Cranberry Tart 1

When you are tasked with bringing a dessert to a dinner party and are looking for an alternative to the ubiquitous apple pie, give this sweet yet tangy confection a try. We suggest pairing with a scoop of vanilla bean ice cream and a drizzle of dark chocolate.

Serves 8 – 12


Pie crust (your choice)

5 cups fresh or frozen cranberries

1 1/2 cups sugar (add up to another 1/2 cup if you like sweeter or decrease by 1/2 cup if you like tart)

1/2 cup chopped walnuts, toasted

1/4 teaspoon nutmeg

1/2 teaspoon cinnamon

1/4 teaspoon allspice

pinch of cloves

zest from one orange

4 teaspoons instant tapioca

2 Tablespoons cold butter, cut into small chunks

Demerara sugar for sprinkling on top (optional)


Preheat oven to 325°. Prepare your favorite pie crust. While it is chilling, combine cranberries, sugar, walnuts, spices, zest, and tapioca in a bowl.

Roll out the crust and transfer it to your tart pan. Pour in all of the filling as it will cook down. Dot the top of the tart with butter.

Bake for about one hour, until the crust is browned and the filling is bubbly. If the crust starts to brown before the filling is done, cover the crust with a ring of aluminum foil.

Sprinkle top with sugar, if desired. Allow to cool and set completely before serving.