Introduction
Cranberry orange tart is a delightful dessert that combines the bright, tangy flavors of fresh cranberries and oranges with a rich, buttery crust. This tart is the perfect balance of sweetness and tartness, making it an ideal dessert for any holiday or special occasion. Its vibrant colors, smooth filling, and crisp crust make it not only a treat for the taste buds but also a beautiful addition to your dessert table.
Whether you’re looking for a show-stopping centerpiece for a holiday dinner or a sophisticated dessert to share with loved ones, this cranberry orange tart will not disappoint. The fresh cranberry flavor pairs perfectly with the citrusy notes of orange, and the buttery crust adds a satisfying crunch. In this recipe, I’ll walk you through each step of creating this delectable tart, from the crust to the filling, and offer tips to help you make the best tart possible.
Why You’ll Love This Recipe
This cranberry orange tart is a truly special dessert that offers several appealing qualities:
Tangy and Sweet Flavor Combination
The tartness of the fresh cranberries and the sweetness of the orange come together beautifully, creating a flavor profile that is both refreshing and rich. The balance between the citrusy orange and the slightly tart cranberries makes each bite a perfect combination of sweet and sour.
Perfect for Special Occasions
With its vibrant color and elegant presentation, this cranberry orange tart is perfect for the holiday season, dinner parties, or any occasion where you want to impress your guests with something beautiful and delicious.
Easy to Make
Despite its stunning appearance, this tart is surprisingly simple to make. The ingredients are easy to find, and the process is straightforward, even for beginners. You’ll be able to enjoy a beautiful, homemade tart with minimal effort.
Customizable for Different Diets
This tart can be easily modified for different dietary preferences. You can make the crust gluten-free, use a dairy-free filling, or adjust the sweetness levels to your liking.
Preparation Time and Servings
- Total Time: 2 hours (includes chilling and baking time)
- Servings: This recipe makes one 9-inch tart, which serves 8-10 people.
- Nutrition Facts: Calories per serving: 250, Protein: 3g, Carbs: 40g, Fat: 12g.
Ingredients
Here’s everything you need to create a delicious cranberry orange tart:
For the Crust:
- 1 1/2 cups all-purpose flour: The base for the crust.
- 1/4 cup granulated sugar: Sweetens the crust.
- 1/4 teaspoon salt: Enhances the flavor of the crust.
- 1/2 cup unsalted butter (cold and cubed): Creates a flaky, buttery texture.
- 1 large egg yolk: Helps bind the dough together.
- 2-3 tablespoons ice water: Helps bring the dough together.
For the Cranberry Orange Filling:
- 2 cups fresh cranberries: The star ingredient that provides the tartness.
- 1/2 cup fresh orange juice: Adds brightness and complements the cranberries.
- Zest of 1 orange: For a more intense orange flavor.
- 3/4 cup granulated sugar: Sweetens the filling.
- 2 tablespoons cornstarch: Thickens the filling.
- 1/4 teaspoon salt: Balances the sweetness and tartness.
- 1/2 teaspoon ground cinnamon: Adds warmth to the flavor.
- 2 large eggs: Helps set the filling and give it a smooth texture.
- 1/2 cup heavy cream: Adds richness and smoothness to the filling.
Step-by-Step Instructions
Step 1: Make the Tart Crust
Start by making the crust. In a large bowl, whisk together the flour, sugar, and salt. Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, rub the butter into the flour until the mixture resembles coarse crumbs with small pea-sized pieces of butter throughout. This step is crucial for creating a flaky crust.
Next, add the egg yolk and stir to combine. Gradually add the ice water, one tablespoon at a time, stirring gently with a fork until the dough starts to come together. You may not need all the water, so be careful not to add too much. Once the dough is formed, gather it into a ball, flatten it into a disc, and wrap it in plastic wrap. Chill the dough in the refrigerator for at least 30 minutes to allow the gluten to relax and ensure a tender crust.
Step 2: Roll Out the Dough
After the dough has chilled, remove it from the refrigerator and let it sit for 5-10 minutes to soften slightly. On a lightly floured surface, roll out the dough into a circle about 12 inches in diameter, which will fit into a 9-inch tart pan. Transfer the rolled dough into the tart pan, pressing it gently into the sides and bottom. Trim off any excess dough around the edges.
Use a fork to prick the bottom of the crust several times. This helps prevent the crust from puffing up during baking. Place the tart shell in the refrigerator to chill for another 10-15 minutes. Chilling the dough before baking ensures the crust holds its shape.
Step 3: Blind Bake the Crust
Preheat your oven to 375°F (190°C). Line the tart crust with parchment paper and fill it with pie weights or dried beans to weigh it down. This is called “blind baking” and prevents the crust from shrinking or bubbling up during baking.
Bake the crust in the preheated oven for 15-20 minutes, or until the edges are golden brown. After this time, remove the tart from the oven and carefully lift out the parchment paper and pie weights. Return the tart to the oven and bake for an additional 5-10 minutes, until the bottom of the crust is golden and fully baked. Allow the crust to cool completely before adding the filling.
