30+ Delightful January Tart Recipes for a Cozy Winter Dessert

January is the perfect time to indulge in comforting, cozy desserts that warm you up from the inside out.

While cakes and cookies are often the go-to sweets for many, tarts offer a delightful and elegant alternative.

With their buttery, flaky crusts and an endless variety of flavorful fillings, tarts are the perfect way to embrace the flavors of winter.

Whether you’re craving something fruity, spiced, or creamy, January’s crisp winter air calls for rich, indulgent tarts that will satisfy your sweet tooth and brighten your day.

From citrusy lemon and orange to rich chocolate and warming spices like cinnamon and ginger, January tarts provide a spectrum of delicious possibilities.

This collection of 30+ January tart recipes will inspire you to bake everything from traditional favorites to inventive combinations that highlight the best of seasonal ingredients.

So, if you’re looking for a new dessert to try this January or want to add a little more flair to your winter baking repertoire, these tart recipes are sure to be the perfect treat!

30+ Delightful January Tart Recipes for a Cozy Winter Dessert

Tarts are a fantastic dessert to enjoy during the winter months, offering a wonderful balance of flavors and textures.

Whether you’re looking for a light, zesty tart to celebrate citrus season or a rich, decadent creation to keep you warm, these 30+ January tart recipes provide something for every taste.

The beauty of a tart lies in its versatility—allowing you to experiment with different fillings, toppings, and crusts to create the perfect winter dessert.

So grab your rolling pin, preheat the oven, and get ready to bake some beautiful tarts that will fill your home with warmth and joy this January!

January Citrus Tart

This January Citrus Tart is a zesty, refreshing dessert that’s perfect for winter gatherings. With a combination of tangy oranges, grapefruits, and a buttery, crisp tart crust, it’s a delicious way to embrace the citrus season. The vibrant citrus filling paired with a hint of sweetness will have your guests asking for more.

Ingredients:

• 1 ½ cups all-purpose flour
• ¼ cup granulated sugar
• ½ tsp salt
• ½ cup unsalted butter, cold and cubed
• 1 large egg yolk
• 2-3 tbsp ice water
• 2 oranges, juiced and zested
• 1 grapefruit, juiced and zested
• ¾ cup granulated sugar
• 2 large eggs
• 2 tbsp cornstarch
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Prepare the tart crust: In a food processor, pulse the flour, sugar, and salt together. Add the cold butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and pulse again. Slowly add the ice water, 1 tablespoon at a time, until the dough comes together. Form into a disk, wrap in plastic, and refrigerate for 30 minutes.
2. Preheat the oven to 350°F (175°C).
3. Roll out the dough on a floured surface to fit a 9-inch tart pan. Press the dough into the pan, trimming the edges. Line the tart shell with parchment paper and fill with pie weights or dried beans. Bake for 15-20 minutes, remove the weights and paper, and bake for an additional 5-7 minutes until golden.
4. Make the citrus filling: In a medium saucepan, whisk together the citrus juices, zest, sugar, eggs, cornstarch, vanilla extract, and a pinch of salt. Cook over medium heat, whisking constantly, until the mixture thickens, about 5-7 minutes.
5. Pour the filling into the baked tart crust and smooth the top. Let cool to room temperature, then refrigerate for at least 2 hours to set.
6. Before serving, garnish with thin slices of orange and grapefruit.

This citrus tart brings a lively freshness to the colder months. The balance of sweetness from the sugar and the tartness of the citrus creates a delightful flavor profile that’s both bright and satisfying. The buttery crust provides the perfect contrast to the silky filling, making every bite a treat.

January Apple and Cinnamon Tart

A classic winter combination, this Apple and Cinnamon Tart brings warmth and comfort with every bite. The tart is filled with spiced apples and enveloped in a crisp, buttery shell, making it a perfect dessert for the chilly January evenings. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an added touch of indulgence.

