If you’re hunting for a dessert that perfectly balances buttery richness with a burst of tart fruit flavor, this Cranberry Crumble Tart Recipe is the one to try. It features a luscious shortbread crust, a vibrant cranberry filling cooked to just the right consistency, and a delightfully crumbly topping. This tart delivers a beautiful mix of textures and colors that will light up your dessert table, especially during cozy fall gatherings or festive occasions. Once you make it, it’s bound to become a favorite for its unique and irresistible taste combination.

Ingredients You’ll Need

A single triangular slice of crumbly raspberry pie sits in the center of a white plate, featuring a bright red fruit layer beneath a light golden crumb topping. On top of the pie slice is a soft, light pink whipped cream dollop with a smooth, fluffy texture. A silver spoon is digging into the pie, lifting a piece with some whipped cream on it, angled towards the viewer. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

These ingredients may seem simple, but each plays an essential role in bringing together the signature taste and texture of this Cranberry Crumble Tart Recipe. From the tangy cranberries to the rich butter, you’ll appreciate how every component shines through.

3 cups fresh or frozen cranberries: The star of the show, providing that bright, tart flavor and beautiful red color.
1/4 cup packed brown sugar: Adds just the perfect hint of sweetness and a touch of warmth.
1 teaspoon Instant Clearjel or cornstarch: Thickens the cranberry filling into a luscious, jam-like consistency.
2/3 cup granulated sugar: Sweetens the shortbread crumble while balancing the tartness.
1 cup unsalted butter (room temperature): Essential for a buttery, tender crumble and shortbread crust.
1 teaspoon vanilla or almond extract: Enhances the flavor profile with a delicate aromatic note.
1/4 teaspoon salt: Helps bring out the sweetness and richness in the crust and crumble.
2 cups all-purpose flour: The base of the crust and crumble, providing structure and that irresistible crumbly texture.

How to Make Cranberry Crumble Tart Recipe

Step 1: Prepare the Cranberry Filling

Start by rinsing the cranberries and placing them in a saucepan with the brown sugar. Bring this mixture to a boil while stirring constantly, allowing the sugar to dissolve completely and the cranberries to burst, releasing their juicy flavor. Sprinkle in the Instant Clearjel or cornstarch and continue cooking until the filling thickens into a loose jam. Set it aside to cool, knowing the filling will firm up even more as it rests.

Step 2: Make the Shortbread Dough

In a stand mixer or with an electric hand mixer, cream the room temperature butter and granulated sugar until the mixture is light and fluffy—this usually takes about 3 to 4 minutes. Add in the vanilla extract and salt, then gradually beat in the flour on low speed. Mix until the dough crumbles without any dry pockets of flour. This buttery dough is the base and crumble topping of your tart, so getting the texture right here is key.

Step 3: Assemble the Tart

Take about two-thirds of the dough and scatter it evenly over the bottom of your 10-inch tart pan. Gently press it down with floured fingers or the bottom of a measuring cup until you have a flat, even layer—no need to go up the sides. Next, spread the cooled cranberry filling uniformly over this base. Finally, use the remaining dough to create coarse crumbles and sprinkle them over the top, allowing some cranberries to peek through for a rustic, inviting look.

Step 4: Bake to Perfection

Place the tart pan on a baking sheet and bake at 350°F for about 35 minutes or until the crumble top turns a pale golden color. If the top is browning too fast halfway through baking, tent it loosely with foil to prevent over-browning. After baking, let the tart cool for 15 minutes in the pan before releasing the removable bottom to cool completely on a rack. This step helps the tart hold its shape beautifully when sliced.

How to Serve Cranberry Crumble Tart Recipe

The image shows a round fruit crumble tart with about nine slices, featuring a thick layer of deep red berry filling beneath a crumbly pale golden crust on top. The crust has a rough, uneven texture with various small and medium crumbs spread over the berries, which peek through in spots with a shiny, slightly thick look. The tart has a light golden-brown crust edge that is firm and smooth, forming the base and border. One slice is being lifted with a silver pie server, placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

This cranberry crumble tart truly shines when paired with cranberry whipped cream, which echoes the filling’s tartness with a light, airy creaminess. A sprinkle of chopped toasted pecans or a dusting of powdered sugar can add an elegant finishing touch that will wow guests and family alike.

Side Dishes

Pairing this tart with a scoop of vanilla bean ice cream or a dollop of crème fraîche creates a luscious contrast of temperature and flavors. For a refreshing twist, serve alongside a crisp apple or pear salad dressed with a light vinaigrette to complement the richness of the tart.

Creative Ways to Present

For a festive occasion, cut the tart into small squares and serve on decorative plates with fresh cranberries and mint leaves. You can also turn this into individual mini tarts by using smaller tart pans or muffin tins for an eye-catching dessert platter that’s perfect for sharing.

Make Ahead and Storage

Storing Leftovers

Once cooled, you can store leftover cranberry crumble tart covered tightly at room temperature for up to 2 days or refrigerated for up to 5 days. Keeping it covered ensures the crust remains pleasantly tender and the flavors stay fresh.

Freezing

This tart freezes beautifully! Wrap it well in plastic wrap and then foil to prevent freezer burn. Frozen cranberry crumble tart can last for up to 2 months. When you’re ready, thaw it overnight in the refrigerator for the best texture.

Reheating

To enjoy the tart warm, reheat slices in a 325°F oven for about 10 minutes or until heated through. Avoid microwaving to keep the shortbread crust crisp rather than soggy—oh, that buttery crunch is worth the extra oven time!

FAQs

Can I use frozen cranberries instead of fresh?

Yes! Frozen cranberries work just as well as fresh ones. Just thaw and drain any excess liquid before cooking to keep your filling consistent and not too watery.

What is Instant Clearjel, and can I substitute it?

Instant Clearjel is a thickening agent often used in fruit pies; it’s similar to cornstarch but designed to prevent fillings from weeping. Cornstarch is a fine substitute if you don’t have Clearjel, though the texture of the filling might be slightly different.

Is it necessary to use unsalted butter?

Unsalted butter gives you full control over the salt level in your tart. If you use salted butter, reduce or omit the added salt to avoid oversalting your dough.

Can I prepare the tart dough in advance?

Absolutely! The shortbread dough can be made ahead and refrigerated for up to 2 days. Just bring it back to room temperature before assembling to make it easier to work with.

How can I make the crumble topping extra crunchy?

For added crunch, you can mix in chopped toasted nuts like pecans or walnuts into the crumble topping before baking. This adds a wonderful nutty texture that complements the tartness of the cranberries beautifully.

Final Thoughts

There’s something truly comforting about a cranberry crumble tart, and this Cranberry Crumble Tart Recipe captures that perfectly with its buttery crust, tangy filling, and crumbly topping. It’s a dessert that invites smiles and seconds, ideal for sharing with loved ones. I can’t wait for you to make this recipe your own and bring a little extra joy to your table!