This Cranberry Orange Tart is a beautiful and festive dessert, perfect for adding a burst of color and flavor to your holiday table. With a buttery, crisp crust, tangy cranberry filling, and a hint of bright orange zest, this tart combines the perfect balance of sweet and tart flavors. The juicy cranberries and vibrant orange create a refreshing taste, making this dessert a lovely alternative to the usual holiday treats.

Not only does this tart taste delightful, but it also looks stunning with its deep red filling and golden crust. It’s an ideal dessert for those who enjoy the natural tartness of cranberries with a citrus twist. This Cranberry Orange Tart is sure to impress your guests and become a favorite seasonal recipe.

Ingredients

Ingredient	Quantity
All-purpose flour	1 1/4 cups
Powdered sugar	1/4 cup
Salt	1/4 teaspoon
Cold unsalted butter	1/2 cup (1 stick), cubed
Ice water	2-3 tablespoons
Fresh cranberries	3 cups
Granulated sugar	3/4 cup
Orange zest	1 tablespoon (from 1 orange)
Fresh orange juice	1/4 cup
Cornstarch	1 tablespoon
Orange liqueur (optional)	1 tablespoon
Fresh rosemary or thyme	1-2 sprigs (optional)

Equipment Needed

9-inch tart pan with removable bottom
Food processor
Medium saucepan
Mixing bowl
Rolling pin
Rubber spatula
Fine-mesh strainer (optional, for smoother filling)

Step-by-Step Instructions

Step 1: Prepare the Tart Crust

Preheat the oven to 375°F (190°C).
In a food processor, combine the flour, powdered sugar, and salt. Pulse to mix. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.
Gradually add ice water, one tablespoon at a time, pulsing just until the dough begins to come together. Be careful not to overmix.
Turn the dough onto a lightly floured surface, form it into a disk, and wrap it in plastic wrap. Chill in the refrigerator for at least 30 minutes.
Once chilled, roll out the dough to fit a 9-inch tart pan. Carefully press the dough into the pan, trimming any excess dough from the edges.
Prick the bottom of the crust with a fork to prevent puffing, then place a sheet of parchment paper over the crust and fill with pie weights or dried beans.
Bake the crust for 15 minutes, then remove the weights and parchment paper. Bake for an additional 10-12 minutes, until golden brown. Set aside to cool.

Step 2: Make the Cranberry Orange Filling

In a medium saucepan, combine the cranberries, granulated sugar, orange zest, orange juice, and the optional rosemary or thyme sprigs.
Cook over medium heat, stirring occasionally, until the cranberries begin to burst and the mixture thickens, about 10-12 minutes. Remove the rosemary or thyme sprigs.
In a small bowl, mix the cornstarch with 2 tablespoons of water until smooth, then add to the cranberry mixture.
Continue cooking for another 2-3 minutes until the filling becomes glossy and thick. If using orange liqueur, stir it in at this stage.
Remove from heat and allow the filling to cool slightly. For a smoother texture, you can press the filling through a fine-mesh strainer to remove cranberry skins.

Step 3: Assemble and Bake the Tart

Pour the cranberry filling into the pre-baked tart crust, spreading it evenly with a rubber spatula.
Bake in the preheated oven for 10-12 minutes, just to set the filling.
Allow the tart to cool completely before removing it from the pan.

Step 4: Garnish and Serve

Garnish with a few fresh orange zest curls, a sprinkle of powdered sugar, or a few sugared cranberries for decoration. Fresh herbs like rosemary or thyme sprigs make lovely garnishes for a rustic touch.
Slice and serve as is, or with a dollop of whipped cream or vanilla ice cream.

Tips and Variations

Make It Ahead: The tart crust and cranberry filling can be made a day in advance. Store the crust at room temperature and the filling in the refrigerator until ready to assemble and bake.
For Extra Sweetness: If you prefer a slightly sweeter filling, add an extra tablespoon of sugar or drizzle honey over the cranberries before baking.
Almond Flour Crust: For a nutty twist, replace 1/4 cup of the all-purpose flour in the crust with almond flour, which pairs beautifully with cranberries and orange.
Extra Texture: Fold in a few chopped pecans or walnuts into the filling before baking for a bit of crunch.

Serving Suggestions

This Cranberry Orange Tart is best served chilled or at room temperature. For a simple, elegant presentation, dust the tart with powdered sugar and top with sugared cranberries and a few fresh orange zest curls. You can also garnish with sprigs of fresh rosemary or thyme for a festive look.

For a creamier option, serve each slice with a dollop of whipped cream or crème fraîche. The tanginess of the crème fraîche adds a lovely balance to the sweetness of the tart, while whipped cream adds a light, airy contrast. A scoop of vanilla or orange-scented ice cream also pairs beautifully with the tart’s bright, fruity flavors.

Pairings

The vibrant flavors of this Cranberry Orange Tart are complemented by light, refreshing beverages. A glass of sparkling wine or Champagne pairs wonderfully, adding a celebratory touch that enhances the tart’s sweetness and acidity. Alternatively, a glass of Moscato d’Asti or a Riesling offers a balanced sweetness that complements the tart’s citrus notes.

For non-alcoholic pairings, a hot cup of spiced tea or a cranberry-orange herbal tea brings out the dessert’s warm flavors, making it perfect for a cozy gathering. You might also try a cup of orange-spiced cider, which echoes the tart’s flavors with a bit of warmth.

Storage and Reheating

To store leftover Cranberry Orange Tart, cover it with plastic wrap or place it in an airtight container and refrigerate. It will keep well for up to 3 days. If you need to store it longer, wrap individual slices in plastic wrap and freeze them in a freezer-safe container for up to 2 months.

To serve after freezing, allow the slices to thaw in the refrigerator overnight. This tart is best served chilled or at room temperature, so no reheating is necessary, which keeps the crust crisp and the filling smooth.

Nutritional Information

Per Serving (based on 8 servings):

Calories: 300 kcal
Fat: 15g
Carbohydrates: 42g
Protein: 3g
Allergens: Contains gluten and dairy.

Nutrition information is automatically calculated and should only be used as an approximation.

Conclusion

This Cranberry Orange Tart is the perfect dessert to brighten up any holiday gathering. Its beautiful red hue and refreshing citrus flavors make it a standout addition to the dessert table, balancing sweet and tart in every bite. Whether you’re a fan of cranberries or just looking for something different, this tart will be a delicious and elegant choice for the season. Give it a try, and don’t forget to share your experience or any creative twists in the comments below!