Cranberry Orange Tart

Tammy Smith

Cranberry Orange Tart combines a buttery pastry shell with a tangy filling of fresh cranberries and orange zest. The contrast between tart fruit and sweet citrus makes it a strong choice for holiday dessert tables. Plan on about 1 hour from start to finish, including chilling time for the crust.

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Prep Time 30

Cook Time 45

Total Time 1 15

Course Dessert

Cuisine French

Servings slices

Calories 331 kcal

Equipment

Tart pan
Food Processor
Rolling pin
Mixing Bowls
Microplane Zester

Ingredients

For the Crust:

1 ½ cups all-purpose flour preferably organic
½ cup unsalted butter cold and cubed
¼ cup granulated sugar
1 pinch salt a few dashes
2 tablespoons ice water

For the Filling:

2 cups fresh cranberries rinsed and patted dry
1 cup granulated sugar
1 tablespoon orange zest from organic oranges if possible
¼ cup fresh orange juice freshly squeezed
2 tablespoons cornstarch

Instructions

Prepare the Crust: In a food processor, blend the flour, sugar, and salt. Add cold butter cubes and pulse until the texture resembles coarse crumbs. Add ice water slowly, pulsing until the dough comes together. Form into a disk and chill for at least 30 minutes.
Roll Out the Crust: Preheat your oven to 375°F (190°C). Roll the chilled dough on a floured surface to fit your tart pan. Gently press into the pan and trim any excess. Prick the bottom with a fork and refrigerate while preparing the filling.
Prepare the Filling: In a mixing bowl, mix cranberries, sugar, orange zest, and juice. Dissolve cornstarch in a little more juice if necessary, and add to the cranberry mixture.
Assemble the Tart: Pour the cranberry filling over the chilled tart crust, spreading evenly. Bake in the preheated oven for 40-45 minutes, or until the crust is golden and cranberries are bubbling.
Cool and Serve: Allow the tart to cool at room temperature. Serve with whipped cream or vanilla ice cream for an added touch of indulgence.

Notes

For an added aromatic dimension, you can sprinkle a bit of ground cinnamon into the cranberry filling.
You can substitute the cranberries with raspberries for a different twist if desired.

Nutrition

Calories: 331kcalCarbohydrates: 55gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 31mgSodium: 8mgPotassium: 66mgFiber: 2gSugar: 33gVitamin A: 388IUVitamin C: 8mgCalcium: 11mgIron: 1mg

Keyword cranberry dessert recipe

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