Martha Stewart Cranberry Tart Recipe

By anabelle

Fact checked by Edward Harrington

Updated October 30, 2026

A Martha Stewart cranberry tart is a holiday dessert that lets fresh cranberries shine: tart fruit, a crisp buttery crust, and a soft almond cream underneath. The topping is glossy and just sweet enough, set with orange zest and juice so the cranberries keep their bright edge. This version is an original adaptation inspired by Martha Stewart’s classic American entertaining style.

It takes about 2 hours 30 minutes from start to finish, including chilling and cooling, and most of that is hands-off. The steps are straightforward: press together a food processor crust, spread the almond cream, and simmer the topping on the stovetop. It fits a holiday table or a potluck, and it works on a weekend when you want a dessert that looks far fussier than it is.

Why This Martha Stewart Cranberry Tart Works

The crust gets a short chill in the freezer before it bakes, which keeps the sides from slumping down the fluted pan. Pressing the dough firmly into the corners of the pan and trimming it flush gives you an even rim that holds the filling.

The almond cream is spread into the crust while the shell is still warm, so it settles into an even layer and puffs gently in the oven. Simmering the cranberries only until they just begin to burst keeps the topping glossy instead of jammy.

What You’ll Love About It

• Bright flavor — Fresh cranberries and orange balance sweet and tart in every bite.
• Clean slices — A short chill before cutting gives you neat wedges every time.
• Make-ahead friendly — The crust and almond cream can each be prepared days in advance.
• Holiday ready — The glossy red topping looks festive without any fussy decorating.

Ingredients

Use fresh cranberries here, and soften the butter fully for the almond cream before you start.

For the Crust

• 1 1/4 cups (156g) all-purpose flour
• 1/4 cup (50g) granulated sugar
• 1/4 teaspoon kosher salt
• 1/2 cup (113g) unsalted butter, cold, cut into 1/2-inch pieces — keep it cold so the crust stays crisp.
• 1 large egg yolk
• 1 tablespoon (15ml) ice water, plus more as needed

For the Almond Cream

• 1/2 cup (113g) unsalted butter, softened
• 1/2 cup (100g) granulated sugar
• 2 large eggs, room temperature
• 1/2 teaspoon almond extract
• 1/2 cup (50g) almond flour
• 2 tablespoons (16g) all-purpose flour

For the Cranberry Topping

• 12 ounces (340g) fresh cranberries, rinsed and picked over — discard any soft or shriveled berries.
• 3/4 cup (150g) granulated sugar
• 2 tablespoons (30ml) fresh orange juice
• 1 teaspoon finely grated orange zest
• 1/4 teaspoon kosher salt

Equipment

• Food processor — for the crust dough.
• 9-inch (23cm) round tart pan — with a removable bottom.
• Electric mixer — for the almond cream.
• Medium saucepan — for the cranberry topping.
• Pie weights — or dried beans for blind baking.
• Offset spatula — for smoothing the filling.
• Wire rack — for cooling the shell and tart.

How to Make Martha Stewart Cranberry Tart

Step 1: Pulse the Crust Dough

In a food processor, pulse 1 1/4 cups (156g) flour, 1/4 cup (50g) sugar, and 1/4 teaspoon salt until combined. Add 1/2 cup (113g) cold butter and pulse until the mixture looks like coarse meal with some pea-size pieces, about 10 pulses. Add the egg yolk and 1 tablespoon (15ml) ice water and pulse just until the dough holds together when squeezed, adding a few more drops of water if needed. Don’t overprocess here, or the crust will be tough.

Step 2: Chill the Dough

Turn the dough out onto a lightly floured surface and shape it into a 5-inch disk. Wrap it in plastic wrap and refrigerate until firm, at least 30 minutes or up to 1 day.

Step 3: Roll and Fit the Crust

Preheat the oven to 350°F (175°C). On a lightly floured surface, roll the dough into an 11-inch round, about 1/8 inch thick, and fit it into a 9-inch (23cm) tart pan with a removable bottom. Press the dough into the fluted edges and trim any excess flush with the rim, then prick the bottom all over with a fork and freeze for 15 minutes.

