The recipe for this cranberry crumble tart was shared with Helene by one of our wonderful customers and she has been making it on repeat ever since. It is simple, beautiful, and reliably impressive without requiring hours in the kitchen.
Whether you are hosting brunch, bringing dessert to a holiday dinner, or simply craving something seasonal and comforting, this tart fits right in.
Cranberries bring a bright tartness that balances beautifully with the buttery shortbread crust, and the crumble topping gives it just enough texture to feel special. I love that it works just as well served warm with whipped cream as it does the next morning with coffee — a true multitasker.
Cranberry Crumble Tart with Cranberry Whipped Cream
Prep Time: 12 minutes
Cook Time: 45 minutes
Total Time: 57 minutes
Serves: 8 slices
Equipment:
10-inch tart pan with removable bottom
Ingredients
Cranberry Filling
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3 cups fresh or frozen cranberries
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¼ cup packed brown sugar
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1 tsp Instant Clearjel or cornstarch
Shortbread Crumble
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⅔ cup granulated sugar
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1 cup unsalted butter, room temperature
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1 tsp vanilla (or almond) extract
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¼ tsp salt
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2 cups all-purpose flour
Method
Preheat the oven to 350°F. To make the cranberry filling, combine the cranberries and brown sugar in a saucepan and bring to a boil, stirring until the sugar dissolves. Let the cranberries cook for a few minutes until they burst and release their juices. Sprinkle in the Instant Clearjel (or cornstarch) and continue cooking until the mixture thickens to a loose jam. Remove from heat and allow it to cool slightly — it will continue to thicken as it rests.
For the shortbread, cream the butter and sugar together until light and fluffy, about 3–4 minutes. Beat in the vanilla and salt, then add the flour and mix on low just until crumbly with no dry patches remaining. Press about two-thirds of the dough evenly into the bottom of the tart pan, using floured fingers or the bottom of a measuring cup. Spread the cranberry filling over the crust, then crumble the remaining dough evenly over the top.
Place the tart pan on a baking sheet and bake for about 35 minutes, until the topping is just beginning to turn pale golden. If needed, loosely cover with foil halfway through to prevent over-browning. Let cool for 15 minutes before removing from the pan, then cool completely on a rack. Serve with cranberry whipped cream.
Cranberry Whipped Cream
Ingredients
For the Cranberry Purée
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2 heaping cups fresh or frozen cranberries
For the Whipped Cream
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1 cup cold heavy whipping cream
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3 tablespoons confectioners’ sugar
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½ teaspoon vanilla extract
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3 tablespoons cranberry purée (from above)
Method
To make the cranberry purée, rinse the cranberries and place them in a medium saucepan. Cook over medium heat, stirring frequently, until the cranberries begin to pop and release their juices. If needed, add a small splash of water to get them started. Continue cooking for a few minutes, stirring often, until the mixture thickens and most of the excess liquid has evaporated. Remove from heat and transfer to a blender. Blend until smooth, taking care when blending hot ingredients. Allow the purée to cool completely before using. Any extra purée can be stored in the refrigerator for up to a week or frozen for later use.
To make the whipped cream, place the cold cream, confectioners’ sugar, vanilla extract, and 3 tablespoons of the cooled cranberry purée into a mixing bowl. Using electric beaters, whip until the cream thickens. Reduce the speed as it firms up, whipping just until soft-to-firm peaks form. Be careful not to overwhip, as this can cause the cream to become grainy.
Use immediately or store covered in the refrigerator and enjoy within 24 hours.
Serving Notes
Spoon generously over cranberry tart, holiday cakes, pavlovas, or even waffles and brunch desserts. It’s festive, versatile, and adds a beautiful finishing touch to any seasonal table.
Recipe and photo via The View From Great Island