Cranberry tart

November 26, 2010  •  Category:


I have been lazy this year, leaving all the cooking to my friend Kerene.

In order to relieve some guilt, I figured I would make this tarte, filled with my favorite fruit of the season, cranberries.

Plucked the idea for the filling from Lisa’s who made dainty, adorable, mini-tartlets covered with meringue. I would have loved to recreate these little beauties, but my laziness got the best of me, and I opted for the large one-size-fits-all tarte, made in a pizza pan. (Or maybe I did not feel guilty enough).

Served still warm from the oven with a scoop of vanilla ice-cream, it was festive enough!


For the cranberry jelly:

  • 12 ounce bag of cranberries ( 340 g)
  • 1 1/2 cups of sugar
  • zest of an orange
  • 1/4 cup of orange juice
  • pinch of salt
  • 3 Tablespoons of cornstarch

For the crust:

  • 2 1/2 cups of all-purpose flour (8 oz or 250 g)
  • 1/2 cup of sugar (125 g)
  • dash of salt
  • 2 large egg yolks
  • zest of lemon (optional, can use a teaspoon of vanilla instead)
  • 1/2 cup of unsalted butter, chopped into small pieces (125 g)
  • a tablespoon of milk or cream if needed



  1. Making the crust is a snap in a food processor: drop the flour in the bowl with the salt and lemon zest; process for a few seconds to mix; drop the butter cut in small chunks and process until mealy.
  2. Add the egg yolks and process for 15 seconds; if it looks too dry, add a tablespoon of cream or milk (or more). Gather the dough into a ball, place inside a plastic bag and put in the fridge for 30 minutes or up to 3 days (if longer, just freeze it for two weeks and defrost at room temperature when needed).
  3. Roll out onto a greased and floured pan (I used a pizza pan) or small tartlet or whatever you like to use.
  4. Spread the cranberry jelly all over the tarte. Place the star cutouts all over as well. Place in a preheated 350F (180 C) oven till baked and golden throughout, about 30 minutes. Serve warm with vanilla ice-cream if desired.

Making the cranberry jelly:

  1. Wash the berries; Place 2 cups of cranberries, one cup of sugar and 1 1/2 cups of water in a saucepan; boil for 5 minutes. Strain through a sieve, pressing the juice out with a mallet. Discard the solids (or use in a smoothie).
  2. Take the strained cranberry juice, 1/2 cup of sugar, the orange zest, pinch of salt and 1 1/4 cups of cranberries and simmer for 3 minutes or so.
  3. Dissolve the cornstarch in the orange juice and 1/4 cup of water. Pour into the cranberry mixture as it is simmering and stir and boil until the mixture is translucent, about one minute.
  4. Remove from the stovetop and let the mixture cool.

NOTE: If you are not planning to use cutouts, you can bake the crust and then pour the cranberry jelly on it after it has cooled. You can also bake the cutouts separately and place them on the jelly later.

TIP: If you like the crust extra-crispy, here is a tip: Bake it as is, and the last five minutes of baking, brush it with an egg, beaten lightly with a fork: the egg will cook and form an impermeable shield. Then, after the pastry has cooled, spread the cranberry jam; if using cutouts, place them already baked on top of the jam.

Crust recipe from Italia Cucina (pasta frolla) and cranberry jelly recipe from Martha Stewart online.


41 Comments  •  Comments Feed

  1. Rosa says:

    Mighty delicious!



  2. Devaki says:

    What a treat! Right after we’re all pumpkined out…lol…..

    Ciao, Devaki @ weavethousandflavors

  3. Katerina says:

    It is such a petty we do not have different types of berries in Greece. There are so many beautiful recipes like this one.

  4. Jeannie says:

    That looks so delicious! I love the colour very much..very festive indeed:D

  5. Cherine says:

    The tart looks wonderful. I love cranberries and this is so tempting!

  6. peter says:

    Cranberries put the “tart” in tart! Lovely lil offerings and I may ask for a second!

  7. Peggy says:

    Oh my gosh! This looks so fantastic! Simple yet oh, so delicious!

  8. Natalie says:

    Made your muhamarra cigars as part of my Thanksgiving mezze. Really delicious, those & the butternut hummus stole the show. Thanks again for all the inspiration, keep it coming!!

  9. pierre says:

    salut joumana
    J’adore tes petites étoiles de pâtes je trouve ça top comme idée !!Bravissimo !!Bizz pIerre

  10. TheKitchenWitch says:

    I love the little cut-outs! Perfect for the holidays!

  11. Joanne says:

    Mmm I love finding new cranberry desserts! This tart and sweet beauty looks glorious.

  12. Barbara says:

    One thing I am certain of Joumana, and that is you are NOT lazy!
    Have already copied the recipe for this magnificent tart!