Step 4: Blind Bake the Shell

Line the chilled crust with parchment paper and fill it with pie weights or dried beans. Bake until the edges are set and lightly golden, about 18 to 20 minutes, then remove the parchment and weights and bake until the bottom looks dry and pale golden, about 5 to 7 minutes more. Set it aside on a wire rack and leave the oven on.

Step 5: Beat the Almond Cream

In a medium bowl, beat 1/2 cup (113g) softened butter and 1/2 cup (100g) sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes. Beat in 2 eggs one at a time, then 1/2 teaspoon almond extract, scraping down the bowl as needed.

Step 6: Finish and Spread the Filling

Add 1/2 cup (50g) almond flour and 2 tablespoons (16g) all-purpose flour and beat on low just until smooth. Spread the mixture evenly in the warm tart shell, smoothing the top with a small offset spatula.

Step 7: Bake the Tart

Bake until the filling is puffed, set, and lightly golden, 20 to 25 minutes; a toothpick inserted in the center should come out clean. Transfer the tart to a wire rack and let it cool completely in the pan, about 1 hour.

Step 8: Simmer the Cranberry Topping

While the tart cools, combine 12 ounces (340g) cranberries, 3/4 cup (150g) sugar, 2 tablespoons (30ml) orange juice, 1 teaspoon orange zest, and 1/4 teaspoon salt in a medium saucepan. Cook over medium heat, stirring occasionally, until the cranberries begin to burst and the juices thicken slightly, 8 to 10 minutes. Don’t boil it hard, or the topping will turn jammy rather than glossy.

Step 9: Top, Set, and Slice

Remove the topping from the heat and let it cool for 10 minutes, then spoon it evenly over the cooled tart, leaving a 1/2-inch border. Let the tart stand at room temperature until the topping is set, about 30 minutes, before slicing. For the cleanest slices, chill the tart for 20 minutes and wipe your knife clean between cuts.

What to Serve With It

• Whipped cream — A small unsweetened dollop balances the tart cranberries.
• Vanilla ice cream — Serve it slightly softened alongside each wedge.
• Hot coffee — A plain black coffee suits the almond and orange flavors.
• Fresh orange segments — A few segments on the plate echo the zest in the topping.

Tips for the Best Results

Keep the butter for the crust as cold as possible, and don’t skip the 15-minute freeze before blind baking. When you simmer the cranberries, pull the pan off the heat as soon as the first berries split, since they keep softening from residual heat. Let the tart cool fully before spooning on the topping.

Easy Variations

Swap the almond extract for 1 teaspoon vanilla extract if you prefer a milder filling. For a mixed-berry version, replace 4 ounces (115g) of the cranberries with raspberries and reduce the sugar to 2/3 cup (133g). A pinch of ground cinnamon in the topping adds warmth without overpowering the orange.

Storing and Reheating

Store the tart loosely covered in the refrigerator for up to 3 days, or wrap it tightly in plastic wrap and foil and freeze for up to 1 month, thawing overnight in the fridge. The crust keeps at room temperature for up to 2 days, and the almond cream can be refrigerated for up to 2 days before baking. Serve it chilled or at cool room temperature; no reheating is needed.

Nutrition (per serving)

These values are estimates per serving and will vary with how you slice the tart.

FAQs

Can I make this Martha Stewart cranberry tart recipe ahead of time?

Yes, the crust can be baked and kept at room temperature for up to 2 days, and the almond cream can be refrigerated for up to 2 days before spreading and baking. The fully assembled tart also freezes well for up to 1 month.

Where did cranberry tart come from?

Cranberries are native to North America, and early New England cooks used them in pies and preserves long before they became a Thanksgiving staple. Tart versions with a pastry shell and a bright fruit topping became a common holiday dessert in American home baking.

Can I use frozen cranberries instead of fresh?

Yes, frozen cranberries work in the topping, though you may need an extra minute or two of simmering since they release more liquid as they thaw. Add them straight from the freezer and stir gently so they don’t break down too fast.

How do I know when the almond cream is done?

The filling should look puffed, set, and lightly golden, and a toothpick inserted in the center should come out clean, usually after 20 to 25 minutes. If the center still looks wet or jiggles, bake it another 2 to 3 minutes and check again.

Martha Stewart-Inspired Cranberry Tart

Print Recipe

This vibrant tart balances the bracing tartness of fresh cranberries with a buttery, crisp crust and a lightly sweetened almond cream filling. The glossy cranberry topping, set with a touch of orange zest, looks stunning on a holiday table and slices cleanly. It is an original adaptation inspired by Martha Stewart’s classic American entertaining style, not her verified recipe.

