Oh, friends, as the air turns crisp and the scent of falling leaves fills the autumn breeze, my kitchen transforms into a haven of warmth and enchantment, hinting at the festive whispers of holidays ahead. There’s a particular kind of magic that unfolds, bringing forth the intoxicating aromas of warm spices, sweet butter, and that unmistakable, vibrant tang of fresh cranberries. It’s this very spirit that infuses every single bite of my cherished Cranberry Crumb Tart, a recipe that feels less like instructions and more like a warm hug in a pie plate – much like our equally delightful cranberry brie in puff pastry tart when you’re looking for another simple yet elegant starter.
I still vividly recall perfecting this tart on a blustery autumn morning, the sheer delight on my family’s faces as they savored a warm slice, appreciating that exquisite balance of sweet, buttery crumb topping and perfectly tart, juicy cranberries. This Cranberry Crumb Tart has truly become a staple, a culinary gem that brings cheer and a delicious aroma to any occasion, from a cozy Sunday breakfast to a grand holiday feast, yet it’s wonderfully approachable for any home cook. For those who love exploring different renditions of this seasonal favorite or simply seeking more baking inspiration, you might enjoy diving into another fantastic perspective on a cranberry crumb tart recipe.
Why You’ll Love This Cranberry Crumb Tart
This cranberry crumb tart isn’t just a treat; it’s a testament to simple, delicious baking. What truly makes it sing is the incredible contrast of textures and flavors. You get the buttery, tender shortbread crust, a juicy, vibrant cranberry filling that bursts with tartness, and a generous, crunchy streusel topping studded with toasted pecans. It’s beautiful to look at, smells divine while baking, and tastes even better. Whether you’re serving it for a special holiday brunch or as a comforting dessert after dinner, it’s a showstopper that always disappears quickly. It’s festive, flavorful, and surprisingly easy to pull together, making it a perfect addition to your seasonal baking repertoire.
The Secret to Great Cranberry Crumb Tart
The real secret to making a truly outstanding cranberry crumb tart lies in two key components: the quality of your cranberries and the perfection of your streusel. Firstly, fresh cranberries are non-negotiable here. Their bright, natural tartness cuts through the sweetness beautifully, creating a depth of flavor that frozen or dried berries simply can’t replicate. Give them a quick rinse and let them shine. Secondly, that glorious streusel topping! The trick is to ensure your butter is cold and cut into small pieces, creating those lovely, irregular crumbs that bake up golden and crisp. Adding a touch of cinnamon and nutmeg to the streusel also elevates the warmth and coziness, marrying perfectly with the cranberries.
Pro Tips to Nail It Every Time
To ensure your cranberry crumb tart is nothing short of perfection, I’ve got a few seasoned tips from my own kitchen adventures. Don’t overwork your crust; a light touch keeps it tender and flaky, not tough. Chilling the crust before baking is also a game-changer, preventing shrinkage and helping it hold its shape. When it comes to the cranberries, don’t be afraid to add a tiny bit more sugar if yours are particularly tart; a quick taste of a raw berry can guide you.
And for that perfect golden crumb, keep an eye on it during the last 10 minutes of baking. If it’s browning too quickly, a loose tent of foil can save the day, allowing the filling to cook through beautifully without burning the top.
Fun Variations to Try
While this cranberry crumb tart is a star on its own, it’s also wonderfully adaptable! Feeling adventurous? Try adding a handful of chopped apples or pears to the cranberry filling for a softer texture and a touch of extra sweetness. A tablespoon of orange zest in the cranberry mixture or lemon zest in the crust can brighten the flavors beautifully. If pecans aren’t your favorite, walnuts or even slivered almonds would be a delicious substitute in the streusel. For a truly decadent twist, drizzle a homemade orange glaze over the cooled tart. And for individual servings, consider baking it in mini tart pans; they’re adorable and perfect for parties!
