Cranberry Nut Tart

Here’s a full detailed recipe for a delicious Cranberry Nut Tart – a festive dessert perfect for fall, winter holidays, or any time you crave something sweet, tangy, and nutty.

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🍒 Cranberry Nut Tart Recipe

🕒 Prep Time: 30 mins

⏲️ Bake Time: 45 mins

❄️ Cooling Time: 1 hour

🍽️ Servings: 8

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🧾 Ingredients

For the Tart Crust (Pâte Sucrée):

• 1 1/4 cups (160g) all-purpose flour

• 1/4 cup (30g) powdered sugar

• 1/2 tsp salt

• 1/2 cup (1 stick/113g) unsalted butter, cold and cut into cubes

• 1 egg yolk

• 1–2 tbsp ice water (as needed)

For the Filling:

• 1 cup (100g) fresh or frozen cranberries

• 3/4 cup (150g) packed light brown sugar

• 1/4 cup (60ml) maple syrup or honey

• 2 large eggs

• 3 tbsp unsalted butter, melted

• 1 tsp vanilla extract

• 1/4 tsp salt

• 1 tbsp all-purpose flour

• 1 cup (115g) chopped nuts (pecans or walnuts work best)

Optional for Topping/Garnish:

• Powdered sugar (for dusting)

• Orange zest or candied orange peel

• A dollop of whipped cream or vanilla ice cream

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🥣 Directions

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STEP 1: Make the Tart Crust

1. In a food processor or large bowl, combine flour, powdered sugar, and salt. Pulse or whisk to mix.

2. Add the cold cubed butter. Pulse (or use a pastry cutter) until the mixture resembles coarse crumbs.

3. Add the egg yolk and pulse again. Add 1 tablespoon of ice water at a time until the dough just comes together.

4. Turn out the dough onto a lightly floured surface and form it into a disk.

5. Wrap in plastic wrap and chill for at least 30 minutes (or up to 2 days).

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STEP 2: Prebake the Crust

1. Preheat the oven to 375°F (190°C).

2. Roll out the chilled dough to fit a 9-inch tart pan with a removable bottom.

3. Gently press the dough into the tart pan, trimming the edges.

4. Prick the bottom with a fork, line with parchment paper, and fill with pie weights or dried beans.

5. Bake for 15 minutes, then remove weights and parchment and bake for another 5–7 minutes until lightly golden.

6. Let cool slightly while preparing the filling.

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STEP 3: Make the Filling

1. In a mixing bowl, whisk together brown sugar, maple syrup, eggs, melted butter, vanilla extract, and salt until smooth.

2. Stir in the flour, then fold in the cranberries and chopped nuts.

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STEP 4: Assemble and Bake

1. Pour the cranberry-nut filling into the slightly cooled tart shell.

2. Bake at 350°F (175°C) for 35–40 minutes, or until the filling is set and golden brown. The center should not jiggle much.

3. If the edges of the crust brown too quickly, cover them with foil strips or a pie shield.

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STEP 5: Cool and Serve

1. Let the tart cool completely in the pan on a wire rack (about 1 hour).

2. Remove the tart from the pan and transfer to a serving plate.

3. Dust with powdered sugar or garnish with orange zest or whipped cream if desired.

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📝 Tips

• Cranberries: Fresh or frozen cranberries can be used. If frozen, no need to thaw—just toss them right in.

• Nuts: Toasting the nuts before adding enhances the flavor.

• Crust Shortcut: You can use a store-bought tart or pie crust if short on time.

• Storage: Keeps well in the fridge for up to 4 days. Can be made 1 day in advance.