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Cranberry Linzer Tart

Cranberry Linzer Tart is a riff on the traditional tart made with raspberry filling. This tart is made with cranberry compote as the filling in place of the traditional raspberry preserves.

a slice of cranberry linzer tart on a plate


Other than the cranberry filling this is a pretty traditional Linzer tart. Of course you could make the same dough and fill it with raspberry preserves for the traditional flavor.

Scroll through the process photos to see how to make Cranberry Linzer Tart:

ground nuts in a food processor

Grind the hazelnuts with the dry ingredients


showing how to line a tart pan with nut dough

If the dough crumbles just smush it back together.


showing how to cut strips and make lattice top for Cranberry Linzer Tart

Use an offset spatula to pick up the dough strips for the top


an unbaked Cranberry Linzer Tart

You can weave the strips on top if you like, or just lay them out in a criss-cross pattern

Tips for making the best Cranberry Linzer Tart:

  • The hazelnut dough can be just a bit tricky because it’s very tender. I prefer to roll it out to line the pan, but the dough will break up a bit as you transfer it.
  • I think rolling the dough is a bit faster, but you can spread the dough into the pan using a small spatula or your hands if you find the rolling too fussy. 
  • The dough for the top will need to be rolled to cut the lattice strips. Carefully lift the lattice strips one at a time and they should hold together well enough to get them on the dough.
  • Any breakage can be pieced together and won’t be noticeable once it baked.
  • A sprinkle of powdered sugar is all the decoration you need.

top view of a cranberry linzer tart

a cranberry linzer tart being sliced

Cranberry Linzer Tart made with hazelnut dough and filled with homemade cranberries cooked in red wine. #linzer #hazelnut #cranberry #holiday #best #recipe

If you love this recipe as much as I do, I’d really appreciate a 5-star review.

Cranberry Linzer Tart

Cranberry Linzer Tart

Yield: 12" tart
Prep Time: 45 minutes
Cook Time: 40 minutes
Total Time: 1 hour 25 minutes

A traditional Linzer Tart with hazelnut crust is given a twist with the Cranberries in Red Wine filling.


Hazelnut Crust

  • 1 1/2 cups (6.75 oz, 190g) hazelnuts or hazelnut flour
  • 2 cups (10 oz, 280g) all purpose flour
  • 1 cup (8 oz, 226g) granulated sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 2 sticks (8 oz, 226g) unsalted butter, cut into 1" chunks and chilled
  • 3 egg yolks
  • 1 teaspoon vanilla


  1. Preheat oven to 350°F

Make the dough

  1. Combine the hazelnuts and 1/2 cup of the flour in a food processor. Pulse until there are no chunks and the nuts are finely ground. Add the sugar, baking powder, salt, and cinnamon and pulse to combine. Add the butter and pulse until the pieces of butter are no larger than a pea. Add the rest of the flour and pulse until the mixture looks like wet sand. Add the yolks and vanilla and process until the mixture begins to form a ball.
  2. Dump the dough onto a floured surface and knead until the ingredients are completely combined. Divide the dough into 2 unequal portions (2/3 & 1/3). Wrap each piece of dough and refrigerate for several hours until firm.

Assemble the tart

  1. Roll the larger portion of dough to fit a 12" tart pan with a removable bottom. Piece together any bits that crack off as you transfer the dough to the pan. Alternately, skip rolling and use a small spatula or your hands to push the dough evenly into the pan.
  2. Spoon the cranberry filling into the lined tart shell. Roll the remaining portion of dough to a 12" round. Cut the round into 1" strips. Use a small offset spatula to lift the strips onto the cranberry filling. Arrange the strips in a lattice pattern and press in place to stick to the edges of the pan. Use a small knife to trim the edge of the tart flush with the pan. Bake until the dough is golden brown and set in the center, about 40-45 minutes. Cool completely before removing the pan rim. Sprinkle with powdered sugar before serving


The tart will keep up to a week at room temperature or can be frozen for up to a month.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

cranberries in red wine

Cranberries in Red Wine

Yield: 2 cups
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Absolutely addictive, Cranberries in Red Wine is the perfect side dish for your Turkey dinner. You'll need Just 5 ingredients and mere minutes to put together this versatile and delicious dish.


  • 1 bag (12 oz, 340g)) fresh or frozen cranberries
  • 1 1/2 cups (12 oz, 340g) granulated sugar
  • 1 cup (8 oz, 236ml) light to medium bodied red wine (Pinot Noir or Zinfandel works well)
  • 1 cinnamon stick
  • zest from 1 orange peeled in a long strip (avoid using white pith)


  1. Combine all the ingredients in a saucepan.
  2. Heat over medium high until the wine begins to boil and the cranberries start to pop.
  3. Reduce the heat to medium -low and continue cooking for about 10 minutes (see note).
  4. The majority of the cranberries should have popped and the mixture will be a little thicker.
  5. Remove the pot from the heat and cool to room temperature.
  6. Remove the cinnamon stick and orange zest.
  7. If you'd like you can slice the orange zest into thin strips and return to the sauce. I just take it out.
  8. Place in a covered container and chill for several hours. The mixture will continue to thicken as it cools.
  9. The cooked cranberries will keep for several weeks in the refrigerator.


The longer you cook the mixture the firmer the sauce will be when cooled.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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Saturday 14th of March 2020

In step 1, you say to add 1/2 cup flour to the hazelnuts. Is the 1/2 cup flour part of the 2 cups of flour listed in the recipe, or an additional 1/2 cup. Is there 2 cups total flour, or 2 and 1/2 cups total flour in the recipe?

Eileen Gray

Saturday 14th of March 2020

Hi Amy, sorry that wasn't clear. I've edited the recipe for clarity. Yes, the 1/2 cup of flour is part of the 2 cups. I think that should be obvious now. Thanks for the heads up.

Diane Hartford

Tuesday 15th of November 2016

This linzer tart looks delicious and so festive for the holidays!