Cranberry Mascarpone Tart with Pecan Crust
If you’re searching for a non-traditional pie for your holiday table, then look no further than this creamy cranberry mascarpone tart with pecan shortbread crust.
This festive tart has so many things happening all in one dessert, and they all work together with a delicious combination of flavors and textures. You’ll love how the rich cheesecake-like filling pairs with the tart jammy cranberries, and the crisp pecan shortbread crust holds it all together so delightfully.
There’s a little something for everyone to love in this cranberry mascarpone tart, and I promise that they will!
It’s also a fabulous make-ahead option for Thanksgiving or Christmas since it finishes setting up in the fridge, leaving your oven free for other dishes.
Table of Contents
- 3 parts to this cranberry mascarpone tart
- Ingredients you’ll need
- How to make this cranberry mascarpone tart
- Tips for storing and making this tart in advance
- FAQs for this recipe
- More holiday tart recipes
- Get this recipe
3 parts to this cranberry mascarpone tart
- Nutty butter pecan shortbread crust
- Rich and creamy no-bake mascarpone and whipped cream filling
- Cranberry sauce topping spiced with cinnamon, nutmeg and citrus
If topping a pie or tart with cranberry sauce sounds odd to you, let me assure you that it is 100% at home in this recipe. It balances out the rich creaminess of the filling and provides a lovely seasonal fruity element.
Ingredients you’ll need
How to make this cranberry mascarpone tart
- Make the pecan crust. The pecan shortbread comes together quickly and easily with the help of a food processor. Just don’t skip out on toasting the pecans, they have such a more pronounced flavor. Once the dough is mixed, press it into a 9-inch tart pan and blind bake at 350°F until crust is golden brown. See all of my tips for blind baking crust here.
- Make the mascarpone filling. This filling is pretty much a no-bake cheesecake, made with whipped cream and mascarpone cheese. If you can’t find mascarpone, regular cream cheese will work too. After you’ve spread the filling into the baked crust, place it in the refrigerator to set up for at least 6-8 hours.
- Make the cranberry sauce topping. In a medium saucepan, add cranberries, apple juice, brown sugar, cinnamon stick and nutmeg. Bring to a boil, then reduce heat and simmer until cranberries burst and the sauce thickens. It will thicken even more as it cools, so don’t cook it too long. (I prefer the sauce to be a little looser.) Let it cool completely before spooning it on top of the tart.
- Store in the fridge until ready to serve. See my tips below for making this tart in advance. You have lots of options!
Tips for storing and making this tart in advance
All of the elements of this cranberry mascarpone tart can be made in advance and stored separately, partially assembled, or fully assembled.
Pecan shortbread crust: Once baked, it will keep at room temperature covered with plastic wrap for 3-5 days. It can also be frozen (baked or unbaked) for a month or more. Make sure that it is wrapped well. If baking from frozen, do not thaw.
Mascarpone filling: Once prepared, the filling should be spread into the baked tart crust immediately and placed in the fridge to set up. You can chill the tart partially assembled this way for up to 2-3 days.
Cranberry topping: The cranberry sauce topping can be stored in an airtight container in the fridge for up to 2 weeks. I recommend adding it to the top of the tart no more than 12 hours before serving so that it looks its best. It can also be added right before serving, or spooned over individual tart slices as you’re serving if you prefer.
FAQs for this recipe
Yes, you can. The filling won’t be as creamy or rich, but will still be delicious. Most stores now carry mascarpone cheese however, look for it in the specialty cheese section.
Yes, this recipe will also work in a traditional 9-inch pie pan.
If you don’t want to use the pecan shortbread crust (if you’d like the recipe to be nut-free, for example), you can use a standard shortbread crust, a graham cracker crust or even butter pie crust.
More holiday tart recipes
Get this recipe
This cranberry mascarpone tart recipe was originally published November 2015 in partnership with Diamond of California.
Cranberry Mascarpone Tart with Pecan Crust
Ingredients
Crust:
- 1 ¼ cup all-purpose flour (150 grams)
- ¼ cup granulated sugar (50 grams)
- ½ teaspoon salt
- ¼ teaspoon fresh grated nutmeg
- ½ cup pecans , toasted (56 grams)
- ½ cup unsalted butter , cold and cubed (1 stick, 113 grams)
- 1 large egg yolk
- 1-2 tablespoons ice cold water
Filling:
- 8 oz mascarpone cheese , at room temperature (113 grams)
- ½ cup granulated sugar (100 grams)
- 2 teaspoons vanilla extract
- 1 cup heavy whipping cream (250 ml)
Topping:
- 6 oz cranberries , fresh or frozen (half a bag, 170 grams)
- ⅓ cup packed light or dark brown sugar (70 grams)
- ⅓ cup apple cider juice (75 grams)
- Zest of 1 orange
- A few grates of fresh nutmeg
- 1 cinnamon stick
Instructions
To make the crust:
- Grease a 9-inch by 1-inch tart pan (preferably with a removeable bottom) with non-stick baking spray or grease with butter and flour.
- In the bowl of a food processor, combine the flour, sugar, salt, nutmeg and pecans. Add the butter and pulse a few times until the pieces of butter are broken up. Combine the egg yolk and 1 tablespoons of water and add to the food processor while it is running. Pulse until the mixture starts to come together (the processor will make a loud sound).