Ingredients:

• 1 ¼ cups all-purpose flour
• 1 tbsp granulated sugar
• ½ tsp salt
• ½ cup unsalted butter, cold and cubed
• 1 large egg yolk
• 2 tbsp ice water
• 4 large apples (Granny Smith or Honeycrisp), peeled, cored, and sliced
• 3 tbsp unsalted butter
• 2 tbsp brown sugar
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• 1 tbsp lemon juice
• 1 tbsp cornstarch

Instructions:

1. Prepare the tart crust: In a food processor, combine the flour, sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and pulse. Gradually add the ice water, 1 tablespoon at a time, until the dough comes together. Shape into a disk, wrap in plastic, and chill for 30 minutes.
2. Preheat the oven to 375°F (190°C).
3. Roll out the dough on a floured surface to fit a 9-inch tart pan. Press into the pan, trim the edges, and line with parchment paper and pie weights. Bake for 15 minutes, remove the weights, and bake for an additional 5 minutes until lightly golden.
4. Prepare the apple filling: In a large pan, melt the butter over medium heat. Add the sliced apples, brown sugar, cinnamon, nutmeg, and lemon juice. Cook for 5-7 minutes until the apples start to soften. Sprinkle in the cornstarch and cook for another 2-3 minutes until the mixture thickens.
5. Pour the apple mixture into the baked tart shell and spread evenly. Bake for 25-30 minutes, until the crust is golden and the apples are tender.
6. Let cool slightly before serving.

This Apple and Cinnamon Tart is the epitome of comfort food for the colder months. The warm spices and tender apples make it feel like a cozy hug in tart form. The buttery, flaky crust adds the perfect touch of indulgence, making it a dessert to enjoy with family or friends on a chilly January evening.

January Pear and Almond Tart

The January Pear and Almond Tart is an elegant dessert that combines the delicate sweetness of ripe pears with a rich almond cream filling. The buttery crust, filled with the fragrant almond cream and topped with perfectly arranged pear slices, creates a beautiful dessert that’s as delicious as it is visually striking.

Ingredients:

• 1 ½ cups all-purpose flour
• ¼ cup granulated sugar
• ½ tsp salt
• ½ cup unsalted butter, cold and cubed
• 1 large egg yolk
• 2-3 tbsp ice water
• 2 ripe pears, peeled, cored, and thinly sliced
• ¾ cup almond flour
• ¼ cup unsalted butter, softened
• ½ cup powdered sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 tbsp all-purpose flour

Instructions:

1. Prepare the tart crust: Combine the flour, sugar, and salt in a food processor. Add the cold butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and pulse until the dough begins to form. Gradually add the ice water, 1 tablespoon at a time. Shape into a disk, wrap in plastic, and refrigerate for 30 minutes.
2. Preheat the oven to 350°F (175°C).
3. Roll out the dough on a floured surface to fit a 9-inch tart pan. Press into the pan, trimming any excess. Line the tart shell with parchment paper and fill with pie weights. Bake for 15-20 minutes, remove the weights, and bake for an additional 5 minutes until golden.
4. Make the almond cream filling: In a bowl, mix the almond flour, softened butter, powdered sugar, egg, vanilla extract, and flour until smooth.
5. Spread the almond cream filling evenly over the baked tart shell. Arrange the pear slices on top in a circular pattern, overlapping slightly.
6. Bake for 30-35 minutes, until the almond filling is set and the pears are golden brown.
7. Let cool before serving.

The pear and almond combination creates a sophisticated and subtly sweet dessert that feels luxurious without being overly indulgent. The almond cream filling adds a rich, nutty flavor that pairs beautifully with the soft, caramelized pears. The tart shell remains crisp, making each bite a perfect blend of textures and flavors, ideal for a special occasion or a cozy January treat.

January Cranberry and Orange Tart

This January Cranberry and Orange Tart is a vibrant and tangy dessert that perfectly captures the essence of winter. The tart is made with a buttery shortcrust base, filled with a sweet and tart cranberry-orange filling, and topped with a hint of orange zest. It’s a stunning dessert that offers a balance of sweetness and acidity, ideal for festive gatherings or a cozy winter treat.

Ingredients:

