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.
Table of contents
Why you’ll love this Cranberry Linzer Tart
Other than the cranberry filling this is a pretty traditional Linzer tart. But that one little adaptation takes this tart to another level entirely.
The deep flavor of the cranberry compote made with red wine is the perfect foil for the rich hazelnut dough.
- Cranberry Compote – I highly suggest using the compote linked in the recipe card. But you can use your favorite cranberry sauce or compote for the filling. Or use raspberry preserves for a traditional Linzer Tart.
- Hazelnuts – Hazelnuts are traditional for making Linzer dough. But you can use almonds or a mixture of almonds and hazelnuts.
- All Purpose Flour – The protein in the wheat flour binds the dough together.
How to make Cranberry Linzer Tart
- Whip the whites to full peak. Whisk in the yolks and vanilla.
- Sift the over the batter and gently fold it in.
- Fold just until all the flour is incorporated. Do not overmix.
- Pipe the cookies onto the prepared baking sheet into 4″ long x 2″ wide “fingers”.
- Lightly sprinkle the tops of the cookies with powdered sugar.
- Bake until light brown and spongy about 10-12 minutes. Cool completely.
- Cook the custard over medium/low heat, stirring constantly, until it is thick enough to coat the back of a spoon.
- Pour the custard into a clean bowl, cover with plastic wrap and refrigerate until cold.
- Sandwich the ladyfingers with the preserves.
- Cut a ladyfinger sandwich in half, lengthwise.
- Stand the ladyfingers on end, with the cut side to the outside of a glass trifle bowl. Continue cutting and arranging the ladyfingers until the entire perimeter of the bowl is lined with a “striped” pattern.
- Use half of the remaining uncut cookies to the line bottom of the bowl. You can break them up to fit pieces into any gaps between the cookies.
- Sprinkle a ½ cup of the sherry over the cookies on the bottom and sides of the bowl. Pour half of the custard into the bowl. Arrange the remaining cookies over the custard and sprinkle with the remaining sherry.
- Pour the other half the custard into the bowl.
- Top the trifle with whipped cream and refrigerate at least 6 hours (preferably overnight) before serving.
- In the bowl of a food processor, grind the hazelnuts with the other dry ingredients.
- Add the butter and eggs and process until the dough comes together.
- Refrigerate the dough until firm.
- Roll half the dough to line a tart pan with a removeable bottom. If the dough crumbles as you work with it, just smush the broken pieces it into the pan. It will come together as it bakes.
- Trim the edges of the dough and fill the pan with the cranberry compote.
- Roll the remaining dough and cut it into strips.
- Use an offset spatula to pick up the strips and transfer them to the tart.
- You can weave the strips over the filling, or just criss-cross them over the dough without weaving.
- Trim the edges of the tart.
- Bake until the dough is golden brown and set all the way to the center.
- Cool completely before removing the sides of the pan.
- Sprinkle generously with powdered sugar and serve.
How to work ahead
- The hazelnut dough can be ahead and refrigerated for 2-3 days or frozen for a month.
- The Cranberry Compote can be made ahead and refrigerated for 2 weeks.
- The tart can be assembled, refrigerated overnight and baked in the morning.
Cranberry Linzer Tart will keep for 3-4 days at room temperature. Leftover slices can be wrapped individually and frozen.
Hey Cranberry lover, you’ll want to try these recipes too:
- Cranberry Compote
- White Chocolate Cheesecake with Cranberry topping
- Cranberry Orange Scones
- Cranberry Crumb Pie
- Sourdough Pumpkin Bread with Cranberries
- Ginger & Cranberry Biscotti
- Gingerbread Scones with Cranberry butter
If you love this recipe as much as I do, I’d really appreciate a 5-star review.
Cranberry Linzer Tart
- 6 ¾ oz hazelnuts (1½ cups)
- 10 oz all purpose flour (2 cups)
- 8 oz granulated sugar (2 cups)
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- 8 oz unsalted butter, (cut into 1" chunks and chilled)
- 3 egg yolks
- 1 teaspoon vanilla
- 2 cups Cranberries in Red Wine
- Preheat oven to 350 °F
Make the dough
- Combine 6 ¾ oz 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 8 oz granulated sugar, ½ teaspoon baking powder, ¼ teaspoon salt and 1 teaspoon cinnamon and pulse to combine. Add 8 oz unsalted 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 3 egg yolks and 1 teaspoon vanilla and process until the mixture begins to form a ball.
- Dump the dough onto a floured surface and knead until the ingredients are completely combined. Divide the dough into 2 unequal portions (⅔ & ⅓). Wrap each piece of dough and refrigerate for several hours until firm.
Assemble the tart
- 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.
- 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
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