There’s something about the sharp, tangy burst of fresh cranberries that feels like winter in a bite. This cranberry tart with cinnamon cream is as much a joy to look at as it is to eat—vibrant red filling topped with a rich, spiced cream that brings out the best of each flavor.
As the cranberries bake, they soften and meld with just a hint of sugar, creating that perfect balance between tart and sweet. And the cinnamon cream? It’s warm, spiced, and silky, adding a smooth contrast that makes every bite irresistible.
With cranberries at their peak in winter, this tart is a wonderful addition to any holiday gathering, offering a bright twist on traditional pies and cakes.
And if you’ve ever found yourself wrestling with overly sour cranberry desserts, you’ll appreciate this recipe’s gentle sweetness and the way the cinnamon cream tempers any bitterness.
Why I Love This Recipe (And You Will Too)
- The Perfect Holiday Dessert: Bright, festive, and unique—a treat that stands out on the table and leaves everyone asking for the recipe!
- Balanced Sweetness: Unlike other cranberry desserts, this one has just enough sugar to mellow the tartness without overwhelming the natural cranberry flavor.
- That Cinnamon Cream! This isn’t your average whipped cream; the cinnamon brings a cozy warmth that’s just right for winter.
- It’s Versatile: Make it for Thanksgiving, Christmas, or any winter gathering. I even made it once just because cranberries were on sale!
Cranberry Tart with Cinnamon Cream Recipe
Equipment
- Large Pot
- Immersion blender
- Fine-mesh sieve
- Mixing bowls (large and medium)
- Whisk
- Food Processor
- 10-inch tart pan with removable bottom
- Measuring cups and spoons
- Parchment Paper
Ingredients
Cranberry Filling
- 250 g or 1 ¼ cups sugar
- 510 g fresh cranberries
- 180 g or ¾ cups orange juice
- Zest from 2 oranges
- 5 large eggs
- 113 g or ½ cup unsalted butter
Oatmeal Crust
- 220 g or 2 cups quick cooking oats or rolled oats
- 30 g or ¼ cup all purpose flour
- 30 g or ¼ cup powdered sugar
- 1 tsp ground cinnamon
- Pinch fine sea salt
- ½ cup unsalted butter softened
Instructions
Cranberry Curd Filling
- Cook cranberries, orange juice, zest, and sugar in a pot over medium heat for 15-20 mins, until cranberries burst and soften.
- Blend the mixture with an immersion blender (or transfer to a blender). Strain through a fine mesh sieve to remove pulp.
- Whisk eggs one by one into the warm cranberry puree until fully combined.
- Cook the curd over medium-low heat, stirring every 30 seconds, until it thickens and reaches 165°F.
- Pour curd through a sieve over butter in a bowl; stir until butter melts. Chill curd in an airtight container.
Oat Crust
- Process oats, flour, sugar, cinnamon, and salt in a food processor until fine.
- Add sliced butter and pulse until dough forms a sticky ball.
- Press dough into a 10” tart pan; freeze for 10 minutes.
- Preheat oven to 350°F. Bake crust with parchment and weights for 25 minutes.
- Remove weights, dock crust with a fork, and pour in cranberry curd.
- Bake tart for 20-22 minutes, then chill in the fridge for 4-8 hours before serving.
