Easy homemade tart dough is free-formed into a beautiful cranberry raisin tart. Serve with vanilla ice cream for a simple fall dessert.
If you’re already tired of the usual Thanksgiving lineup, consider this tart a welcome variation. It still captures the bright, seasonal flavors of cranberries and orange but arrives in an easy, rustic package: a free-form galette that’s quick to assemble and bakes in under 30 minutes.
Yes, this recipe includes golden raisins—if you don’t like raisins, they’re easily omitted or replaced with extra cranberries. The raisins play a supporting role, adding sweetness and chew, while fresh cranberries, orange juice and zest, and brown sugar provide the bright, tart center of the filling.
I first found this recipe in a November 1993 issue of Gourmet magazine. It stood out because it’s a cover recipe and it’s practical: the filling and dough can be made one or two days ahead, which frees up precious oven time on busy entertaining days.
This tart is meant to be effortless. The dough is rolled into a roughly 12-inch circle, the prepared filling is spooned into the center, and the edges are folded over the filling—no tart pan required. A quick egg wash and a sprinkle of coarse sugar give the crust a beautiful golden finish.
Once baked, the tart is pleasantly tart from the cranberries but balanced by the brown sugar and raisins. Serve it at room temperature or slightly warm with a scoop of vanilla ice cream for a classic pairing. It’s a festive yet simple addition to any holiday dessert spread.
Cranberry Raisin Tart
Ingredients
Cranberry Raisin Filling:
- ½ cup firmly packed brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon fresh orange zest
- ¼ cup (60 mL) fresh orange juice from ~2 oranges
- 2 cups fresh cranberries picked over
- 1 cup golden raisins soaked in hot water 5 minutes and drained
- ¼ teaspoon kosher salt
Dough:
- 1¼ cups (150 g) unbleached all-purpose flour
- 3 tablespoons (36 g) granulated sugar
- ¼ teaspoon baking powder
- ⅛ teaspoon kosher salt
- 6 tablespoons (3 oz; 85 g) unsalted very cold butter cut into small cubes
- 1 large egg cold
- 1 tablespoon (15 mL) cold water
Egg Wash:
- 1 large egg, plus 1 tablespoon (15 mL) water
- turbinado or demerara sugar for sprinkling
Instructions
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Prepare filling: Combine the brown sugar, cornstarch, orange zest, orange juice, cranberries, soaked and drained golden raisins, and salt in a small saucepan. Stir to combine, bring to a low boil over medium-high heat, then simmer 4–5 minutes until the cranberries burst and the mixture thickens slightly. Remove from heat, transfer to a bowl, cover, and cool completely in the refrigerator. The filling can be made 1–2 days ahead.
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Make dough: In a food processor, pulse flour, sugar, baking powder, and salt to blend. Add cubed cold butter, then chill the bowl in the freezer about 5 minutes. Meanwhile whisk the egg and water together. Remove the bowl and pulse until the butter is in very small pieces and the mixture resembles coarse meal. While pulsing, slowly add the egg-water mixture and pulse just until the dough comes together. Avoid overworking. Press the dough into a disc, wrap tightly, and refrigerate at least 1 hour.
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Assemble tart: Preheat oven to 425°F (220°C) and line a half sheet pan with parchment. On a lightly floured surface, roll the chilled dough into a 12-inch disc; it need not be perfect. Transfer the dough to the prepared pan and chill 5–10 minutes. Spoon the cooled filling into the center, leaving a 2½–3-inch border. Fold and pleat the edges over the filling, leaving the center exposed.
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Finish and bake: Whisk the egg and water for the egg wash and brush the exposed crust lightly. Sprinkle turbinado or demerara sugar over the edges. Bake 20–25 minutes until the pastry is golden. Cool completely on a rack. Serve at room temperature or slightly warm with vanilla ice cream.