Nut-Crusted Cranberry Tart

In this masterpiece of a cranberry tart, ruby-hued cranberries with red currant jelly and cognac fill a golden walnut crust. A soft pillow of whipped cream is all that is needed.

Of course, this mouthwatering tart is a recipe from Martha Stewart! And with Thanksgiving just around the corner, I couldn’t wait to bake this stunning cranberry tart! Serve it in your most elaborate cake stand and enjoy it with your loved ones.

I know this might sound cheesy, but I am feeling extra thankful this year. It has been such a busy year. The last two months have been non-stop, and filled with a lot of work and not enough sleep…and I would not change it for a thing. I am just so excited about all the growth that Shoegal Out In The World has seen this year. And so thankful for all you, who loyally read my rambles day in and day out.

It is funny when I am writing each day’s new blog post I never think about how many people will read it, or what you gals might think. I just write and share my life with you all. I love that this space feels like I am chatting with friends every single day. It is truly the best, and I am very thankful to have SO many of you to talk!

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Nut-Crusted Cranberry Tart

Martha Stewart
This walnut-crusted cranberry tart from Martha Stewart is a stunning holiday finale. All it needs is a soft pillow of whipped cream.
Prep Time 30 minutes
Cook Time 30 minutes
Servings 8


For the crust:

  • 100 grams finely chopped walnuts
  • 6 tablespoons room temperature unsalted butter
  • 2 tablespoons sugar
  • 1 cup all-purpose flour
  • 1 teaspoon coarse salt
  • 1 large egg yolk
  • 1 teaspoon pure vanilla extract

For the filling:

  • 14 grams unflavored gelatin or 2 envelops
  • ½ cup cold water
  • 6 cups fresh cranberries
  • 1 ¾ to 2 cups sugar to taste
  • 1 cup red currant jelly
  • 2 tablespoons cognac


  • Preheat the oven to 3190 Celsius degrees.
  • In the bowl of an electric mixer fitted with the paddle attachment, combine walnuts, butter, sugar, flour, salt, yolk, and vanilla. Beat until well combined.
  • Firmly press into the bottom and up the sides of an 11-by-8-inch fluted tart pan with a removable bottom. Freeze until firm, about 30 minutes.
  • Bake until edges are set and golden, about 20 minutes (Martha's recipe said 40 minutes, but mine was done in 20. Use your judgment.)
  • Remove from the oven and let cool completely on a wire rack.
  • Sprinkle gelatin over water in a small bowl; let stand until softened, about 5 minutes.
  • Combine cranberries, sugar, jelly, and cognac in a saucepan and cook over low heat until cranberries are soft but not bursting, 12 to 15 minutes. Do not overcook or the mixture will become too watery.
  • Remove from heat and let cool slightly. Stir in gelatin mixture and let cool completely.
  • Pour cranberry filling into the cooled tart shell and chill for at least 1 hour before serving.