Step 4: Make the Cranberry Orange Filling
While the crust is cooling, prepare the filling. In a medium saucepan, combine the fresh cranberries, orange juice, orange zest, sugar, cornstarch, salt, and cinnamon. Cook over medium heat, stirring occasionally, until the cranberries begin to burst and the mixture thickens, about 8-10 minutes. This will create a thick, jam-like texture.
Once the mixture has thickened, remove it from the heat and let it cool for a few minutes. In a separate bowl, whisk together the eggs and heavy cream until smooth. Slowly pour the cooled cranberry mixture into the egg mixture, whisking constantly to prevent the eggs from curdling.
Step 5: Fill the Tart and Bake
Pour the cranberry orange filling into the cooled tart crust. Smooth the top with a spatula to evenly distribute the filling. Bake the tart in the preheated oven at 350°F (175°C) for 25-30 minutes, or until the filling is set and the top is lightly golden. The tart will firm up as it cools, so don’t worry if it seems a little wobbly when you first remove it from the oven.
Once baked, remove the tart from the oven and let it cool completely on a wire rack before serving. This allows the filling to fully set and makes it easier to slice.
Step 6: Serve and Enjoy
Once the tart has cooled and set, it’s ready to be served. You can serve the tart as is, or for an added touch, you can garnish it with a few extra orange zest strands, fresh cranberries, or a dollop of whipped cream. The tart can be stored in the refrigerator for up to 3 days.
How to Serve
Serve with Whipped Cream
A dollop of freshly whipped cream is the perfect accompaniment to the tart, adding a light and creamy contrast to the tangy cranberry filling. You can also top it with a scoop of vanilla ice cream for an extra indulgent treat.
Pair with Tea or Coffee
This cranberry orange tart pairs wonderfully with a warm cup of tea or coffee. The citrus notes in the tart complement the earthy flavors of tea, while coffee provides a rich backdrop to the tart’s bright flavors.
Garnish with Fresh Cranberries
For a more festive presentation, garnish the tart with fresh cranberries or even a sprinkle of edible gold dust. This adds a pop of color and makes the tart look even more special for holiday occasions.
Additional Tips
- Chill the Crust: Be sure to chill the dough both before rolling it out and after it’s placed in the tart pan. This helps the crust hold its shape and prevents shrinking during baking.
- Use Fresh Cranberries: Fresh cranberries provide the best texture and flavor for the filling. You can use frozen cranberries, but they may release more liquid and alter the tart’s texture.
- Don’t Overbake: Keep an eye on the tart as it bakes. Overbaking can cause the filling to crack or become too firm, so it’s best to remove it from the oven as soon as the filling is set.
Recipe Variations
Add Spices
If you love warm spices, you can add a pinch of ground ginger or cloves to the cranberry filling for an extra layer of flavor. These spices will pair wonderfully with the orange and cranberry.
Make It Gluten-Free
To make this tart gluten-free, substitute the all-purpose flour in the crust with a gluten-free flour blend. Be sure to check that all other ingredients are gluten-free, particularly the pie crust.
Vegan Cranberry Orange Tart
For a vegan version of this tart, substitute the eggs with a flax egg and use a dairy-free cream or coconut cream
in place of heavy cream. You can also make the crust with vegan butter to ensure the entire tart is plant-based.
Freezing and Storage
Storage
Store the cranberry orange tart in an airtight container in the refrigerator for up to 3 days. The tart will keep its flavor and texture as long as it’s kept cool. Before serving, allow the tart to come to room temperature for the best flavor.
Freezing
This tart can be frozen before or after baking. To freeze it, wrap the tart in plastic wrap and then foil. It can be stored in the freezer for up to 3 months. When you’re ready to serve, thaw the tart in the refrigerator overnight and allow it to come to room temperature before serving.
FAQ Section
Can I Make the Tart Ahead of Time?
Yes! This cranberry orange tart can be made up to a day in advance. Just be sure to store it in the refrigerator until you’re ready to serve.
Can I Use Dried Cranberries for the Filling?
It’s best to use fresh cranberries for this tart, as they provide the best texture and flavor. Dried cranberries are sweetened and will alter the flavor of the filling.
How Long Does This Tart Keep?
The tart will keep for up to 3 days in the refrigerator. After that, the texture may begin to change, but it will still be safe to eat.
Print
Cranberry Orange Tart: A Festive and Tangy Delight
- Total Time: 2 hours includes chilling and baking time
Description
A Cranberry Orange Tart is a refreshing, vibrant dessert that perfectly balances the tartness of fresh cranberries with the bright, citrusy notes of orange. The crust is typically made from a buttery, flaky pastry, offering a crisp base that complements the tangy filling. The filling consists of a smooth, zesty orange custard or cream, often enhanced with a touch of orange zest or juice for extra citrus flavor. Fresh cranberries are either mixed directly into the filling or arranged on top in a decorative pattern before baking. The cranberries soften during baking, releasing their juice and creating a burst of tart flavor that contrasts beautifully with the sweetness of the custard.
