A stunning, mouth-watering Cranberry Crumb Tart, perfectly baked with a golden, fluted crust and a generous streusel topping mixed with pecans, glistening with sugared cranberries piled in the center, and lightly dusted with powdered sugar. The tart rests on a minimalist white cake stand, positioned on marble countertops. The scene is bathed in natural morning light from an east window, creating soft shadows and warm tones, with fresh herbs subtly visible in the background for a clean, tidy presentation. No hands.

Cranberry Crumb Tart: Your New Holiday Favorite

ByMaya
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A beautifully plated Cranberry Crumb Tart, showcasing a slice artfully cut and served on a minimalist white plate, revealing the vibrant cranberry filling and crunchy streusel texture. The plate is on the same wooden cutting board on marble countertops, with natural morning light and soft shadows, and fresh herbs visible in the background. The scene is clean and tidy. No hands.

Cranberry Crumb Tart

There are some recipes that just feel like home, and for me, this Cranberry Crumb Tart is precisely one of them. It instantly transports me back to those crisp autumn days when the air turns cool, leaves crunch underfoot, and the sweet, tart aroma of baking cranberries, toasted pecans, and a buttery crust begins to fill my kitchen, signaling the unofficial start of the cozy holiday season.

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This isn’t just a dessert; it’s truly a warm hug in every bite, a burst of festive flavor that has become a non-negotiable at our family holiday table. I’ve spent years perfecting the ideal balance between the bright, zesty tartness of fresh cranberries and a sweet, crumbly streusel, all nestled atop a tender, flaky crust, drawing inspiration from countless beautiful recipes, including this wonderful Cranberry Crumb Tart I found on Taste Charm.

What I adore most is that while it looks like a showstopping labor of love, it’s surprisingly easy to achieve, delivering a dessert that truly tastes even better than it looks. You’re going to adore how simple it is to bring this beauty to life in your own kitchen this season, and if you’re as passionate about cranberries as I am, you might also want to check out my delightful recipe for Moist Christmas Cranberry Bars for another festive treat!

Cranberry Crumb Tart: Your New Holiday Favorite
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Cranberry Crumb Tart: Your New Holiday Favorite

Recipe by MayaCourse: DessertsCuisine: AmericanDifficulty: Medium
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

This Cranberry Crumb Tart is a delightful holiday dessert featuring a buttery shortbread crust, a luscious cranberry filling, and a sweet, crunchy pecan streusel topping, finished with elegant sugared cranberries.

Ingredients

  • 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

  • 2-3 tablespoons ice water

  • For the Cranberry Filling:

  • 3 cups fresh cranberries

  • 1/2 cup granulated sugar (or more, to taste)

  • 1/4 cup orange juice

  • 1 tablespoon cornstarch

  • 1/2 teaspoon orange zest

  • For the Pecan Streusel Topping:

  • 1 cup all-purpose flour

  • 1/2 cup packed light brown sugar

  • 1/2 cup unsalted butter, cold and cubed

  • 1 cup chopped pecans

  • 1/4 teaspoon salt

  • For Garnish (Optional):

  • 1/4 cup fresh cranberries

  • 1 tablespoon water

  • 2 tablespoons granulated sugar (for sugared cranberries)

  • Powdered sugar for dusting

Directions

  • Prepare the Crust: In a food processor, combine flour, sugar, and salt. Pulse a few times. Add cold butter and pulse until coarse crumbs form. Gradually add ice water, one tablespoon at a time, pulsing until dough just comes together. Do not overmix.
  • Press the dough evenly into a 9-inch fluted tart pan with a removable bottom. Chill for 30 minutes.
  • Preheat oven to 375°F (190°C). Blind bake the crust for 10-12 minutes, or until lightly golden. Remove from oven and let cool slightly. Reduce oven temperature to 350°F (175°C).
  • Prepare the Cranberry Filling: In a medium saucepan, combine fresh cranberries, granulated sugar, orange juice, and orange zest. Bring to a simmer over medium heat, stirring occasionally, until cranberries begin to burst, about 8-10 minutes.
  • In a small bowl, whisk cornstarch with 1 tablespoon of cold water to create a slurry. Stir into the simmering cranberry mixture. Cook for another 1-2 minutes until thickened. Remove from heat and let cool slightly.
  • Prepare the Pecan Streusel Topping: In a medium bowl, combine flour, brown sugar, and salt. Add cold butter and use your fingertips or a pastry blender to cut the butter into the dry ingredients until coarse crumbs form. Stir in the chopped pecans.
  • Assemble and Bake: Pour the cooled cranberry filling into the pre-baked tart crust, spreading it evenly.
  • Crumble the pecan streusel topping evenly over the cranberry filling.
  • Bake for 35-40 minutes, or until the streusel is golden brown and the filling is bubbly.
  • Let the tart cool completely on a wire rack before removing it from the pan.
  • For Sugared Cranberries (Optional Garnish): In a small saucepan, bring 1/4 cup cranberries and 1 tablespoon water to a simmer for 1 minute. Drain well. Toss the warmed cranberries with 2 tablespoons granulated sugar until evenly coated. Let them dry for about 15 minutes.
  • Dust the cooled tart with powdered sugar and arrange the sugared cranberries in the center before serving.

Notes

    • The Golden Rule for Crusts: To prevent a soggy tart crust, always blind bake it! Using pie weights or dried beans helps keep the crust from puffing up. Just remember to remove them before the last few minutes of baking for a perfectly golden bottom.
    • Berry Burst Perfection: When simmering your cranberries, don’t be afraid to let them burst! That’s how you get that lovely, jammy filling. A potato masher can help if they’re being shy, just don’t over-mash; some whole berries add wonderful texture.
    • Streusel Savvy: For the crunchiest streusel, make sure your butter is really cold when you mix it in. Also, after crumbling it over the tart, try not to press it down too much. You want those lovely, distinct crumbs to get perfectly crisp!

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