This Lemon Cranberry Tart is a delightful treat with a sweet and tangy filling, perfectly balanced by a buttery crust. It’s a showstopper for any gathering!
The burst of cranberry adds a lovely pop of color and flavor. I love serving it chilled on warm days—so refreshing! You might just want to keep a slice for yourself! 😄
Key Ingredients & Substitutions
All-purpose flour: This gives the crust its perfect texture. If you’re gluten-free, you can try a 1:1 gluten-free baking flour instead. Just make sure it has xanthan gum for binding.
Unsalted butter: I always use unsalted to control the saltiness of the tart. If you’re dairy-free, coconut oil or a plant-based butter works well, even though it might change the flavor a bit.
Granulated sugar: Regular sugar works great for sweetness. For a healthier option, you could use coconut sugar or honey, but be aware that it might change the texture and taste slightly.
Lemon juice and zest: Fresh lemons give the best flavor! If you don’t have lemons, bottled lemon juice is an okay substitute, but fresh is always better for taste. You could also use lime juice in a pinch!
Cranberries: Fresh cranberries are ideal for their tartness, but feel free to use frozen cranberries if they’re more accessible. Dried cranberries won’t work well since they lack moisture.
How Do I Get the Perfect Tart Crust?
The tart crust is super important for the overall success of your lemon cranberry tart. Here are some tips to ensure it turns out just right:
- Keep your butter cold! This helps create a flaky texture. I often pop it in the freezer for a few minutes before using.
- Mix the dough just until it comes together. Overmixing can make the crust tough. It’s okay if it’s a bit crumbly; it will hold together as it bakes.
- Chill the dough for at least 30 minutes. This helps prevent shrinking during baking.
- Use pie weights to keep the crust flat while it bakes! If you don’t have weights, dried beans or rice work just fine.
These tips should help you achieve a lovely tart crust that perfectly complements the tart and sweet filling of your Lemon Cranberry Tart!
How to Make a Delicious Lemon Cranberry Tart
Ingredients You’ll Need:
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 large egg yolk
- 1-2 tablespoons ice water
For the Lemon Filling:
- 1 cup granulated sugar
- 3 large eggs
- 2 large egg yolks
- 2/3 cup freshly squeezed lemon juice (about 3-4 lemons)
- 1 tablespoon lemon zest
- 6 tablespoons unsalted butter, melted
For the Cranberry Swirl:
- 1 cup fresh or frozen cranberries
- 1/2 cup granulated sugar
- 1/4 cup water
How Much Time Will You Need?
This Lemon Cranberry Tart takes about 30 minutes of active prep time and an additional 45 minutes to bake. Don’t forget to chill it in the refrigerator for at least 2 hours before serving, so it’s deliciously refreshing.
Step-by-Step Instructions:
1. Prepare the Crust:
In a food processor or a large mixing bowl, combine the flour, sugar, and salt. Add the cold cubed butter and pulse or mix in until the mixture resembles coarse crumbs. Then, add the egg yolk and mix again. Gradually add ice water, one tablespoon at a time, until the dough just comes together. It’s okay if it’s a little crumbly!
2. Chill the Dough:
Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This rest time helps the dough to stay flaky when baked!
3. Preheat and Roll Out the Dough:
Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough to fit a 9-inch tart pan. Press it firmly into the pan and trim the edges. Make sure to prick the bottom with a fork so it won’t puff up while baking!
4. Blind Bake the Crust:
Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment. Bake for another 10 minutes until golden brown. Let it cool completely.
5. Make the Cranberry Sauce:
In a small saucepan, combine cranberries, sugar, and water. Cook over medium heat until the cranberries burst and the mixture thickens—about 10 minutes. Let it cool slightly, then gently mash or blend to create a chunky sauce.
6. Prepare the Lemon Filling:
In a mixing bowl, whisk together the sugar, eggs, and egg yolks until smooth. Add the lemon juice and zest, then gradually whisk in the melted butter until well combined.
7. Assemble the Tart:
Pour half of the lemon filling into the cooled tart shell. Spoon dollops of cranberry sauce over the filling, then pour the remaining lemon filling on top.
8. Create the Swirl:
Use a toothpick or a knife to gently swirl the cranberry sauce through the lemon filling, creating a lovely marbled effect.
9. Bake the Tart:
Bake the tart at 325°F (160°C) for 25-30 minutes, or until the filling is set but still slightly jiggly in the center.
10. Chill Before Serving:
Let the tart cool completely on a wire rack. Once cooled, refrigerate it for at least 2 hours before serving, so it’s perfectly chilled and refreshing!
Enjoy your homemade, refreshing Lemon Cranberry Tart! It’s perfect for gatherings and will definitely impress your guests!
Can I Use Pre-made Pie Crust?
Absolutely! If you’re short on time, a pre-made pie crust can save you some effort. Just follow the package instructions for pre-baking if required, and then proceed with the lemon filling and cranberry swirl steps.
How Should I Store Leftovers?
Any leftover tart can be stored in an airtight container in the refrigerator for up to 3-4 days. Make sure it’s well covered to maintain freshness!
Can I Substitute Limes for Lemons?
Yes! Limes can be a fantastic substitute if you’re looking for a different flavor. Just keep in mind that limes are more tart than lemons, so adjust the sugar in the filling slightly if desired.
Can I Make This Tart in Advance?
Definitely! You can prepare the tart a day or two ahead of time. Just store it in the refrigerator after baking, and it will be ready to serve when you need it!