Brown-Butter Cranberry Tart Recipe

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The Brown-Butter Cranberry Tart Recipe is an absolute showstopper that will quickly become your go-to treat for gatherings or quiet nights in. This tart perfectly balances a flaky, buttery crust with a luscious brown-butter custard filling, all topped with bright, jewel-like cranberries that add a delightful pop of color and tartness. Every bite is a wonderful harmony of nutty richness and fruity freshness that feels both indulgent and comforting. If you want to impress your friends or just treat yourself, this Brown-Butter Cranberry Tart Recipe will not disappoint.

Ingredients You’ll Need

This recipe calls for familiar, simple ingredients that come together to create a magical contrast of flavors and textures. Each ingredient plays a crucial role—from the buttery, tender crust to the silky brown-butter custard and the vibrant cranberry topping that finishes it all off with a zesty zing.

• All-purpose flour (1 1/2 cups + 1/4 cup): Provides structure for the tart shell and custard, ensuring everything holds together perfectly.
• Sugar (2 tablespoons + 1 cup + 1 tablespoon + 1 cup): Adds sweetness and helps balance the tart berries and rich brown butter.
• Salt (1/2 teaspoon + 1/4 teaspoon): Enhances all the flavors and cuts through the richness beautifully.
• Unsalted butter (1 stick for crust + 1 1/2 sticks for filling): The star of the show—cold and rich for the crust, browned and nutty for the filling.
• Heavy cream (1/4 cup): Brings tenderness to the crust and a creamy texture to the filling.
• Large egg yolk (1): Adds richness and acts as a binder in the crust.
• Vanilla bean or vanilla bean paste (1 bean or 1 tablespoon paste): Infuses the filling with warm, aromatic depth.
• Large eggs (3): Create the custard base with a lovely texture and richness.
• Lemon zest (1 teaspoon): Brightens the filling with a fresh citrus note.
• Cranberries (1 12-oz package or about 3 1/2 cups): Provide a burst of tart flavor and vibrant color that contrasts beautifully with the custard.
• Water (1/4 cup): Helps simmer the cranberries into a juicy topping.

How to Make Brown-Butter Cranberry Tart Recipe

Step 1: Crafting the Tart Shell

Start by combining the flour, sugar, and salt in a food processor or bowl. The key here is to incorporate the cold butter until it resembles small peas, which creates that flaky, melt-in-your-mouth texture. Using a food processor speeds things up, but a pastry cutter works just as well. Once the butter is the right size, whisk together the cream and egg yolk and blend gently until moist crumbs form. Resist the urge to overwork the dough—just bring it together, pat into a disk, then chill to firm up the butter pieces.

Step 2: Rolling and Pre-baking the Tart Shell

On a lightly floured surface or parchment, roll the dough to about 1/8 inch thick. Fitting it into your 10-inch tart pan with a removable bottom makes for an elegant presentation later on. Trim the edges and patch any cracks with leftover dough. Chill it again to prevent shrinking during baking. When ready, line the shell with foil and weight it down with pie weights or dried beans. Baking it blind ensures the crust stays crisp and golden without puffing up. After 25 minutes, remove the weights and bake an additional 10 minutes for a perfectly cooked shell.

Step 3: Brown Butter Magic

This step is where the tart really shines. Melt the unsalted butter gently in a skillet with the vanilla, whisking often as it turns a gorgeous amber color and fills your kitchen with a nutty aroma. Take care not to burn it—this buttery transformation adds a rich, complex flavor to the custard filling that you won’t find in any ordinary tart.

Step 4: Making the Custard Filling

Whisk together eggs, sugar, and lemon zest until smooth and slightly frothy. Drizzle in the cooled brown butter and fold in flour and salt to add body and seasoning. Pour this luscious mixture into your pre-baked tart shell, then bake until it sets with a golden surface. It might seem wobbly when you pull it out, but it will finish setting as it cools. Keep an eye on your crust to prevent over-browning, adjusting time if necessary.

