Lemon and Cranberry Tart Tart


Preparation info

  • Serves

    10 to 12

    • Difficulty


    • Ready in

      30 min

Appears in

The Baking Bible

By Rose Levy Beranbaum

Published 2014

  • About

This gorgeous tart is perfect for the holidays. Lemon and cranberry is a synergistic combination. If you have a major sweet tooth, you can modify the tartness by adding up to another two tablespoons of sugar to the lemon curd, but the tartness tempers the creamy richness.


Make the Cookie Tart Dough

See recipe.

Preheat the Oven

Thirty minutes or longer before baking, set oven racks at the middle and lowest levels and preheat the oven to 425°F/220°C.

Bake the Tart Shell

Run a finger along the outside fluted edge of the pan to make sure that no dough is attached. The dough must not extend onto the outside of the pan, or as the sides slip down a bit on baking, it will make a hole when the baked crust is removed.

Line the pan with the coffee filter or parchment and fill it three-quarters full with beans or rice to weight it, pushing the weights up against the sides. Carefully transfer the tart pan to the foil-lined baking sheet and set the sheet on the lower rack.

Bake for 5 minutes, lower the heat to 375°F/190°C, and bake for 15 to 20 minutes, or until set. If not set, the dough will stick more to the filter. Lift out the filter with the weights. Place the foil ring on top of the tart shell to protect the edges from overbrowning, and continue baking for 5 to 10 minutes more. If the dough starts to puff in places, press it down quickly with your fingertips or the back of a spoon. Bake until pale gold (the edges will be a deeper brown) and the tart shell feels set but still soft to the touch. (It will continue firming while cooling, just the way cookies do.)

Cool the Tart Shell

Remove the tart pan, still on the baking sheet, to a wire rack. Remove the foil ring and set it aside. If any holes have formed, seal them with a little egg white and return the pan to the oven for 30 seconds for the egg white to set and become opaque. Alternatively, seal the hole or holes with a little melted white chocolate.

Lower the oven temperature to 300°F/150°C.

The unbaked tart shell can be refrigerated for 1 week or frozen for about 1 year. The baked tart shell will keep at room temperature in an airtight container for 2 days.

Make the Cranberry Sauce

See recipe.

Make the Lemon Curd Filling

See recipe.

Compose the Tart

If it is not already there, carefully place the tart pan on the baking sheet. It is now necessary to work quickly to integrate the cranberry sauce into the lemon curd before the gelatin in the lemon curd causes it to set. Scrape ½ cup/4.7 ounces/132 grams of the lemon curd into the 1 cup glass measure for topping the cranberries and cover tightly with plastic wrap.

Immediately pour the remaining lemon curd onto the tart shell. If necessary, with an offset spatula, quickly smooth the surface. With a small spoon, spread the cranberry sauce in thin bands onto the lemon curd in back and forth loops. With a small offset spatula, press the cranberry sauce lightly into the lemon curd.

Briefly whisk the reserved lemon curd. Carefully pour the curd in thin bands over the cranberry sauce bands. With the offset spatula, quickly smooth the surface to cover the cranberry sauce bands.

Bake the Tart

Place the foil ring on top of the tart to protect the edges from overbrowning and set the baking sheet with the tart on the middle rack. Bake for 12 to 18 minutes, or until an instant-read thermometer inserted near the center reads 160° to 165°F/71° to 74°C.

Cool the Tart

Use a cake lifter or 10 inch or longer grill spatula to slide the tart pan onto a wire rack to cool completely, about 1½ hours. Refrigerate the tart, uncovered, for 4 hours or overnight. (If storing longer than 1 day, cover with plastic wrap that has been lightly coated with nonstick cooking spray.)