Cranberry Cake Tart

Cranberry Cake Tart Recipe is a delicious combination of tart cranberries, buttery cake, and a flaky crust it serves 8 people and takes about 50 minutes to prepare, making it an excellent dessert for holidays or special occasions.

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💗 Why You’ll Love This Cranberry Cake Tart Recipe:

Perfect Balance of Flavors: The tartness of cranberries pairs beautifully with the sweet cake topping.
Great for Holidays: A stunning dessert that’s perfect for Thanksgiving, Christmas, or any festive gathering.
Customizable: Easily adapt the recipe with different fruits or nuts for variety.
Visually Appealing: The vibrant cranberry color makes it a centerpiece-worthy dessert.
Make-Ahead Friendly: Prepare it in advance to save time on the day of serving.

❓ What Is Cranberry Cake Tart Recipe?

Cranberry Cake Tart Recipe is a dessert featuring a buttery crust, tart cranberry filling, and a sweet cake-like topping. It’s an elegant yet simple dish that’s perfect for holidays, showcasing the bright flavors and colors of cranberries.

🍒 Ingredient

1 1/2 cups all-purpose flour
1/4 cup sugar
1/2 cup unsalted butter, cold and cubed
2-3 tbsp cold water
2 cups fresh or frozen cranberries
3/4 cup sugar
2 tbsp cornstarch
1/4 cup orange juice
1 cup all-purpose flour
1/2 cup sugar
1/4 cup unsalted butter, melted
2 large eggs
1/2 tsp vanilla extract
1/2 tsp baking powder
Whipped cream or chopped nuts

🥧 Directions

Preheat the oven to 350°F (175°C). Combine flour and sugar in a bowl. Add cold butter and mix until crumbly.
Gradually add cold water until the dough forms. Press into a tart pan and chill for 10 minutes.
In a saucepan, combine cranberries, sugar, cornstarch, and orange juice.
Cook over medium heat until the cranberries soften and the mixture thickens. Pour into the prepared crust.
In a bowl, mix flour, sugar, melted butter, eggs, vanilla extract, and baking powder until smooth. Pour over the cranberry filling.
Bake for 35-40 minutes until the topping is golden brown and set. Cool completely before serving.
Top with whipped cream or chopped nuts for added flavor and presentation.

💭 Recipe Tips:

Chill the Crust: Ensure the crust dough is chilled before baking to prevent shrinking.
Use Fresh Cranberries: Fresh or frozen cranberries work best for a tart and flavorful filling in the Cranberry Cake Tart.
Balance Sweetness: Adjust the sugar in the filling if the cranberries are particularly tart.
Don’t Overbake: Keep an eye on the tart while baking to ensure the topping doesn’t overbrown.
Customize Toppings: Add a dusting of powdered sugar or a drizzle of white chocolate for an extra special touch.

🍧 What To Serve With Cranberry Cake Tart?

Cranberry Cake Tart pairs well with Cranberry Jam, Cranberry Mousse, or Cranberry Butter for beverages, serve it with Cranberry Juice or Cranberry Fluff Salad to complement its tart and sweet flavors.

🎚 How To Store Leftovers Cranberry Cake Tart?

In The Refrigerator: Store leftovers cranberry cake tart in an airtight container in the refrigerator for up to 4 days. Cover tightly to retain moisture and freshness.
In The Freezer: Freeze leftovers cranberry cake tart in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before serving.

🥵 How To Reheat Leftover Cranberry Cake Tart?

In The Oven: Preheat the oven to 300°F (150°C) cover leftovers cranberry cake tart with foil and warm for 3-4 minutes to retain its texture.
In The Microwave: Place a slice of leftovers cranberry cake tart on a microwave-safe plate heat in 15-30 seconds intervals until warm.

FAQs

Can I use frozen cranberries in Cranberry Cake Tart?

Yes, frozen cranberries work perfectly in Cranberry Cake Tart. Simply thaw them slightly before use. They retain the same tart flavor and vibrant color as fresh cranberries.

What’s the best way to prepare the crust for Cranberry Cake Tart?

For a perfect Cranberry Cake Tart crust, use cold butter and work quickly to prevent it from melting. Blind bake the crust before adding the filling to ensure it stays crisp.

How do I ensure the filling in Cranberry Cake Tart is not too runny?

To avoid a runny filling in Cranberry Cake Tart, use the right amount of cornstarch or flour as a thickening agent. Cook the cranberry mixture until it thickens before adding it to the crust.

What are some tips for a perfect Cranberry Cake Tart?

Ensure the crust is chilled before baking, cook the filling until thickened, and avoid overbaking the topping to achieve a perfect Cranberry Cake Tart.

Can I make Cranberry Cake Tart ahead of time?

Yes, Cranberry Cake Tart can be made a day in advance. Store it in the refrigerator and bring it to room temperature or warm it slightly before serving.

Can I make Cranberry Cake Tart gluten-free?

Yes, Cranberry Cake Tart can be made gluten-free by substituting the regular flour in the crust and topping with gluten-free flour blends. Ensure all other ingredients are also gluten-free.

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Nutrition Facts

Serving Size: 1 slice

Calories: 326
Total Fat: 15g
Saturated Fat: 8g
Cholesterol: 75mg
Sodium: 150mg
Carbohydrates: 45g
Fiber: 3g
Sugars: 28g
Protein: 4g

Author: Hamdi Saidani Cooking Method:Baking Cuisine:American, Canada, British Courses:Winter Fruit Desserts, Breakfast, Brunch, Snacks Recipe Keys: C Cranberry Cake Tart

Difficulty:BeginnerPrep time: 15 minutesCook time: 40 minutesRest time: 5 minutesTotal time:1 hour Servings:8 servingsCalories:326 kcal Best Season:Suitable throughout the year

Description

Ingredients

1 1/2 cups all-purpose flour
1/4 cup sugar
1/2 cup unsalted butter, cold and cubed
2-3 tbsp cold water
2 cups fresh or frozen cranberries
3/4 cup sugar
2 tbsp cornstarch
1/4 cup orange juice
1 cup all-purpose flour
1/2 cup sugar
1/4 cup unsalted butter, melted
2 large eggs
1/2 tsp vanilla extract
1/2 tsp baking powder
Whipped cream or chopped nuts

Instructions

Preheat the oven to 350°F (175°C). Combine flour and sugar in a bowl. Add cold butter and mix until crumbly.
Gradually add cold water until the dough forms. Press into a tart pan and chill for 10 minutes.
In a saucepan, combine cranberries, sugar, cornstarch, and orange juice.
Cook over medium heat until the cranberries soften and the mixture thickens. Pour into the prepared crust.
In a bowl, mix flour, sugar, melted butter, eggs, vanilla extract, and baking powder until smooth. Pour over the cranberry filling.
Bake for 35-40 minutes until the topping is golden brown and set. Cool completely before serving.
Top with whipped cream or chopped nuts for added flavor and presentation.

Notes

Chill the Crust: Ensure the crust dough is chilled before baking to prevent shrinking.
Use Fresh Cranberries: Fresh or frozen cranberries work best for a tart and flavorful filling in the Cranberry Cake Tart.
Balance Sweetness: Adjust the sugar in the filling if the cranberries are particularly tart.
Don’t Overbake: Keep an eye on the tart while baking to ensure the topping doesn’t overbrown.
Customize Toppings: Add a dusting of powdered sugar or a drizzle of white chocolate for an extra special touch.

Keywords:Cranberry Cake Tart