Cranberry Tart Recipe (2024)

Is it possible to successfully replace the corn syrup with maple syrup? How much would it change the flavor and consistency?Thanks!

It would be great if the ingredients lists for the crust and filling were listed separately. I mistakenly added the 2 T extra flour and 1/2 c extra sugar to the crust. Yes, I should have read more thoroughly, but the author could also have arranged the ingredients separately or included the instruction "(divided)" after listing the aggregates.

My grandmother and mother always made cranberry pie. We just cut the berries in half, add sugar to taste with a tablespoon of flour or cornstarch for thickener and bake them in your favorite pie crust. You can get fancy and add spices and substitute marmalade for some of the sugar. There's no amount, I put in about 3/4 cup, whatever looks right or how sweet or tart you want to make it.

I'm from Vermont and my family has made maple syrup for 150 years. I would reduce 3/4 cup or so of syrup to the half cup, and I think it would work fine. Don't leave it on the heat by itself, it boils over in the blink of an eye.

Made this for the first time several years ago - followed the directions to melt/boil sugar before adding cranberries. When I added the cranberries I ended up with a giant cranberry lollipop on my wooden spoon. Ever since I've heated the sugar, syrup, and cranberries at the same time and all is well. I usually make this at least once per holiday season.

From Florence: Not true. You certainly can melt sugar without water. Recipes call for water because it’s a little easier but takes longer because you have to cook it until all the water evaporates.

Wish this recipe had more details on cooking the sugar. I had never done it before and my sugar crystallised.

There's no reason you can't heat the sugar, syrup, and cranberries all together at the same time. The moisture from the cranberries keeps it from turning into a rock-hard sugar mess.

Used a regular pie crust. Subbed maple syrup for the corn syrup and added finely chopped crystalized ginger. Topped with piped Italian meringue. Yum!

The crust came out beautifully. Cooked the tart at 350 for 50 minutes in my oven. The bottom crust was fully cooked and nicely crumbly. I might tinker with the filling, I don't think adding corn syrup to the cranberries was really necessary and maybe cut back on the cream. I'm certainly going to use the piecrust recipe again for other tarts.

This was really delicious and looked so beautiful. I wish I could post a pic of my final product. It was a big wow. The only thing I would do differently next time (i.e. for Christmas) is dial back the sugar--both in the crust and the filling.

- Sub maple syrup for corn syrup & addfinely chopped crystalized ginger. - The crust came out beautifully. Cooked the tart at 350 for 50 minutes in my oven. The bottom crust was fully cooked and nicely crumbly.

For some reason, the taste of the pie was off. It tasted as if I had added almond extract dont ask why because I didn’t. The recipe seems overly complicated with a tad too many steps. And the tartness of the cranberries didnt shine. Wont do again

I read the notes and added a tbsp of water to the sugar before melting. I’m adding fruit later, a little extra water doesn’t matter and makes this step easier. Like others, mine seized up when I added the fruit to the sugar mixture. I kept stirring (forcefully) until the cranberries were heated up and releasing juice and it all worked out fine. Last minute I had to substitute the heavy cream to accommodate a guest. Used full fat coconut milk, worked out great. All in all, successful and tasty!

Fabulous seasonal fruit tart. I make it every winter and it’s always a winner with my guests! Thank you

Peanut or canola oil instead of extra virgin olive oil. Sheesh

This is the only constant in our Thanksgiving since this was first published (2007 I believe?). It’s so good even on the years I felt lazy and all the other pies we bought from a local bakery, I was forced into making this one, and frankly I wasn’t even mad. Our family’s version has evolved quite a bit over the years and it’s maybe largely inspired by this recipe at this point rather than truly this recipe, but it never fails to deliver. Few things I love more in this world than this tart.

I make this recipe as mini-tartlets, and it is a huge crowd pleaser. I swap 1-for-1 the hazelnuts with almond flour, otherwise keep the ingredients the same. I press the dough into muffin cups in a muffin tin to form a dough "cup" in the shape of the muffin tin. After freezing the dough, bake the little dough cups, empty, at 350 F for 22-23 minutes or until beginning to brown. Once cooled, each crust is filled with the curd. It is an delightful almond crust, and a nice individual portion

I've been making this for a few years. When I cook for Thanksgiving it's often one of my desserts. You can sub simple syrup for the corn syrup.My favorite topping is whipped cream (no sugar) flavored with a touch of brandy or cranberry cordial. Leftovers freeze well.

Here are the ingredients without including those for the crust: - ¾ cups sugar- ½ cup light corn (or maple) syrup- (chopped crystallized ginger, optional, via user comments)- 3 cups (12-ounce bag) fresh cranberries, picked over- ½ cup heavy cream- 2 tablespoons all-purpose flour- 3 large egg yolks- 1 teaspoons vanilla extract- Pinch (¼ teaspoon) salt- Confectioners' sugar, optional

For some reason, the taste of the pie was off. It tasted as if I had added almond extract dont ask why because I didn’t. The recipe seems overly complicated with a tad too many steps. And the tartness of the cranberries didnt shine. Wont do again

- Sub maple syrup for corn syrup & addfinely chopped crystalized ginger. - The crust came out beautifully. Cooked the tart at 350 for 50 minutes in my oven. The bottom crust was fully cooked and nicely crumbly.

I found it easy to press the dough into the shell. There seemed to be more than enough pastry for the small pie pan.

Used a regular pie crust. Subbed maple syrup for the corn syrup and added finely chopped crystalized ginger. Topped with piped Italian meringue. Yum!

The color of my tart came out Pepto Bismal pink.... What did I do wrong?

This was not great. I consider myself quite skilled and this was like a weird pecan pie wannabe. The suspended berries were just in a sugary glop. The crust had nice flavor, but overall this is a flop.

This was beautiful and delicious, but the crust was quite thick and probably needed more cooking time. I was up to 50 minutes and the filling was setting, so I took it out. Next time, I use less of crust to line the pan.

Olive oil goes in with the eggs when you add vanilla to the tart