through baking to ensure even browning, especially if your oven has hot spots. If the edges brown too quickly while the center needs more time, create a foil shield by cutting the center out of a square of foil and laying it over the edges.
Tough, Dense Crust
A tough crust comes from adding too much water or overworking the dough, which develops gluten. Mix just until the dough comes together—it should look shaggy and slightly rough, not smooth. When rolling, use minimal flour and avoid rolling over the same spot repeatedly.
Filling Bubbles Over
If your filling bubbles over the edges, you’ve overfilled your tart shell or the filling expanded too much. Leave about ¼ inch of space between the filling and the top of the crust. Also, placing the tart pan on a baking sheet catches any overflow and prevents oven messes.
Frequently Asked Questions
<h4>Can I make the tart crust ahead of time?</h4>
Absolutely! The tart dough can be made up to 3 days in advance and stored wrapped in the refrigerator, or frozen for up to 3 months. If frozen, thaw overnight in the fridge before rolling. You can also roll out the dough, fit it into the pan, and refrigerate it unbaked for up to 24 hours covered with plastic wrap. <h4>What’s the difference between a tart and a pie?</h4>
Tarts typically have straight, fluted sides and a removable bottom, making them easier to slice and serve. They’re shallower than pies and almost never have a top crust. The crust-to-filling ratio is different too—tarts showcase their fillings more prominently. Tart dough is also usually richer and more cookie-like than traditional pie crust. <h4>Can I use a pie pan instead of a tart pan?</h4>
Yes, you can use a 9-inch pie pan if that’s what you have. The tart will be slightly deeper, and you might need to adjust the baking time by 5-10 minutes. You won’t get those beautiful straight, fluted edges, but the flavor will be just as delicious. Just skip the step about removing the ring! <h4>Why are my cranberries sinking to the bottom?</h4>
This is actually normal and not a problem! The cranberries are lighter than the filling, so some will float to the top while others settle. To get more cranberries visible on top, scatter them after you’ve poured most of the filling in, then gently press them down slightly before baking. <h4>Can I use frozen cranberries?</h4>
Yes! Frozen cranberries work beautifully in this recipe. Don’t bother thawing them—use them straight from the freezer. They might release slightly more liquid as they bake, but it won’t affect the final texture. Frozen cranberries are available year-round, making this a dessert you can enjoy any season. <h4>How do I know when the tart is done baking?</h4>
The tart is perfectly done when the crust is golden brown, the edges of the filling are set and slightly puffed, but the center still has a gentle jiggle when you shake the pan. It should not look liquidy, but it also shouldn’t be completely firm. A toothpick inserted into the center should come out with some moist crumbs, not wet batter. <h4>Can I reduce the sugar in this recipe?</h4>
You can reduce the brown sugar by 2-3 tablespoons if you prefer a less sweet tart, but I don’t recommend reducing it more than that as it affects the filling’s texture and consistency. The cranberries already provide tartness, so the sugar balances them out nicely. Remember, pecan tarts are meant to be sweet! <h4>What can I substitute for corn syrup?</h4>
Light corn syrup can be replaced with equal amounts of golden syrup, honey, or maple syrup. Each will give a slightly different flavor—honey adds floral notes, maple syrup brings earthy sweetness. The texture might be slightly less glossy and gooey than traditional corn syrup, but it will still be delicious.
Nutrition Information
| Nutrient | Per Slice (1/10 of tart) |
|---|---|
| Calories | 385 |
| Total Fat | 22g |
| Saturated Fat | 8g |
| Cholesterol | 85mg |
| Sodium | 180mg |
| Total Carbohydrates | 44g |
| Dietary Fiber | 2g |
| Sugars | 28g |
| Protein | 5g |
Note: Nutritional values are approximate and may vary based on specific ingredients used.
This pecan cranberry tart has become my go-to dessert when I want to impress without stress. The combination of crunchy pecans, tart cranberries, and that perfectly sweet filling creates magic on a plate. Whether you’re planning your Thanksgiving menu, looking for a stunning Christmas dessert, or just want to treat yourself to something special, this tart delivers every single time.
The beauty of this recipe is that it looks incredibly fancy but uses simple techniques that any home baker can master. So grab your tart pan, turn on some music, and create something beautiful. Your kitchen is about to smell absolutely amazing, and your table is about to become the star of the gathering. Happy baking, friends!
