Lemon Cranberry Tart
A vibrant dessert that balances the tartness of lemons with sweet cranberries, perfect for any occasion.
Ingredients
Crust Ingredients
- 1 1/4 cups all-purpose flour The foundation for a tender, flaky crust.
- 1/4 cup granulated sugar For a hint of sweetness in your crust.
- 1/4 teaspoon salt Enhances the flavors.
- 1/2 cup unsalted butter, cold and cubed Adds rich creaminess to your tart shell.
- 1 large egg yolk Ensures a beautifully structured crust.
- 1-2 tablespoons ice water Binds the dough without warming the butter.
Lemon Filling Ingredients
- 1 cup granulated sugar For the luscious lemon filling.
- 3 large eggs Providing a rich texture and body.
- 1/2 cup fresh lemon juice (about 2-3 lemons) Brings the bright flavor.
- 1 tablespoon lemon zest Enhances the tart with fragrant citrus notes.
- 1/2 cup heavy cream or half-and-half Adds a luscious creaminess.
Cranberry Mixture Ingredients
- 1 cup fresh or frozen cranberries Bursts with tartness.
- 1/3 cup granulated sugar Sweetening the cranberry mixture.
- 1/4 cup water Aiding in cooking down the cranberries.
- 1 teaspoon cornstarch mixed with 1 tablespoon water (optional) For thickening, if desired.
Finishing Touch
- to taste powdered sugar for dusting (optional) A finishing touch for sweetness and presentation.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- For the crust: In a food processor, combine the flour, sugar, and salt. Add the cold, cubed butter, pulsing until the mixture forms coarse crumbs. Add the egg yolk and ice water gradually to form a dough. Chill for 30 minutes.
- Roll out the chilled dough until it’s about 1/8 inch thick. Fit it into a 9-inch tart pan, pricking the base with a fork. Bake for 25 minutes with weights, then remove the weights and bake for an additional 5 minutes. Allow to cool completely.
Cranberry Swirl
- Cook cranberries, 1/3 cup sugar, and 1/4 cup water over medium heat for about 10 minutes until cranberries burst. If desired, add cornstarch mixture to thicken. Set aside to cool.
Lemon Filling
- In a bowl, whisk together 1 cup sugar and eggs until creamy. Mix in lemon juice, zest, and heavy cream until combined.
Assembly
- Pour lemon filling into cooled crust. Spoon cranberry swirl on top and create swirls with a knife.
- Bake for 25-30 minutes until set but with a slight jiggle in the center. Allow to cool to room temperature before refrigerating for at least 2 hours.
- Dust with powdered sugar before serving.
Notes
Ensure butter is cold for a flaky crust. Chill the dough for at least 30 minutes to prevent shrinkage. Whisk filling until smooth for a creamy texture. Monitor baking time.