Step-by-Step Cranberry Tart Recipe

If you’re looking for a festive, vibrant dessert, this cranberry tart recipe is the perfect choice! This colorful tart not only looks stunning but also tastes delicious. Tarts have been classic crowd-pleasers for centuries because they’re simple and perfect for seasonal flavors. With origins in the French tarte, this dessert has evolved from medieval pies into the elegant tarts we love today.

For this cranberry tart, I’ve added a twist by using a no-bake stroopwafel crust. It pairs the tartness of cranberries with the rich caramel-cinnamon flavors of traditional Dutch stroopwafels. Plus, it saves you some time since you don’t have to make the crust completely from scratch.

This cranberry tart is both a feast for the eyes and the taste buds. Its bright burgundy cranberry filling against the warm, caramel crust makes it a holiday show-stopper. Top it with some sugared cranberries, and you’ve got a dessert that sparkles as much as the season itself!

Cranberries: A Pop of Festive Color and Flavor

Cranberries have long been a holiday staple, and for good reason. They’re tangy, bold, and bring a fresh burst of color to winter dishes. Originally cultivated by Indigenous peoples in North America, cranberries have become part of holiday traditions for their natural preservative qualities and beautiful color. Plus, they’re packed with antioxidants and vitamin C—perfect for a holiday treat with a touch of seasonal wellness!

Cranberry Tart Ingredients 

There are three steps to this recipe: preparing the crust, making the sugared cranberries for garnish (optional), and preparing and baking the tart filling. I find it easiest to make the crust and garnish the night before. It also helps to measure out all your ingredients for the tart before you begin as the steps move rather quickly once you have the tart mixture on the stovetop. Here are the ingredients you’ll need:

For Sugared Cranberry Garnish:

• fresh cranberries
• water
• granulated sugar

For the Stroopwafel Crust:

• stroopwafels pie crust 
• melted butter

For the Tart Filling:

• fresh cranberries
• sugar
• 1 orange
• butter
• eggs
• egg yolks

Make Sugared Cranberries

Before beginning on the tart, I recommend starting on the sugared cranberries. Of course, this step is completely optional. But they add a nice festive garnish to the top of the cranberry tart when serving. Before getting started, gather together the tools you’ll need including a heat resistant bowl, slotted spoon, medium sized saucepan, and baking sheet with parchment paper.

Prepare The Cranberries:

To make sugared cranberries, rinse a cup of cranberries. Sort through and remove any that are wrinkled and not firm. Add the rinsed cranberries to a large, heat resistant bowl.

Make A Simple Syrup:

In a small saucepan, combine 1/2 cup water and 1/2 cup sugar over medium heat. Stir until the sugar is fully dissolved, then remove from heat and let it cool slightly.

Coat The Cranberries:

Carefully pour the simple syrup over the cranberries and stir with a slotted spoon. Make sure all the cranberries are well coated. Then transfer them to the baking sheet with parchment paper to allow them to dry for one hour and get sticky.

Roll In Sugar:

After drying, roll the sticky cranberries in a cup of sugar until well coated. They should look like they’re covered in a glittery snow. Store in a serving dish or air tight container.

Sugared cranberries can last a few days in an air tight container at room temperature in a cool dry place. They’re actually great to snack on! I recommend just keeping them on the counter top as storing them in your refrigerator can introduce moisture to the sugar which will dissolve that nice frosted look on the outside of the cranberries.

Prepare the Stroopwafel Crust

For an extra-special twist on this cranberry tart, try using the stroopwafel pie mix from the Dutch Waffle Company, a family-run, woman-owned business that truly knows its stroopwafels! (And they have graciously sponsored this post!) Their pie mix is made from the delicious cut-aways left over from the stroopwafels they bake fresh. The mix is rich with the classic caramel-cinnamon flavor of traditional Dutch stroopwafels, making it a perfect base for the cranberry tart’s crust. Not only does this mix bring a unique Dutch-inspired taste to any dessert, but it also supports a small, passionate business committed to quality and flavor.

Mix Pie Mix with Butter:

In a medium bowl, combine the crushed stroopwafel pie mix with melted butter, stirring until well-coated and resembling wet sand.

Press and Chill:

Press the mixture firmly into the bottom of a 9” tart pan with a removable bottom. I reserve a half cup to press up the sides of a tart pan with my fingers. You can also use a flat base of a measuring cup or a spoon to press the crust evenly. Prick the bottom of the tart shell crust with a fork, and then freeze for 30 minutes or chill in the refrigerator overnight to allow it to firm up. 

