Cranberry Tart Buttery Crust (Printable version)
Tangy cranberries nestled in a flaky, buttery crust for a sweet-tart treat any time.
# What You'll Need:
→ Crust
01 - 1 1/4 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1/4 teaspoon salt
04 - 1/2 cup unsalted butter, cold and diced
05 - 1 large egg yolk
06 - 2 to 3 tablespoons ice water
→ Cranberry Filling
07 - 2 1/2 cups fresh or frozen cranberries
08 - 3/4 cup granulated sugar
09 - 1/4 cup orange juice
10 - 1 tablespoon orange zest
11 - 1 teaspoon vanilla extract
12 - 2 tablespoons cornstarch
13 - 2 tablespoons water
→ Garnish (Optional)
14 - Powdered sugar, for dusting
15 - Orange zest curls
# Directions:
01 - Preheat oven to 375°F.
02 - In a food processor, combine flour, sugar, and salt. Add cold diced butter and pulse until the mixture resembles coarse crumbs.
03 - Add egg yolk and 2 tablespoons ice water; pulse until dough just comes together, adding an additional tablespoon of water if necessary.
04 - Turn dough onto a floured surface, shape into a disk, wrap in plastic wrap, and refrigerate for 20 minutes.
05 - Roll out the chilled dough to fit a 9-inch tart pan. Press into the pan, trim excess, and prick the base with a fork.
06 - Line the crust with parchment paper and fill with pie weights. Bake for 15 minutes, remove weights, then bake 5 minutes more until lightly golden. Cool before filling.
07 - In a saucepan, combine cranberries, sugar, orange juice, orange zest, and vanilla extract. Cook over medium heat, stirring frequently, until cranberries burst, about 8 minutes.
08 - Mix cornstarch with water to create a slurry. Stir into the cranberry mixture and cook 1 to 2 minutes until thickened. Remove from heat and let cool slightly.
09 - Spread the cranberry filling evenly into the cooled tart shell.
10 - Bake for 20 minutes, or until the filling is set and crust is golden.
11 - Allow tart to cool completely. Dust with powdered sugar and garnish with orange zest curls if desired.
# Expert advice:
01 -
- It strikes the perfect balance between tangy cranberries and buttery crust that feels like a sweet little secret to share.
- Once you nail this tart, it'll become your go-to dessert for any celebration or a simple treat.
02 -
- Keeping your butter cold and not overhandling the dough are the secrets to that perfect crumbly crust.
- Letting the cranberry filling cool a bit before spreading helps prevent the crust from getting soggy, a game changer for texture.
03 -
- When pulsing the dough, aim for crumbs slightly larger than breadcrumbs—they create pockets of buttery flakiness.
- Using orange zest instead of lemon completely changes the flavor profile and makes it extraordinary.