Delight your senses with this exquisite Cranberry, Caramel, and Hazelnut Tart – a truly unique dessert that captures the essence of fall and winter. This isn’t just any tart; it’s a celebration of flavors and textures, featuring a rich, buttery hazelnut crust, a luscious homemade caramel filling, bright fresh cranberries, and crunchy whole hazelnuts. It’s a harmonious blend of sweet, salty, and tart notes that promises an unforgettable culinary experience for you and your loved ones.
My journey into the world of baking and food blogging began over eight years ago, deeply inspired by culinary giants. Like many aspiring bakers, I found immense guidance and inspiration in the detailed and delicious creations shared by chefs like Deb from Smitten Kitchen. Her dedication to perfecting recipes and her ability to make complex dishes approachable resonated profoundly with me. I spent countless hours in my kitchen, meticulously recreating many of her recipes, a few of which even made their way onto my blog in those early days (though with photos that certainly reveal my novice beginnings, as seen here, here, and here).
Among those cherished early recipes was a version of this very tart. I first prepared it for Thanksgiving in 2009, and it was love at first bite. The combination of textures and flavors was simply captivating. After sharing my initial rendition on the blog, it eventually faded from my immediate repertoire. However, some creations are too special to be forgotten. Fast forward to today, and I’ve resurrected this beloved recipe, not just updating it, but truly making it my own. I’ve thoughtfully refined the original concept, swapping out sliced almonds for rich, whole hazelnuts to intensify the nutty flavor, incorporating even more hazelnuts directly into the flaky shortcrust, and meticulously deepening the complexity of the homemade caramel filling. This transformation elevates the tart to a new level, offering a more robust and satisfying experience.
The culmination of these enhancements is a stunning and incredibly flavorful dessert, guaranteed to leave a lasting impression on anyone who tastes it. Its sophisticated profile and festive appearance make it an ideal centerpiece for any gathering, ensuring it will be talked about long after the last slice is savored.
Crafting the Perfect Cranberry, Caramel, and Hazelnut Tart
This exquisite tart begins with its foundation: a sweet shortcrust dough, often referred to as pâte sucrée. What sets this crust apart is the generous addition of finely chopped hazelnuts, which are pulsed into a coarse meal and incorporated into the dough. This creates a remarkably tender and buttery base with an irresistible nutty aroma and subtle crunch that perfectly complements the rich filling. The dough is essential for holding the decadent layers that follow. It’s critical to chill the dough adequately before rolling and baking to ensure a crisp, perfectly structured crust that won’t shrink or become tough.
The heart of this dessert is its luxurious homemade caramel sauce, infused with a hint of vanilla and a pinch of salt to enhance its depth. This golden, buttery filling provides the perfect sweet canvas for the vibrant additions. We then scatter a generous amount of fresh cranberries and whole hazelnuts over the par-baked crust before pouring the warm, silky caramel. As the tart bakes, the caramel gently firms up, creating a chewy, rich texture, while the cranberries soften and burst, releasing their distinctive tart juice. This natural tartness from the cranberries is crucial; it cuts through the sweetness of the caramel, creating a beautifully balanced flavor profile that prevents the dessert from being overly rich.
A Symphony of Flavors and Textures
Every single bite of this Cranberry, Caramel, and Hazelnut Tart is a revelation. You experience the delicate flakiness of the hazelnut-infused crust, followed by the gooey, buttery richness of the caramel. Then comes the delightful pop and tang of a fresh cranberry, instantly refreshing the palate, swiftly followed by the satisfying crunch and earthy flavor of a whole hazelnut. This interplay of sweet, salty, and tart, combined with the varied textures, makes each mouthful an adventure. It’s a truly sophisticated dessert that manages to be comforting and exciting all at once.
This tart is not merely a dessert; it’s a statement. Its non-traditional yet utterly captivating profile makes it a standout choice for any occasion. It’s particularly suited for the cooler months, serving as a magnificent addition to your fall baking repertoire, a showstopper at Thanksgiving dinners, or a festive treat throughout the winter holidays. Whether you’re entertaining guests or simply indulging in a cozy evening at home, this tart offers a gourmet experience that is both unexpected and utterly delicious.
We absolutely love hearing from you! If you’ve tried your hand at this Cranberry, Caramel, and Hazelnut Tart recipe, please share your experience. Leave a comment below, send us an email, or capture a photo of your creation and tag it on Instagram using the hashtag #completelydelicious. Your feedback and photos inspire us!
Note: A foundational version of this recipe was first published on my website in 2009. This current version features significant alterations and enhancements to the original recipe, along with updated photography to showcase its delicious evolution.
Cranberry, Caramel and Hazelnut Tart
Pin Recipe
Leave a Review
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:
-
In the bowl of a food processor, add the chopped hazelnuts. Pulse them several times until they are reduced to a coarse meal, avoiding over-processing into a paste. This texture ensures a delightful crunch in your crust. Add the all-purpose flour, powdered sugar, and salt to the food processor. Pulse a few times to thoroughly combine these dry ingredients with the hazelnut meal. Next, add the cold unsalted butter, cut into small cubes. Pulse a few times until the butter is broken down into pea-sized pieces and distributed throughout the flour mixture. Finally, pour the lightly beaten egg yolks over the top. Pulse until the dough just begins to come together and form clumps, typically around 10 seconds. Be careful not to overmix, as this can result in a tough crust.
-
Carefully remove the dough from the food processor and gather it together. Form the dough into a flat disk, wrap it tightly in plastic wrap, and place it in the refrigerator to chill for at least 2 hours. Chilling is crucial as it allows the butter to firm up, preventing the dough from becoming sticky and making it much easier to roll out. You can prepare this dough up to 5 days in advance and store it in the fridge, or double-wrap it and freeze it for up to 2 months for future use.