• 1 ½ cups all-purpose flour
• ¼ cup granulated sugar
• ½ tsp salt
• ½ cup unsalted butter, cold and cubed
• 1 large egg yolk
• 2-3 tbsp ice water
• 2 cups fresh cranberries
• ¾ cup granulated sugar
• 2 large eggs
• 1 tbsp cornstarch
• ½ cup fresh orange juice
• 1 tsp orange zest
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Prepare the tart crust: In a food processor, pulse the flour, sugar, and salt together. Add the cold butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and pulse again. Slowly add the ice water, 1 tablespoon at a time, until the dough comes together. Wrap in plastic and refrigerate for 30 minutes.
2. Preheat the oven to 350°F (175°C).
3. Roll out the dough on a floured surface to fit a 9-inch tart pan. Press the dough into the pan, trimming any excess. Line with parchment paper and fill with pie weights. Bake for 15-20 minutes, remove the weights and paper, and bake for another 5-7 minutes until golden.
4. Make the cranberry-orange filling: In a saucepan, combine the cranberries, sugar, and orange juice. Cook over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens, about 8-10 minutes. Remove from heat and let cool.
5. Whisk together the eggs, cornstarch, vanilla extract, orange zest, and a pinch of salt. Add the cooled cranberry mixture and stir to combine. Pour the filling into the pre-baked crust.
6. Bake for 25-30 minutes until the filling is set and slightly golden on top.
7. Let cool before serving, garnished with additional orange zest if desired.

The cranberry and orange combination brings a wonderful tartness that balances the sweetness of the filling. The fresh cranberries pop with flavor, and the zesty orange adds brightness to every bite. The buttery crust offers a crisp base, making it the perfect contrast to the vibrant and slightly tangy filling. This tart is a great way to bring a fresh, fruity touch to your January dessert table.

January Chocolate Hazelnut Tart

The January Chocolate Hazelnut Tart is a rich, indulgent dessert that combines the deep flavor of dark chocolate with the nutty goodness of toasted hazelnuts. With a smooth chocolate filling and a crunchy hazelnut crust, this tart is a perfect treat for chocolate lovers. It’s a luxurious dessert that feels decadent and comforting, ideal for a special occasion or a quiet evening by the fire.

Ingredients:

• 1 ½ cups all-purpose flour
• ¼ cup cocoa powder
• ¼ cup powdered sugar
• ½ cup unsalted butter, cold and cubed
• 1 large egg yolk
• 2 tbsp ice water
• 1 cup hazelnuts, toasted and chopped
• 1 ½ cups dark chocolate (70% cocoa), chopped
• 1 cup heavy cream
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Prepare the tart crust: In a food processor, combine the flour, cocoa powder, and powdered sugar. Add the cold butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and pulse. Gradually add the ice water until the dough comes together. Shape into a disk, wrap in plastic, and refrigerate for 30 minutes.
2. Preheat the oven to 350°F (175°C).
3. Roll out the dough on a floured surface to fit a 9-inch tart pan. Press the dough into the pan, trimming any excess. Line with parchment paper and fill with pie weights. Bake for 15-20 minutes, remove the weights and paper, and bake for another 5 minutes until firm and slightly golden.
4. Prepare the chocolate filling: In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and add the chopped dark chocolate. Let sit for 2-3 minutes, then stir until smooth. Add the vanilla extract and a pinch of salt.
5. Stir in the toasted hazelnuts, then pour the chocolate mixture into the baked tart shell.
6. Let the tart cool to room temperature before refrigerating for at least 2 hours until the filling is set.
7. Serve garnished with extra chopped hazelnuts or a dusting of cocoa powder.

This Chocolate Hazelnut Tart is a perfect balance of rich and nutty flavors. The dark chocolate provides a luxurious depth of flavor, while the hazelnuts add a delightful crunch and earthiness. The tart crust holds it all together with a cocoa-rich crunch that complements the filling beautifully. It’s a perfect indulgence for a cold January evening, and one that’s sure to impress anyone with a love for chocolate.

January Pear and Ginger Tart

The Pear and Ginger Tart is a delightful winter dessert that combines the sweet, juicy flavor of pears with the warm, spicy kick of ginger. This tart features a buttery, flaky crust filled with spiced pears and a ginger syrup that brings a perfect balance of sweetness and heat. It’s an elegant and flavorful tart, ideal for serving after a hearty winter meal.

Ingredients:

• 1 ¼ cups all-purpose flour
• ¼ cup granulated sugar
• ½ tsp salt
• ½ cup unsalted butter, cold and cubed
• 1 large egg yolk
• 2-3 tbsp ice water
• 4 ripe pears, peeled and thinly sliced
• ¼ cup fresh ginger syrup (or homemade ginger syrup)
• 1 tbsp lemon juice
• ¼ cup brown sugar
• 1 tsp ground ginger
• 1 tsp cinnamon
• 1 tbsp cornstarch

Instructions:

