Stunning crimson cranberry tart is the holiday dessert I dream about between holidays: a pound of fresh cranberries cooked with orange, pear, honey, and toasted walnuts into a jammy scarlet filling, baked in a golden crust. The honey cream on top is not optional in my house.
Ready to elevate your holiday dessert table beyond the standard pies? Meet the showstopper that will have everyone talking: this stunning Crimson Cranberry Tart. With its jewel-toned filling and cloud-like honey cream topping, it’s a feast for the eyes and the palate. We’re balancing the bright, tart pop of fresh cranberries with the gentle sweetness of pear, a hint of zesty orange, and the earthy crunch of toasted walnuts. Nestled in a crisp, buttery crust, this tart is the perfect grand finale for Thanksgiving, Christmas, or any cozy fall gathering. It’s a vibrant, sophisticated, and utterly delicious way to celebrate the season!
Ingredients
• For the Tart Crust
• 1 10-inch unbaked pie crust, store-bought or your favorite recipe
• For the Cranberry Filling
• 4 cups / 1 lb / 450g fresh cranberries
• 1/4 cup / 60 ml water
• 1 navel orange
• 1 ripe but firm pear, peeled, cored, and diced
• 3/4 cup / 180 ml honey
• 3/4 cup / 90g (3.17 oz) finely chopped walnuts, toasted
• 1/4 tsp (20 ml) ground cinnamon
• 2 tsp (10 ml) cornstarch
• For the Honey Cream Topping
• 1 cup / 240 ml heavy or whipping cream, well chilled
• 2 tbsp (30 ml) honey
Instructions
1. Prepare the Crust: Press your pie crust into a 10-inch tart or quiche pan with a removable bottom. Prick the bottom with a fork, line with parchment paper, and fill with pie weights or dried beans. Blind bake in a preheated oven at 400°F (200°C) for 15 minutes. Carefully remove the parchment and weights, then bake for another 5-7 minutes, until golden. Let it cool completely on a wire rack.2. Cook the Cranberries: While the crust bakes, rinse the cranberries, removing any stems or soft berries. Place them in a medium saucepan with the water. Cook over medium heat for about 5 minutes, just until they begin to pop and burst. Remove from the heat.3. Prepare the Orange & Pear: Zest the entire navel orange into a small bowl. Then, peel the orange, discard the white pith, and chop the orange segments into small, bite-sized pieces.4. Combine the Filling: To the saucepan with the burst cranberries, add the diced pear, orange zest, chopped orange pieces, 3/4 cup (960 ml) honey, toasted walnuts, cinnamon, and cornstarch. Return to medium heat and cook, stirring occasionally, for 3-5 minutes, until the mixture has thickened slightly.5. Chill the Filling: Transfer the cranberry filling to a separate bowl. Cover and chill in the refrigerator until completely cold, about 3 hours. You can also make this a day ahead.6. Assemble the Tart: Once the crust is cool and the filling is cold, spoon the filling into the prepared tart shell and spread it into an even layer.7. Prepare the Topping: In a chilled bowl, use an electric mixer to whip the heavy cream and 2 tablespoons (30 ml / 1 fl oz) of honey on high speed until stiff peaks form.8. Decorate and Serve: Scrape the honey-whipped cream into a pastry bag fitted with a star tip and pipe a lattice design or decorative border over the tart. Alternatively, simply spread it decoratively over the top. Chill the finished tart until you are ready to serve.
Nutritional Information
• Estimated values per serving (1 of 8 slices).
• Calories: 485 kcal
• Carbohydrates: 65g
• Protein: 5g
• Fat: 25g
• Saturated Fat: 11g
• Sugar: 48g
• Sodium: 150mg
• Fiber: 6g
Pro Tips
• for the Perfect Tart
• The cranberry filling can be made up to 3 days in advance and stored in an airtight container in the refrigerator. This makes holiday prep so much easier!
