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Cranberry Ginger Tart

 Cranberry Ginger Tart
I love desserts that look this impressive but are actually simple to make. This almond-crusted tart will charm guests, especially when served with fresh, orange-infused whipped cream. —Roxanne Chan, Albany, California
12 ServingsPrep: 30 min. Bake: 20 min. + cooling


  • 2 cups ground almonds
  • 1/4 cup butter, melted
  • 2 tablespoons sugar
  • 2 cups fresh or frozen cranberries
  • 2 teaspoons cornstarch
  • 1 teaspoon minced fresh gingerroot
  • 3 egg whites
  • 3/4 cup confectioners' sugar
  • 1 cup heavy whipping cream
  • 1 tablespoon confectioners' sugar
  • 1/2 teaspoon grated orange peel
  • 1/4 cup finely chopped crystallized ginger


  • In a small bowl, combine the almonds, butter and sugar; press onto
  • the bottom and up the sides of an ungreased 9-in. fluted tart pan
  • with removable bottom. Bake at 375° for 10-12 minutes or until
  • edges are golden brown. Cool on a wire rack.
  • Meanwhile, in a large bowl, combine the cranberries, cornstarch and
  • ginger. In another bowl with clean beaters, beat egg whites on
  • medium speed until soft peaks form. Gradually beat in confectioners'
  • sugar, 1 tablespoon at a time, on high until stiff peaks form;
  • gently fold in cranberry mixture.

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Cranberry Ginger Tart (continued)

Directions (continued)

  • Spread cranberry mixture into prepared crust. Bake at 375° for
  • 18-22 minutes or until meringue is lightly browned. Cool completely
  • on a wire rack.
  • In a small bowl, beat cream until it begins to thicken. Add
  • confectioners' sugar and orange peel; beat until stiff peaks form.
  • Stir in crystallized ginger. To cut tart, use a knife dipped in hot
  • water; serve with whipped cream. Store in the refrigerator. Yield:
  • 12 servings.