The Ultimate Cranberry, Caramel, and Hazelnut Tart: A Festive Fall & Winter Dessert
Imagine a dessert that perfectly captures the essence of autumn and winter in every exquisite bite. This unique Cranberry, Caramel, and Hazelnut Tart, brimming with luscious homemade caramel, vibrant fresh cranberries, and crunchy whole hazelnuts, is not just one of my personal favorites—it’s a show-stopping creation that will become a cherished tradition in your home. It’s a harmonious blend of sweet, salty, and tart, all encased in a tender, nutty crust.
My Culinary Journey: From Inspiration to a Signature Tart
My passion for baking and food blogging began over eight years ago, a journey deeply influenced by culinary idols like Deb Perelman from Smitten Kitchen. Her consistent professionalism and innovative recipes were a constant source of inspiration in my early blogging days. I religiously baked nearly every recipe she shared, and several of my own adaptations, sometimes with admittedly nascent photography skills, even made their way onto this blog. You can glimpse some of these early attempts here, here, and here.
Among those early culinary explorations was a version of this very tart. I first prepared it for Thanksgiving in 2009 and instantly fell head over heels in love with its distinct flavor profile. I blogged about it then, but as often happens in a busy kitchen, the recipe was temporarily tucked away and largely forgotten… until now!
This time, I’ve not only revisited and significantly updated the original recipe, but I’ve truly made it my own, infusing it with personal touches and enhancements. The most notable change involved swapping out sliced almonds for whole, robust hazelnuts, which contribute a more pronounced nutty flavor and a satisfying crunch. To amplify this, I incorporated even more hazelnuts directly into the crust, transforming it into a rich, shortcrust pastry with an irresistible hazelnut undertone. Furthermore, I refined the homemade caramel filling, adding a little more depth and complexity to its already delightful sweetness. These carefully considered adjustments elevate the tart, making it an even more extraordinary dessert.
The result of these delicious adaptations is a truly beautiful and incredibly memorable dessert that is guaranteed to impress. It’s the kind of dish your friends and family will rave about for a long time, asking for the recipe and recounting their favorite bites.
A Symphony of Flavors and Textures
This spectacular tart begins with a perfectly crisp and sweet shortcrust dough, often referred to as pâte sucrée. My special addition of finely ground hazelnuts into this buttery crust creates an exceptional base that’s both tender and delightfully nutty, setting the stage for the incredible filling. The tart is generously filled with a rich, glossy homemade caramel sauce, which provides a luxurious, buttery sweetness with a hint of salt that perfectly balances the overall profile. Nestled within this golden caramel are bright, jewel-toned fresh cranberries, which burst with a refreshing tartness, cutting through the richness and adding a vibrant counterpoint.
Adding another layer of texture and flavor are abundant whole hazelnuts. As the tart bakes gently in the oven, the caramel firms up to a beautifully chewy consistency, while the cranberries soften slightly, their juices mingling subtly with the caramel. Each and every bite is a complex dance of sensations: a little bit sweet from the caramel, a delicate hint of salt, a delightful burst of tartness from the cranberries, and a satisfying crunch from the toasted hazelnuts. This intricate combination ensures that every forkful is exciting and deeply satisfying.
The Perfect Seasonal Indulgence
This Cranberry, Caramel, and Hazelnut Tart is a truly fabulous non-traditional dessert, offering an unexpected and sophisticated twist on classic holiday fare. Its robust flavors and festive appearance make it absolutely perfect for serving throughout the entire fall and winter seasons. Whether you’re hosting a grand Thanksgiving feast, a cozy Christmas dinner, or simply looking for an impressive treat to share at a family gathering or a quiet evening by the fire, this tart fits the bill perfectly. It stands out from typical pies and cakes, offering a delightful change of pace that is both comforting and elegantly celebratory.
The vibrant red cranberries against the golden caramel and brown hazelnuts create a visually stunning dessert that is as beautiful to look at as it is delicious to eat. It’s more than just a recipe; it’s an experience, bringing warmth and cheer to any occasion.
Expert Tips for a Flawless Tart
Achieving a perfect Cranberry, Caramel, and Hazelnut Tart is easier than you might think with a few helpful tips. For the crust, ensure your butter is very cold and cut into small cubes; this is key to a flaky, tender pâte sucrée. When rolling out the dough, a lightly floured surface prevents sticking without incorporating too much extra flour. Don’t skip the chilling and freezing steps for the crust – these prevent shrinkage and ensure a crisp, well-structured base. For blind baking, lining with greased foil and filling with pie weights or dried beans is crucial to keep the crust from puffing up.