-
Once thoroughly chilled, remove the dough from the refrigerator. On a lightly floured surface, roll the dough out evenly to approximately ¼-inch thick, aiming for a rough 12-inch circle. Gently transfer the rolled dough into a greased 11-inch tart pan with a removable bottom (refer to Notes for alternative pan sizes). Press the dough firmly into the bottom and up the sides of the pan, trimming any excess. Freeze the crust in the tart pan for an additional 30 minutes. This second chilling step helps prevent shrinkage during baking and ensures a perfectly crisp crust.
-
While the tart crust is freezing, preheat your oven to 375°F (190°C). Once the crust is sufficiently chilled, line it with a piece of greased aluminum foil, ensuring the greased side is facing down onto the dough. Fill the foil-lined crust with pie weights or dried beans. This “blind baking” step prevents the crust from puffing up and helps it maintain its shape. Place the tart pan on a sturdy baking sheet for easy transfer and stability. Bake for 20 minutes, or until the crust is set and the edges just begin to turn a light golden brown. Carefully remove the foil and pie weights, then set the par-baked crust aside.
To prepare the filling:
-
In a small saucepan, combine the heavy whipping cream and unsalted butter. Place the saucepan over medium-low heat and gently warm the mixture, stirring occasionally, just until the butter is completely melted. Ensure the mixture does not boil. Once melted and combined, remove it from the heat and set it aside. Keeping this mixture warm will prevent the caramel from seizing when added later.
-
Add the granulated sugar to a heavy-bottomed saucepan (preferably light-colored so you can easily monitor the caramel’s color development). Place the saucepan over medium heat. Allow the sugar to sit undisturbed initially; resist the urge to stir it. You will observe the edges of the sugar beginning to melt and turn a golden-amber color. Once the edges start to melt, you can gently swirl the pan occasionally to promote even browning and melting. Continue to cook, carefully monitoring the sugar, until all of it has caramelized into a smooth, deep amber liquid. This entire process typically takes about 5-7 minutes. It’s crucial to watch it very carefully at this stage, as caramel can burn quickly and become bitter.
-
As soon as the sugar reaches a beautiful caramel color, immediately remove the saucepan from the heat. Carefully and slowly begin to pour the warm cream and butter mixture into the caramel, whisking constantly and vigorously. Be very cautious as the mixture will bubble up intensely and steam. Continue whisking until all the cream mixture has been incorporated. If any hardened sugar clumps form (which is common), return the saucepan to medium-low heat and continue to stir until these clumps have completely melted and the caramel is smooth and uniform. This gentle heat helps to re-dissolve any crystallized sugar without burning the caramel.
-
Remove the caramel from the heat once it’s smooth. Stir in the salt and vanilla extract until well combined. The salt is essential here as it balances the sweetness and enhances the overall flavor profile. Next, gently fold in the fresh cranberries and whole hazelnuts into the warm caramel mixture. Pour this delectable filling into your par-baked tart crust, which should still be resting on the baking sheet for stability. Carefully transfer the baking sheet with the tart to the preheated oven. Bake for an additional 20-25 minutes, or until the caramel is visibly bubbling at the edges and appears set. The cranberries will soften and release their juices, creating pockets of tartness.
-
Once baked, remove the tart from the oven and allow it to cool completely at room temperature for at least 1 hour. Cooling is important for the caramel to set properly. You can serve the tart immediately while it’s slightly warm, or for a firmer set, store it in the refrigerator. This Cranberry, Caramel, and Hazelnut Tart will keep beautifully in the fridge for up to 3 days. For best flavor and texture, allow it to come to room temperature for about 15-20 minutes before serving if it has been refrigerated. A dollop of freshly whipped cream or a scoop of vanilla bean ice cream makes an excellent accompaniment.
Notes
Helpful Tips and Variations:
- **Nut Substitutions:** Don’t limit yourself to hazelnuts! This tart is incredibly versatile. Feel free to swap hazelnuts for your favorite nuts, both in the crust and the filling. Almonds, pecans, or walnuts would all be delicious alternatives, offering their unique flavor profiles.
- **Hazelnut Preparation:** For the crust, I often use pre-chopped hazelnuts as they are typically more economical than whole hazelnuts and save a step. Alternatively, you can substitute the chopped hazelnuts with ⅓ cup (40 grams) of good quality hazelnut flour or hazelnut meal for an even finer crust texture and concentrated hazelnut flavor.
- **Tart Pan Size Adjustments:** If you do not own an 11-inch tart pan, a standard 9-inch tart pan can be used in a pinch. When using a smaller pan, it’s essential to adjust the quantities of the filling ingredients to prevent overflow and maintain balance. Reduce the fresh cranberries to a heaping 1 cup (100 grams) and the whole hazelnuts to 1 ½ cups (215 grams). Be aware that you will likely have some leftover tart dough and caramel filling, which can be saved for other small treats or frozen for later use.
- **Serving Suggestions:** This tart is delicious on its own, but it truly shines when served with a complementary topping. Consider a generous dollop of unsweetened or lightly sweetened whipped cream, a scoop of premium vanilla bean ice cream, or even a light dusting of powdered sugar for an elegant finish.
- **Storage:** To maintain its freshness and delightful texture, store the tart in an airtight container in the refrigerator for up to 3 days. Allow it to come to room temperature for about 15-20 minutes before serving to fully appreciate its flavors and textures.
Have you tried this recipe?
I’d love to hear about it! Leave a rating and review below, or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.