Description
This cranberry tart delivers pure holiday comfort straight from Grandma’s kitchen, with a buttery crust and tangy-sweet filling that will make your family smile. Dollops of creamy cinnamon whip complete this festive dessert that brings warmth to your table.
Ingredients
Scale
Primary Ingredients:
- 510 g fresh cranberries
- 5 large eggs
- 220 g quick cooking oats
- 113 g unsalted butter
- 250 g sugar
Supporting Ingredients:
- 180 g orange juice
- 30 g all purpose flour
- 30 g powdered sugar
- 2 orange zest
Seasoning and Spices:
- 1 teaspoon ground cinnamon
- 1 pinch fine sea salt
Instructions
- Combine 510 g cranberries, 180 g orange juice, orange zest, and 250 g sugar in a medium saucepan. Simmer over medium heat for 15-20 minutes until cranberries burst and break down.
- Use an immersion blender to puree the cranberry mixture until smooth. Strain through a fine mesh sieve to remove any remaining pulp.
- Gradually whisk 5 large eggs into the warm cranberry puree, incorporating each egg completely before adding the next.
- Cook the mixture over medium-low heat, stirring constantly every 30 seconds, until the temperature reaches exactly 165°F on an instant-read thermometer.
- Pour the hot curd through a clean sieve directly over 113 g of cubed butter in a large bowl. Stir until butter melts completely and mixture becomes glossy.
- Refrigerate the cranberry curd in an airtight container for at least 1 hour to set and cool.
- Pulse 220 g oats, 30 g flour, 30 g powdered sugar, 1 tsp cinnamon, and a pinch of salt in a food processor until finely ground.
- Add 113 g softened butter to the dry ingredients and pulse until the mixture forms a cohesive, sticky dough.
- Press the dough firmly into a 10-inch tart pan, ensuring an even layer across the bottom and sides. Freeze for 10 minutes to firm up.
- Preheat your oven to 350°F. Line the crust with parchment paper and fill with pie weights or dried beans.
- Bake the weighted crust for 25 minutes, then carefully remove the weights and parchment.
- Use a fork to dock the crust, creating small holes across the surface.
- Pour the chilled cranberry curd into the partially baked crust, spreading evenly.
- Bake the tart for 20-22 minutes until the filling is just set but still slightly jiggly in the center.
- Remove from the oven and let cool completely at room temperature, then refrigerate for 4-8 hours before serving.
Notes
- Cranberry season is perfect for this tart, so grab the freshest berries possible for the best flavor.
- Straining the cranberry puree ensures a silky-smooth curd without any tough bits or seeds.
- When tempering eggs into the warm cranberry mixture, pour slowly and whisk constantly to prevent scrambling.
- A digital thermometer helps nail the exact curd temperature for perfect consistency without overcooking.
- Freezing the crust before baking helps prevent shrinking and creates a more stable base.
- Make the tart a day ahead for deeper flavor development and easier serving.
- If dairy-free, substitute coconut oil for butter in both crust and curd for a similar rich texture.
- For a gluten-free version, replace wheat flour with almond flour or a gluten-free blend.
- Prep Time: 15 minutes
- Cook Time: 1 hour - 1 hour 7 minutes
- Category: Tarts
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 5 to 6
- Calories: 382 kcal
- Sugar: 40 g
- Sodium: 60 mg
- Fat: 19 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 49 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 95 mg