  13. rowena@RSII says:

    I have to tell you that if cranberries were available here I’d have certainly wanted to serve this at our Thanksgiving feast. Everything that I’ve seen on this page looks tempting and delicious, but it is that cheese mouse mousse that won me over.

  14. Zara says:

    …If only laziness could always be resulted in lovely delicious treats such as this one! =0)
    Have a beautiful weekend!✿(`❤´)✿

  15. Oui, Chef says:

    What a beautiful looking treat. I think I may make a double batch of the jelly so that I have enough for my morning toast! – S

  16. Lyndsey says:

    Oh my what a beautiful tart. Either way, the little mini tarts or your lovely one size fits all, I would like them both! I have a bag of cranberries ready to use. Now or never! Thanks for sharing this one!

  17. Mary says:

    What a gorgeous dessert. Cranberries should be used more often in our holiday treats. This sounds delicious. I hope you are having a great day. Blessings…Mary

  18. elra says:

    Sounds scrumptious. Sweet and tangy are two my favorite combo.

  19. SYLVIA says:

    You know Holidays are on their way when you see cranberries in markets. This is a very lavish cranberry dessert that looks so refreshing and delightful, and travels well as a pot luck.
    Joumana, I would love to take full credit for all your Thanksgiving recipes, but they are simply yours, thank you for making our table a memorable one for us.

  20. Nadji says:

    Si la paresse pouvait donner toujours de telles réalisations.
    Je dis Vive la paresse!!!!!!!!!!!!!!!
    Bon weekend et à bientôt.

  21. Priya says:

    Wat a catchy, delightful and droolworthy tart..soo tempting..

  22. lisaiscooking says:

    Thanks so much for the mention! Your tart is a beauty! The ruby red filling looks delicious.

  23. Susan says:

    I love anything cranberry so I know I would love this tarte! It’s so pretty too.

  24. Joan Nova says:

    Cranberries are such a diversified and festive looking (and tasting) fruit, especially with pastry.

  25. Ivy says:

    I only recently learned that pasta frolla is what we make in Greece and is called pasta Flora. We usually make it with other kinds of jams and I was thinking of making one the past days to use my fig jam I made during the summer, but didn’t find any time. Pity we do not have any cranberries.

  26. deana says:

    It’s just gorgeous… I do love cranberries and wish I wold use them more often on desserts like this. The star pictures are just lovely!

  27. Jane @ Marty Thyme says:

    So pretty! The tart looks so simple, but I’m certain the taste is fantastic.

  28. Jean says:

    I bought extra bags of fresh cranberries so I’d be ready when inspiration hits. Didn’t think I’d want to be making another cranberry treat so soon after Thanksgiving until I saw this. Now I can’t wait! Thanks!

  29. tigerfish says:

    I want to be lazy!!!!…..*looking for someone, some friend to cook for me* ;p

  30. Eve@CheapEthnicEatz says:

    I think your tart looks awesome. Funny how we can be lazy for a dinner but so perfectionist for our blogs lol. Well we feel lazy, the others think we are still great.

    Thanks Joumana, now I really want a dancing hawaiian dancer from Beirut in the middle of the tart!

  31. Karen says:

    Such a cute tarte. Very festive!!

  32. turkey's for life says:

    Wish we could get hold of cranberries here. We haven’t got a sweet tooth but occasionally, you can’t beat a good dessert…as a treat! 🙂

  33. grace says:

    this is a delightful treat made even more spectacular by the awesome star cut-outs. well done!

  34. Lentil Breakdown says:

    Love the pastry cut-out on top. That really makes it festive! Am thinking one cranberry or dried cranberry on the cut-out might be fun. But that’s just me overthinking. : )

  35. deeba says:

    Lazy you is great Joumana…this is a stunning tart! take a look at the colour! I would love me some!! YUM!!

  36. stevie says:

    This tart really does look tasty. I have made a cranberry quick bread with somewhat similar ingredients in the past that was really good, too. I do love cranberries!

  37. Conor @ HoldtheBeef says:

    Lovely little stars to up the pastry content, excellent 😉

    This screams festive! (and also screams ‘eat me you fool!’)

  38. pavithra says:

    The tart and the filling is awesome. Beautiful pictures.

  39. FOODESSA says:

    I usually leave the mini tartlets for others to impress me with.
    I on the other hand am somewhat lazy by default.
    However, Joumana…for one that has gotten to know you for all the amazing dishes you’ve created…the word lazy can not possibly apply to you.
    I still think you did a wonderful creation with those adorable stars.
    Make a wish…I just did ;o) Thanks.

    Flavourful wishes,

  40. heguiberto souza says:

    Very pretty tart. I love the sourness cranberries impart to baked dishes.

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