Cranberry Sweet Tart
A vibrant cranberry sweet tart combining tart cranberries with a buttery crust, topped with walnuts and a sweet sugar glaze, perfect for festive gatherings or dessert lovers.
Ingredients
Instructions
- Place washed cranberries in a 9-inch glass, non-greased pie dish.
- Pour 1/3 cup white sugar and 1 tablespoon of melted butter over the cranberries.
- Cover with a moist paper towel.
- Microwave for 3 to 5 minutes until cranberries are soft.
- Mix the remaining ingredients (except walnuts).
- Sprinkle walnuts over the cooked cranberries.
- Pour the sugar mixture over the cranberries and walnuts.
- Bake at 350°F (175°C) for 20 minutes or until the top looks dry.
Tips & Substitutions
For a richer flavor, consider adding a splash of orange juice or zest to the cranberries before cooking. If you don't have white sugar, you can substitute it with coconut sugar for a deeper taste. Using a food processor can help achieve a smoother mixture when combining ingredients. Ensure not to overcook the cranberries in the microwave to maintain their texture.
Serving Suggestions
This cranberry sweet tart is delicious served warm with a scoop of Rich Homemade Ice Cream. For a festive touch, garnish with whipped cream or serve alongside Vanilla Sugar Wafers. It pairs beautifully with a light salad, making it an excellent dessert for holiday gatherings or family dinners.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, place the tart in a preheated oven at 350°F (175°C) for about 10 minutes to restore its texture and warmth, ensuring it doesn't become soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Cranberry Sweet Tart contains roughly 494 calories, with 3g protein, 92g carbohydrates, and 15g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen cranberries instead of fresh?
Yes, you can use frozen cranberries in this recipe. Just make sure to thaw them completely and drain any excess liquid before using them to avoid making the tart too watery.
What can I substitute for the egg in this recipe?
You can replace the egg with a flaxseed meal mix by combining 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Let it sit for a few minutes until it thickens. This is a great option for those looking for vegetarian recipes.
How do I know when the tart is done baking?
The tart is done when the top looks dry and is lightly golden. You can also check by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).