Cranberry Tart
Bright, tangy, and bursting with seasonal flavor, this cranberry tart is the ultimate festive dessert. Featuring a buttery, homemade crust filled with a luscious cranberry-orange filling, this recipe strikes the perfect balance between sweet and tart, making it an ideal centerpiece for holiday gatherings or winter parties. Fresh or frozen cranberries are simmered with orange juice, zest, and a touch of vanilla, creating a vibrant, jewel-toned filling that perfectly complements the golden, flaky crust. With straightforward prep steps and an elegant presentation, this cranberry tart is sure to impress both in taste and aesthetics. Serve it with a dollop of whipped cream or a dusting of powdered sugar for a show-stopping finish! Perfect for cranberry dessert lovers, holiday baking enthusiasts, and those looking for citrus-kissed treats.
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Ingredients
- 200 grams All-purpose flour
- 50 grams Granulated sugar
- 115 grams Unsalted butter (cold, cubed)
- 3 tablespoons Ice water
- 350 grams Fresh (or frozen) cranberries
- 150 grams Granulated sugar (for filling)
- 60 milliliters Orange juice
- 1 teaspoon Orange zest
- 1 tablespoon Cornstarch
- 1 teaspoon Vanilla extract
- 1 unit Egg yolk
- 1 tablespoon Milk (for egg wash)
Directions
Step 1
Preheat your oven to 190°C (375°F).
Step 2
In a large bowl, mix the flour and the 50 grams of granulated sugar. Add the cold, cubed butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs.
Step 3
Stir in the ice water, one tablespoon at a time, until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 15 minutes.
Step 4
While the dough chills, prepare the cranberry filling. In a medium saucepan, combine the cranberries, 150 grams of sugar, orange juice, and orange zest. Cook over medium heat for 8-10 minutes, stirring frequently, until the cranberries begin to burst and the mixture thickens.
Step 5
In a small bowl, mix the cornstarch with 1 tablespoon of water to make a slurry. Stir this into the cranberry mixture and cook for an additional 2 minutes until thickened. Remove from heat and stir in the vanilla extract. Allow the filling to cool slightly.
Step 6
On a lightly floured surface, roll out the chilled dough to fit a 23 cm (9-inch) tart pan. Transfer the dough to the pan, pressing it into the bottom and sides. Trim any excess dough hanging over the edges and prick the bottom of the crust with a fork to prevent puffing during baking.
Step 7
Fill the tart shell with the prepared cranberry mixture, spreading it out evenly.
Step 8
In a small bowl, whisk together the egg yolk and milk to create an egg wash. Brush the edges of the tart shell with the egg wash for a golden crust.
Step 9
Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbling slightly.
Step 10
Remove the tart from the oven and allow it to cool completely before serving. Optionally, top with a dusting of powdered sugar or a dollop of whipped cream for decoration.
Nutrition Facts
| Serving size | (1019.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2624.0 |
| Total Fat 100.9g | 0% |
| Saturated Fat 61.3g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 437.6mg | 0% |
| Sodium 47.5mg | 0% |
| Total Carbohydrate 411.8g | 0% |
| Dietary Fiber 18.8g | 0% |
| Total Sugars 221.6g | |
| Protein 26.8g | 0% |
| Vitamin D 28.2IU | 0% |
| Calcium 130.4mg | 0% |
| Iron 10.9mg | 0% |
| Potassium 692.1mg | 0% |
Source of Calories