Description
These Rustic Cranberry Tarts combine the tart brightness of fresh cranberries with the comforting sweetness of brown sugar and orange zest, all nestled in a buttery, flaky pastry crust. Perfect for holiday gatherings, cozy winter desserts, or even a weekend baking project, these tarts are a beautiful blend of tangy and sweet — a true rustic treat with minimal fuss and maximum flavor.
Ingredients
For the crust:
- 1 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, chilled and cubed
- 3 to 4 tablespoons ice water
For the cranberry filling:
- 2 cups fresh or frozen cranberries
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon orange zest
- 2 tablespoons orange juice
- ½ teaspoon ground cinnamon
- ¼ teaspoon nutmeg (optional)
- 1 teaspoon pure vanilla extract
For finishing:
- 1 egg, lightly beaten (for egg wash)
- 1 tablespoon coarse sugar (for sprinkling)
Instructions
- Prepare the pastry:
In a large bowl, whisk together flour, sugar, and salt. Add the chilled butter cubes and use a pastry cutter or your fingertips to blend until the mixture resembles coarse crumbs. Gradually drizzle in ice water, one tablespoon at a time, mixing just until the dough starts to come together. Shape into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes. - Make the cranberry filling:
In a medium saucepan, combine cranberries, brown sugar, granulated sugar, cornstarch, orange zest, orange juice, cinnamon, and nutmeg. Cook over medium heat for 8–10 minutes, stirring often, until the cranberries burst and the mixture thickens. Remove from heat and stir in vanilla extract. Cool slightly. - Assemble the tarts:
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. Roll out the chilled dough on a lightly floured surface to about ⅛-inch thickness. Cut into 5–6-inch circles for individual tarts. Spoon about 2 tablespoons of cranberry filling into the center of each circle, leaving a 1-inch border. Fold edges inward, pleating as you go, to create a rustic shape. - Bake:
Brush the crust edges with beaten egg and sprinkle with coarse sugar. Bake for 20–25 minutes or until golden brown and bubbling. - Cool and serve:
Allow tarts to cool on a wire rack for at least 10 minutes before serving. Serve warm or at room temperature, optionally with whipped cream or vanilla ice cream.
Serving & Storage
- Serves: 6 individual tarts
- Storage: Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat in a 325°F oven for 8–10 minutes before serving.
- Tip: Substitute part of the cranberries with raspberries or cherries for a milder tartness.