This Lemon Cranberry Tart is a zesty treat that’s sure to brighten your day! With a deliciously tangy lemon filling and a sweet cranberry topping, it’s a perfect balance of flavors.
Plus, the buttery crust is just the right crispy texture. I love serving it with a dollop of whipped cream for an extra touch—who can resist that?! 🍋❤️
Key Ingredients & Substitutions
All-purpose Flour: This forms the base of the tart crust. If you’re gluten-free, you can substitute with a gluten-free flour blend, but be sure it has xanthan gum for structure.
Cranberries: Fresh cranberries add tartness and color, but if they’re out of season, frozen cranberries work just as well. Just thaw them before using. You can also use other berries like raspberries for a different flavor.
Lemon Juice: Fresh lemon juice gives the best flavor. If you only have bottled lemon juice, that’s okay, but fresh is always more vibrant. You can also experiment with other citrus like lime or orange for a fun twist!
Unsalted Butter: I prefer using unsalted butter for control over the sweetness and saltiness of the dish. If you use salted butter, just reduce the added salt in the crust and filling.
How Do I Blind Bake the Crust Perfectly?
Blind baking ensures your crust is crispy and doesn’t turn soggy after adding the filling. Here’s how to do it right:
- Roll out your chilled dough on a floured surface and fit it into the tart pan. Make sure it’s snug and there are no cracks.
- Prick the bottom of the crust with a fork to prevent air bubbles.
- Cover with parchment paper and add pie weights or dried beans to keep it flat while baking.
- Bake until lightly golden, then remove the weights and parchment, and bake a few more minutes until cooked through. Cooling slightly before filling helps keep the tart crust firm.
By following these steps, your crust will be the perfect base for that tasty lemon filling!
How to Make a Delicious Lemon Cranberry Tart
Ingredients You’ll Need:
For the crust:
- 1 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold and cubed
- 1 large egg yolk
- 2 tablespoons ice water (more if needed)
For the lemon filling:
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- 1 cup water
- 2 large eggs
- 2 large egg yolks
- 1/2 cup freshly squeezed lemon juice (about 2-3 lemons)
- 2 tablespoons unsalted butter
For the cranberry swirl and topping:
- 1 cup fresh or frozen cranberries
- 1/3 cup sugar
- 1/4 cup water
How Much Time Will You Need?
This recipe takes about 30 minutes for preparation and about 45 minutes for baking and cooking, plus 3 hours of chilling time in the refrigerator. So, set aside a total of about 4 hours including chilling time to make this delightful tart.
Step-by-Step Instructions:
1. Prepare the crust:
In a food processor, combine flour, sugar, and salt by pulsing until well mixed. Add the cold cubed butter and pulse until the mixture looks like coarse crumbs. In a small bowl, whisk together the egg yolk and ice water, then slowly add this to the processor while it’s running until the dough just comes together. Shape the dough into a disc, wrap it in plastic wrap, and chill for at least 30 minutes.
2. Blind bake the crust:
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 the dough into the pan and trim any excess. Use a fork to prick the bottom, then cover with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for an additional 5-7 minutes until golden brown. Allow the crust to cool slightly.
3. Make cranberry sauce for swirl and decoration:
In a small saucepan, mix the cranberries, sugar, and water. Cook over medium heat until the cranberries burst and the sauce thickens, about 10 minutes. After boiling, let it cool slightly then blend or puree until smooth. You can strain it if you prefer a smoother sauce.
4. Prepare the lemon filling:
In a medium saucepan, whisk together the sugar, flour, cornstarch, and salt. Gradually stir in the water until smooth and cook over medium heat, stirring constantly until it thickens and bubbles. In another bowl, lightly beat the eggs and egg yolks. Slowly add some of the hot mixture into the eggs while whisking to temper them, then return all back to the saucepan and cook for another 2 minutes. Finally, stir in the lemon juice and butter until fully incorporated and smooth.
5. Assemble the tart:
Pour half of the lemon filling into the cooled crust. Spoon the cranberry sauce over this layer in dots or lines, then gently swirl with a toothpick for a marbled effect. Carefully pour the remaining lemon filling over the top and swirl again if desired. You can also arrange whole or halved cranberries around the edge of the tart for decoration.
6. Chill and serve:
Place the tart in the refrigerator and let it chill for at least 3 hours or until set. When ready to serve, carefully remove it from the tart pan. Optionally, you can top it with whipped cream or fresh mint for a beautiful finish.
Enjoy your stunning and delicious Lemon Cranberry Tart! It’s perfect for any occasion.
Can I Use a Store-Bought Crust Instead of Making My Own?
Absolutely! If you’re short on time, a pre-made tart or pie crust can save you some hassle. Just follow the package instructions to bake it before adding the filling.
How Do I Know When the Tart is Set?
The tart will be set and ready when the center is slightly jiggles but not liquid. After chilling for at least 3 hours, it should be firm to the touch and ready to slice!
Can I Make the Tart Ahead of Time?
Yes, you can make this tart up to two days in advance and store it in the refrigerator. It keeps well and flavors even improve as they meld.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Just give it a gentle stir if the cranberry sauce separates before serving again!