• For an extra-crisp, soggy-proof crust, brush the bottom of the fully blind-baked shell with a lightly beaten egg white and bake for 2 more minutes. Let it cool completely before filling.
• Feel free to swap the walnuts with toasted pecans or slivered almonds. For a nut-free version, you can simply omit them or substitute with an equal amount of raw pumpkin seeds (pepitas).
• For the best whipped cream, place your mixing bowl and beaters in the freezer for 10-15 minutes before you begin. The colder everything is, the faster and more stable your cream will whip.
FAQ
Q: Can I make this cranberry tart vegan
A: Yes, you can adapt this recipe to be fully vegan with a few simple substitutions. For the crust, ensure you use a store-bought or homemade crust made with vegetable shortening or oil instead of butter. In the filling and topping, replace the honey with an equal amount of maple syrup. For the topping, substitute the heavy cream with a chilled can of full-fat coconut cream, whipping just the solid cream part until stiff peaks form.
Q: What are some nut-free alternatives for the filling
A: For a delicious nut-free version, you can simply omit the walnuts. If you’d still like to add a bit of texture and crunch, substitute the walnuts with an equal amount of raw pumpkin seeds (pepitas) or even some toasted rolled oats for an earthy, crumb-like texture.
Q: How far in advance can I prepare this vegetarian tart for a holiday meal
A: This tart is perfect for holiday meal prep. The cranberry filling can be made up to 3 days in advance and stored in an airtight container in the refrigerator. The tart crust can be blind-baked one day ahead and kept at room temperature. For the best results, assemble the tart and add the honey cream topping on the day you plan to serve it.
Q: Is there a good substitute for the pear in this recipe
A: Absolutely. If you don’t have a pear or prefer a different flavor, a sweet, firm apple like a Honeycrisp or Gala would be a wonderful substitute. Peel, core, and dice the apple just as you would the pear. This will maintain a lovely balance of sweetness against the tart cranberries.
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Stunning Crimson Cranberry Tart
Ingredients
Method
- Prepare the Crust: Press your pie crust into a 10-inch tart or quiche pan with a removable bottom. Prick the bottom with a fork, line with parchment paper, and fill with pie weights or dried beans. Blind bake in a preheated oven at 400°F (200°C) for 15 minutes. Carefully remove the parchment and weights, then bake for another 5-7 minutes, until golden.
- Let it cool completely on a wire rack. 2.
- Cook the Cranberries: While the crust bakes, rinse the cranberries, removing any stems or soft berries.
- Place them in a medium saucepan with the water.
- Cook over medium heat for about 5 minutes, just until they begin to pop and burst.
- Remove from the heat. 3. Prepare the Orange & Pear: Zest the entire navel orange into a small bowl.
- Then, peel the orange, discard the white pith, and chop the orange segments into small, bite-sized pieces. 4.
- Combine the Filling: To the saucepan with the burst cranberries, add the diced pear, orange zest, chopped orange pieces, 3/4 cup (960 ml) honey, toasted walnuts, cinnamon, and cornstarch. Return to medium heat and cook, stirring occasionally, for 3-5 minutes, until the mixture has thickened slightly. 5.
- Chill the Filling: Transfer the cranberry filling to a separate bowl.
- Cover and chill in the refrigerator until completely cold, about 3 hours. You can also make this a day ahead. 6. Assemble the Tart: Once the crust is cool and the filling is cold, spoon the filling into the prepared tart shell and spread it into an even layer. 7. Prepare the Topping: In a chilled bowl, use an electric mixer to whip the heavy cream and 2 tablespoons (30 ml / 1 fl oz) of honey on high speed until stiff peaks form. 8. Decorate and Serve: Scrape the honey-whipped cream into a pastry bag fitted with a star tip and pipe a lattice design or decorative border over the tart. Alternatively, simply spread it decoratively over the top.
- Chill the finished tart until you are ready to serve.