- Press the mixture into the prepared tart pan. Chill in freezer for 30 minutes. Meanwhile, preheat oven to 350°F.
- Line chilled crust with greased foil or parchment paper, and fill with pie weights or dried rice or beans. Bake for 20 minutes until edges of the tart appear set, then remove weights and foil and bake until the bottom is barely golden brown, about 10 minutes more. Let cool completely.
To make filling:
- In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with a hand-held mixer, beat the mascarpone cheese, sugar and vanilla until smooth and creamy.
- Beat heavy cream to soft peaks with wire whisk attachment (first transfer mascarpone mixture to a separate bowl if you need to use the same mixer bowl). With mixer on low, slowly spoon mascarpone cream mixture until incorporated and smooth. Spread into cooled crust.
- Place tart in the fridge to set up for at least 6-8 hours before serving. The tart can be stored like this for up to 2-3 days.
To make topping:
- In a medium saucepan combine cranberries, brown sugar, apple cider, orange zest, nutmeg and cinnamon stick. Bring to a boil, then reduce heat and simmer, stirring occasionally, until cranberries have burst and sauce is thickened, about 10-15 minutes. Let cool completely.
- Spoon the cranberry sauce over the tart. It can be stored in the fridge this way for up to 12 hours (after that it doesn't look as nice). If you want to store the tart in the fridge for longer, I recommend storing the cranberry sauce separately (in the fridge for up to 2 weeks) and adding it right before serving.
- All tart leftovers should be stored in the fridge.
Notes
- Freshly grated nutmeg is preferred for flavor but you can also use ground nutmeg.
- Toasted pecans have more flavor than raw pecans. Toast in a 350°F oven for 10 minutes, then cool completely.
- Look for mascarpone cheese in the specialty cheese section of your grocery store. You can substitute for full-fat cream cheese, but tart won’t be as rich or creamy.
This recipe is amazing! Can’t wait to try out! Thank you for sharing it! – Love, Anna!
This looks at sounds glorious! I love the idea of pecans in the pastry!
Annalise, this looks wonderful! I love the pecan shortbread crust combined with a mascarpone-based filling. I’m definitely making this!
This seriously looks mouthwatering!
Whoa. That pile of filling in the crust made my mouth water for reals. I love that you spoon the mascarpone into the whipped cream with the mixer running! For some reason I tend to lose interest in recipes when I get to the part where you have to fold in whipped cream or whipped egg whites, so this is right up my alley. Especially since I recently discovered you can get mascarpone at Trader Joe’s for less than an arm and a leg. Good one!
This sounds delicious! It’s so nice to have at least one easy dessert! Thanks, Annalise.
What a beautiful tart. And I hear you on the simplicity part. What a great way to have a gorgeous dessert, without a crazy amount of work!
Simple is best, and this is going on my list!!! Beautiful, Annalise!!
What is the diameter in inches of the “large” tart pan?
My large tart pan is 11 inches in diameter.
Made this today, wonderfully creamy. Make your own mascarpone the day before, it is so easy. Lovely contrast between the filling and the tart cranberry topping. Toasted pecans make the crust crunchy and delicious. I am going to make it for Thanksgiving since it came out so well.
So happy to hear the tart worked so well for you! Thanks for the feedback!
Is is fine to assemble the tart the morning of if you’re serving in the evening, or do you really want to put the cranberry on top just at the end?
I made this for thanksgiving and it was wonderful. Thank you so much for this delicious recipe! My only problem was that I couldn’t get it out of my tart pan (with a bottom)! Any tips for that? Or, next time, should I get a bottomless tart pan for easier removal?
I made this for Thanksgiving and it was wonderful. Thank you so much for this delicious recipe! My only problem was that I couldn’t get it out of my tart pan (tart pan with a bottom). Any tips for that? Or, next time, should I get a bottomless tart pan for easier removal?
What can I use instead of apple cider?
I made this recipe last year for Thanksgiving and I cannot wait to make it again. The crust is incredible. This is Fall to me. I love cranberries but am sick of the same old cranberry sauce so to incorporate it into this tart is genius.
QUESTIONS:
1) What do you do to “set” the tart after you’ve filled the crust? Bake? Chill?
2) Why would the filling be thicker in a pie pan?
3) Have you tried making this in a springform pan? Can you build the crust up on the sides? Is the crust strong enough to hold it all together?
COMMENTS
1. I add a tablespoon of superfine sugar to the cream before I whip it. It doesn’t affect the whipping at all. (If I can’t find/afford superfine, I put regular granulated in the food processor and run it for 30-45 seconds.)
2. Most recipes are too sweet for me, so I cheat on the sugar. (And I’m diabetic…) I might try this with 1/3-1/2 c. sugar in the mascarpone instead of a full cup.
Hello! This was a very old recipe on my site and the info was outdated. However, it’s just been refreshed and hopefully all of your answers are answered in the article and recipe. 🙂
Hi Annalise,
I’m planning on making this recipe for a Christmas gathering. My question is: I have an 11 inch tart pan not 9 inch. What adjustments should I make? Thanks!