Holiday Cranberry Tart with Cinnamon Crumb Topping

Steps

1. 1

   Make the tart dough

   • Combine 1¼ cups (156 g) flour and ¼ tsp (1.5 g) salt in a medium bowl.
   • Add 6 oz (170 g) cold cubed butter and, using your fingertips or a pastry cutter, work the mixture until it resembles coarse breadcrumbs with pea-sized pieces of butter visible throughout.
   • This should take 3–4 minutes.
   • Whisk together the egg yolk and ice water in a small bowl, then pour into the flour mixture.
   • Gently fold and stir with a wooden spoon until the dough just comes together; do not overwork it.
   • Flatten the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes before rolling.

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   Ready when: Dough is firm and cold to the touch

   Tip: Keep all ingredients as cold as possible; warm dough will become tough and shrink when baked. Work quickly with cold hands or chill your bowl.

2. 2

   Roll and line the tart pan

   • On a lightly floured work surface, roll the chilled dough to an 11-inch (28 cm) round, about ⅛ inch thick.
   • Gently fold it in half, then in quarters, and transfer to a 9-inch (23 cm) fluted tart pan with a removable bottom.
   • Unfold and press it gently into the bottom and up the sides, avoiding air pockets.
   • Trim excess dough flush with the rim using a sharp knife or by rolling the pin over the top edge.
   • Prick the base with a fork in a few places.
   • Refrigerate while you preheat the oven.

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   Ready when: Dough is evenly distributed and firmly pressed in pan

   Tip: If the dough cracks, patch it with a small piece of dough and water; don't worry about small imperfections—they will seal during baking.

3. 3

   Blind-bake the tart shellOven 350°F / 175°C

   • Preheat the oven to 350°F (175°C).
   • Line the chilled tart shell with parchment paper and fill with pie weights or dried beans to prevent puffing.
   • Bake on a baking sheet (for easier handling) for 12–14 minutes until the edges are very lightly golden.
   • Carefully remove the weights and parchment, prick the base again with a fork, and bake for another 3–4 minutes until pale gold and set but not fully baked through.
   • The shell should still have a slightly raw appearance in the center.
   • Remove from the oven and let cool briefly while you prepare the filling.

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   Ready when: Edges are light golden; base is set and pale, not raw-looking in the center

   Tip: Blind baking ensures a crisp, flaky bottom crust. If the edges brown too quickly, tent them loosely with foil.

4. 4

   Prepare the cranberry filling

   • In a large bowl, combine 2½ cups (250 g) cranberries, ¾ cup (150 g) sugar, 1.5 tbsp (12 g) cornstarch, ½ tsp (2.5 ml) vanilla extract, and ½ tsp (2 g) lemon zest if using.
   • Toss gently to coat the cranberries evenly.
   • Let sit for 2 minutes so the cornstarch absorbs some juice and helps thicken the filling as it bakes.

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   Ready when: All ingredients are evenly mixed and sugar begins to dissolve

   Tip: If using frozen cranberries, thaw them completely and drain excess liquid to prevent a soggy tart.

5. 5

   Make the crumb topping

   • In a medium bowl, whisk together ¾ cup (70 g) rolled oats, ½ cup (100 g) brown sugar, ½ cup (62 g) flour, 1.5 tsp (3.5 g) cinnamon, ¼ tsp (0.5 g) nutmeg (if using), and ¼ tsp (1.5 g) salt.
   • Add 4 oz (113 g) cold cubed butter and, using your fingertips or a pastry cutter, work the mixture until it resembles moist breadcrumbs with some pea-sized clumps remaining.
   • Do not compress or pack it.

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   Ready when: Mixture resembles coarse breadcrumbs with some small clumps of butter visible

   Tip: Keep the butter cold; this ensures the crumb topping will be crispy and not dense. Do not overmix.

6. 6

   Assemble the tart

   • Pour the cranberry filling into the partially baked tart shell, spreading it in an even layer.
   • Scatter the crumb topping evenly over the cranberries, leaving a tiny gap (about ¼ inch / 6 mm) around the edge so you can see the pastry rim.
   • Do not press the topping down; it should sit loosely so it becomes crispy during baking.

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   Ready when: Filling is visible around the edges and crumb topping is loosely scattered

   Tip: Leaving the pastry rim exposed helps you judge when it is fully golden and crispy.

7. 7

   Bake the tartOven 350°F / 175°C

   • Place the assembled tart (still on the baking sheet) in the 350°F (175°C) oven.
   • Bake for 30–35 minutes until the crumb topping is golden brown and the cranberry filling bubbles slightly at the edges.
   • The pastry rim should be a deep golden color.
   • If the top browns too quickly, tent loosely with foil halfway through baking.

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   Ready when: Crumb topping is golden brown; pastry rim is deep golden; filling bubbles gently at the edges

   Tip: Start checking at 28 minutes. If you see juices bubbling up the sides of the tart, it is almost done—the filling will continue to set as it cools.

8. 8

   Cool and set

   • Remove the tart from the oven and place on a wire rack.
   • Let it cool for at least 15 minutes (the filling will continue to thicken as it cools).
   • Once the tart is completely cool, gently push the tart pan's removable bottom up to release the sides, then slide the tart onto a serving plate or leave it on the pan bottom.

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   Ready when: Tart is warm to the touch but no longer steaming; filling is set but still slightly jiggly in the center

   Tip: The filling will appear soft when warm but will firm up as it cools. Do not cut into it while hot or it will fall apart.