Description
This cranberry crinkle tart combines a buttery crust with a tangy cranberry filling. The crinkle top adds texture. Serve it warm or at room temperature.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup cold butter, cubed
- 1/4 cup granulated sugar
- 1 egg yolk
- 2 tablespoons ice water
- 2 cups fresh or frozen cranberries
- 3/4 cup granulated sugar (for filling)
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts (optional)
- For crinkle topping: 1/2 cup all-purpose flour, 1/4 cup brown sugar, 1/4 cup cold butter
Instructions
- Preheat oven to 375°F (190°C).
- Make crust: Mix flour and 1/4 cup sugar. Cut in 1/2 cup butter until crumbly. Stir in egg yolk and ice water. Press into a 9-inch tart pan. Chill 15 minutes.
- Bake crust 10 minutes. Cool slightly.
- Make filling: In a saucepan, combine cranberries, 3/4 cup sugar, and cornstarch. Cook over medium heat until berries pop and mixture thickens. Stir in vanilla. Cool slightly.
- Pour filling into crust. Sprinkle walnuts on top if using.
- Make topping: Mix 1/2 cup flour and brown sugar. Cut in 1/4 cup butter until crumbly. Sprinkle over filling.
- Bake 25-30 minutes until topping is golden and filling bubbles.
- Cool completely before slicing.
Notes
- For a vegan version, use plant-based butter and omit egg yolk (use extra water).
- You can substitute dried cranberries if fresh are unavailable. Soak them in hot water 10 minutes before using.
- Store leftover tart in the refrigerator up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of tart)
- Calories: 320
- Sugar: 24g
- Sodium: 95mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg