This Lemon Cranberry Tart is a zesty treat made with fresh lemon juice and sweet-tart cranberries. The buttery crust makes each bite truly delicious!
Trust me, the bright flavors will make your taste buds dance! I love serving it with a dollop of whipped cream for that perfect touch. It’s a hit every time!
Key Ingredients & Substitutions
All-purpose flour: This is the base for your tart crust. If you’re gluten-free, you can swap it with a gluten-free flour blend. Just ensure it has a binding agent for the best results.
Unsalted butter: Cold butter gives the crust its flaky texture. If you need a dairy-free option, you can use coconut oil or a plant-based butter. Just keep it cold!
Lemons: Use fresh lemons for the best flavor in the filling. If you’re short on lemons, you can use bottled lemon juice, but the taste won’t be as bright.
Cranberries: Fresh cranberries are ideal for this tart, but frozen cranberries work perfectly too. If cranberries are out of season, raspberry puree can be a lovely substitute for a fruity twist.
How Do I Achieve a Flaky Tart Crust?
A flaky tart crust is essential for a great Lemon Cranberry Tart! Here’s how to get it just right:
- Start with cold ingredients: Cold butter is key! It helps create those flaky layers as it melts during baking.
- Don’t overmix: When combining the butter with the dry ingredients, stop mixing once you see coarse crumbs. This ensures your crust stays light and flaky.
- Chill the dough: Resting the dough in the fridge allows the gluten to relax and keeps it tender.
Baking it with pie weights prevents the crust from puffing up. This method gives you that perfect base for your tart!
How to Make a Refreshing Lemon Cranberry Tart
Ingredients You’ll Need:
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg yolk
- 2-3 tbsp cold water
For the Lemon Filling:
- 1 cup granulated sugar
- 3 large eggs
- 2/3 cup freshly squeezed lemon juice (about 3-4 lemons)
- 1 tbsp lemon zest
- 1/2 cup heavy cream
- 2 tbsp all-purpose flour or cornstarch (for thickening)
For the Cranberry Swirl:
- 1 cup fresh or frozen cranberries
- 1/4 cup granulated sugar
- 1/4 cup water
For Garnish:
- Fresh cranberries
- Powdered sugar for dusting
How Much Time Will You Need?
This delightful dessert requires about 30 minutes of prep time and approximately 1 hour of baking and cooling time. Be sure to chill it for a few hours or overnight to let those flavors meld together!
Step-by-Step Instructions:
1. Prepare the Crust:
In a mixing bowl, mix together the flour, sugar, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture looks like coarse crumbs. Add the egg yolk and incorporate the cold water, 1 tablespoon at a time, until the dough sticks together when pressed. Form it into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
2. Bake the Crust:
Preheat your oven to 350°F (175°C). Roll out the chilled dough on a floured surface to fit a 9-inch tart pan. Press the dough into the pan and gently trim the edges. Use a fork to prick the bottom of the crust. Place a piece of parchment over it and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment, and bake for an additional 8-10 minutes until golden. Let it cool completely.
3. Make the Cranberry Swirl:
In a small saucepan, combine cranberries, sugar, and water. Cook over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens, around 10 minutes. Let it cool slightly, then use a blender or fork to purée the mixture into a loose sauce.
4. Prepare the Lemon Filling:
In a bowl, whisk together the sugar and eggs until combined. Gradually add the lemon juice, lemon zest, heavy cream, and flour or cornstarch, mixing until smooth and creamy.
5. Assemble the Tart:
Pour half of the lemon filling into the cooled crust. Spoon dollops of cranberry sauce over the lemon filling, then pour the remaining lemon filling on top. Use a toothpick or skewer to create a marbled effect by swirling the cranberry sauce into the lemon filling.
6. Bake the Tart:
Lower the oven temperature to 325°F (160°C) and bake the assembled tart for about 25-30 minutes, until the filling is set with a slight jiggle in the center.
7. Chill Before Serving:
Cool the tart to room temperature, then refrigerate for a few hours or overnight to fully set the filling. This will help the flavors meld beautifully!
8. Garnish and Serve:
Before serving, top the tart with fresh cranberries and lightly dust with powdered sugar for a beautiful presentation. Enjoy this refreshing and tangy Lemon Cranberry Tart that is sure to impress!
Can I Use Other Berries Instead of Cranberries?
Absolutely! You can substitute fresh or frozen raspberries, blueberries, or blackberries for the cranberries. Just keep in mind that the flavor profile will change slightly, but it will still be delicious!
How Do I Store Leftovers?
Store any leftover tart in an airtight container in the refrigerator for up to 3 days. If you’re keeping it for longer, consider wrapping it tightly and freezing for up to a month. Thaw it in the fridge before serving.
Can I Use Meyer Lemons Instead of Regular Lemons?
Yes! Meyer lemons will add a sweeter, less tart flavor to your filling, making it a delightful variation if you prefer a milder lemon taste.
What If My Filling Is Too Runny?
If your filling seems runny after baking, it may just need more time in the oven. Remember that it will firm up as it cools, so let it chill in the refrigerator as indicated. If needed, you can also add a bit more cornstarch or flour next time to help thicken it!