Cranberry Pie Tart

A beautiful all butter pie crust with sweet cranberry filling !

About this Tart:

  • all butter (unsalted) crust
  • simple filling: only 5 ingredients
  • only once baked with perfectly cooked/crisp crust
  • sweet cranberry flavour (tartness no thank you!)
  • pretty colours !

The Method:

firstly, the pie crust is made. This involves whisking together all purpose flour, salt, granulated sugar, and baking powder. Next, the *room temperature* unsalted butter gets “cut” into the mixture. “meaning mixed in with a pastry blender, two knives, a couple forks, or your hands!”. the dough should start forming a ball as the butter gets into small pea size chunks; at which point, water is gradually added until a ball of dough forms. the dough is wrapped in plastic and refrigerated or frozen while the filling is made.

Second, the filling is prepared entirely on the stovetop. Firstly, cranberries (frozen or fresh) are added with granulated sugar, a bit of water, and simmered until soft ~5mins. Then orange zest, vanilla, and corn starch are added for flavour and thickening. This simmers on low for ~5 mins and it is complete. Let cool and go back to preparing t he crust.

Third, the dough is rolled out on a floured work surface to about ~1/2 inch thickness. Make sure to roll and cut stripes for the top! Once all ready place the dough into the tart pan and then pour the cooled filling right on-top and overlay the top crust strips. Lightly brush with an egg wash and bake for ~35 minutes at 350 Degreed F.

The Recipe:

Cranberry Pie Tart

  • 2½ cup flour
  • 1 cup cold butter, cubed
  • 1 tsp salt
  • 1 tsp sugar
  • 6 to 8 tbsp ice cold water
  • 4 1/2 cups of mixed cranberries
  • ¾ cup light brown sugar
  • ¼ cup cornstarch
  • 1 tsp orange zest
  • ½ tsp vanilla extract
  • egg wash

First make the pie dough by combining the flour salt and sugar in a medium-large mixing bowl. ‘cut’ in the butter by using a pastry blender, a couple forks, or your hands! Pea sized chunks of butter is what you are looking for. Slowly add the water until a dough ball forms; wrap the ball in plastic wrap and freeze while the filling is made.

Next make the filling on the stovetop. In a medium saucepan (pot) bring the cranberries, brown sugar and about 1/4 cup of water to a boil. Once boiling turn down the heat and let gently simmer for ~5 minutes. As this point, add the orange zest, vanilla, and cornstarch. Mix completely until there are no clumps of cornstarch. Take the saucepan off the burner and let it cool.

Lastly, preheat the oven to 350 Degrees F and rollout the pie dough on a floured working surface. Roll to about 1/2 inch thick and place in your tart pan. Make sure to roll and cut out your top lattice strips too! pour the cooled filing over the pie dough and layer your lattices on-top. Brush with an egg-wash and course sugar. As well, if there is extra dough you can make fun shaps such as leaves.

bake in the middle rack on a baking sheet for ~30 minutes or until slightly golden !


Happy Baking!

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