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Like a glinting pastry full of rubies, this baby tastes lush and rich. You'll get more servings than a regular pie because the slices should be cut narrower...again, the cranberries are intense, and when cooked with sugar, it softens into an almost candy-like flavor. But don't let that scare you! This tart is exuberantly delicious and feels like the holidays.



Ingredients: 1 single 9-inch pie crust, 3 cups fresh cranberries, 1 cup sugar, 3 tbsp. orange juice, 2 tsp. vanilla extract, 3 tbsp. corn starch, 1 1/2 tbsp. flour, a pinch of salt, 1/2 tsp. ground ginger, 1 tbsp. yogurt, 1/4 tsp. cinnamon, and powdered sugar for dusting.

Serves 8-12.

1. Process the cranberries in a food processor into small-ish bits. Pour into a medium saucepan and add the sugar. Stir and let rest for 1 hour.

2. Preheat the oven to 450* and line a baking sheet with parchment paper.

3. In a small bowl, whisk together the orange juice, 2 tbsp. of cornstarch, flour, ground ginger, vanilla extract, and salt. Stir into the cranberries.

4. Heat the cranberry mixture over medium for 5-7 minutes until thickened. Cool for 15 minutes.

5. Roll out the pie crust on the prepared baking sheet. Sprinkle the remaining cornstarch over the bottom of the crust, leaving a 2-inch border.

6. Spoon the cranberries into the center of the crust and smooth to an even circle, leaving the 2-inch border of crust. Fold up the crust, overlapping where necessary, over the cranberries.

7. Stir the yogurt and cinnamon, then brush over the crust. Bake for 10-minutes in the lower third of the oven. Turn down to 350*, then bake for 35 more minutes, placing a piece of foil over the crust if browning too quickly. Remove to cool completely.

8. Dust with powdered sugar before serving.

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