Sweet Apple Cranberry Tart Recipe

This sweet apple cranberry tart brings together two of my favorite fall fruits in one pretty impressive dessert. That buttery crust? It’s loaded up with spiced apples and tart cranberries, with just enough sweetness to keep things balanced.

Honestly, I always end up making this tart for holiday get-togethers. It looks like you spent all day on it, but it’s actually not hard at all.

There’s something about the combo of soft apples and those punchy cranberries that keeps each bite interesting. Plus, it’s not too heavy after a big meal—kind of perfect for when you want something sweet but not over-the-top.

Let’s get into what you’ll need, what goes in it, and how I put it all together.

You can serve this warm or just let it hang out at room temp. I usually go for a scoop of vanilla ice cream or a little whipped cream on the side. If you’re hunting for a festive dessert or just have extra apples and cranberries, this one’s a winner.

Equipment

Honestly, this tart is pretty simple if you have the right stuff on hand. I always try to gather everything before I start, just to keep things moving.

Here’s what I grab:

• 9-inch tart pan with a removable bottom (makes serving so much easier)
• Rolling pin
• Large mixing bowl
• Medium saucepan (for the fruit)
• Measuring cups and spoons
• Sharp knife
• Cutting board
• Pastry brush (if you’re doing an egg wash)
• Parchment paper
• Cooling rack

The tart pan really is key here. I stick with a 9-inch one—feeds about 6-8 people, which is just right for most gatherings.

If you don’t have a tart pan yet, honestly, they’re not expensive and you’ll find yourself using it again. The removable bottom is a lifesaver for getting the tart out in one piece.

You probably have most of this stuff already. If you’re feeling fancy, a food processor makes homemade crust a breeze, but you don’t have to have one. I’ve done it by hand plenty of times and it works just fine.

Ingredients

Here’s what you’ll need for this tart. Nothing wild—just good basics you can grab at any grocery store.

For the filling:

• 3 medium Granny Smith apples, peeled and sliced thin
• 1½ cups fresh cranberries (or frozen if that’s what you’ve got)
• ½ cup granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon orange juice
• 1 teaspoon orange zest
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt

For the crust and topping:

• 1 sheet puff pastry, thawed
• ⅓ cup all-purpose flour (for rolling out the pastry)
• ½ cup chopped walnuts or pecans
• 2 tablespoons turbinado sugar (for sprinkling)
• 1 egg, beaten (for egg wash)

Granny Smith apples bring that tartness I love, and cranberries give a nice pop of color and flavor. Fresh cranberries are great, but frozen work too—just don’t bother thawing them.

Puff pastry keeps things easy (and honestly, I’m not always up for making dough from scratch). Turbinado sugar gives that top a little crunch. Walnuts or pecans? Go with your favorite.

Instructions

First things first, I get the oven going at 375°F (190°C). That way, it’s hot and ready when I’m done prepping.

For the crust:

• Press the dough into a 9-inch tart pan with a removable bottom.
• Make sure it covers the bottom and sides.
• Prick the bottom a few times with a fork.
• Pop it in the fridge for 15 minutes to chill.

For the filling:

• Toss sliced apples and cranberries in a big bowl.
• Add sugar, cinnamon, and a pinch of nutmeg.
• Mix until everything’s coated.
• Let it sit about 5 minutes so the fruit gets juicy.

Now for assembly:

• Take the chilled crust out of the fridge.
• Arrange the apple and cranberry mix in the shell, working in circles from the outside in.
• Dot little pieces of butter across the top.

Bake for 40-45 minutes. The crust should be golden and flaky, and the apples should be soft if you poke them with a knife.

Let the tart cool in the pan for at least 20 minutes. This helps the filling set up a bit. Then carefully take off the outer ring of the pan.

Notes

Keep the tart in the fridge for up to 3 days, sealed up tight. The crust is crispiest on day one, but it’s still good after that—just a little softer.

If you want to make sugared cranberries to decorate, I do those a day ahead so they have time to dry out. Makes things easier when you’re ready to bake.

You can freeze the unbaked tart shell for up to 2 months. Wrap it in plastic, then foil. Bake straight from the freezer—just add 5 extra minutes.

Slice apples right before you use them or they’ll turn brown. Pears work too if you want to switch it up—just use ones that are still firm.

Fresh or frozen cranberries are both fine. If you’re using frozen, don’t thaw—just rinse and dry them.

Sometimes my sugared cranberries stick together while drying. I just break them apart every so often with my fingers.

The tart is best at room temp. If it’s been in the fridge, let it sit out about 30 minutes before serving.

Leftover sugared cranberries? Store them in a jar on the counter for up to a week. I toss them on other desserts or even salads.

If you feel like mixing it up, swap apples for pears—just slice them about the same thickness.

Tasting Notes

The first bite of this apple cranberry tart is kind of a surprise—in a good way. You get the sweetness from the apples right away, but then the tart cranberries show up and keep things from getting too sugary.

That crust? It’s buttery, flaky, and just a little crumbly. I like how it brings this toasted, rich flavor that works so well with the fruit.

The apples bake up soft, but they don’t go mushy. There’s still a bit of bite left. The cranberries are bold and tangy, almost popping with flavor, and I think the way they turn a little jammy ties the whole thing together.

Honestly, I almost always reach for whipped cream on top. It’s light and doesn’t drown out the fruit. Sometimes, if I’m feeling like spoiling myself, I’ll go for vanilla ice cream—it melts into the warm tart and that hot-and-cold thing is just so good.

If you want to get a little fancy, try a spoonful of crème fraîche. It’s got this tang that really stands out with the apples and cranberries, and I kind of love it.

I think the tart is at its best when it’s warm—not piping hot, just warm enough that the flavors pop and the toppings melt a bit. Letting it sit to room temperature isn’t bad either; the fruit chills out a little and the crust stays crisp.

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