Step 5: Preparing the Cranberry Topping

Simmer the cranberries with sugar and water just until the berries burst and release their vibrant juices. This quick cooking softens the cranberries slightly while maintaining their bright tart flavor. Chill this topping before arranging the berries over the set custard. Don’t forget to save the syrupy liquid for drizzling over ice cream or yogurt—that’s liquid gold!

Step 6: Finishing Touches and Serving

Once cool, artfully spoon the sweet-tart cranberry mixture across the surface of your tart. The contrast of textures and colors—from the buttery base to the custard and colorful fruit—creates a feast for the eyes and the palate. Now it’s ready to slice and share.

How to Serve Brown-Butter Cranberry Tart Recipe

Garnishes

Adding just the right garnish can elevate your Brown-Butter Cranberry Tart Recipe into something extraordinary. Consider a dusting of powdered sugar for a delicate wintery touch, or some fresh thyme leaves for a subtle herbaceous note that plays beautifully with the cranberry’s brightness. A small dollop of whipped cream or a spoonful of crème fraîche brings creamy balance to each bite.

Side Dishes

This tart shines on its own but pairs wonderfully with warm drinks for a cozy moment. Think hot apple cider, freshly brewed coffee, or even a delicate dessert wine like a late-harvest Riesling. If serving as part of a larger dessert spread, add simple vanilla ice cream or a scoop of lemon sorbet on the side to complement the richness and acidity of the tart.

Creative Ways to Present

For special occasions, present the tart on a beautiful cake stand garnished with sprigs of rosemary or cranberries still on the stem for a festive look. You can slice it into small squares for elegant bite-sized servings at parties or layer thinly sliced toasted almonds over the cranberries for added crunch and visual appeal. The beauty of the Brown-Butter Cranberry Tart Recipe is how versatile it is for dressing up or down.

Make Ahead and Storage

Storing Leftovers

After indulging in a slice (or two), store any leftovers loosely covered with plastic wrap or in an airtight container in the refrigerator. The tart will keep beautifully for 3 to 4 days, and the flavors often deepen as it rests.

Freezing

You can freeze the fully baked tart without the cranberry topping wrapped tightly in foil and plastic wrap for up to 2 months. Thaw overnight in the fridge, then add the cranberry topping fresh before serving for best results.

Reheating

To enjoy warm slices, gently reheat individual portions in a low oven (around 300°F) for 10–15 minutes or until just warmed through. Avoid the microwave if possible to preserve the delicate custard texture and flaky crust.

FAQs

Can I use frozen cranberries for the topping?

Absolutely! Frozen cranberries work just as well as fresh ones. Just be sure to thaw and drain them slightly before simmering to avoid excess water diluting the syrup.

Is there a shortcut for making the tart shell?

While you can use a store-bought tart shell in a pinch, making your own crust following the Brown-Butter Cranberry Tart Recipe ensures the best texture and flavor. The effort really pays off with that buttery flakiness.

How do I know when the filling is fully set?

The custard should be just set with a slight jiggle in the very center when gently shaken. It will firm up as it cools, so avoid overbaking to keep it silky and smooth.

Can I make this tart without a food processor?

Definitely. Use a pastry cutter or two forks to cut the butter into the flour mixture. It takes a little more elbow grease but the results are just as delicious.

What can I do with the leftover cranberry syrup?

This sweet-tart syrup is perfect drizzled over ice cream, pancakes, or even mixed into sparkling water for a festive homemade soda.

Final Thoughts

If you’re looking for an unforgettable dessert to brighten your table, I can’t recommend the Brown-Butter Cranberry Tart Recipe enough. Its combination of nutty, creamy, and fruity elements feels like a warm hug on a plate. Give this recipe a try—it’s destined to become a beloved classic in your baking repertoire.

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Brown-Butter Cranberry Tart Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 35 reviews

• Author: Maria
• Prep Time: 25 minutes
• Cook Time: 70 minutes
• Total Time: 1 hour 35 minutes plus chilling time
• Yield: 8 to 8 servings
• Category: Dessert
• Method: Baking
• Cuisine: American

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Description

This Brown-Butter Cranberry Tart features a flaky, buttery tart shell filled with a rich, nutty brown butter custard and topped with a vibrant, slightly sweet cranberry compote. The combination of the tender pastry, creamy filling, and tangy cranberries creates a perfect balance of flavors and textures, ideal for holiday celebrations or any special occasion dessert.

