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Cranberry Crumble Tart Recipe

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4.2 from 11 reviews

Cranberry Crumble Tart features a buttery shortbread crust filled with a tart, thickened cranberry filling and topped with coarse shortbread crumbles, making it a deliciously festive dessert perfect for fall and holiday gatherings.

Ingredients

Cranberry Filling

  • 3 cups fresh cranberries, or frozen
  • 1/4 cup packed brown sugar
  • 1 tsp Instant Clearjel or cornstarch

Shortbread Crumble

  • 2/3 cup granulated sugar
  • 1 cup unsalted butter, at room temperature
  • 1 tsp vanilla extract or almond extract
  • 1/4 tsp salt
  • 2 cups all purpose flour

Instructions

  1. Preheat the oven. Set your oven to 350°F (175°C) to prepare for baking the tart.
  2. Make the cranberry filling. Rinse the cranberries and place them in a saucepan with the brown sugar. Bring to a boil, stirring frequently to dissolve the sugar. Cook until the cranberries burst and release juices. Sprinkle in Instant Clearjel or cornstarch and continue cooking until the mixture thickens to a loose jam consistency. Remove from heat and let cool, as it will thicken further.
  3. Prepare the shortbread dough. Using a stand or hand mixer, cream the room temperature butter and granulated sugar for about 3-4 minutes until light and fluffy. Add vanilla extract and salt and mix until incorporated. Gradually add flour on low speed until crumbly with no dry patches.
  4. Form the bottom crust. Take two-thirds of the dough and crumble over the bottom of a 10-inch tart pan with a removable bottom. Press the dough evenly to form a flat layer covering the tart base, avoiding the sides, using floured fingers or the bottom of a metal measuring cup for even distribution.
  5. Add the cranberry filling. Spread the cooled cranberry filling evenly over the prepared shortbread crust.
  6. Top with crumble. Break the remaining dough into coarse crumbles and scatter evenly over the cranberry filling, allowing some filling to show through.
  7. Bake the tart. Place the tart pan on a baking sheet and bake for about 35 minutes until the top begins to turn pale golden. Optionally, loosely cover with foil midway to prevent over-browning.
  8. Cool and serve. Allow the tart to cool on a rack for 15 minutes before removing the tart pan’s side ring. Let it finish cooling completely on the rack. Serve with cranberry whipped cream for an extra festive touch.

Notes

  • Butter should be at room temperature for best creaming results.
  • Instant Clearjel can be substituted with cornstarch in equal amounts.
  • Using a removable bottom tart pan makes releasing the tart much easier and cleaner.
  • If the top browns too quickly, tent loosely with foil during baking.
  • Allow the cranberry filling to cool before adding to crust to prevent sogginess.
  • Serve with cranberry whipped cream to complement the tartness and add creaminess.

Find it online: https://marthatasty.com/cranberry-crumble-tart-recipe/