Ingredients
For the Crust:
- 1 1/2 cups all-purpose flour: The base for the crust.
- 1/4 cup granulated sugar: Sweetens the crust.
- 1/4 teaspoon salt: Enhances the flavor of the crust.
- 1/2 cup unsalted butter (cold and cubed): Creates a flaky, buttery texture.
- 1 large egg yolk: Helps bind the dough together.
- 2–3 tablespoons ice water: Helps bring the dough together.
For the Cranberry Orange Filling:
- 2 cups fresh cranberries: The star ingredient that provides the tartness.
- 1/2 cup fresh orange juice: Adds brightness and complements the cranberries.
- Zest of 1 orange: For a more intense orange flavor.
- 3/4 cup granulated sugar: Sweetens the filling.
- 2 tablespoons cornstarch: Thickens the filling.
- 1/4 teaspoon salt: Balances the sweetness and tartness.
- 1/2 teaspoon ground cinnamon: Adds warmth to the flavor.
- 2 large eggs: Helps set the filling and give it a smooth texture.
- 1/2 cup heavy cream: Adds richness and smoothness to the filling.
Instructions
Step 1: Make the Tart Crust
Start by making the crust. In a large bowl, whisk together the flour, sugar, and salt. Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, rub the butter into the flour until the mixture resembles coarse crumbs with small pea-sized pieces of butter throughout. This step is crucial for creating a flaky crust.
Next, add the egg yolk and stir to combine. Gradually add the ice water, one tablespoon at a time, stirring gently with a fork until the dough starts to come together. You may not need all the water, so be careful not to add too much. Once the dough is formed, gather it into a ball, flatten it into a disc, and wrap it in plastic wrap. Chill the dough in the refrigerator for at least 30 minutes to allow the gluten to relax and ensure a tender crust.
Step 2: Roll Out the Dough
After the dough has chilled, remove it from the refrigerator and let it sit for 5-10 minutes to soften slightly. On a lightly floured surface, roll out the dough into a circle about 12 inches in diameter, which will fit into a 9-inch tart pan. Transfer the rolled dough into the tart pan, pressing it gently into the sides and bottom. Trim off any excess dough around the edges.
Use a fork to prick the bottom of the crust several times. This helps prevent the crust from puffing up during baking. Place the tart shell in the refrigerator to chill for another 10-15 minutes. Chilling the dough before baking ensures the crust holds its shape.
Step 3: Blind Bake the Crust
Preheat your oven to 375°F (190°C). Line the tart crust with parchment paper and fill it with pie weights or dried beans to weigh it down. This is called “blind baking” and prevents the crust from shrinking or bubbling up during baking.
Bake the crust in the preheated oven for 15-20 minutes, or until the edges are golden brown. After this time, remove the tart from the oven and carefully lift out the parchment paper and pie weights. Return the tart to the oven and bake for an additional 5-10 minutes, until the bottom of the crust is golden and fully baked. Allow the crust to cool completely before adding the filling.
Step 4: Make the Cranberry Orange Filling
While the crust is cooling, prepare the filling. In a medium saucepan, combine the fresh cranberries, orange juice, orange zest, sugar, cornstarch, salt, and cinnamon. Cook over medium heat, stirring occasionally, until the cranberries begin to burst and the mixture thickens, about 8-10 minutes. This will create a thick, jam-like texture.
Once the mixture has thickened, remove it from the heat and let it cool for a few minutes. In a separate bowl, whisk together the eggs and heavy cream until smooth. Slowly pour the cooled cranberry mixture into the egg mixture, whisking constantly to prevent the eggs from curdling.
Step 5: Fill the Tart and Bake
Pour the cranberry orange filling into the cooled tart crust. Smooth the top with a spatula to evenly distribute the filling. Bake the tart in the preheated oven at 350°F (175°C) for 25-30 minutes, or until the filling is set and the top is lightly golden. The tart will firm up as it cools, so don’t worry if it seems a little wobbly when you first remove it from the oven.
Once baked, remove the tart from the oven and let it cool completely on a wire rack before serving. This allows the filling to fully set and makes it easier to slice.
Step 6: Serve and Enjoy
Once the tart has cooled and set, it’s ready to be served. You can serve the tart as is, or for an added touch, you can garnish it with a few extra orange zest strands, fresh cranberries, or a dollop of whipped cream. The tart can be stored in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Baking and Chilling Time: 25-30 minutes for baking, 30 minutes for chilling
Nutrition
- Calories: 250 kcal
- Fat: 12g
- Carbohydrates: 40g
- Protein: 3g
Conclusion
The cranberry orange tart is a festive and flavorful dessert that is sure to impress anyone at your next gathering. With its vibrant colors, tangy filling, and buttery crust, this tart is perfect for the holiday season or any special occasion. Easy to make yet elegant in presentation, this tart is a dessert everyone will love. Whether you’re making it for a celebration or just to enjoy with friends and family, this cranberry orange tart will be a memorable treat. Happy baking!
