It's that time of year again, and I'm so excited to share one of my absolute favorite holiday desserts with you: a delicious Cranberry Orange Tart! This tart is the perfect balance of sweet and tart, with bright citrus notes that will leave everyone wanting more. It’s surprisingly easy to make, and I promise it will be a showstopper at your next gathering.
Why You Will Love This Recipe
This Cranberry Orange Tart is more than just a dessert; it's an experience! The buttery, flaky crust provides the perfect foundation for the tangy cranberry filling, which is infused with the zesty aroma of fresh oranges. What makes this tart truly special is the combination of flavors and textures. The cranberries offer a delightful tartness that's balanced by the sweetness of the oranges, creating a harmonious blend that’s both refreshing and comforting. It's also a beautiful dessert that is sure to impress your family and friends! Plus, it's easier to make than you might think.
Ingredients
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold and cubed
- 1/4 cup ice water
For the Filling:
- 12 ounces fresh or frozen cranberries
- 3/4 cup granulated sugar
- 1/4 cup orange juice
- 2 tablespoons orange zest
- 1 tablespoon cornstarch
- 1/4 cup water
Step-by-Step Instructions
1. Make the Crust:
In a large bowl, whisk together the flour and salt. Add the cold, cubed butter. Using a pastry blender or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs. Slowly add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. The dough should be slightly shaggy.
2. Chill the Dough:
Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This chilling time is crucial because it allows the gluten to relax, resulting in a tender crust.
3. Prepare the Filling:
While the dough is chilling, make the cranberry orange filling. In a medium saucepan, combine the cranberries, sugar, orange juice, and orange zest.
4. Cook the Filling:
Cook the cranberry mixture over medium heat, stirring occasionally, until the cranberries begin to burst and the mixture thickens slightly, about 8-10 minutes.
5. Thicken the Filling:
In a small bowl, whisk together the cornstarch and water to create a slurry. Pour the cornstarch slurry into the cranberry mixture and stir continuously until the filling thickens. This usually takes about 1-2 minutes. Remove from heat and let it cool slightly.
6. Roll Out the Dough:
Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough into a 12-inch circle.
7. Transfer to Tart Pan:
Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Press the dough into the bottom and up the sides of the pan. Trim any excess dough from the edges.
8. Fill the Tart:
Pour the slightly cooled cranberry orange filling into the tart shell, spreading it evenly.
9. Bake the Tart:
Bake the Cranberry Orange Tart for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.
10. Cool and Serve:
Let the tart cool completely on a wire rack before serving. This allows the filling to set properly. Once cooled, remove the tart from the pan by gently lifting the bottom of the removable pan.
Serving Suggestions
The Cranberry Orange Tart is wonderful on its own, but it's even better with a few complementary pairings. A dollop of whipped cream or a scoop of vanilla ice cream adds a creamy coolness that perfectly balances the tartness of the cranberries.
For presentation, consider dusting the tart with powdered sugar just before serving to give it an elegant, snowy look. Garnish with a few fresh orange slices or a sprig of rosemary for an extra touch of holiday cheer.
This homemade Cranberry Orange Tart is ideal for Thanksgiving, Christmas, or any festive occasion where you want to impress your guests with a homemade dessert. It's also a delightful treat to enjoy any time of year when you're craving something sweet and tangy.
Storage and Reheating
To store any leftover Cranberry Orange Tart, cover it loosely with plastic wrap or place it in an airtight container. The tart will keep in the refrigerator for up to 3-4 days. The crust may soften slightly over time, but the flavor will still be delicious.
While this homemade Cranberry Orange Tart is best served cold or at room temperature, you can gently reheat it if you prefer. Place a slice of tart on a baking sheet and warm it in a preheated oven at 300°F (150°C) for about 5-10 minutes, or until slightly warmed through. Be careful not to overheat it, as this can make the crust soggy.
Key Details
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes (plus chilling time)
- Servings: 8-10 slices
Required Equipment:
- Large bowl
- Pastry blender or your fingers
- Plastic wrap
- Medium saucepan
- Small bowl
- Whisk
- Rolling pin
- 9-inch tart pan with removable bottom
- Wire rack
Cranberry Orange Tart
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup 1 stick unsalted butter, cold and cubed
- 1/4 cup ice water
- 12 ounces fresh or frozen cranberries
- 3/4 cup granulated sugar
- 1/4 cup orange juice
- 2 tablespoons orange zest
- 1 tablespoon cornstarch
- 1/4 cup water
Instructions
- In a large bowl, whisk together the flour and salt. Add the cold, cubed butter. Using a pastry blender or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs. Slowly add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. The dough should be slightly shaggy.
- Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This chilling time is crucial because it allows the gluten to relax, resulting in a tender crust.
- While the dough is chilling, make the cranberry orange filling. In a medium saucepan, combine the cranberries, sugar, orange juice, and orange zest.
- Cook the cranberry mixture over medium heat, stirring occasionally, until the cranberries begin to burst and the mixture thickens slightly, about 8-10 minutes.
- In a small bowl, whisk together the cornstarch and water to create a slurry. Pour the cornstarch slurry into the cranberry mixture and stir continuously until the filling thickens. This usually takes about 1-2 minutes. Remove from heat and let it cool slightly.
- Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough into a 12-inch circle.
- Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Press the dough into the bottom and up the sides of the pan. Trim any excess dough from the edges.
- Pour the slightly cooled cranberry orange filling into the tart shell, spreading it evenly.
- Bake the Cranberry Orange Tart for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.
- Let the tart cool completely on a wire rack before serving. This allows the filling to set properly. Once cooled, remove the tart from the pan by gently lifting the bottom of the removable pan.