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Ingredients

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Tart Shell

• 1 & 1/2 cups all-purpose flour (spooned and leveled)
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 1 stick unsalted butter (cold, cut into 1/2-inch pieces)
• 1/4 cup heavy cream
• 1 large egg yolk

Brown Butter Filling

• 3/4 cup unsalted butter (1 and 1/2 sticks)
• 1 vanilla bean (split, seeds scraped) or 1 tablespoon vanilla bean paste
• 3 large eggs
• 1 cup sugar + 1 tablespoon sugar
• 1 teaspoon finely grated lemon zest
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt

Cranberry Topping

• 1 cup sugar
• 1 12-oz package cranberries (3 & 1/2 cups fresh or frozen)
• 1/4 cup water

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Instructions

1. Make the Tart Shell: Add the flour, sugar, and salt to a food processor and pulse to combine. Add the cold butter pieces and pulse about 4 to 5 times until the mixture resembles small peas. Alternatively, use a pastry cutter or mix by hand.
2. Add Cream and Egg Yolk: Whisk the heavy cream with the egg yolk in a small bowl, then pour into the food processor and pulse several short bursts until moist crumbs form. Alternatively, mix with a spoon.
3. Form Dough Disk: Turn the dough onto a work surface and gently pat into a disk without kneading to keep butter chunks intact. Wrap in plastic and refrigerate for about 30 minutes until chilled.
4. Roll Out Tart Shell: On a floured surface or parchment, roll the chilled dough to 1/8 inch thickness. Fit it into a 10-inch fluted tart pan with a removable bottom, trimming excess dough. Patch cracks with trimmings and refrigerate for another 30 minutes.
5. Blind Bake the Shell: Preheat oven to 375°F (190°C). Line the shell with foil and fill with pie weights or dried beans, keeping weights off the crust rim. Bake 22-25 minutes until the edges just begin to turn golden. Remove foil and weights, bake an additional 10 minutes until the shell is light golden and no longer doughy. Place tart pan on a baking sheet.
6. Brown the Butter: In a small skillet, melt butter with the vanilla bean seeds or paste over medium heat. Cook until butter turns golden and smells nutty, about 4 minutes. Remove from heat and let cool for 5 minutes.
7. Prepare the Filling: In a medium bowl, whisk eggs with 1 cup plus 1 tablespoon sugar and lemon zest. Slowly whisk in the cooled brown butter. Add flour and salt, whisking until incorporated.
8. Fill and Bake Tart: Pour the filling into the pre-baked tart shell. Bake 25-30 minutes until golden and just set. Avoid overbaking to keep custard tender. Remove from oven and cool on a rack about 2 hours.
9. Make Cranberry Topping: In a medium pot, combine cranberries, sugar, and water. Bring to a simmer over medium-high heat and cook until cranberries just split and sugar dissolves, about 4 minutes. Remove from heat, transfer cranberries to a bowl, and refrigerate for about 1 hour until cool.
10. Assemble and Serve: Using a slotted spoon, arrange cooled cranberries evenly over the tart. Reserve the syrup for drizzling over ice cream or other desserts. Slice and serve.

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Notes

• Chilling the dough is essential for a flaky crust with visible butter layers.
• Use pie weights or dried beans for blind baking to prevent shrinking and bubbling.
• Brown butter adds a deep, nutty flavor to the filling—carefully monitor to avoid burning.
• Let the tart cool completely before adding the cold cranberry topping to prevent sogginess.
• Leftover cranberry syrup is delicious drizzled over ice cream or pancakes.
• You can substitute frozen cranberries if fresh are unavailable; rinse and thaw before use.
• If you don’t have a food processor, the dough can be made by hand with a pastry cutter or two knives to cut in the butter.