• Photos by: Larry Reese

Cranberry Crumble Tart


Cranberry Crumble Tart

Yield: One 10-inch tart


1 pre-baked nut tart shell

Crumble Topping

1/4 cup sugar

1/4 cup brown sugar, packed

1 tteaspoon vanilla

1 teaspoon cinnamon

pinch of nutmeg

1/2 teaspoon salt

3 ounces butter (6 Tablespoons), melted

1 cup flour

1/2 cup coarsely chopped pistachios, toasted

Cranberry Filling

2.5 ounces bittersweet chocolate, melted

4 1/2 cup fresh or frozen cranberries (1 1/2 bags, 18 ounces)

3/4 cup sugar

zest and juice of 1 orange

1 Tablespoons vanilla

pinch of salt

2 Tablespoons flour


Crumble Topping

In a medium bowl, stir together the sugars, vanilla, spices. Then stir in the melted butter.

Stir in the flour with a spatula or wooden spoon. Stir until it becomes crumbly. Stir in the pistachios and set aside.

Cranberry Filling

Coarsely chop half the cranberries and mix in a medium bowl with the remaining cranberries, sugar, zest, juice, vanilla, salt, and flour.

Spread the pre-baked tart shell with the melted bittersweet chocolate and chill briefly to set the chocolate.

Spread the cranberry mixture over the chocolate and top with the crumble mixture.


Preheat the oven to 350F degrees. Bake the filled tart for about 50 minutes, until the crumble is golden brown and the cranberries are bubbling around the sides of the tart. Cool completely and then remove the tart pan.


About the Chef

Emily Salisbury has been a pastry chef since 2005. During her time with Bistro Poplar, she has brought modern and traditional seasonal French Desserts to the area. She also hosts cooking demonstrations at the restaurant during the holiday season to share her knowledge and talent with accomplished home bakers. She and her husband are parents of two boys.


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