Cranberry-Ginger Tart – a delicious recipe with cookies, sugar, butter, fresh cranberries, sugar, ginger. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Make the crust: Preheat the oven to 350F In a food processor, pulse the gingersnaps and sugar until finely ground.
2
Add the butter and pulse until combined.
3
Press into the bottom and up the sides of a 9-inch tart pan with a removable bottom.
4
Place on a rimmed baking sheet and bake for 12 minutes to set the crust.
5
Cool in the pan on a wire rack.
6
Make the filling: In a medium saucepan, combine the cranberries, sugar, ginger, water and orange zest.
7
Cook over medium heat, stirring occasionally, until all the berries have popped and the filling is thick, about 15 minutes.
8
Let cool to room temperature.
9
Pour the filling into the crust and let stand at least 2 hours before slicing.
10
Serve with a dollop of sweetened whipped cream if desired.
470
kcal
Calories
12
g
Fat
94
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 6 ounces gingersnap cookies (25), 2 tablespoons sugar, 4 tablespoons butter, at room temperature, 1 (12 ounce) bag fresh cranberries or 1 (12 ounce) bag frozen cranberries, unthawed, and more.
Yes, Cranberry-Ginger Tart falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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