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Martha Stewart-Inspired Cranberry Tart

Close-up of Martha Stewart-Inspired Cranberry Tart showing its texture
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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.

Ingredients

Scale

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

Keywords: cranberry tart, Martha Stewart cranberry tart, cranberry dessert, holiday tart, Thanksgiving dessert, Christmas dessert, almond cream tart, fresh cranberry recipe, orange cranberry tart, homemade tart crust, festive dessert

Find it online: https://marthadishes.com/martha-stewart-cranberry-tart-recipe/