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.
If you love cranberry desserts but prefer a more traditional fruit pie, try my cranberry blueberry pie. It’s another holiday favorite with plenty of sweet-tart flavor!
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3 parts to this cranberry mascarpone tart
- Pecan shortbread crust: It’s nutty, buttery and easier than traditional pie crust. Just press it in the pan!
- No-bake filling: Made with mascarpone cheese (it’s like a fancier cream cheese!) and whipped cream. It’s rich and creamy, and sets in the fridge.
- Cranberry topping: Basically a simple spiced cranberry sauce with cinnamon, nutmeg and citrus and sweetened with brown sugar and apple cider.
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
- Cranberries: You can use fresh or frozen for this recipe.
- Mascarpone cheese: Look for it in the specialty deli or cheese section of the grocery store. If you can’t find it, you can substitute full-fat, brick-style cream cheese.
- Pecans: Toasting them before gringing them into the shortbread crust adds so much flavor.
- Orange zest and juice: Brightens up the cranberry topping.
- Fresh spices: Whole cinnamon and nutmeg have a more intense flavor than ground spices (which may have been sitting a little too long in your cabinet), but of course ground spices are always an option too!
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.
- 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
- Chocolate Swirl Pumpkin Tart
- Cranberry, Caramel and Hazelnut Tart
- Chocolate Pumpkin Tart with Gingersnap Crust
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.
Cranberry Mascarpone Tart with Pecan Crust
Ingredients
Crust:
- 1 ¼ cup (150 grams) all-purpose flour
- ¼ cup (50 grams) granulated sugar
- ½ teaspoon salt
- ¼ teaspoon fresh grated nutmeg
- ½ cup (56 grams) pecans , toasted
- ½ cup (113 grams) unsalted butter , cold and cubed
- 1 large egg yolk
- 1-2 tablespoons ice cold water
Filling:
- 8 oz (226 grams) mascarpone cheese , at room temperature
- ½ cup (100 grams) granulated sugar
- 2 teaspoons vanilla extract
- 1 cup (227 gra,s) heavy whipping cream
Topping:
- 6 oz (170 grams) cranberries , fresh or frozen
- ⅓ cup (70 grams) packed light or dark brown sugar
- ⅓ cup (75 grams) apple cider juice (NOT apple cider vinegar)
- 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.
- How to toast pecans: Toasted pecans have more flavor than raw pecans. Toast in a 350°F oven for 10 minutes, then cool completely.
- Mascarpone cheese: 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 cranberry mascarpone tart recipe was originally published November 2015 in partnership with Diamond of California.
I’ve made this for two different events and received rave reviews from all. I used cranberries at Thanksgiving and berries the second time. This is easy, quick, impressive and delicious.
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!
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. 🙂