If you recall, back in early summer during rhubarb season, I posted a recipe for Rhubarb Crumb Tart. That recipe was based off of this one, a Cranberry Crumb Tart I make every holiday season. The truth be told, this is my favorite way to make it and I can’t wait for the cranberries to show up in late fall to go for it. This is hands down, one of our all-time favorite holiday desserts. The original recipe is from Anna Pump’s Country Weekend Entertaining cookbook and from the very first time I made it years ago, its remained at the top of our list. The perfect combination of tart and sweet is indescribably delicious and it’s one of those no-fail desserts that your guests won’t wait until after they eat to start singing its praises. As a matter of fact, the “ooohs” and “aaahhs” will start up pretty much immediately! A little vanilla ice cream on the side and this dessert will shoot to the very top of your holiday “best of’s” list as well. I implore you to give it a try before cranberry season is over.
Cranberry Crumb Tart The Tart: 2 cups flour The Filling: 4 1/2 cups fresh or frozen cranberries The Topping: 3/4 cup flour To make the crust, place the flour, sugar, salt, baking powder, and butter in the bowl of a food processor and pulse 5 times. Add the egg yolks and water. Process until the dough forms a ball. Remove the dough, cover with plastic wrap, and chill in the refrigerator for 30 minutes. Preheat the oven to 400 degrees. Butter a 9-inch tart pan with a removable bottom. Transfer the chilled dough to a lightly floured surface and roll the dough out to 1/4-inch thickness. Fit it into the tart pan, pressing the dough against the bottom of the pan and up the sides. For the filling, in a bowl, combine the cranberries, sugar, and orange rind. Transfer to the uncooked crust, making sure the sugar is evenly distributed among the berries. (It might seem like you have too much filling for the pan, but just spread it evenly and it will cook down a little.) For the topping, place all the ingredients in a bowl and rub the mixture with your fingertips until it starts to cling together. Sprinkle the crumb mixture evenly over the cranberry filling. |
Absolutely perfect! Thanks for sharing! 😃
I adore sweet pies with crust pastry. Looking super good&delish with cranberries!
Your cranberry tart will make a nice addition to my Christmas dessert table.
Oh good! It’s a no fail and soooo delicious! I find myself picking at it all day sometimes. Shhhh….!
It looks really yummy. Glad you’re back, I missed your awesome recipes, although my creations look nothing like your pictures. 🙂
Aww… thanks so much! I definitely need to get re-focused and get more postings out! Plus… ‘Tis the season! I have no excuse not to. 🙂
I just bought four bags of cranberries because they were on sale for $1! I really hope to make this for Thanksgiving. Thanks for the great recipe!
Oh I hope you do! You’ll love it. It’s totally a no fail. I actually bake mine on Convection at 375 degrees in the middle of the oven. It comes out perfect every time!
Okay, I’ll take a slice of that a tall glass of cold milk, please. Ken
Coming right up! 🙂
Looks divine!
Thank you!! It tastes even better. 🙂
Wow, that really looks delicious. I love cranberries, I have to make this.
Thanks! I always find I have an abundance of cranberries left over at the end of the season. I seem to start hoarding them when they come out and never get a chance to use quite as many as I had plans for! Yes, give this a try. It’s so quick to put together and absolutely delish!! 🙂
This look so yummy- perfect for the season
Thanks so much! For some reason it just tastes “holiday” to us! We love it. 🙂
Looks delicious! xxoo
Thank you!!