Cranberry Tart Recipe

Cranberry Tart on a white dish

This delicious cranberry tart has 21% fewer calories* and 74% less sugar* compared to the full-sugar version of this recipe. Makes one 9-inch tart (8 servings).

Serving size: 18 of tart

Calories: 260 calories


  • 12 cup Truvía® Cane Sugar Blend

  • 14 cup apple juice

  • 4 cups fresh cranberries (about 1 pound)

  • 12 tsp ground cinnamon

  • 2 Tbsp of flour

  • Pinch of coarse salt

  • 12 recipe Pate Brisee

  • All-purpose flour, for dusting

  • 1 large egg white, light beaten

Pate Brisee

  • 212 cups all-purpose flour

  • 1 tsp salt

  • 12 tsp Truvía® Cane Sugar Blend

  • 1 cup (2 sticks) cold unsalted butter, cut into small pieces

  • 14 to 12 cup ice water


  • 1.

    Pulse flour, salt, and TBB in a food processor (or whisk together by hand in a bowl). Add butter, and pulse (or quickly cut in with a pastry blender or your fingertips) until mixture resembles coarse meal with some larger pieces remaining. Drizzle 14 cup water over mixture. Pulse (or mix with a fork) until mixture just begins to hold together. If dough is too dry, add 14 cup more water, 1 tablespoon at a time, and pulse (or mix with a fork).

  • 2.

    Divide dough in half onto two pieces of plastic wrap. Gather into two balls, wrap loosely in plastic, and press each into a disk using a rolling pin. Refrigerate until firm, well wrapped in plastic, 1 hour or up to 1 day. (Dough can be frozen up to 3 months; thaw in refrigerator before using.)

  • 3.

    Bring 12 cup water, 14 cup apple juice and cranberries to boil in a medium saucepan over high heat. Cook, stirring, until cranberries begin to pop and soften, about 3 minutes. Reduce heat to low and add Truvía® Cane Sugar Blend, cinnamon and salt. Simmer mixture for 5 minutes and then add the flour to thicken; set aside.

  • 4.

    Bring pate brisee to room temperature. On a light floured surface, roll out dough to 1⁄8-inch thick. Transfer to a 9-inch round tart pan with a removable bottom. Trim edges, leaving 1⁄2-inch overhang. Tuck edges of dough under to create a double thickness, and press firmly against sides of pan. Press bottom of dough firmly into tart pan. Chill in freezer 20 minutes.

  • 5.

    Preheat to 400° F. Line tart shell with parchment, and fill with pie weights or dried beans. Bake until golden brown, about 25 minutes. Remove pie weights and parchment and return to oven until crust is dry, about 10 minutes more.

  • 6.

    Reduce oven temperature to 350° F. Brush tart shell with egg white. Fill with cranberry mixture. Bake until cranberries are only slightly runny, about 30-35 minutes (if pastry edges brown too quickly, cover with a band of foil). Let tart cool on a wire rack prior to serving.

*This recipe has 260 calories and 7 grams of sugar compared to 330 calories and 27 grams of sugar in the full-sugar version.

Nutrition Per Serving

Calories 260
Total Fat 12g
Saturated Fat 18g
Cholesterol 30mg
Sodium 160mg
Total Carbohydrate 41g
Dietary Fiber 3g
Sugars 7g
Erythritol 6g
Protein 4g
Vitamin A 10% DV
Calcium 0% DV
Vitamin C 15% DV
Iron 8% DV
Cranberry Tart is rated 5.0 out of 5 by 1.
Rated 5 out of 5 by from Simple and Delicious I made this with my daughter's, who love any and all berries. This was our first time using anything other than white sugar in a fruit tart. We were amazed at the way it merry'd with the juice. We will definitely use this again and again.
Date published: 2015-02-05
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