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.