This tart, filled with homemade caramel, fresh cranberries, and whole hazelnuts, is one of my favorites. Its combination of sweet, salty, and tart flavors makes it an unforgettable dessert for fall and winter gatherings.

When I launched this blog over eight years ago, I was inspired by Deb from Smitten Kitchen. I tried many of her recipes and adapted a few for my own site. One of those early inspirations was her cranberry, caramel, and almond tart. I made it for Thanksgiving in 2009 and loved it so much I blogged about it — then shelved it for a while. Now I’ve revisited and updated the recipe, making a few changes to give it new depth and a personal twist.
For this version I replaced sliced almonds with whole hazelnuts, added more hazelnuts into the crust, and deepened the caramel filling’s flavor. The result is a stunning tart with a nutty shortcrust, a silky caramel center, bursts of bright cranberry, and toasted hazelnuts for texture.