1. Prepare the tart crust: In a food processor, combine the flour, sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and pulse again. Slowly add the ice water, 1 tablespoon at a time, until the dough comes together. Wrap in plastic and refrigerate for 30 minutes.
2. Preheat the oven to 350°F (175°C).
3. Roll out the dough on a floured surface to fit a 9-inch tart pan. Press the dough into the pan, trimming any excess. Line the tart shell with parchment paper and fill with pie weights. Bake for 15-20 minutes, remove the weights and paper, and bake for an additional 5 minutes until lightly golden.
4. Prepare the filling: In a large mixing bowl, toss the sliced pears with lemon juice, brown sugar, ground ginger, cinnamon, and cornstarch until evenly coated. Pour the pear mixture into the baked tart shell.
5. Drizzle the ginger syrup over the pears, ensuring an even distribution.
6. Bake for 30-35 minutes until the pears are tender and the syrup has thickened, and the crust is golden.
7. Let cool before serving.

This Pear and Ginger Tart is a perfect blend of sweet and spicy, with the pears offering a natural sweetness that is beautifully enhanced by the zesty ginger. The warm spices and the slight crunch of the crust provide the perfect backdrop for the soft, fragrant filling. It’s an ideal winter dessert to enjoy with loved ones, adding a bit of warmth and spice to a cold January day.

January Pomegranate and Pistachio Tart

This January Pomegranate and Pistachio Tart is an elegant dessert that blends the tartness of pomegranate with the creamy richness of pistachios. It features a flaky, buttery crust filled with a smooth pistachio cream and topped with vibrant pomegranate seeds for a burst of color and flavor. This tart is a beautiful, festive treat that’s perfect for any special winter occasion.

Ingredients:

• 1 ½ cups all-purpose flour
• ¼ cup granulated sugar
• ½ tsp salt
• ½ cup unsalted butter, cold and cubed
• 1 large egg yolk
• 2-3 tbsp ice water
• 1 cup shelled pistachios, finely ground
• ½ cup heavy cream
• ¼ cup powdered sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 tbsp cornstarch
• 1 cup pomegranate seeds (fresh)

Instructions:

1. Prepare the tart crust: In a food processor, combine the flour, sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and pulse again. Gradually add the ice water, 1 tablespoon at a time, until the dough comes together. Wrap the dough in plastic and refrigerate for 30 minutes.
2. Preheat the oven to 350°F (175°C).
3. Roll out the dough on a floured surface to fit a 9-inch tart pan. Press the dough into the pan, trimming the edges. Line the tart shell with parchment paper and fill with pie weights. Bake for 15-20 minutes, remove the weights and paper, and bake for another 5-7 minutes until the crust is golden and firm.
4. Make the pistachio filling: In a food processor, combine the ground pistachios, heavy cream, powdered sugar, egg, vanilla extract, and cornstarch. Process until smooth. Pour the mixture into the pre-baked tart crust and smooth the top.
5. Bake for 20-25 minutes, until the filling is set and slightly golden.
6. Let the tart cool completely before removing from the tart pan.
7. Top the tart: Once cooled, scatter pomegranate seeds over the top for a burst of color and freshness. Serve chilled.

The combination of pistachio and pomegranate creates a delightful contrast of flavors and textures. The creamy, nutty pistachio filling provides a rich backdrop to the tart, juicy pomegranate seeds, adding both sweetness and acidity. This tart is not only a visual masterpiece, but it also delivers a satisfying, well-rounded taste that will leave a lasting impression.

January Maple and Walnut Tart

The January Maple and Walnut Tart is a comforting dessert that brings the warm, earthy flavors of maple syrup and toasted walnuts to the forefront. With a buttery, flaky crust and a rich filling of maple syrup and crushed walnuts, this tart is perfect for the chilly winter days of January. It’s sweet, nutty, and absolutely irresistible when served warm.

