Buttery graham cracker crust filled with bright cranberry strawberry jam, topped with luscious almond pastry cream. This tart is a fun and unique twist on seasonal flavors. Now you can buy cranberries in the freezer section! Cape Cod Select Frozen Cranberries makes baking with cranberries all year round possible. This Cranberry Strawberry Almond Tart will be the talk of your next dinner party!
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Why you'll love this recipe
TEXTURE - The crunch from the crust paired with the jam and creamy pastry cream hits all the senses.
JAM- Cranberry strawberry is a magical combo, it's pure fruity goodness!
PASTRY CREAM- Super thick and flavored with almond, such a dream.
Equipment
Round tart pan with a removable bottom and the classic scalloped edge.
Medium saucepan for making the almond pastry cream.
Ingredients
- Frozen Cranberries- Cape Cod Select frozen cranberries are a must in this recipe. They're harvested at peak freshness, frozen to lock in nutrients, and pre-washed, recipe ready!
- Graham crackers- crush up whole graham crackers, do not buy graham cracker crumbs, they taste lackluster
- Egg Yolks- do not use the whites, yolks are the key ingredient in pastry cream
- Whole milk- no substitutions, you need that high fat content
- Heavy cream- adding heavy cream with the milk makes this almond pastry cream beyond dreamy and creamy, its my secret to making next level pastry cream
- Cornstarch- for structure and thickening
- Granulated sugar- it melts into the yolks easily
- Almond extract- I love the flavor of almond, if you're not sure about your extracts taste then add ½ tsp, then add more to taste
See recipe card for quantities.
Substitutions
- Strawberries- you can sub all cranberries or raspberries
- Almond extract- the zest of one orange would also be amazing
Instructions
CRUST
1.Preheat the oven to 350F. Butter a 10 inch tart pan with removable bottom
2.In a medium bowl, mix together the graham cracker crumbs, cinnamon, sugar, and salt
3.Pour in the melted butter, mix until completely combined
4.Press into the tart pan, going up the sides until its evenly distributed
5.Bake for 14 minutes
6.Set aside to cool down
CRANBERRY FILLING
1.Roughly chop the strawberries, about half inch dice
2.In a medium saucepan, place the frozen Cape Cod Select cranberries, strawberries, sugar, lemon juice, and water. Stir until combined
3.Bring to a boil and then simmer for about 15 minutes, stirring occasionally
4.Mix the cornstarch and water in a small bow, stir it into the berry mixture
5.Stir until all of the liquid is almost gone and thickened. Add the vanilla and almond extract off the heat, stir until mixed thoroughly
6.Place in the refrigerator to cool
PASTRY CREAM
1.Place the egg yolks, cornstarch, and sugar in a medium bowl, whisk until completely combined and homogenous
2.Place the heavy cream and milk into a medium saucepan, heat the mixture on medium heat until its simmering
3.Making sure your bowl is secure on the counter (place a wet towel underneath) pour half of the hot milk mixture SLOWLY while whisking constantly into the egg mixture, this is tempering the egg
4.Take the tempered egg mixture and pour it back into the milk mixture on the stove, whisking constantly
*Keep whisking on the stove until it has thickened and its bubbling, at this point you can take it off the heat and add the butter, extracts, and salt
5.Whisk until combined and the butter is incorporated, pour into a bowl, place plastic wrap directly on the surface so it doesn't form a skin
6.Place in the refrigerator until cold
*Pour the cold cranberry strawberry jam on top of the graham cracker crust, spreading it out evenly
*Pour the cold pastry cream on top of the jam, spreading it out evenly
*Finish with fresh berries
Pro Tips
- use a tart pan with a removable bottom
- make sure you really butter your tart pan, the graham cracker crust will stick if you don't
- don't skip the salt and cinnamon in the crust
- when making the jam, make sure you use cornstarch, it will thicken the mixture making it easier to cut and less messy
- taste the jam for sweetness, you may need more sugar depending on the cranberries and strawberries
- really whisk the egg yolks, sugar, and cornstarch, you do not want any lumps
- tempering eggs when making pastry cream can be stressful but the key to success is preparing everything beforehand, place a damp towel underneath the bowl of the egg yolks, granulated sugar, and cornstarch this will make it easier to pour the hot milk into the bowl while whisking, the bowl wont fly all over the place
- do not pour all of the hot milk and cream into the egg mixture, only about half and then pour it back into the pan
- CONSTANTLY whisk while on the stove, you will know the pastry cream is done when it starts to bubble, take it off the heat immediately and add the butter and extracts
- after you pour the finished pastry cream into the bowl, place plastic wrap directly on top, if you don't it will form a skin and it will ruin the texture
FAQ
Why isn't my pastry cream thick?
