Christmas Tart Spiced Fruits

A Christmas tart brings festive warmth to the holiday table with spiced fruits, tart cranberries, crunchy nuts, and a rich buttery crust. This dessert not only looks stunning dusted with powdered sugar or fresh fruit but also offers a perfect balance of flavors that make it a memorable end to any holiday meal. Paired with whipped cream or ice cream, it turns every bite into a cozy celebration.

I first made this on a quiet Christmas Eve, and now it’s a tradition that brings family together every year around the dessert course.

Ingredients

• Unsalted butter: room temperature This creates a flaky tender crust that melts in your mouth
• Powdered sugar: Adds subtle sweetness and helps with that delicate crumb texture in the crust
• Egg: Acts as a binding agent ensuring the dough holds its shape perfectly
• Kosher salt: Balances sweetness and enhances all other flavors
• Allpurpose flour: Provides the structural base of the crust—choose a good quality unbleached brand
• Cake flour: Helps keep the crust tender and light
• Pecans: Finely chopped Offer a rich nutty crunch and aroma that complements the cinnamon and caramel beautifully
• Granulated sugar: The backbone of the cinnamon caramel filling for deep, sweet flavor
• Heavy cream: Adds creaminess to the caramel and mousse, use full fat for best texture
• Fleur de sel: Adds complexity and depth to the caramel with a hint of saltiness
• Cinnamon: Spices the caramel filling with warm festive notes
• Powdered gelatin: Sets the mousse perfectly giving it a luscious but stable texture
• White chocolate: Bar and chopped form Provide sweetness and richness in the mousse layer
• Granulated sugar for mousse: Sweetens the whipped cream for the mousse softly
• Equipment notes: include mixing bowls, stand mixer with paddle attachment to cream the butter, rolling pin for even dough, tart pan for shaping and baking, parchment paper and pie weights to avoid shrinking, and saucepans for caramel and mousse preparation

Instructions

Pecan Crust:

Cream the butter and powdered sugar on low speed in your mixer with the paddle attachment until smooth and just combined This helps create a silky, soft base for your dough. Add the egg in and mix briefly to incorporate It’s important not to overmix here. Add in allpurpose flour, cake flour, kosher salt, and finely chopped pecans Mix just until everything comes together Avoid overworking the dough or it becomes tough. Form the dough into a flat disk and chill in the fridge for at least 30 minutes if it’s sticky or too warm Chilling helps relax the gluten and prevents shrinking during baking. Roll out the dough carefully on a floured surface to about 12 inches in diameter This size will fit nicely into your tart pan allowing for the edges to be pressed in firmly. Transfer the dough to the 9.5inch tart pan Gently press the dough into the edges and trim any excess so the shell is even. Freeze the tart shell for 30 to 60 minutes This step firms it up and reduces shrinkage when baking. Preheat the oven to 350 degrees Fahrenheit Line the tart shell with parchment paper and fill with pie weights Bake for 24 to 28 minutes, remove the weights for the last 5 minutes to let the base brown fully Let the crust cool completely before filling

Cinnamon Caramel Filling:

Combine the granulated sugar and unsalted butter in a large heavybottom saucepan over medium heat Stir often as the mixture melts and bubbles. In a separate small saucepan, bring the heavy cream to a gentle simmer and keep warm This is important to avoid seizing the caramel when mixing. Watch your sugar and butter mix carefully as it melts and turns from golden to a rich amber color This takes about 5 to 7 minutes and requires patience. Remove the mixture from heat and slowly whisk in the warm cream Gradually adding the cream prevents the sugar from crystallizing or splattering. Add fleur de sel and cinnamon to the caramel and stir to blend Cool the filling for about 15 minutes before pouring it into the cooled crust This resting time thickens the caramel slightly. Place the tart in the refrigerator for about 1 hour to set the caramel layer

White Chocolate Mousse:

Sprinkle powdered gelatin over cold water and let it bloom for 5 minutes This blooming step activates the gelatin for smooth setting. Heat 60 milliliters of heavy cream until just simmering and stir in the bloomed gelatin until dissolved Gelatin must be fully dissolved for the mousse texture to be perfect. Pour this hot cream mixture over the finely chopped white chocolate Stir steadily until the chocolate melts completely and the mixture is smooth Let cool to room temperature but do not let it firm up. Whip the remaining heavy cream with granulated sugar to soft peaks Make sure not to overwhip so it folds in easily. Gently fold the whipped cream into the cooled chocolate mixture Combine carefully for airy, fluffy mousse without deflating. Pour the mousse over the chilled caramel tart layer and smooth the top. Refrigerate for at least 2 hours to fully set before serving

Pecans always steal the show for me in this recipe Their warm, buttery crunch weaves through every bite and paired with cinnamon caramel, it’s like a holiday hug. One Christmas my niece accidentally dropped a generous handful of pecans on the floor and instead of wasting them, we toasted them quickly for an extra nutty topping. Since then, that little accident turned into a new tradition for extra crunch on top.

Storage Tips

Cover leftover tart tightly with plastic wrap to prevent it from drying out or absorbing fridge odors It will keep beautifully in the refrigerator for up to three days. For longer storage, wrap the tart securely in foil and keep it in the freezer up to one month Thaw in the fridge overnight before serving

Ingredient Substitutions

If pecans are not your favorite, walnuts or almonds can be finely chopped and used for a different but equally delicious nutty flavor. Heavy cream can be substituted with fullfat coconut milk for a dairyfree version but expect some flavor changes. Powdered gelatin can be swapped with agar agar for a vegetarian alternative However, use carefully as setting times and textures vary

Serving Suggestions

Serve slices with a dollop of freshly whipped cream or a scoop of vanilla ice cream For an extra festive touch, sprinkle with fresh pomegranate seeds or dust liberally with powdered sugar. A drizzle of warm caramel sauce over the top just before serving adds a glossy, inviting finish

Serve chilled for best texture and flavor. Enjoy this festive tart as a centerpiece to your holiday table.

Common Questions About Recipes

→ How do I make the pecan crust tender yet crisp?

Use cold unsalted butter and finely chopped pecans, mixing just until combined. Chilling the dough before rolling helps maintain texture and prevents shrinkage during baking.

→ What is the best way to achieve a smooth cinnamon caramel filling?

Melt sugar slowly on medium heat until amber, then gradually whisk in warm heavy cream off the heat. Adding cinnamon and fleur de sel at the end enhances flavor complexity.

→ How do I ensure the white chocolate mousse is light and stable?

Bloom gelatin properly, temper it into warm cream, then fold whipped cream gently into melted white chocolate. This creates a silky, airy texture that sets well after chilling.

→ Can I prepare this tart ahead of time?

Yes, assembling and chilling the tart in stages allows flavors to meld. Refrigerate for at least 2 hours after adding mousse for best results, making it perfect for holiday prep.

→ What serving suggestions complement this tart?

Serve chilled with a dollop of whipped cream or a scoop of vanilla ice cream to balance the rich caramel and creamy mousse layers.