Final Thoughts
Baking this cranberry crumb tart always fills my kitchen with the most comforting aroma and my heart with joy. It’s more than just a recipe; it’s a delightful centerpiece, a comforting breakfast, or a lovely dessert that gathers people around the table. There’s something so satisfying about pulling a golden-brown tart from the oven, knowing the love and care that went into every crumb. I truly hope this recipe brings as much warmth and happiness to your home as it does to mine. Don’t hesitate to make it your own, share it with those you love, and create your own cherished kitchen memories with this beautiful, mouth-watering cranberry crumb tart.
Cozy Cranberry Crumb Tart: A Festive Morning Treat
Course: BreakfastCuisine: AmericanDifficulty: Medium4
servings30
minutes40
minutes300
kcalA festive and incredibly delicious cranberry crumb tart featuring a buttery crust, vibrant tart cranberry filling, and a crunchy pecan streusel topping.
Ingredients
For the Crust:
1 ½ cups all-purpose flour
½ cup powdered sugar
¼ teaspoon salt
½ cup (1 stick) unsalted butter, very cold and cubed
1 large egg yolk
1 teaspoon vanilla extract
1-2 tablespoons ice water
For the Cranberry Filling:
12 ounces (about 3 cups) fresh cranberries
½ cup granulated sugar (adjust to taste)
2 tablespoons all-purpose flour
1 tablespoon orange zest
For the Streusel Topping:
½ cup all-purpose flour
¼ cup granulated sugar
¼ cup packed light brown sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ cup (½ stick) unsalted butter, very cold and cubed
½ cup chopped pecans
For Garnish (Optional):
Sugared cranberries
Powdered sugar for dusting
Directions
- For the Crust: In a large bowl, whisk together flour, powdered sugar, and salt. Cut in the cold, cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. In a small bowl, whisk the egg yolk and vanilla extract, then add to the flour mixture. Add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Form into a disk, wrap in plastic, and chill for at least 30 minutes.
- Preheat oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface to an 11-inch circle. Carefully transfer the dough into a 9-inch fluted tart pan with a removable bottom. Press gently into the bottom and up the sides. Trim any excess dough.
- Prick the bottom of the crust several times with a fork. Bake for 15-20 minutes, or until lightly golden brown. Remove from oven and set aside to cool slightly.
- For the Cranberry Filling: In a medium bowl, combine fresh cranberries, granulated sugar, flour, and orange zest. Toss gently to coat the cranberries evenly. The flour helps to thicken the filling as it bakes.
- Pour the cranberry mixture into the pre-baked tart crust, spreading it evenly.
- For the Streusel Topping: In a separate bowl, combine flour, granulated sugar, brown sugar, cinnamon, and nutmeg. Cut in the cold, cubed butter using a pastry blender or your fingertips until crumbly. Stir in the chopped pecans.
- Sprinkle the streusel topping evenly over the cranberry filling.
- Bake the tart for an additional 35-40 minutes, or until the streusel is golden brown and the cranberry filling is bubbly. If the streusel browns too quickly, loosely tent the tart with foil.
- Remove the tart from the oven and let it cool completely on a wire rack before removing the outer ring of the tart pan. Cooling is important to allow the filling to set.
- Once cooled, garnish with sugared cranberries and a dusting of powdered sugar, if desired. Serve at room temperature or slightly warm with a scoop of vanilla ice cream.
Notes
- Crust Perfection: For a perfectly tender and flaky crust, ensure your butter is very cold. Cubing it and then working quickly helps prevent it from melting, which can lead to a tough crust. Don’t be tempted to overmix the dough once the liquid is added.
- Berry Sweetness Balance: Cranberries vary in tartness. Taste a few raw berries before mixing the filling. If they’re particularly sour, you can add an extra tablespoon or two of sugar to the filling to achieve your desired sweet-tart balance.
- Make Ahead Magic: The tart crust can be made a day in advance and chilled. The streusel topping can also be prepared ahead of time and stored in the fridge. Assemble and bake the tart just before serving for the freshest taste and best texture.
