Cranberry Crumb Tart

This easy holiday dessert is beautiful and impressive! My cranberry crumb tart features a cranberry jam filling and pecan shortbread. The shortbread is used for both the crust and crumble topping. It couldn’t be easier to make this two component festive dessert.

OVERVIEW

• Skill Level: Beginner
• Components Used: Shortbread Crust, Orange Cranberry Jam Filling

For an easy but impressive holiday dessert, look no further. This cranberry tart is made with only 2 components! Cranberry jam and pecan shortbread are all you need. The shortbread is used for the crust as well as the crumbly topping.

This is the perfect, low effort treat for your holiday table.

What I love about this cranberry tart

• There are only 2 simple components! Cranberry jam is used for the filling and pecan shortbread is used for both the crust and topping.
• This is a beginner recipe meaning you only need basic skills to pull of this truly impressive holiday dessert.
• This tart is incredibly gorgeous with a red cranberry filling and toasted brown topping. The dusting of powdered sugar gives it even more of a pop.
• There’s nothing about the flavor I don’t love. Tart and sweet cranberries are paired with toasty pecan shortbread. It’s the perfect texture and flavor combination.

Components & Variations

Cranberry Jam: I wanted to choose a filling that would be festive for the holidays. Cranberries are perfect for Thanksgiving and Christmas but the truth is, you can use any flavor of jam that you would like! Mixed berry, apple, plum, and orange jams would be wonderful in this recipe.

Make your own homemade jam or use store-bought. You will need about 1 ½ – 2 cups of jam for this recipe.

Pecan Shortbread: My pecan shortbread adds a toasted and nutty flavor to this tart. If you want to make a classic shortbread crust without nuts, use this recipe. Divide out the dough to use for both the crust and crumble topping as directed in this recipe.

Another fun twist is to swap out the pecans for another type of nut. Pistachios, walnuts, and almonds all would work very well in this recipe.

How to make cranberry crumb tart

There are only 2 components to this recipe: the filling and the crumb. For the filling, I am using my recipe for Orange Cranberry Jam. The crumb in this recipe is a pecan shortbread. We will use this same mixture for both the crust and the crumb topping. Let’s get started!

Make the Filling

To start the simple process, place all of the ingredients for the cranberry jam into a medium saucepan on the stove. If using frozen cranberries, there is no need to thaw them first (use them right from frozen). Turn the heat to medium and give it a good stir.

Stir frequently until the mixture achieves a low boil, then reduce the heat and let it simmer. Keep stirring until most of the cranberries pop and the jam thickens for about 8-12 minutes. It will thicken further as it cools.

Remove the pan from the heat and let cool down while you make the crumb.

Make the Crumble

First, prepare the pecans. The majority of the pecans need to be finely chopped for the dough. Either use a chef knife and cutting board to finely chop or use a food processor. The smaller amount of pecans will be used to top the tart. Use your knife to chop into chunkier pieces. Set aside.

Cream together the room temperature butter and sugar. It’s very important that the butter is soft so it will properly cream with the sugar and become light and fluffy. Add the salt, flour, and finely chopped pecans.

Mix until incorporated and then stop. Grab some with your hand and press together to see if it holds together. If it does, then it’s ready. If not, mix it another few seconds. The oils from the pecans will release making it easier to hold together. If it’s still too crumbly add a splash of water.

Assemble and bake

Divide out about a third of the dough and set aside. This will be used for the crumb topping. You can use a kitchen scale to measure it out if you want to be precisely accurate.

Pour the remaining crumble into the tart pan. Press it with your fingers up the sides and into the bottom of the pan evenly. Pierce the bottom with a fork all over. Par-bake the crust by itself for 14-15 minutes until lightly golden brown. This will ensure that the bottom crust fully bakes and is not soggy.

After par-baking, pour the filling into the crust and spread evenly using the back of a spoon or offset spatula. Crumble the remaining crumble over the top of the filling. Sprinkle the chopped pecans over the top of the crumble.

Bake for 26-30 minutes until the filling is thick and bubbly and the crumble on top is browned. Let cool for at least 15 minutes before removing the sides of the pan. Dust with powdered sugar if desired. Serve warm or room temperature.

MAKE-AHEAD CRANBERRY TART

Make and par-bake the shortbread crust as directed and store in the refrigerator for up to 3 days and in the freezer up to 3 months. Do not make the filling in advance.

How to store: A cranberry tart can be stored at room temperature for up to 2 days. After that, wrap it well in plastic wrap and store in the refrigerator for another 1-2 days.

How to freeze: After it’s fully cooled, wrap it in plastic wrap. It’s much easier to store in the freezer with the tart still in the metal tart pan. Freeze for up to 3 months. Thaw overnight in the refrigerator or at least 12 hours. Refresh in the oven on 350°F/175°C for about 20 minutes or until warmed through. If the top starts to over-brown, lay a piece of aluminum foil over it.

FAQ

Can I use a different pan?

For this recipe, I’m baking my tart in a 9-inch (23 cm) round tart pan with removable sides. You can also use a rectangular tart pan (like the one I’m using in this cranberry brie recipe). If you don’t have a tart pan, use a shallow pie plate (not deep-dish).

How should I serve it?

This tart is wonderful enjoyed slightly warm or at room temperature. Serve with a dusting of powdered sugar, vanilla ice cream, whipped cream, or a simple glaze.

MORE RECIPES FROM BAKER BETTIE!

If you enjoyed this recipe, you might like to try these other cranberry dessert recipes.

• Cranberry Apple Pie
• Orange Cranberry Bundt Cake
• Cranberry White Chocolate Blondies