Cranberry Sauce Crumble Tart
Cranberry Sauce Crumble Tart
Ingredients
For the Tart Crust
- 1 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cut into 1/2-inch cubes
- 3 tablespoons ice water, or more, as needed
For the Cranberry Filling
- 1 1/2 cups leftover cranberry sauce, whole berry or jellied
- 1 teaspoon orange zest
- 1 tablespoon cornstarch
For the Crumble Topping
- 1/2 cup all-purpose flour
- 1/2 cup old-fashioned rolled oats
- 1/4 cup packed light brown sugar
- 1/2 teaspoon cinnamon
- 1/4 cup cold unsalted butter, cut into 1/2-inch cubes
Instructions
- 1
Prepare the tart crust: In a large bowl, whisk together the flour, granulated sugar, and salt. Add the cold butter cubes and cut them into the flour mixture using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
⏱️ 5 min
- 2
Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
⏱️ 5 min
- 3
While the dough chills, prepare the crumble topping: In a medium bowl, combine the flour, oats, brown sugar, and cinnamon. Add the cold butter cubes and cut them into the dry ingredients until the mixture forms coarse crumbs.
⏱️ 5 min
- 4
Preheat your oven to 375°F (190°C). Lightly grease a 9-inch tart pan with a removable bottom.
⏱️ 2 min•🌡️ 375
- 5
On a lightly floured surface, roll out the chilled tart dough into a 12-inch circle. Carefully transfer the dough to the prepared tart pan, pressing it gently into the bottom and up the sides. Trim any excess dough from the edges.
⏱️ 5 min
- 6
In a small bowl, combine the leftover cranberry sauce, orange zest, and cornstarch. Mix well until the cornstarch is fully incorporated.
⏱️ 3 min
- 7
Pour the cranberry filling into the tart crust, spreading it evenly. Sprinkle the crumble topping over the cranberry filling.
⏱️ 3 min
- 8
Bake for 35-40 minutes, or until the crumble topping is golden brown and the filling is bubbly. If the crust edges start to brown too quickly, you can cover them loosely with aluminum foil.
⏱️ 40 min•🌡️ 375
- 9
Remove the tart from the oven and let it cool on a wire rack for at least 30 minutes before serving. This allows the filling to set.
Kitchen Tools
Nutrition Facts (per serving)
Cranberry Sauce Crumble Tart
Ingredients
For the Tart Crust
- 1 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cut into 1/2-inch cubes
- 3 tablespoons ice water, or more, as needed
For the Cranberry Filling
- 1 1/2 cups leftover cranberry sauce, whole berry or jellied
- 1 teaspoon orange zest
- 1 tablespoon cornstarch
For the Crumble Topping
- 1/2 cup all-purpose flour
- 1/2 cup old-fashioned rolled oats
- 1/4 cup packed light brown sugar
- 1/2 teaspoon cinnamon
- 1/4 cup cold unsalted butter, cut into 1/2-inch cubes
Instructions
- 1
Prepare the tart crust: In a large bowl, whisk together the flour, granulated sugar, and salt. Add the cold butter cubes and cut them into the flour mixture using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
⏱️ 5 min - 2
Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
⏱️ 5 min - 3
While the dough chills, prepare the crumble topping: In a medium bowl, combine the flour, oats, brown sugar, and cinnamon. Add the cold butter cubes and cut them into the dry ingredients until the mixture forms coarse crumbs.
⏱️ 5 min - 4
Preheat your oven to 375°F (190°C). Lightly grease a 9-inch tart pan with a removable bottom.
⏱️ 2 min•🌡️ 375 - 5
On a lightly floured surface, roll out the chilled tart dough into a 12-inch circle. Carefully transfer the dough to the prepared tart pan, pressing it gently into the bottom and up the sides. Trim any excess dough from the edges.
⏱️ 5 min - 6
In a small bowl, combine the leftover cranberry sauce, orange zest, and cornstarch. Mix well until the cornstarch is fully incorporated.
⏱️ 3 min - 7
Pour the cranberry filling into the tart crust, spreading it evenly. Sprinkle the crumble topping over the cranberry filling.
⏱️ 3 min - 8
Bake for 35-40 minutes, or until the crumble topping is golden brown and the filling is bubbly. If the crust edges start to brown too quickly, you can cover them loosely with aluminum foil.
⏱️ 40 min•🌡️ 375 - 9
Remove the tart from the oven and let it cool on a wire rack for at least 30 minutes before serving. This allows the filling to set.