Description
A delightful tart combining the tartness of cranberries with a buttery crust, perfect for family gatherings and holidays.
Ingredients
Scale
- 2 cups fresh cranberries
- 1 cup granulated sugar
- 3 large eggs
- ½ cup unsalted butter, cubed
- 1 tablespoon lemon juice
- Zest of 1 lemon
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar (for crust)
Instructions
- In a bowl, mix 1 ½ cups of flour and ½ cup of sugar. Cut in ½ cup of cold, cubed butter until crumbly. Add 1 beaten egg, mix to form dough, and press into a tart pan, pricking the bottom with a fork.
- Preheat oven to 350°F (175°C). Bake crust for 25 minutes until golden, then cool.
- In a saucepan, combine 2 cups cranberries, 1 cup sugar, and 1 tablespoon lemon juice. Cook on medium heat, stirring often, until cranberries burst (around 10 minutes).
- Whisk 3 eggs in a bowl. Strain cranberry mixture (if desired), return liquid to pan, and stir in ¼ cup butter and lemon zest. Heat until butter melts.
- Slowly whisk in the egg mixture until it thickens (5-7 minutes). Pour filling into cooled crust and bake for 15-20 minutes until set.
- Cool to room temperature, then refrigerate for a few hours before serving with whipped cream or crème fraîche.
Notes
For a vegan version, substitute eggs with flaxseed meal mixture and butter with coconut oil.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 25g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 125mg
Keywords: cranberry, dessert, tart, Thanksgiving, family recipe, baking