Lemon Cranberry Tart

Lemon Cranberry Tart

Lemon Cranberry Tart is the perfect blend of tart and sweet, offering a delightful taste that dances on your palate. This vibrant dessert is not only visually appealing with its bright yellow filling and vivid cranberry swirl, but also a treat for the senses with its rich flavors and textures. This recipe is designed for home bakers who appreciate the joy of crafting a beautiful dessert. Follow this step-by-step guide to make a Lemon Cranberry Tart that will impress friends and family alike.

Why You’ll Love This Recipe

One of the best things about this Lemon Cranberry Tart is its easy prep. With simple ingredients and straightforward instructions, even novice bakers can tackle this dessert with confidence. The tart is family-friendly, appealing to both adults and kids with its luscious lemon flavor and the vibrant sweetness of cranberries. It’s perfect for any occasion, whether it’s a special family gathering or just a sweet treat after dinner. Plus, its minimal ingredient list means you won’t need to run to the store for obscure items.

Ingredients for Lemon Cranberry Tart

To create this delightful tart, you’ll need the following ingredients:

• Crust:

  • 1 1/4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed
  • 1 large egg yolk
  • 1-2 tablespoons ice water

• Lemon Filling:

  • 1 cup granulated sugar
  • 3 large eggs
  • 1/2 cup fresh lemon juice (about 2-3 lemons)
  • 1 tablespoon lemon zest
  • 1/2 cup heavy cream or half-and-half

• Cranberry Swirl:

  • 1 cup fresh or frozen cranberries
  • 1/3 cup granulated sugar
  • 1/4 cup water
  • 1 teaspoon cornstarch mixed with 1 tablespoon water (optional)

• Garnish:

  • Powdered sugar for dusting (optional)

Step-by-Step Directions

Make the Tart Crust

1. Begin by preheating your oven to 350°F (175°C).
2. In a food processor, combine 1 1/4 cups of all-purpose flour, 1/4 cup of granulated sugar, and 1/4 teaspoon of salt. Pulse briefly to mix.
3. Add 1/2 cup of cold cubed unsalted butter to the mixture. Pulse until the texture resembles coarse crumbs—this will help achieve a flaky crust.
4. Next, include 1 large egg yolk and 1-2 tablespoons of ice water. Pulse until the dough just comes together.
5. Form the dough into a disk, wrap it in plastic, and refrigerate it for 30 minutes. This will help it firm up, making it easier to roll out later.

Prepare the Cranberry Swirl

1. In a medium saucepan, combine 1 cup of fresh or frozen cranberries, 1/3 cup granulated sugar, and 1/4 cup water.
2. Cook over medium heat until the cranberries burst, which should take about 10 minutes. This will create a delightful cranberry sauce base for your tart.
3. If you desire a thicker consistency, mix 1 teaspoon of cornstarch with 1 tablespoon of water and add it to the cranberry mixture, stirring until thickened. Set aside to cool.

Pre-Bake the Tart Shell

1. Roll out the chilled tart dough on a lightly floured surface to fit your 9-inch tart pan.
2. Gently fit the dough into the pan, prick the base with a fork, and line it with parchment paper.
3. Fill with pie weights (or dry beans) and bake for 25 minutes. After 20 minutes, remove the weights for the last 5 minutes of baking.
4. Once baked, allow the tart shell to cool slightly while you prepare the lemon filling.

Make the Lemon Filling

1. In a mixing bowl, whisk together 1 cup of granulated sugar and 3 large eggs until smooth and creamy.
2. Mix in 1/2 cup of fresh lemon juice, 1 tablespoon of lemon zest, and 1/2 cup of heavy cream or half-and-half. Ensure everything is well combined, creating a smooth lemon filling.

Assemble and Bake the Tart

1. Pour the luscious lemon filling into the pre-baked tart crust, making sure to fill it evenly.
2. Next, drop spoonfuls of the cooled cranberry sauce over the lemon filling. Using a toothpick or skewer, swirl the cranberry into the filling to create a marbled effect.
3. Bake the assembled tart for an additional 25-30 minutes, or until the filling is set in the center but still slightly jiggly.

Serve

1. Allow the tart to cool to room temperature, then refrigerate it for at least 2 hours before serving. This chilling time allows the flavors to meld and the filling to firm up.
2. Before serving, dust the top with powdered sugar if desired. Slice and enjoy a beautiful piece of lemon cranberry bliss!

Tips & Tricks

• For a golden brown crust, brush the edges with a bit of egg wash before baking.
• Consider adding a touch of vanilla extract to the lemon filling for an additional layer of flavor.
• If fresh cranberries are out of season, frozen cranberries work just as well without compromising flavor.

Serving Suggestions & Pairings

Serve your Lemon Cranberry Tart with a dollop of whipped cream or a scoop of vanilla ice cream for an even more decadent experience. Pair it with a light herbal tea or a sparkling lemonade for a refreshing drink that complements the tartness of the dessert beautifully.

Nutritional Information

This Lemon Cranberry Tart offers a delightful balance between indulgence and refreshment. Each slice contains approximately:

• Calories: 250
• Total Fat: 15g
• Saturated Fat: 9g
• Carbohydrates: 28g
• Sugar: 18g
• Protein: 3g

For those watching their intake, consider enjoying it in moderation or sharing with friends and family.

Storing Tips & Variations for Lemon Cranberry Tart

To store your Lemon Cranberry Tart, cover it tightly with plastic wrap or aluminum foil and refrigerate for up to 3 days. For long-term storage, you can freeze the tart before adding the whipped topping or powdered sugar. Simply wrap it well and freeze for up to one month. When ready to serve, thaw in the refrigerator overnight and add your desired garnishes before offering it to guests.

Experiment with variations of this recipe by adding seasonal fruits such as raspberries or blueberries for a different flavor profile that still highlights the lemon.

Conclusion for Lemon Cranberry Tart

If you’re looking for a dessert that’s both stunning and delicious, this Lemon Cranberry Tart is a must-try! The balance of sweet and tart flavors will leave you longing for more. Gather your ingredients and get ready to create a stunning masterpiece that will wow everyone at the table!

FAQs

1. Can I use frozen cranberries for this recipe?
Yes, frozen cranberries work perfectly fine. Just cook them slightly longer to ensure they burst and create a sauce.

2. How long can I store the Lemon Cranberry Tart?
The tart can be stored in the refrigerator for up to 3 days or frozen for up to one month before serving.

3. Can I make the tart crust ahead of time?
Absolutely! Prepare the crust and keep it wrapped in plastic in the fridge for up to 2 days before baking.

4. Is it necessary to chill the tart after baking?
Chilling the tart after baking enhances the flavors and helps the filling set perfectly, making it easier to slice.

5. Can I substitute heavy cream?
Yes, you can use half-and-half or even coconut cream for a lighter option while still achieving a creamy consistency in your lemon filling.