Ingredients:

• 1 ½ cups all-purpose flour
• ¼ cup granulated sugar
• ½ tsp salt
• ½ cup unsalted butter, cold and cubed
• 1 large egg yolk
• 2-3 tbsp ice water
• 1 cup walnuts, chopped
• ¾ cup maple syrup (preferably dark)
• 2 large eggs
• 1 tsp vanilla extract
• Pinch of salt
• 1 tbsp butter (for greasing the pan)

Instructions:

1. Prepare the tart crust: In a food processor, combine the flour, sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and pulse. Gradually add the ice water, 1 tablespoon at a time, until the dough comes together. Shape into a disk, wrap in plastic, and chill for 30 minutes.
2. Preheat the oven to 350°F (175°C).
3. Roll out the dough on a floured surface to fit a 9-inch tart pan. Press the dough into the pan, trimming the edges. Grease the tart pan with butter and line it with parchment paper. Fill with pie weights or dried beans. Bake for 15 minutes, remove the weights and paper, and bake for another 5-7 minutes until golden.
4. Make the maple filling: In a bowl, whisk together the maple syrup, eggs, vanilla extract, and a pinch of salt until smooth. Stir in the chopped walnuts. Pour the filling into the pre-baked tart shell and spread evenly.
5. Bake for 25-30 minutes, or until the filling is set and slightly puffed up.
6. Let the tart cool for 10-15 minutes before serving.

The maple syrup brings a deep, caramelized sweetness that pairs beautifully with the crunch of the walnuts. The filling is rich yet light, with the walnuts providing texture and an earthy flavor that complements the syrupy sweetness. This tart is a warm, comforting dessert that is ideal for a cozy January evening, offering a perfect balance of sweet and nutty flavors.

January Spiced Pear and Caramel Tart

This Spiced Pear and Caramel Tart is a decadent dessert that combines the sweetness of pears with a rich, golden caramel sauce and aromatic spices like cinnamon and cloves. The soft, poached pears are arranged beautifully over a buttery, flaky crust and drizzled with homemade caramel for a treat that’s both comforting and indulgent.

Ingredients:

• 1 ½ cups all-purpose flour
• ¼ cup granulated sugar
• ½ tsp salt
• ½ cup unsalted butter, cold and cubed
• 1 large egg yolk
• 2-3 tbsp ice water
• 4 pears (Bartlett or Anjou), peeled, cored, and sliced
• 1 tbsp lemon juice
• ¼ cup granulated sugar (for poaching pears)
• 1 tsp cinnamon
• ½ tsp ground cloves
• ½ cup heavy cream
• 1 cup brown sugar (for caramel)
• ½ cup unsalted butter (for caramel)
• ¼ tsp sea salt

Instructions:

1. Prepare the tart crust: In a food processor, combine the flour, sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and pulse until the dough begins to form. Gradually add ice water, 1 tablespoon at a time, until the dough comes together. Shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
2. Preheat the oven to 350°F (175°C).
3. Roll out the dough on a floured surface to fit a 9-inch tart pan. Press the dough into the pan, trimming any excess. Line the tart shell with parchment paper and fill with pie weights. Bake for 15-20 minutes, remove the weights and paper, and bake for an additional 5 minutes until the crust is golden.
4. Poach the pears: In a large saucepan, combine the pears, lemon juice, granulated sugar, cinnamon, and cloves. Cook over medium heat for 10-12 minutes, until the pears are tender but still hold their shape. Remove from heat and let cool.
5. Make the caramel: In a medium saucepan, combine the brown sugar and butter. Cook over medium heat, stirring constantly until the sugar dissolves and the butter is melted. Once it starts to simmer, cook for an additional 2-3 minutes, then carefully add the heavy cream, stirring until smooth. Stir in the sea salt and remove from heat.
6. Assemble the tart: Arrange the poached pear slices over the pre-baked tart crust. Drizzle the caramel sauce over the pears.
7. Bake for 15-20 minutes, until the tart is warmed through and the caramel is bubbling slightly.
8. Let cool slightly before serving.

The spiced pear and caramel filling is a comforting and luxurious combination. The pears absorb the cinnamon and clove spices, while the rich caramel adds depth and sweetness. The tart crust provides a crisp base that complements the soft, caramelized pears perfectly. This tart is a wonderfully indulgent dessert for any January gathering or a quiet evening spent enjoying a flavorful, seasonal treat.

January Orange and Almond Tart

This January Orange and Almond Tart offers a delightful balance of citrusy brightness and nutty richness. The sweet, tangy orange filling is complemented by a fragrant almond frangipane layer, creating a decadent and satisfying dessert. The buttery, flaky tart crust ties everything together, making it an ideal dessert to enjoy during the winter months.

