Description
A beautiful and festive cranberry tart with a buttery shortbread crust and a vibrant, slightly tart cranberry filling. Perfect for holidays and special occasions!
Ingredients
Scale
- For the Crust:
- 1 ½ cups all-purpose flour
- ½ cup powdered sugar
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, cold and cubed
- 1 large egg yolk
- 1–2 tablespoons ice water
- For the Filling:
- 4 cups fresh or frozen cranberries
- 1 cup granulated sugar
- ¼ cup orange juice
- 1 tablespoon orange zest
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
Instructions
- Make the Crust: In a food processor, pulse together flour, powdered sugar, and salt. Add cold butter and pulse until the mixture resembles coarse crumbs. In a small bowl, whisk the egg yolk with 1 tablespoon of ice water. Add to the food processor and pulse until the dough just starts to come together. If too dry, add another tablespoon of ice water.
- Turn the dough out onto a lightly floured surface, gather into a ball, flatten into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat 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, pressing it into the bottom and up the sides. Trim any excess dough. Prick the bottom of the crust all over with a fork.
- Line the tart shell with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove parchment and weights, and bake for another 5-7 minutes, or until lightly golden. Let cool slightly.
- Make the Filling: In a medium saucepan, combine cranberries, granulated sugar, orange juice, and orange zest. Cook over medium heat, stirring occasionally, until the cranberries begin to pop and soften, about 8-10 minutes.
- In a small bowl, whisk together cornstarch with 2 tablespoons of water until smooth. Stir this slurry into the cranberry mixture. Cook, stirring constantly, until the filling thickens, about 2-3 minutes. Remove from heat and stir in vanilla extract.
- Assemble and Bake: Pour the warm cranberry filling into the pre-baked tart shell.
- Bake for 20-25 minutes more, or until the filling is bubbly and the crust is golden brown.
- Let the tart cool completely on a wire rack before removing the sides of the tart pan.
Notes
- You can use frozen cranberries; no need to thaw them first.
- For a decorative touch, you can cut out small shapes from leftover dough and arrange them on top of the filling before baking.
- Serve warm or at room temperature. Delicious with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition
- Calories: 350
- Sugar: 30g
- Sodium: 100mg
- Fat: 18g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 50mg