Bake Tart Shell:

Bake the chilled tart shell for 12-15 minutes at 350 degrees until lightly brown. Let it cool before adding the cranberry tart filling.

TIP: Don’t have the pie mix? Finely crush approximately 10-12 stroopwafels in a food processor until they resemble a sand-like texture. If you don’t have a processor, place them in a zip-top bag and crush with a rolling pin.

Make the Cranberry Tart Filling

Measure out your ingredients and gather together the tools you’ll need before beginning to make the tart filling. You’ll find this step is a lot like making traditional stovetop cranberry sauce. The process of pressing the cranberry juice away from the skins takes a little time and patience, but it well worth it. And incorporating the eggs and butter happens rather quickly, so having those pre-measured and ready to-go is helpful. Here are the tools you’ll need: a medium saucepan, two heat resistant mixing bowls, sieve, spoon, spatula, food processor or immersion blender, and a bit of patience.

Cook the Cranberries:

In a medium saucepan, combine the cranberries, sugar, and orange peel and juice. Cook over medium heat until the cranberries pop and the skins have softened, about 8-10 minutes. Stir occasionally to prevent it from sticking to the bottom of the pan. Remove the orange peels when done.

Blend for Smoothness:

Allow the cranberry mixture to cool slightly, then carefully blend until smooth. You can use an immersion blender directly in the pan, or transfer to a countertop food processor.

Press Through Sieve:

Transfer the cranberry sauce to a mesh sieve and press the jammy liquid into a bowl. Once you’ve pressed all the cranberry sauce, you should have about ¾ to 1 cup of thick liquid. This process takes some time, but be patient. The results are worth it. TIP: Have an extra bowl set aside to store the cranberry solids after pressing. I like to reserve the solids to use as a tart cranberry spread on toast or muffins.

Add the Butter:

Whisk the butter into the jammy cranberry liquid. TIP: Place the mixing bowl into a larger bowl filled with hot tap water to help incorporate the butter. We found that it loses too much heat and isn’t “warm” after the time it takes to press the cranberry sauce through the sieve. Also, room temperature butter that’s been sliced into smaller pieces helps.

Add The Eggs:

Whisk the eggs and egg yolks together in a bowl. Then slowly whisk about a half cup of the warm cranberry liquid with the eggs. Once they’re well incorporated, add the rest of the cranberry liquid.

Whisk Until Thickened:

Add the cranberry juice, butter, and egg mixture back to the simmer pot (wipe out the pot if necessary) and whisk constantly for about 8-10 minutes on LOW heat until the mixture thickens to a custard-like consistency and coats the back of a spoon. Remove from heat and let it cool slightly.

Pour into Crust and Chill:

Pour the cranberry filling into the prepared stroopwafel crust and spread it evenly with a spatula or spoon. Bake at 350 degrees for 10 minutes to set the curd. Cool on a rack, then top with sugared cranberry garnish before serving.

Tart Baking Tips

Here are some helpful tips for making this cranberry tart recipe that’ll make it even easier (and stress-free!) to pull off:

1. Make It the Night Before: Yes, you can definitely make this cranberry tart the night before your event or holiday party! Just prepare the tart as usual and refrigerate overnight. The flavors actually get even better with a little time to settle. Hold off on adding the sugared cranberry garnish, though, until just before serving. That way the sugar doesn’t absorb moisture and they stay nice and sparkly.
2. Prepare Sugared Cranberries Ahead: Sugared cranberries can be made a day or two in advance and kept in an airtight container. This way, you have one less step to worry about on the day you’re serving. Just be sure to store them in a cool, dry place, and they’ll be perfectly glittering with sugar and ready to go.
3. Pre-Measure Ingredients: Pre-measuring all the tart ingredients is a simple but pro-level tip! Having everything set out and ready to go makes the process smooth, especially since incorporating the eggs and butter moves pretty fast. It also you avoid any mid-recipe mishaps (like realizing you forgot the butter halfway through!).

Why This Cranberry Tart Recipe is Perfect for the Holidays

Not only does this cranberry tart look beautiful on the table, but the bright, slightly tart flavor also cuts through the heavier holiday dishes. This is one of those desserts that doesn’t overwhelm with sweetness but still feels indulgent and festive. Plus, the sugared cranberry garnish gives the tart a sparkly, frosty look that’s just right for the season. If you want to go the extra mile, try arranging the sugared cranberries with sprigs of rosemary or mint around the tart for a wreath-like effect—super cute and festive!

So, whip up this cranberry tart recipe, set it out on a pretty plate, and enjoy how it brightens your holiday table. Not only will it look amazing, but the flavors are guaranteed to bring a bit of extra cheer to any gathering. Happy baking!

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