Sweet juicy cherries and tangy cranberries are a perfect combination for a holiday dessert – Thanksgiving or Christmas! Just look at these little Cranberry Cherry Tarts topped with an Almond Glaze. Just like a cranberry mini pie right? That delicious buttery pie crust creates a melt in your mouth tart, just the right size after an enormous holiday meal. Not too sweet, not too tart, and just the perfect little morsel. We think the almond glaze takes these cranberry pies to a whole different level, don’t you? And I’ll show you my no fail pie crust recipe, really making these mini pies is just so easy. And you will wow your holiday guests with these exquisite little desserts.
You will need: butter, flour, tart tin, cranberry cherry pie filling, icing sugar, milk, sliced almonds, almond extract, light corn syrup.
Now you’re probably thinking that cranberry and cherry will be too tart, and you really don’t have time to fool around with pie crust. Just trust me ok. You’ve got this! My Cherry Pie recipe gets rave reviews, and those are from beginner bakers too! Of course, I just love the rich ruby red of the filling when combining these two fruits. And that almond glaze is just amazing. You could almost call this a cranberry almond tart recipe.
Now in my Cherry Pie recipe, I show you how to make the filling from scratch. But it’s the holidays right? I wanted to create a recipe that would help you out by saving some precious time, but still deliver a Rockstar dessert.
CRANBERRY TARTS BACKSTORY
The idea for cranberry tarts came about by accident. I was looking through my Grandma’s old recipe book, and this clipping from an old magazine, dated 1954 fell out. Really! And there they were, these adorable cranberry tarts. Now the picture shows a lattice pie crust top, but I was looking for something a little more sophisticated but wouldn’t take much effort. I found the perfect cranberry cherry pie recipe at The Food Charlatan! She has amazing recipes, so be sure to check them out! The beauty of the glaze is that you put it on the top of the mini pies after they are baked and cooled.
I love to make special desserts for the family around the holidays, don’t you? We have four adult children, and a little granddaughter, and everyone has their favorite recipe. My son-in-law loves cheesecake. Our youngest son goes for those big chocolate chip skillet cookies. Everyone has their special favourite and it fills my heart to create special treats for them. I’m sure you are just the same. A labour of love to be sure.
Now here’s the pie crust video. I have several, but I think this is the best one for these tarts.
You can check out some of other posts here:
- Razzleberry Pie (we use the DoughEZ rolling mat)
- How To Make Perfect Flaky Pie Crust
- Five Steps to Perfect Pie Crust!
TIPS FOR PERFECT CRANBERRY TARTS
- Use a good quality pie filling. Some of the cheaper, no name brands have lots of filling, but very little fruit in my experience.
- Make your pie crust the day before. You can follow the video I’ve provided and let your pie crust rest in the refrigerator until you are ready to roll it out.
- Grease your tart tin well with butter. I use a muffin tin for my tarts.
- Fill the tarts no more than 2/3 full. Any more and the filling will bubble up and run all over.
- TIP: Place an aluminum foil tray or just a large piece of foil in the bottom of your oven to catch any drips.
- Follow the instructions carefully.
- Let the mini pies cool completely before storing in an air tight container until you are ready to serve.
- Apply the glaze to the mini pies at least two hours before you are ready to serve. Or you can apply it after they cool, and store them in the refrigerator until you are ready.
YOU MAY NEED…
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This muffin tin is the exact one I use to make this cranberry tart recipe. It’s reasonably priced, and has really good ratings. I’ve always try to use Wilton bakeware whenever I can.
Looking for other Holiday Dessert Ideas? Here’s a few reader favorites, easy to make, and lovely to behold!
There are a number of great Cranberry recipes out there, especially those that use cranberry apple as the main ingredient. I love the recipe at Homemade Hooplah for Cranberry Apple Puff Pastry Tarts.
CRANBERRY CHERRY TARTS WITH ALMOND GLAZE RECIPE
These little cranberry tarts are just so perfect, easy for you to make, and a delicious treat to serve to your family and friends. See how the pie crust flakes when you push your fork into it? I know, right? Now you could probably even be super decadent and put a big spoonful of whipped cream on top. But that’s up to you, I just love the tarts as they are. I think they could certainly rival those of Martha Stewart don’t you?
If you like this recipe, please give it a 5 star rating.
Cranberry Cherry Tarts with Almond Glaze
- 2 cups flour (all purpose)
- 1 cup butter (unsalted, cold)
- 1/2 cup water (ice cold)
- 2 cans cherry pie filling (cranberry cherry )
- 1/2 cup powdered sugar
- 2 tsp milk (maybe 3)
- 1 tbsp corn syrup (light)
- 1/4 tsp almond extract
- 1/4 cup almonds (sliced)
Put the flour into your food processor
Cut the cold butter into small chunks and add it through the chute of the food processor a bit at a time.
Pulse and slow add the cold water through the chute. Pulse until fully blended
Shape the dough into a an oval, cut in half and then wrap each piece in plastic wrap and store in the refrigerator until you are ready to roll out the pie crust
Making the Tarts
Roll out your pie crust on a silicone pie mat or baking sheet
Grease your tart tin, and using a pastry cutter, cut circles that will fit the tin and provide for a small overlap on the top. You will need 12.
Fill each tart with cranberry cherry pie filling, about 2/3 full.
Cut 12 additional circles that are smaller in circumference to fit on the top of the pie filling in the tarts. Place in the center but don’t seal them. We need the steam from the pie filling to be able to escape.
Brush the pie crust tart tops with an egg wash (one egg yolk in a cup with 2 tbsp of water)
Bake at 425F for 15 to 20 minutes. Don’t leave your tarts to bake, stay close by and make sure they don’t run over.
Let the tarts cool for at least two hours before adding the glaze or refrigerate in an air tight container until you are ready to serve them.
Whisk the glaze ingredients together.
Carefully drizzle the glaze over each tart, being careful not to overfill. Try a teaspoon at a time.
Sprinkle each tart with sliced almonds
Let set for about two hours, place in an air tight container and refrigerate until ready to serve.
This recipe is based on a similar recipe by The Food Charlatan.