Description
This Cranberry Tart is a stunning balance of sweet and tart flavors, featuring a buttery shortcrust base filled with a silky cranberry curd. Its vibrant ruby-red color and bright flavor make it the perfect festive dessert for Thanksgiving, Christmas, or any elegant occasion.
Ingredients
- For the Crust:
- 1 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, cold and cubed
- 1 egg yolk
- 1–2 tbsp cold water
- For the Cranberry Filling:
- 12 oz (340g) fresh or frozen cranberries
- 3/4 cup granulated sugar
- 1/2 cup orange juice
- 2 tsp orange zest
- 3 large egg yolks
- 4 tbsp unsalted butter, cubed
- 1 tsp vanilla extract
Instructions
- Prepare the Crust: In a food processor, combine flour and sugar. Pulse in cold butter until the mixture resembles coarse crumbs. Add egg yolk and water, one tablespoon at a time, just until the dough comes together. Shape into a disk, wrap in plastic, and chill for 30 minutes.
- Preheat oven to 375°F (190°C). Roll out the chilled dough on a floured surface and press it into a 9-inch tart pan. Prick the base with a fork, line with parchment paper, and fill with pie weights or beans. Bake for 15 minutes, then remove weights and bake for another 8–10 minutes until golden. Cool completely.
- Make the Cranberry Filling: In a saucepan, combine cranberries, sugar, orange juice, and zest. Cook over medium heat until cranberries burst and mixture thickens (about 10 minutes). Press through a fine mesh sieve to remove skins and seeds.
- Return the smooth cranberry purée to the pan. Whisk in egg yolks and cook over low heat, stirring constantly, until thickened (5–7 minutes). Remove from heat and whisk in butter and vanilla until glossy and smooth.
- Pour the cranberry curd into the cooled crust. Smooth the top and chill for at least 2 hours until set.
- Garnish with whipped cream, sugared cranberries, or orange zest before serving.
Notes
- Can be made up to 2 days ahead — store covered in the refrigerator.
- For extra flavor, add a splash of Grand Marnier or rum to the filling.
- Use store-bought tart shell for a quicker version.
- Pairs beautifully with vanilla ice cream or a dollop of whipped cream.
- Prep Time: 25 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: American