Make sure you are patient and keep whisking until the pastry cream is bubbling, the cream should coat the back of a spoon. Run your finger down the spoon, it should not run back into itself, it should stay separated.
How do I decorate the top?
I like to use edible flowers, fresh cranberries, and strawberries. No matter how you decorate it, it will taste just as delicious!
Storage
Make sure you cover the pastry cream directly with plastic wrap or else it will form a skin. Store in the refrigerator for up to 5 days. This tart does not freeze well, I don't recommend it.
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📖 Recipe
Cranberry Strawberry Almond Tart
Grocery List
- Butter unsalted
- Graham crackers
- Granulated sugar
- Cape Cod Select frozen cranberries
- Strawberries
- Lemon
- Whole Milk
- Heavy Cream
- Eggs
- Cornstarch
- Almond extract
- Vanilla Extract
- Salt
- Cinnamon
Ingredients
CRUST
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ teaspoon cinnamon
- ⅛ teaspoon salt
- 7 tablespoon butter unsalted & melted
CRANBERRY FILLING
- 1 cup strawberries chopped
- 1 cup Cape Cod Select frozen cranberries
- 1 tablespoon lemon juice
- 2 tbsp water
- 1 cup granulated sugar
- 1 teaspoon cornstarch
- 1 teaspoon water
- ½ teaspoon vanilla extract
- ⅛ teaspoon almond extract
PASTRY CREAM
- ½ cup sugar
- 4 egg yolks
- ⅓ cup cornstarch
- 1 cup whole milk
- 1 cup heavy cream
- 2 tablespoon unsalted butter
- ½ teaspoon vanilla extract
- 1 teaspoon almond extract
- pinch of salt
Instructions
CRUST
- Preheat the oven to 350F. Butter a 10 inch tart pan with removable bottom
- In a medium bowl, mix together the graham cracker crumbs, cinnamon, sugar, and salt
- Pour in the melted butter, mix until completely combined
- Press into the tart pan, going up the sides until its evenly distributed
- Bake for 14 minutes
- Set aside to cool down
CRANBERRY FILLING
- Roughly chop the strawberries, about half inch dice
- In a medium saucepan, place the frozen cranberries, strawberries, sugar, lemon juice, and water. Stir until combined
- Bring to a boil and then simmer for about 15 minutes, stirring occasionally
- Mix the cornstarch and water in a small bow, stir it into the berry mixture
- Stir until all of the liquid is almost gone and thickened. Add the vanilla and almond extract off the heat, stir until mixed thoroughly
- Place in the refrigerator to cool
PASTRY CREAM
- Place the egg yolks, cornstarch, and sugar in a medium bowl, whisk until completely combined and homogenous
- Place the heavy cream and milk into a medium saucepan, heat the mixture on medium heat until its simmering
- Making sure your bowl is secure on the counter (place a wet towel underneath) pour half of the hot milk mixture SLOWLY while whisking constantly into the egg mixture, this is tempering the egg
- Take the tempered egg mixture and pour it back into the milk mixture on the stove, whisking constantly
- Keep whisking on the stove until it has thickened and its bubbling, at this point you can take it off the heat and add the butter, extracts, and salt
- Whisk until combined and the butter is incorporated, pour into a bowl, place plastic wrap directly on the surface so it doesn't form a skin
- Place in the refrigerator until cold
ASSEMBLING AND STORAGE
- Pour the cold cranberry strawberry jam on top of the graham cracker crust, spreading it out evenly
- Pour the cold pastry cream on top of the jam, spreading it out evenly
- Finish with fresh berries
- Store in the refrigerator, covered for up to 5 days
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