This Lemon Cranberry Tart is a perfect mix of sweet and tangy! The smooth lemon filling pairs perfectly with the tart cranberry topping, all in a buttery crust that just melts in your mouth.
Honestly, it’s like a burst of sunshine and berries with each bite! I love serving this at gatherings. It always brightens up the table and everyone asks for the recipe. Feeling fancy yet? 😊
Key Ingredients & Substitutions
All-purpose flour: This is the base for the crust. If you’re gluten-free, consider using a gluten-free flour blend. Just make sure to add a stabilizer like xanthan gum if needed!
Unsalted butter: Cold butter creates a flaky crust. If you’re dairy-free, use a plant-based butter. It works just as well!
Sugar: Granulated sugar sweetens the tart. You could use coconut sugar or a sugar substitute for a healthier option, but this may alter the texture slightly.
Lemon juice: Fresh is best for flavor! If you don’t have fresh lemons, bottled lemon juice works in a pinch, but the taste will be a bit less vibrant.
Cranberries: Fresh cranberries provide the best tartness. However, frozen cranberries are a great substitute and work just as well in the sauce!
How Do I Ensure My Crust is Perfectly Flaky?
To achieve that flaky texture, don’t overwork the dough. Here’s how to nail it:
- Keep your butter really cold; you can even freeze it for 10-15 minutes before using.
- When mixing, pulse the butter into the flour just until you see pea-sized pieces. This ensures pockets of butter that create flakiness.
- Don’t skip the chilling step! Wrapping the dough and letting it rest in the fridge allows the gluten to relax, which leads to a tender crust.
How Can I Get the Perfect Cranberry Swirl?
Getting a beautiful swirl requires a gentle touch. Here’s how:
- Once you pour the lemon filling, don’t just dump the cranberry sauce in. Use a spoon to place small dollops around the surface.
- With a toothpick or skewer, lightly drag through the cranberry sauce in a swirling motion. This creates the lovely marbled effect.
- Avoid over-mixing! Be gentle to keep those beautiful layers visible in your finished tart.
These tips will help you create a gorgeous Lemon Cranberry Tart that impresses! Enjoy making it for your next gathering or just for yourself.
How to Make a Lemon Cranberry Tart
Ingredients You’ll Need:
For the Crust:
- 1 1/4 cups (160g) all-purpose flour
- 1/2 cup (115g) unsalted butter, cold and cubed
- 1/4 cup (50g) granulated sugar
- 1/4 tsp salt
- 1 large egg yolk
- 1-2 tbsp cold water
For the Lemon Filling:
- 1 cup (200g) granulated sugar
- 3 large eggs
- 1/2 cup (120ml) freshly squeezed lemon juice (about 2-3 lemons)
- 1 tbsp lemon zest
- 1/2 cup (115g) unsalted butter, melted
- 2 tbsp all-purpose flour
For the Cranberry Swirl Sauce:
- 1 1/2 cups fresh or frozen cranberries
- 1/2 cup (100g) granulated sugar
- 1/3 cup (80ml) water
- 1 tsp lemon juice
For Garnish:
- Powdered sugar, for dusting (optional)
Time Needed:
This lovely tart will require about 30 minutes of active prep time, followed by baking time, and then a chilling period of at least 2 hours. The total time comes to around 3 hours, including cooling and chilling, which allows all the flavors to meld beautifully.
Step-by-Step Instructions:
1. Make the Crust:
Start by combining the flour, sugar, and salt in a food processor. Add the cold butter cubes and pulse until the mixture feels like coarse crumbs. Next, add the egg yolk and pulse some more. Slowly add in the cold water until the dough holds together but isn’t sticky. Roll it into a ball, flatten it into a disk, wrap it in plastic wrap, and pop it in the fridge for at least 30 minutes.
2. Prepare the Tart Shell:
While your dough chills, preheat the oven to 350°F (175°C). Once chilled, roll out the dough on a floured surface until it fits your 9-inch tart pan. Press the dough into the pan and tidy up the edges. Prick the base with a fork, then line it with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove the weights and parchment, and bake for another 10 minutes until golden. Let it cool slightly.
3. Make the Cranberry Swirl Sauce:
In a small saucepan, combine the cranberries, sugar, and water. Let it simmer over medium heat, stirring occasionally, until the cranberries burst and the sauce thickens (about 10 minutes). Stir in the lemon juice, then let the mixture cool. Once cooled, puree it until smooth and strain it through a sieve to remove any seeds. Set aside.
4. Prepare the Lemon Filling:
In a bowl, whisk together the sugar and eggs until well combined. Then add the lemon juice, lemon zest, melted butter, and flour. Whisk everything until it’s smooth, and you’ll have a delightful lemony filling ready!
5. Assemble the Tart:
Pour the lemon filling into the cooled tart shell. Then, with the cranberry sauce, spoon dollops over the lemon filling. Take a toothpick and gently swirl the cranberry into the lemon filling to create a pretty marbled effect.
6. Bake the Tart:
Return the tart to the oven and bake at 350°F (175°C) for about 25-30 minutes. It should be set but still a little wobbly in the middle. Once baked, take it out and let it cool to room temperature, then refrigerate for at least 2 hours for the best flavor.
7. Serve:
When you’re ready to serve, carefully remove the tart from the pan. Dust it with powdered sugar if you’d like, slice it up, and enjoy the wonderful mix of tart lemon and sweet-tart cranberry!
This Lemon Cranberry Tart is not only stunning but also delicious, making it perfect for brunches, holidays, or any special occasion. Happy baking!
Can I Use a Store-Bought Crust?
Yes, a store-bought crust can save you time! Just make sure it’s a deep dish variety to hold all the filling, and follow the baking instructions on the packaging to ensure it’s cooked properly.
How Can I Make This Tart Ahead of Time?
You can definitely prepare this tart ahead! Make the tart shell and filling, then assemble and bake it a day before your event. Store in the refrigerator, and don’t forget to let it chill for the best flavor before serving.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To enjoy it again, simply slice and serve chilled or at room temperature!
Can I Substitute Other Fruits in This Recipe?
Absolutely! While cranberries add a lovely tartness, you can experiment with other berries like raspberries or blueberries. Just make sure to adjust the sugar based on the sweetness of the fruit you choose!
