Decadent Cranberry, Caramel, and Hazelnut Tart: A Must-Try Holiday Dessert
Prepare to fall in love with a truly exquisite dessert that perfectly balances sweet, salty, and tart flavors: our homemade Cranberry, Caramel, and Hazelnut Tart. This unique creation, brimming with rich, buttery caramel, vibrant fresh cranberries, and delightfully crunchy whole hazelnuts, has quickly become a cherished favorite in our kitchen. It’s more than just a tart; it’s an experience, promising to leave a lasting impression on anyone lucky enough to try a slice.
The Evolution of a Beloved Recipe: From Inspiration to Innovation
My culinary journey, like many home bakers, began with a profound admiration for the masters. Over eight incredible years ago, when I first dipped my toes into the world of food blogging, my ultimate idol was, without a doubt, Deb Perelman from Smitten Kitchen. Her effortless professionalism and consistently brilliant recipes were a constant source of inspiration. I religiously baked almost every recipe she shared, and in many cases, adapted them to create my own versions, some of which even found their way onto these very pages (though I do apologize for the rather “horrid photos” of those early attempts, which you can still peek at here, here, and here).
This particular cranberry and caramel tart was one of those formative recipes. I first created it for Thanksgiving back in 2009 and, I must admit, I fell head over heels in love. I even blogged about it then, a testament to its initial impact. However, as often happens in the whirlwind of a busy kitchen and an evolving blog, it slowly faded from my immediate repertoire. That is, until now!
Revisiting this classic has been an absolute delight. Not only have I meticulously updated and refined the original recipe, but I’ve also truly made it my own, infusing it with personal touches that elevate its flavor and texture profile. The most significant changes include swapping out the sliced almonds for robust whole hazelnuts, incorporating even more finely chopped hazelnuts directly into the crust for an extra layer of nutty richness, and enhancing the homemade caramel filling with added depth and complexity. The result is a tart that retains the essence of its inspiration while boasting a distinct and unforgettable character.
A Symphony of Flavors and Textures in Every Bite
This Cranberry, Caramel, and Hazelnut Tart is a true masterpiece of contrasts and complements. It begins with a meticulously crafted sweet shortcrust dough, often known as pâte sucrée. This isn’t just any crust; it’s enriched with a generous amount of finely ground hazelnuts, giving it a delicate crumb and a wonderfully nutty aroma that begins to fill your kitchen as soon as it bakes. This hazelnut-infused crust provides the perfect foundation, offering a tender yet crisp base that holds up beautifully to the luscious filling.
The star of the show, the homemade caramel sauce, is nothing short of divine. It’s a rich, deep, and utterly luxurious creation, providing that irresistible sweet-salty allure that only perfectly made caramel can deliver. As the tart bakes, this caramel filling undergoes a magical transformation, firming up to a chewy, decadent consistency that clings beautifully to the other ingredients. Scattered throughout this golden caramel are bright, plump fresh cranberries. These jewel-toned berries are crucial; their sharp, tangy burst cuts through the richness of the caramel and butter, preventing the dessert from being overly sweet and adding a refreshing, zesty counterpoint. As they bake, they soften and “slump” slightly, releasing their juices and infusing the caramel with their distinct flavor.
And then there are the whole hazelnuts. These aren’t just a garnish; they are integral to the tart’s exceptional texture. Their robust, earthy flavor perfectly complements the sweetness of the caramel and the tartness of the cranberries. Each bite offers a satisfying crunch, adding a delightful textural contrast to the smooth caramel and tender crust. The combination is simply irresistible: a little bit sweet, a little bit salty, a little bit tart, and always incredibly satisfying.
The Perfect Dessert for Any Occasion: Especially Fall and Winter
This Cranberry, Caramel, and Hazelnut Tart is truly a showstopper, a dessert that stands out from the crowd. It’s a fabulous, non-traditional yet utterly appealing option that is perfectly suited for all your fall and winter gatherings. Imagine serving this at your Thanksgiving feast, a cozy Christmas dinner, or simply as a special treat on a cold evening. Its festive colors and comforting flavors make it an ideal choice for the holiday season.
Beyond its incredible taste, this tart offers convenience. While it does require a bit of chill time for the crust, much of the preparation can be done in advance, making it a stress-free option for entertaining. The homemade caramel might seem intimidating, but our step-by-step instructions guide you through creating a perfectly smooth and flavorful filling every time. The subtle addition of hazelnuts to the crust, alongside the whole hazelnuts in the filling, creates a cohesive flavor profile that speaks of warmth and sophistication.