Making homemade caramel might seem daunting, but patience is your best tool. Resist the urge to stir the sugar until the edges begin to melt and caramelize, then gentle swirling is all you need. Keep a close eye on it, as caramel can burn quickly. The slow addition of warm cream to the caramelized sugar is important to prevent seizing and to create a smooth, rich sauce. Finally, allow the tart to cool completely at room temperature for at least an hour before serving; this allows the caramel to fully set and firm up, making for clean slices and the best texture.
Serving Suggestions and Storage
This Cranberry, Caramel, and Hazelnut Tart is incredibly versatile in how it can be served. While delicious cold straight from the fridge, allowing it to come to room temperature for about 30 minutes before serving truly enhances the caramel’s chewiness and the cranberries’ vibrancy. For an extra touch of indulgence, serve it with a dollop of freshly whipped cream, a scoop of vanilla bean ice cream, or even a light dusting of powdered sugar. A delicate sprinkle of flaky sea salt just before serving can also elevate the flavors, highlighting the caramel’s richness.
Leftovers, if there are any, can be stored in the refrigerator for up to 3 days. The tart holds its structure beautifully, and the flavors tend to deepen overnight, making it an excellent make-ahead dessert for busy holiday seasons. You can prepare the dough and store it in the freezer for up to two months, allowing for quick assembly when you’re ready to bake.
If you embark on this delicious baking adventure, I’d absolutely love to hear about it! Please leave a comment below with your thoughts and experiences. You can also send me an email, or even better, take a beautiful photo of your creation and tag it on Instagram with #completelydelicious. Your feedback and photos truly make my day!
Note: A version of this recipe first appeared on my website in 2009. Significant alterations to the recipe have been made over the years to perfect it, and all photos have been updated to reflect its current, most delicious form.
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 (190°C). 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 golden brown.
To prepare the filling:
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In a small saucepan set over medium-low heat, gently warm the heavy cream and butter just until the butter is completely melted. Remove from heat and set aside, keeping warm.
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Add granulated sugar to a heavy-bottomed saucepan and place over medium heat. Allow it to sit undisturbed until the edges begin to melt and turn a beautiful golden amber color – do not stir initially. Continue to cook, gently swirling the pan as needed to promote even browning, until all the sugar has completely caramelized and melted into a rich, deep amber liquid. This entire process should take approximately 5-7 minutes. Watch it very carefully to prevent burning.
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As soon as the sugar is perfectly caramelized, immediately remove the pan from the heat. Slowly and cautiously add the warm cream mixture to the caramelized sugar, a little at a time, while whisking constantly. Be careful as the mixture will bubble up vigorously. Once all of the cream mixture has been incorporated, return the saucepan to medium heat and continue to stir until any hardened sugar clumps have fully melted and the caramel is wonderfully smooth and uniform.
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Remove the caramel from the heat and stir in the salt and vanilla extract. Gently fold in the fresh cranberries and whole hazelnuts until evenly distributed. Carefully pour this flavorful mixture into the parbaked tart crust (which should still be on its sheet pan). Carefully transfer the sheet pan with the tart back to the preheated oven and bake until the caramel is bubbling at the edges and slightly thickened, about 20-25 minutes.
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Allow the tart to cool completely at room temperature for at least 1 hour before serving. This allows the caramel to set properly. Serve immediately for a slightly warm, gooey experience, or store in the refrigerator and serve later chilled. The tart will keep beautifully in the fridge for up to 3 days, making it perfect for entertaining.
Notes
Chef’s Tips:
- Feel free to customize this tart by swapping hazelnuts for your favorite nut, both in the crust and the filling. Walnuts or pecans would also be delicious!
- For the crust, I recommend using chopped hazelnuts as they are often more cost-effective than whole ones. Alternatively, you can substitute with 1/3 cup (40 grams) of pre-made hazelnut flour or meal for convenience.
- If you don’t have an 11-inch tart pan, a 9-inch tart pan can be used in a pinch. If using a smaller pan, reduce the amount of fresh cranberries to a heaping 1 cup (100 grams) and the whole hazelnuts to 1 1/2 cups (215 grams). You may have some leftover tart dough and caramel filling, which can be stored for future use.