Martha Stewart’s Cranberry Tart: Crust, Filling and Make-Ahead Method

A cranberry tart is easiest to manage as two projects: bake a crisp pastry shell, then fill it with a cranberry mixture that sets in the refrigerator. The filling does not need a second bake, so the shell must be completely cooked before assembly.

This recipe is credited to Martha Stewart. Attribution is corroborated by Martha Stewart’s cranberry tart page. Ingredient amounts below are retained from the published recipe, while the directions are independently written. This is not a WebSweetWeb test-kitchen claim.

Equipment and planning

Use a 10-inch fluted tart pan with a removable bottom, a rolling pin, parchment, pie weights and a cooling rack. You will also need a saucepan and refrigerator space for the assembled tart. The recipe serves approximately ten; slice according to the rest of the meal.

Make the pastry ahead if convenient. The dough needs at least an hour in the refrigerator, the shaped shell needs a brief chill and the assembled tart needs at least an hour to set. Build in cooling time rather than assuming the short active preparation makes this a last-minute dessert.

Pâte brisée ingredients

This dough batch makes two disks; use one for the tart and reserve the other for a separate baking project.

• 2½ cups unbleached all-purpose flour, plus more for rolling
• 1 teaspoon sugar and 1 teaspoon table salt
• 1 cup cold unsalted butter, cut into small pieces
• 7 to 8 tablespoons ice water, added only as needed

Pulse flour, sugar and salt in a food processor. Add the butter and pulse until there are coarse crumbs with some pea-size pieces. Add five tablespoons of water first, pulse briefly, then add more a tablespoon at a time until a pinch of dough holds together. You may not need the full amount. Avoid processing into a smooth paste.

Divide into two disks, wrap and refrigerate for at least one hour. Keep the unused disk chilled for another use rather than adding it to this shell and making the crust unexpectedly thick.

Shape and fully bake the shell

Roll one chilled disk on a lightly floured surface to a circle about 13 inches across. Fit it into the tart pan without stretching, pressing it into the corners and sides. Remove excess flour with a dry pastry brush. Prick the base with a fork and freeze the shaped shell for about 15 minutes, until firm.

Heat the oven to 375°F. Line the shell with parchment and fill with pie weights, including near the sides. Bake for about 20 minutes until the edges are set and golden. Carefully remove the parchment and weights, then bake another 15 to 20 minutes, until the base is dry and golden. Cool completely on a rack.

If using dry beans as weights, keep them for future blind baking rather than returning them to the pantry as ordinary uncooked beans. Use oven-safe equipment and lift the hot weights carefully.

Cranberry filling ingredients

• 2 envelopes unflavored gelatin, ¼ ounce each
• ½ cup cold water, for blooming the gelatin
• 6 cups fresh cranberries, sorted and rinsed
• 1¾ to 2 cups sugar, according to tartness preference
• 1 cup red currant jelly
• 2 tablespoons cognac
• Whipped cream, optional, for serving

The gelatin gives this filling its set. It is not interchangeable by volume with agar or another plant-based gelling agent, and it is not vegetarian. Cognac is an ingredient rather than a garnish; this guide does not claim the finished tart is alcohol-free.

Cook, cool and set

Sprinkle gelatin evenly over the cold water and let it hydrate for about five minutes. Meanwhile, put cranberries, sugar, jelly and cognac in a saucepan over low heat. Cook gently, stirring as needed, for roughly 12 to 15 minutes. Aim for softened fruit, not a long-boiled puree; the source cautions against cooking until all the berries burst.

Remove the pan from the heat and let it cool slightly. Stir in the bloomed gelatin until evenly incorporated. Allow the filling to cool before transferring it to the cooled shell. Do not wait so long that it becomes a firm gel in the saucepan. Refrigerate the filled tart for at least one hour and until properly set before removing the outer ring.

Optional whipped cream and serving

Whip one cup cold heavy cream in a chilled bowl until soft peaks form. Add about two tablespoons confectioners’ sugar, adjusting to taste, and continue only until the cream holds its shape. Watch the texture rather than relying on a fixed number of mixer minutes.

Serve cream alongside the tart so slices can be stored separately. Keep the tart chilled and make it the day before if that suits your schedule. For neat portions, use a sharp knife and wipe it between cuts. A filling that still flows needs more chilling; cutting early will not help it set.

Related reading: Christina Tosi’s Blueberry Pancake Cookie: A Home-Baking Guide.

You may also want to make strawberry shortcake for a different fruit dessert.