This Apple Cranberry Tart is a delicious dessert that’s not only gorgeous, but bursting with warm, sweet, and tart seasonal flavors. If you’re looking for a new holiday dessert, this is a great candidate.
Apple Cranberry Tart:
You might remember when I teased you a couple of weeks ago with this Apple Cranberry Tart in my Christmas Kitchen Decorations blog post. It’s been a little while since I made this tart, but I couldn’t be more excited about sharing it with you.
I don’t know about you, but I enjoy baking with cranberries this time of year. My reasons? Here’s a couple of them: First, cranberries are delicious. That burst of fresh tartness helps to cut the sweetness of a lot of holiday desserts. Secondly, cranberries are beautiful. Their brilliant red color and little round shape add to the visual appeal of both sweet and savory dishes.
In this recipe, I used these luscious berries to dress up a standard apple tart for fall and winter. This Apple Cranberry Tart would be a delicious dessert for Thanksgiving, Christmas, New Year’s, Valentine’s or anything you’re celebrating during the next few months.
Besides the cranberries, this tart recipe has hints of other seasonally inspired flavors. The crust incorporates finely chopped walnuts, and the filling is sprinkled with orange zest, ginger, cinnamon, allspice, and nutmeg. It truly is an amazing combination of flavors. (Plus, it smells wonderful!)
Now that I’ve tempted you with all the tasty details, let me walk you through the recipe.
How to Make an Apple Cranberry Tart:
First, you’ll need a deep tart pan with a removable bottom. This is the one I have. You can prepare this recipe in a standard tart pan; you’ll just have leftover crust and filling. (You could just make a second- smaller – tart as well. That’s how my grandma dealt with leftover pie dough and filling.)
I like to mix my crust by hand. You could also mix it in a food processor if desired.
Butter is cut into the dry ingredients. Then egg and half-and-half are added to bring the mixture together. I also put in finely chopped walnuts for a nutty flavor.
The crust gets par-baked before the filling is added. While the crust bakes and cools, you can make the filling. It’s simple.
In a large bowl, add the prepared apples, fresh cranberries, and bourbon. (The bourbon is optional. You could use brandy instead or no liquor at all.) Then mix in the sugar, flour, spices, and a bit of salt and spoon the mixture into the cooled crust.
As if all of that wasn’t enough, this Apple Cranberry Tart gets topped with a streusel. Once the streusel ingredients are combined, crumble it on top. Then scatter a handful of cranberries over the streusel for color.
Your pie is now ready to go into the oven. While it’s baking, you may need to place a piece of foil on top of the tart to keep it from getting too brown. This will depend on your oven.
Allow the tart to cool a bit before serving. I recommend serving it slightly warm, but it’s equally delicious at room temperature. (I should know. – I had a piece for breakfast the day after I made it. Ha!)
This Apple Cranberry Tart is a dessert recipe that you and your family and guests will love this holiday season and beyond. All of the flavors blend beautifully – buttery nutty crust, sweet and tart filling, and crumbly goodness on top. What’s not to like?
You can get the full recipe and ingredient list for this Apple Cranberry Tart below. Enjoy your baking, my friends!
Looking for More Cranberry Recipes? You’ll love these:
- Cranberry French Toast
- Cranberry Pecan Pie
- Cranberry Old Fashioned
- Sugared Cranberries
- Cranberry Orange Walnut Tassies
Apple Cranberry Tart Recipe:
- 1 egg yolk
- 3 tablespoons half-and-half
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 cup sugar
- 1 teaspoon salt
- 1 cup cold unsalted butter cut into cubes
- 1/2 cup walnuts finely chopped
- 3 large apples peeled, cored, and sliced (I used Granny Smith apples.)
- 2 1/2 cups fresh cranberries
- 1 tablespoon bourbon optional
- 2/3 cup sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon orange zest
- 1/2 teaspoon ginger
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1/3 teaspoon salt
- 1/3 cup all-purpose flour
- 1/4 cup brown sugar
- 2 tablespoons unsalted butter melted
- 1/4 teaspoon vanilla extract
- Pinch of salt
- Additional cranberries for garish
Begin by preheating your oven to 400 degrees F. In a small bowl, mix the egg yolk, half-and-half, and vanilla. Set aside.
In a large bowl, whisk together the flour, sugar, and salt. Add the butter and then use a pastry cutter, to cut it in until it's about the size of peas. Stir in the egg mixture and combine with a spoon. Add the chopped walnuts and mix with your hands to thoroughly combine. The dough will be crumbly.
Add the mixture to a deep 9.5-inch diameter tart pan with a removable bottom. Press the dough mixture into the sides and bottom of the pan to create a 1/4-inch thick crust. Prick the bottom of the crust with a fork and place in the freezer for about 10 minutes. Remove and bake for 15 minutes until the crust just begins to brown. Remove from the oven to cool.
Adjust the oven to 350 degrees F.
To a large bowl, add the apples, cranberries, bourbon, sugar, flour, orange zest, spices, and salt. Mix with a spoon to evenly combine. Pour this mixture into the prepared crust.
In a small bowl, prepare the streusel topping by mixing the flour, brown sugar, and salt. Add the melted butter and vanilla. Combine with your fingers until the mixture begins to clump together. Sprinkle this mixture on top of the tart. Add cranberries for garnish.
Bake at 350 degrees F for 50-60 minutes or until the apples are tender when poked with a fork. (If the tart begins to brown too quickly, cover it with a piece of foil during the rest of the baking process.) Before serving, allow the tart to cool until it is barely warm.
Deep Dish Removable Bottom Tart Pan found here.