Save to Pinterest This tart highlights the bright, tangy flavors of fresh cranberries wrapped in a tender, buttery crust. The crust is crafted by blending cold butter with flour and sugar, chilled before baking to a golden finish. The filling simmers cranberries with orange juice, zest, and vanilla to enhance the natural tartness. A cornstarch slurry thickens the mix before it’s poured into the crust and baked until set. Finished with a dusting of powdered sugar and orange zest curls, it’s an inviting dessert perfect for holiday gatherings or cozy meals year-round.
The first time I made this cranberry tart, it was a chilly holiday afternoon and the warm, sweet-tart aroma instantly filled the kitchen with cozy memories of festive gatherings and family smiles.
I remember when unexpected guests showed up one winter evening and this tart saved the day—it came together quickly and everyone was asking for seconds before the night was over.
Ingredients
- All-purpose flour: I always use fresh flour for the crust because it gives the best flaky texture that melts in your mouth.
- Granulated sugar: Sweetness is key here, and a little tip is to adjust it depending on your fruit's tartness.
- Unsalted butter: Cold and diced, it’s what creates those beautiful flaky layers in the crust.
- Large egg yolk: It holds the crust together while keeping it tender.
- Fresh or frozen cranberries: They burst beautifully during cooking, releasing that lovely balance of sweet and tart.
- Orange juice and zest: Adds a bright citrus note that makes the flavors pop.
- Vanilla extract: A small addition but it deepens the flavor profile wonderfully.
- Cornstarch: Powers the filling to thicken perfectly without heaviness.
Instructions
- Get Everything Ready:
- Preheat your oven to 375°F (190°C). This step ensures the oven is hot enough to give your crust that perfect golden edge and the filling the delicate set it needs.
- Mix the Dry Ingredients:
- In your processor, pulse the flour, sugar, and salt until well blended. The air in the mixture helps make the crust light and flaky.
- Add the Butter:
- Throw in the cold diced butter and pulse until the texture resembles coarse crumbs. You'll see little pea-sized pieces that are what create that tenderness once baked.
- Bring the Dough Together:
- Add the egg yolk and 2 tablespoons of ice water, pulsing just until the dough begins to clump. If it seems dry, add a bit more water but be careful not to overwork it or it’ll toughen up.
- Chill and Roll:
- Turn the dough onto a lightly floured surface, form into a disk, wrap in plastic, and chill for 20 minutes. Rolling it out cold helps keep the butter solid, which is key for flakiness.
- Prepare the Tart Shell:
- Roll the dough to fit your 9-inch tart pan, pressing it in gently and trimming excess. Prick the base lightly to prevent bubbles during baking.
- Blind Bake:
- Line with parchment paper and pie weights, bake for 15 minutes, then remove weights and bake 5 more until lightly golden. This locks in a crisp bottom.
- Cook the Filling:
- Simmer cranberries with sugar, orange juice, orange zest, and vanilla over medium heat. You’ll love watching the cranberries pop open and the kitchen start smelling like a fresh citrus orchard.
- Thicken the Filling:
- Stir cornstarch mixed with water into the berry mixture; cook 1–2 minutes till you see the glossy thickening that tells you it’s perfect.
- Assemble and Finish Baking:
- Spread the cranberry filling evenly in the cooled crust and bake for 20 minutes until the filling is set and the crust is golden and inviting.
- Cool and Garnish:
- Allow the tart to cool completely, then dust with powdered sugar and add orange zest curls if you like that little extra zing.
Save to Pinterest This tart became more than just a recipe when I served it at a friend’s wedding shower; it was a sweet symbol of warmth, community, and the joy of sharing simple pleasures.
Keeping It Fresh
Store the tart loosely covered at room temperature for a day, or in the fridge for up to three days. Bringing it to room temperature before serving really revives those buttery crust notes and fresh cranberry zing.
Serving Ideas That Clicked
Pair this tart with a scoop of vanilla ice cream or a dollop of lightly whipped cream to balance the tartness. I’ve also found a drizzle of warm caramel adds a surprising depth that friends loved once I suggested it.
A Time This Recipe Saved the Day
Once, in the middle of a busy holiday season, I realized I’d forgotten to plan dessert. This tart was fast to put together and the oven did all the work while I finished setting the table.
- Make sure to have extra orange zest on hand— it brightens everything at the last minute.
- Don’t forget to prick the crust base well; it really makes a difference in even baking.
- This tart freezes beautifully if you want to make it ahead for those unexpected visits.
Save to Pinterest Thanks for spending time in the kitchen with me—here’s to many cozy moments and tasty tarts shared with good friends.
Recipe Questions
- → How do I make a flaky crust for the tart?
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Use cold, diced butter and quickly pulse it with flour and sugar until coarse crumbs form. Chilling the dough before rolling helps maintain flakiness.
- → Can I use frozen cranberries for the filling?
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Yes, frozen cranberries work well and will soften during cooking, releasing their bright, tart flavor.
- → What thickens the cranberry filling?
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A cornstarch slurry mixed with water is added to the simmering cranberries to thicken the filling before baking.
- → How can I add extra flavor to the tart?
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Try substituting lemon juice and zest for orange or adding ground almonds to the crust for a nutty note.
- → What garnish complements this tart?
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Dusting with powdered sugar and fresh orange zest curls adds a festive and fragrant touch to the finished tart.
