Cranberry Tart

Cranberry Tart

Cranberry Tart

Or the answer you’ve been looking for to the “What do I bring on Thanksgiving to someone else’s house” question.

Every year, like so many Americans we have two Thanksgivings. We do one at my house for anyone in my side of the family that cares to show up (It’s a rotating crowd each year) for lunch and then we do a second Thanksgiving at my MIL’s house for anyone on her side of the family that cares to show up (also a rotating crowd each year) for dinner. This means that not only do I do a whole big Thanksgiving of my own, I’m also faced with that perennial question, “what do I bring to someone else’s house on Thanksgiving that a, looks impressive yet transports easily; b, is relatively fast/easy to make; c, won’t offend them (try bringing a pumpkin pie to someone’s house. That totally screams “hey I don’t like your version of this Thanksgiving classic”); d, can sit out safely for hours on end and e, I can make ahead because I have better things to do Thanksgiving day. Well this gorgeous tart is your answer people. It has a hint of cranberry taste for those who love cranberries, but is sweeter (it is a tart after all) for those who find cranberry sauce too sour. It is straightforward to make and keeps on the countertop (since my fridge is usually jammed on t-day) just fine overnight. It’s not something anyone else will think to make including your host so no duplicates (or awkward moments when people have clearly eaten way more of your pie than your hosts…umm). And, quite frankly it just looks really classy. Yes, it’s the one time of year when I use my tart pan and yes, it’s totally worth it. Don’t try to cram this into a pie pan.

I know what I’ll be bringing this Thanksgiving…

Serves- 8-10

Freezes Yes

Kid Friendly Tasks- Berry pickers


  • 1 1/4 all purpose flour plus 2 extra tbsp flour, divided
  •  1/2 c fine corn meal
  •  1 c plus + 3/4 c sugar, divided
  •  1 tsp + 1/4 tsp salt, divided
  •  Zest of 1 Lemon
  •  1 stick of unsalted butter
  •  1 whole egg plus three egg yolks
  •  2 tbsp olive oil
  •  1 tsp + 1 tsp vanilla extract, divided
  •  1/2 c light corn syrup
  •  3 cups (1 12 oz bag) fresh cranberries
  •  1/2 c heavy cream


  1. Blend dry ingredients (flour, corn meal, 1 cup sugar, 1 tsp salt, lemon zest) in a bowl and mix to blend. Add in a stick of butter and cut in with a pastry cutter until the mixture resembles coarse crumbs. In a separate bowl beat the whole egg with the oil and 1 tsp of vanilla. Mix wet ingredients with dry until a dough ball forms. Cover in plastic wrap and chill one hour.
  2. In a saucepan melt 3/4 c sugar over low heat. Stir in syrup and bring to a boil. Add the cranberries in and cook until they release their juices. Remove from heat and cool completely.
  3. Preheat oven to 350. Roll out dough into a 12 inch circle and fit into a 10 in loose bottomed tart pan. This dough is super easy to work with and will withstand a lot of shaping and reshaping.
  4. Whisk together cream and 2 tbsp flour. Whisk in the three egg yolks, 1 tsp vanilla and pinch of salt. Pour into cooled cranberry mix and stir just to blend (don’t over mix or your berries will disintegrate). Pour into tart shell and bake for about 45 mins or until filling bubbles but isn’t totally firm and the edges are brown. Cool before popping away sides of pan and serve.



Cranberry Tart

Cranberry Tart




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