Description
Cranberry orange tart brings zesty winter warmth straight to your dessert table with minimal fuss. Generous citrus notes and tart cranberry tang create a festive treat perfect for holiday gatherings.
Ingredients
Scale
Main Ingredients:
- 2 cups fresh cranberries
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 3 large eggs
Supporting Ingredients:
- ½ cup fresh orange juice
- ½ cup unsalted butter (cold and cubed)
- ¼ cup unsalted butter (melted)
- ¼ cup powdered sugar
Finishing Ingredients:
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2–3 tablespoons ice water
- Zest of 1 orange
- Whipped cream
- Orange slices
- Fresh cranberries
Instructions
- Pulse flour, powdered sugar, and salt in a food processor. Add cold butter cubes and pulse until mixture resembles coarse crumbs.
- Whisk egg yolk with 2 tablespoons ice water. Drizzle into processor and pulse until dough forms a loose ball. Add extra water if needed.
- Shape dough into a disk, wrap in plastic, and refrigerate for 30 minutes. This helps prevent shrinking during baking.
- Preheat oven to 375°F. Roll chilled dough into a 12-inch circle on a lightly floured surface. Transfer to a 9-inch tart pan with a removable bottom.
- Press dough into pan edges, trimming excess. Line with parchment paper and fill with pie weights. Blind bake for 15 minutes at 375°F.
- Remove weights and parchment. Bake crust for additional 10 minutes until golden. Cool completely before filling.
- Combine 2 cups cranberries, 1 cup sugar, and ½ cup orange juice in a saucepan. Simmer over medium heat for 10 minutes until berries burst.
- Whisk 3 eggs in a separate bowl. Add orange zest, ¼ cup melted butter, and 1 teaspoon vanilla. Mix into cranberry mixture.
- Pour filling into cooled crust. Bake at 350°F for 25-30 minutes until filling is set but slightly jiggly in center.
- Remove from oven and let cool completely at room temperature for 2 hours. Chill for firmer texture.
- Garnish with fresh whipped cream, orange slices, and extra cranberries before serving.
Notes
- Freezing the butter chunks before mixing ensures a flakier, more tender crust that won’t become tough.
- Fresh cranberries create the brightest flavor, but frozen work perfectly if thawed and well-drained.
- Zesting the orange right before adding helps release more intense citrus oils into the filling, boosting the bright, tangy notes.
- Use a sharp knife or pastry wheel to trim the crust edges for a clean, professional-looking tart that looks like it came from a bakery.
- Prep Time: 1 hour
- Cook Time: 1 hour 20 minutes
- Category: Tarts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 248 kcal
- Sugar: 23 g
- Sodium: 102 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.2 g
- Carbohydrates: 33 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 72 mg