Cranberry Tart with Walnuts

This crisp and buttery cranberry tart is what I bake every time I need a festive dessert that feels both simple and special. With just a handful of ingredients and a crumbly walnut top, it is as perfect for holidays as it is for cozy, everyday dinners.

I threw together a version of this recipe for a holiday gathering last year, and since then, it is the tart everyone asks me to bring.

Gather Your Ingredients

• Unsalted butter: At room temperature for that melt-in-your-mouth crust. Pick quality butter for richer flavor
• Powdered sugar: Sweetens and adds a delicate crumb texture
• Vanilla extract: Gives warmth and boosts the tart’s aroma. Pure vanilla is worth it here
• Salt: Just a little brings all the flavors forward
• All-purpose flour: Forms the foundation. High-quality or gluten-free both work well
• Walnuts: In chunky pieces for a nutty crunch and rustic finish. Toast lightly for max flavor
• Powdered sugar dusting: Optional but makes for a pretty presentation

How to Make It

Prepare the Tart Pan:

Begin by greasing the bottom and sides of a 10 inch tart pan with removable bottom using cooking spray. Set your oven to preheat at 350 Fahrenheit

Cream Butter and Sugar:

In the bowl of a stand mixer, beat unsalted butter and powdered sugar together at medium speed. Continue mixing for around 3 minutes until the mixture is light and fluffy. Pause to scrape down the sides and bottom of the bowl with a rubber spatula for even mixing

Add Vanilla and Salt:

Pour in vanilla extract and salt. Mix until everything is evenly incorporated into the butter mixture

Incorporate the Flour:

With the mixer on low speed, add in all-purpose flour until just mixed. Increase to medium speed and beat until you see the dough form into large, soft crumbs. Stop as soon as you reach this point to avoid overworking

Separate and Chill the Dough:

Divide the dough in half. Wrap one half in plastic and place in the fridge to chill. Press the other half of dough firmly into the bottom and sides of your prepared tart pan so you get an even crust

Blind Bake the Crust:

Optionally, place parchment paper over the crust and fill with pie weights. If you have no pie weights, skip this step and later gently press any puffed parts down with a spoon. Place the tart pan on a baking sheet and bake in preheated oven for 15 minutes. Let the partially baked crust cool for 5 to 10 minutes before filling

Fill and Crumble:

Scoop out two tablespoons of cranberry jam and set aside for garnish. Pour the remaining cranberry filling over the cooled crust and smooth with the back of a spoon. Take the chilled dough and crumble half over the top, followed by half of the walnut chunks. Sprinkle the remaining dough and walnuts over this layer

Bake Until Golden:

Return the tart to the oven and bake for an additional 25 to 30 minutes or until the top is golden brown. Cool the tart completely on a wire rack before removing it from the pan for slicing

Finish and Serve:

Dot the top with reserved cranberry jam to cover any small creases or holes. Dust with powdered sugar and serve with whipped cream or a scoop of vanilla ice cream for an extra treat

Vanilla extract is my favorite secret here. It is wild how a teaspoon or two changes the whole vibe of the dough. My youngest loves to help crumble the dough and sprinkle the sugar on top each time we make it

Flavor Boosters

No walnuts? Try pecans or hazelnuts for a twist. Orange zest in the dough gives another layer of wintery flavor. You can swap in raspberry or blackberry jam if you want variation or use a mixed berry blend.

Serving Suggestions

A generous dusting of powdered sugar and a dollop of whipped cream is classic. For brunch or breakfast pair with Greek yogurt. A drizzle of warm white chocolate over the top makes it extra decadent for special moments.

Creative Twists

In summer switch up the filling with peach or apricot jam for a sunny taste. Top with fresh berries as garnish if they are in season. Whipped cream with cinnamon gives a warm touch for autumn gatherings.

This tart doubles easily for a crowd—just use a 9x13 pan and line with parchment for lifting. It also bakes well as mini tarts for kid friendly parties. Freeze the whole baked tart or wrap slices individually for small servings ready to go.

Common Questions About This Recipe

→ How do I avoid a soggy tart bottom?

Blind bake the tart crust for 15 minutes before adding the cranberry filling. This creates a sturdy base and prevents sogginess.

→ Can I use fresh cranberries instead of jam?

Yes, cook fresh cranberries with sugar to create a jam-like consistency before layering onto the crust.

→ What nuts work if I don’t have walnuts?

Pecans or almonds can be substituted for walnuts, offering a similar crunch and flavor to the tart.

→ Is the tart suitable for gluten-free diets?

Use a gluten-free all-purpose flour blend to make the tart gluten-free without sacrificing texture.

→ How should I store leftovers?

Store any leftover tart covered at room temperature for up to two days or refrigerate for longer freshness.