Ingredients:

• 1 ½ cups all-purpose flour
• ¼ cup granulated sugar
• ½ tsp salt
• ½ cup unsalted butter, cold and cubed
• 1 large egg yolk
• 2-3 tbsp ice water
• 1 cup almond meal
• ½ cup granulated sugar (for almond filling)
• ½ cup unsalted butter, softened
• 2 large eggs
• 1 tsp vanilla extract
• 2 tbsp orange zest
• ½ cup fresh orange juice
• ¼ cup powdered sugar (for dusting)

Instructions:

1. Prepare the tart crust: In a food processor, combine the flour, sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and pulse until combined. Gradually add the ice water, 1 tablespoon at a time, until the dough forms. Wrap in plastic and refrigerate for at least 30 minutes.
2. Preheat the oven to 350°F (175°C).
3. Roll out the dough on a floured surface to fit a 9-inch tart pan. Press the dough into the pan, trimming any excess. Line the tart shell with parchment paper and fill with pie weights. Bake for 15-20 minutes, remove the weights and paper, and bake for an additional 5-7 minutes until the crust is golden.
4. Make the almond filling: In a bowl, cream the softened butter and sugar together until light and fluffy. Add the almond meal, eggs, vanilla extract, orange zest, and a pinch of salt. Mix until smooth and well combined.
5. Spread the almond filling over the pre-baked tart crust, smoothing it out evenly.
6. Make the orange filling: In a separate bowl, whisk together the fresh orange juice and powdered sugar. Pour the orange mixture evenly over the almond filling.
7. Bake for 25-30 minutes, until the filling is set and lightly golden on top.
8. Let cool, then dust with powdered sugar before serving.

This Orange and Almond Tart is a harmonious combination of flavors that feel both light and indulgent. The citrusy orange filling pairs beautifully with the nutty richness of the almond frangipane, creating a perfectly balanced dessert. The flaky, buttery crust adds a satisfying crunch that contrasts nicely with the smooth filling. This tart is an excellent way to bring a little sunshine to a chilly January day.

January Winter Spice and Cranberry Tart

The Winter Spice and Cranberry Tart is a festive dessert that brings together the tartness of cranberries with the warmth of winter spices like cinnamon, nutmeg, and cloves. The spiced cranberry filling is paired with a buttery shortcrust pastry, creating a tart that’s both aromatic and refreshing. It’s an excellent dessert for celebrating the flavors of the season.

Ingredients:

• 1 ½ cups all-purpose flour
• ¼ cup granulated sugar
• ½ tsp salt
• ½ cup unsalted butter, cold and cubed
• 1 large egg yolk
• 2-3 tbsp ice water
• 2 cups fresh cranberries
• ½ cup granulated sugar (for cranberry filling)
• 1 tsp cinnamon
• ½ tsp ground cloves
• ¼ tsp ground nutmeg
• 1 tbsp cornstarch
• 2 tbsp orange juice
• 1 tsp vanilla extract
• 1 egg (for egg wash)

Instructions:

1. Prepare the tart crust: In a food processor, combine the flour, sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and pulse until combined. Gradually add the ice water, 1 tablespoon at a time, until the dough comes together. Wrap in plastic and refrigerate for at least 30 minutes.
2. Preheat the oven to 350°F (175°C).
3. Roll out the dough on a floured surface to fit a 9-inch tart pan. Press the dough into the pan, trimming any excess. Line the tart shell with parchment paper and fill with pie weights. Bake for 15-20 minutes, remove the weights and paper, and bake for an additional 5 minutes until golden.
4. Make the cranberry filling: In a saucepan, combine the cranberries, sugar, cinnamon, cloves, nutmeg, cornstarch, and orange juice. Cook over medium heat until the cranberries begin to burst and the mixture thickens, about 8-10 minutes. Remove from heat and let cool slightly.
5. Pour the cranberry filling into the pre-baked tart shell and smooth the top.
6. Finish the tart: Brush the edges of the tart crust with a beaten egg to give it a golden, shiny finish.
7. Bake for 20-25 minutes, or until the filling is set and the crust is golden brown.
8. Allow the tart to cool before serving.

The Winter Spice and Cranberry Tart combines the tartness of cranberries with the warmth of winter spices to create a rich, aromatic filling. The shortcrust pastry provides a buttery and crisp base, complementing the spiced fruit filling. This tart evokes the essence of the season, offering a perfect balance of sweetness and spice, ideal for any winter celebration or gathering.

