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+ servings

Mascarpone and Cranberry Tart with Pecan Crust

A creamy tart with spiced cranberry topping and pecan shortbread crust.



  • 1 ¾ cup all-purpose flour (210 grams)
  • cup granulated sugar (65 grams)
  • ½ teaspoon salt
  • ¼ teaspoon fresh grated nutmeg
  • 1 cup pecans , toasted (113 grams)
  • ¾ cup unsalted butter , cold and cubed (85 grams)
  • 1 large egg yolk
  • 2-3 tablespoons ice cold water


  • 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)


  • 12 oz bag cranberries , fresh or frozen (340 grams)
  • cup packed light or dark brown sugar (140 grams)
  • ¾ cup apple cider (180 ml)
  • Zest of 1 orange
  • A few grates of nutmeg
  • 1 cinnamon stick


To make the crust:

  • 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 2 tablespoons of ice 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 a large greased tart pan (see Notes). Chill in freezer for 30 minutes. Meanwhile, preheat oven to 350°F.
  • Line chilled crust with greased foil and fill with pie weights or dried rice or beans. Bake for 20 minutes, then remove weights and foil and bake until barely golden brown, about 20 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. Transfer mixture to another bowl and clean mixer bowl (or use a new mixer bowl).
  • Beat heavy cream to soft peaks with wire whisk attachment. With mixer on low, slowly spoon mascarpone cream mixture until incorporated and smooth. Spread into cooled crust.

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 15-20 minutes. Let cool completely.
  • Spoon onto tart filling and chill until ready to serve.


  • I made this tart in an 11-inch tart pan with a removable bottom. You can make this tart in a smaller tart pan or even a standard pie dish, though you may have leftover tart dough and the filling will be thicker. Baking time may need to be shortened, crust is done when it is just turning golden brown.
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