Cranberry tart with crumble topping

    1 hour 5 min

    Fresh cranberries are sweetened up and poured into a pastry case, then topped with a layer of walnut crumble.

    6 people made this

    Serves: 8 

    • 450g fresh cranberries
    • 150g caster sugar
    • 30g plain flour
    • 1 (23cm) prepared pastry case
    • 50g walnuts
    • 1 teaspoon butter
    • 100g soft brown sugar
    • 30g plain flour

    Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min 

    1. Preheat oven to 180 C / Gas 4.
    2. Smash or crush cranberries in a bowl. Stir in sugar and 30g plain flour. Pour filling into pastry case.
    3. Smash walnuts into small pieces in a separate bowl. Rub in butter, brown sugar and 30g plain flour to make a crumble topping. Sprinkle crumble over pie.
    4. Place tart on a baking tray and bake in preheated oven until pastry is golden and filling is bubbly, about 45 minutes.

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    Reviews & ratings
    Average global rating:

    Reviews in English (82)


    This recipe is very good. However it turned out quite tart. The next time I make it , I will use an additional 1/2 cup of white sugar , so that it is sweeter. All in all , it is a very festive and tasty pie.  -  24 Nov 2000  (Review from Allrecipes US | Canada)


    Great change of pace!This was very popular with my Thanksgiving gang. I did take the recommendations of the other reviewers and added more sugar (1 1/4 c. total) and chopped the cranberries! Will make again!  -  01 Dec 2002  (Review from Allrecipes US | Canada)


    This cranberry pie was a hit for Thanksgiving! We loved the tartness and since we have a couple of diabetics - they were overjoyed with the lack of sugar. Those watching their weight loved the lack of butter! It was a hit and 3 people wanted the recipe.  -  26 Jan 2001  (Review from Allrecipes US | Canada)