January Fig and Honey Tart

The Fig and Honey Tart is a sweet yet slightly tangy dessert that brings together the richness of figs with the natural sweetness of honey. The filling is made with dried figs, which soften and become wonderfully jammy when baked, and is sweetened with honey for a lovely natural sweetness. This tart is elegant and simple, perfect for a cozy January treat.

Ingredients:

• 1 ½ cups all-purpose flour
• ¼ cup granulated sugar
• ½ tsp salt
• ½ cup unsalted butter, cold and cubed
• 1 large egg yolk
• 2-3 tbsp ice water
• 1 cup dried figs, chopped
• ¼ cup honey
• ½ cup water
• 1 tsp lemon juice
• 1 tbsp cornstarch
• ½ tsp vanilla extract

Instructions:

1. Prepare the tart crust: In a food processor, combine the flour, sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and pulse. Gradually add the ice water, 1 tablespoon at a time, until the dough comes together. Wrap in plastic and refrigerate for at least 30 minutes.
2. Preheat the oven to 350°F (175°C).
3. Roll out the dough on a floured surface to fit a 9-inch tart pan. Press the dough into the pan, trimming any excess. Line the tart shell with parchment paper and fill with pie weights. Bake for 15-20 minutes, remove the weights and paper, and bake for an additional 5 minutes until golden.
4. Make the fig filling: In a saucepan, combine the chopped figs, honey, water, lemon juice, and cornstarch. Cook over medium heat until the figs soften and the mixture thickens, about 8-10 minutes. Stir in the vanilla extract and remove from heat.
5. Pour the fig filling into the pre-baked tart shell and smooth the top.
6. Bake for 20-25 minutes, or until the filling is set and the edges of the crust are golden.
7. Let cool before serving.

The Fig and Honey Tart is a naturally sweet dessert with a sophisticated, deep flavor. The figs, when baked, become soft and jammy, and the honey adds a fragrant, delicate sweetness. The buttery, crisp crust makes a perfect base for this rich filling. This tart is perfect for a simple yet elegant January dessert, perfect for a quiet evening or a small gathering.

January Pear and Gingerbread Tart

The January Pear and Gingerbread Tart combines the warm, spiced flavors of gingerbread with the natural sweetness and softness of pears. The fragrant gingerbread crust provides a rich, spiced base, while the tender poached pears add a touch of sweetness and freshness. This tart is perfect for winter gatherings, offering a comforting and flavorful treat with a touch of holiday nostalgia.

Ingredients:

• 1 ½ cups all-purpose flour
• ½ cup ground gingerbread cookies (or gingerbread crumbs)
• ¼ cup granulated sugar
• ½ tsp salt
• ½ cup unsalted butter, cold and cubed
• 1 large egg yolk
• 2-3 tbsp ice water
• 4 ripe pears, peeled, cored, and sliced
• 1 tbsp lemon juice
• ¼ cup brown sugar (for poaching pears)
• 1 tsp ground cinnamon
• ½ tsp ground cloves
• 1 tsp vanilla extract

Instructions:

1. Prepare the tart crust: In a food processor, combine the flour, gingerbread crumbs, sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and pulse. Gradually add ice water, 1 tablespoon at a time, until the dough begins to form. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
2. Preheat the oven to 350°F (175°C).
3. Roll out the dough on a floured surface to fit a 9-inch tart pan. Press the dough into the pan, trimming any excess. Line the tart shell with parchment paper and fill with pie weights. Bake for 15-20 minutes, remove the weights and paper, and bake for an additional 5 minutes until golden.
4. Poach the pears: In a saucepan, combine the pears, lemon juice, brown sugar, cinnamon, cloves, and vanilla extract. Cook over medium heat for 8-10 minutes, until the pears are tender but not falling apart. Remove from heat and let cool.
5. Assemble the tart: Once the tart crust is baked and the pears are cooled, arrange the pear slices over the tart crust in a decorative pattern.
6. Bake for 20-25 minutes, until the crust is golden and the pears are soft and lightly caramelized.
7. Allow the tart to cool before serving.

The Gingerbread Pear Tart is an incredibly aromatic dessert that combines the spicy warmth of gingerbread with the sweet, fruity depth of pears. The poached pears provide a tender contrast to the crisp, flavorful gingerbread crust. This tart makes for a delightful winter dessert, perfect for cozy gatherings and bringing a sense of comfort to any chilly January day.