Whether served cold straight from the fridge for a firmer, chewier bite or at room temperature for a softer, more yielding texture, this tart is always a delight. A dollop of freshly whipped cream or a scoop of vanilla bean ice cream makes for an exquisite accompaniment, though it truly shines beautifully on its own. The way the caramel and cranberries meld together, creating pockets of intense flavor, guarantees that every slice is a memorable experience. It’s the kind of dessert that will have your friends and family asking for the recipe and remembering it long after the last crumb is gone.
We absolutely adore this tart, and we are confident that you will too. It’s a testament to how classic flavors can be transformed into something truly spectacular with a few thoughtful adaptations. If you’re looking for a dessert that’s both comforting and elegant, bursting with seasonal flavors, then this Cranberry, Caramel, and Hazelnut Tart is your answer. It’s perfect for gifting, sharing, or simply indulging in yourself.
Your Turn to Bake: Share Your Experience!
Have you had the pleasure of baking this incredible Cranberry, Caramel, and Hazelnut Tart? We’d absolutely love to hear about your experience! Your feedback, tips, and triumphs inspire us and our community of bakers. Please feel free to leave a comment below with your thoughts, send us an email directly, or even better, snap a photo of your beautiful creation and share it on Instagram! Don’t forget to tag it with #completelydelicious so we can admire your work. Happy baking!
Note: A version of this recipe was originally published on my website in 2009. This updated post features significant alterations and improvements to the recipe itself, along with fresh, inspiring photography.
Cranberry, Caramel and Hazelnut Tart
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Ingredients
Crust:
- ½ cup chopped hazelnuts , see Notes (90 grams)
- 1 ¼ cup all-purpose flour (150 grams)
- ½ cup powdered sugar (57 grams)
- ¼ teaspoon salt
- ½ cup unsalted butter , cold and cut into cubes (113 grams)
- 2 large egg yolks , lightly beaten
Filling:
- 1 ¼ cup heavy whipping cream (310 ml)
- ½ cup unsalted butter (113 grams)
- 1 cup granulated sugar (200 grams)
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 ¾ cup fresh cranberries (175 grams)
- 2 cups whole hazelnuts , skins removed (285 grams)
Instructions
To make the crust:
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In the bowl of a food processor, pulse hazelnuts until they’ve been reduced to a coarse meal. Add flour, powdered sugar, and salt and pulse to combine. Add cubed butter and pulse a few times to break the butter into pea-sized pieces. Pour the egg yolks over the top and pulse until the dough starts to come together, about 10 seconds.
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Form dough into a disk, wrap in plastic, and chill in the fridge for at least 2 hours and up to 5 days (you can also store dough double-wrapped in the freezer for up to 2 months).
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On a lightly floured surface, roll the dough out to about 1/4-inch thick and into a rough 12-inch circle. Transfer to a greased 11 inch tart pan (see Notes). Freeze for 30 minutes.
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Preheat oven to 375°F. Line chilled tart crust with greased foil and fill with pie weights or dried beans. Place on a sheet pan. Bake for 20 minutes, until set and edges just begin to turn brown.
To prepare the filling:
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In a small saucepan set over medium low heat, warm cream and butter just until butter is melted. Set aside.
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Add sugar to a heavy bottom sauce pan and place over medium heat. Let sit until edges begin to melt and turn golden, do not stir. Continue to cook until all of sugar has caramelize, swirling the pan as needed to promote even browning. This whole process should take about 5-7 minutes. Watch it carefully so it doesn’t burn.
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As soon as sugar is caramelized, remove from heat and slowly add warm cream mixture a little at a time while whisking constantly. Once all of the cream mixture has been added, return to medium heat and stir until any hardened clumps have melted and caramel is smooth.
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Remove from heat and stir in salt and vanilla. Stir in cranberries and hazelnuts. Pour mixture into the parbaked tart crust (crust should still be on sheet pan). Carefully transfer to oven and bake until caramel is bubbling at the edges, 20-25 minutes.
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Cool at room temperature for at least 1 hour. Serve immediately or store in the fridge and serve later. Tart will keep in fridge for up to 3 days.
Notes
NOTES:
- Feel free to swap hazelnuts for your favorite nut, both in the crust and the filling.
- I like to use chopped hazelnuts for the crust as they’re cheaper than whole hazelnuts. You can also substitute for 1/3 cup (40 grams) of hazelnut flour/meal.
- If you don’t have an 11-inch tart pan, you can use a 9-inch tart pan in a pinch. Reduce cranberries to a heaping 1 cup (100 grams) and whole hazelnuts to 1 1/2 cups (215 grams). You will have leftover tart dough and caramel filling.