• Author: Anabelle McLean
• Prep Time: 30
• Cook Time: 60
• Total Time: 150
• Yield: 8 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Crust

• 1 1/4 cups (156g) all-purpose flour
• 1/4 cup (50g) granulated sugar
• 1/4 teaspoon kosher salt
• 1/2 cup (113g) unsalted butter, cold, cut into 1/2-inch pieces
• 1 large egg yolk
• 1 tablespoon (15ml) ice water, plus more as needed

For the Almond Cream

• 1/2 cup (113g) unsalted butter, softened
• 1/2 cup (100g) granulated sugar
• 2 large eggs, room temperature
• 1/2 teaspoon almond extract
• 1/2 cup (50g) almond flour
• 2 tablespoons (16g) all-purpose flour

For the Cranberry Topping

• 12 ounces (340g) fresh cranberries, rinsed and picked over
• 3/4 cup (150g) granulated sugar
• 2 tablespoons (30ml) fresh orange juice
• 1 teaspoon finely grated orange zest
• 1/4 teaspoon kosher salt

Instructions

1. Make the crust: In a food processor, pulse the flour, sugar, and salt until combined. Add the cold butter and pulse until the mixture resembles coarse meal with some pea-size pieces, about 10 pulses. Add the egg yolk and ice water and pulse just until the dough holds together when squeezed, adding a few more drops of water if needed; do not overprocess or the crust will be tough.
2. Turn the dough out onto a lightly floured surface and shape it into a 5-inch disk. Wrap in plastic wrap and refrigerate until firm, at least 30 minutes or up to 1 day.
3. Preheat the oven to 350°F (175°C). On a lightly floured surface, roll the dough into an 11-inch round, about 1/8 inch thick. Fit it into a 9-inch (23cm) round tart pan with a removable bottom, pressing the dough into the fluted edges and trimming any excess flush with the rim. Prick the bottom all over with a fork and freeze for 15 minutes.
4. Line the chilled crust with parchment paper and fill with pie weights or dried beans. Bake until the edges are set and lightly golden, about 18 to 20 minutes. Remove the parchment and weights and bake until the bottom looks dry and pale golden, about 5 to 7 minutes more. Set aside on a wire rack while you make the filling; leave the oven on.
5. Make the almond cream: In a medium bowl, beat the softened butter and sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes. Beat in the eggs one at a time, then the almond extract, scraping down the bowl as needed.
6. Add the almond flour and all-purpose flour and beat on low just until smooth. Spread the mixture evenly in the warm tart shell, smoothing the top with a small offset spatula.
7. Bake the tart until the filling is puffed, set, and lightly golden, 20 to 25 minutes. A toothpick inserted in the center should come out clean. Transfer to a wire rack and let cool completely in the pan, about 1 hour.
8. While the tart cools, make the topping: In a medium saucepan, combine the cranberries, sugar, orange juice, orange zest, and salt. Cook over medium heat, stirring occasionally, until the cranberries begin to burst and the juices thicken slightly, 8 to 10 minutes. Do not boil hard or the topping will become jammy rather than glossy.
9. Remove the topping from the heat and let it cool for 10 minutes, then spoon it evenly over the cooled tart, leaving a 1/2-inch border. Let the tart stand at room temperature until the topping is set, about 30 minutes, before slicing. For the cleanest slices, chill the tart for 20 minutes and use a sharp knife wiped clean between cuts.

Notes

Store the tart loosely covered in the refrigerator for up to 3 days. The fully assembled tart can be frozen for up to 1 month: wrap it tightly in plastic wrap and then in aluminum foil, freeze, and thaw overnight in the refrigerator before serving. The crust and almond cream can be made ahead: the crust can be baked and kept at room temperature for up to 2 days, and the almond cream can be refrigerated for up to 2 days before spreading and baking. Serve chilled or at cool room temperature; no reheating is needed.

Nutrition

• Calories: 450
• Sugar: 35g
• Sodium: 135mg
• Saturated Fat: 14g
• Carbohydrates: 50g
• Fiber: 3g
• Protein: 5g
• Cholesterol: 115mg

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