January Lemon and Blueberry Tart

The January Lemon and Blueberry Tart offers a refreshing contrast to the heavier flavors of winter. The tangy lemon curd filling pairs beautifully with the fresh burst of blueberries, creating a bright and vibrant dessert. The crisp, buttery tart crust adds a satisfying crunch, making this tart a wonderful option for a light yet indulgent treat during the colder months.

Ingredients:

• 1 ½ cups all-purpose flour
• ¼ cup granulated sugar
• ½ tsp salt
• ½ cup unsalted butter, cold and cubed
• 1 large egg yolk
• 2-3 tbsp ice water
• 1 cup fresh blueberries (plus extra for topping)
• ¾ cup fresh lemon juice
• 1 tbsp lemon zest
• 3 large eggs
• ½ cup granulated sugar (for lemon curd)
• 2 tbsp unsalted butter (for lemon curd)

Instructions:

1. Prepare the tart crust: In a food processor, combine the flour, sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and pulse. Gradually add ice water, 1 tablespoon at a time, until the dough begins to form. Wrap in plastic and refrigerate for at least 30 minutes.
2. Preheat the oven to 350°F (175°C).
3. Roll out the dough on a floured surface to fit a 9-inch tart pan. Press the dough into the pan, trimming any excess. Line the tart shell with parchment paper and fill with pie weights. Bake for 15-20 minutes, remove the weights and paper, and bake for an additional 5-7 minutes until golden.
4. Make the lemon curd: In a medium saucepan, combine the lemon juice, lemon zest, sugar, and eggs. Cook over medium heat, whisking constantly, until the mixture thickens and coats the back of a spoon. Remove from heat and stir in the butter until smooth.
5. Assemble the tart: Pour the lemon curd into the pre-baked tart shell and smooth the top. Arrange the fresh blueberries on top of the lemon curd.
6. Refrigerate for at least 2 hours to allow the tart to set.
7. Serve chilled, topped with additional fresh blueberries.

This Lemon and Blueberry Tart offers a perfect balance of tartness and sweetness. The bright, citrusy lemon curd is complemented by the juicy, slightly tart blueberries, making this a refreshing dessert option. The buttery crust adds a satisfying crunch to the soft filling, making each bite both indulgent and light. It’s an ideal dessert for any occasion where you want a bright and refreshing end to a winter meal.

January Cranberry and Orange Custard Tart

The Cranberry and Orange Custard Tart is a festive dessert that showcases the bright, tangy flavors of cranberries and oranges, perfect for January. The smooth, velvety custard filling is infused with fresh orange zest and juice, while the tart cranberries provide a beautiful contrast in both flavor and color. This dessert is visually stunning and offers a perfect balance of tart and sweet.

Ingredients:

• 1 ½ cups all-purpose flour
• ¼ cup granulated sugar
• ½ tsp salt
• ½ cup unsalted butter, cold and cubed
• 1 large egg yolk
• 2-3 tbsp ice water
• 1 cup fresh cranberries
• 1 tbsp orange zest
• ½ cup fresh orange juice
• 3 large eggs
• ¾ cup heavy cream
• ¼ cup granulated sugar (for custard filling)

Instructions:

1. Prepare the tart crust: In a food processor, combine the flour, sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and pulse. Gradually add ice water, 1 tablespoon at a time, until the dough begins to form. Wrap in plastic and refrigerate for at least 30 minutes.
2. Preheat the oven to 350°F (175°C).
3. Roll out the dough on a floured surface to fit a 9-inch tart pan. Press the dough into the pan, trimming any excess. Line the tart shell with parchment paper and fill with pie weights. Bake for 15-20 minutes, remove the weights and paper, and bake for an additional 5 minutes until golden.
4. Make the custard filling: In a bowl, whisk together the eggs, orange zest, orange juice, and sugar until smooth. Gradually whisk in the heavy cream. Pour the custard mixture into the pre-baked tart shell.
5. Top with cranberries: Gently scatter the cranberries over the top of the custard filling, ensuring they are evenly distributed.
6. Bake for 25-30 minutes, or until the custard is set and slightly golden around the edges.
7. Let the tart cool to room temperature before serving.

The Cranberry and Orange Custard Tart is a perfect dessert for winter, combining the rich, creamy texture of the custard with the tartness of cranberries and the bright citrus notes of orange. The result is a dessert that is both festive and comforting, making it an excellent choice for any January celebration or gathering.

Note: More recipes​ are coming soon!