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.
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.
Ingredients
Ingredient Notes
- 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
See the recipe card for detailed measurements and instructions.
- 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.
Storage
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
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Cranberry Linzer Tart
A traditional Linzer Tart with hazelnut crust is given a twist with the Cranberries in Red Wine filling.
” tart
Ingredients
- 6 ¾ oz hazelnuts (1½ cups)
- 10 oz all purpose flour (2 cups, see note)
- 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
Instructions
- 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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Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
The tart will keep up to a week at room temperature or can be frozen for up to a month.
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!
Made this recipe Christmas morning. I had mistakenly put it in a 9 inch tart shell, it was much thicker than I expected and rose a lot in the oven (over the sides of the pan) and created a small oven fire. Made for an interesting day trying to keep my timing on track for the turkey et al. I did manage to rescue it and get it cooked properly and it was a delicious tart seemingly unaffected by my error, very robust recipe! Guess I need to get a 12″ pan if I want to make it again..lol. Or perhaps just reduce the recipe accordingly.
Nice save, lol! You can reduce the recipe or make the full recipe and freeze the extra dough. You can also use extra dough to make linzer cookies.
@Eileen Gray, Oh that’s good to know!
Can this dough be made ahead of time and refrigerated until making the tart?
Absolutely!
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?
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.
This linzer tart looks delicious and so festive for the holidays!