Cranberry Orange Tart
A delightful tart that combines tart cranberries and zesty oranges for a refreshing dessert perfect for any occasion.
Ingredients
For the crust
- 1 ½ cups all-purpose flour
- ¼ cup powdered sugar
- ½ cup unsalted butter, softened
- ¼ teaspoon salt
For the filling
- 1 cup fresh cranberries
- ½ cup granulated sugar
- ¼ cup orange juice
- 1 tablespoon orange zest
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
Preparation
- Gather all your ingredients. Measure out the flour, powdered sugar, and salt into a mixing bowl.
- In the bowl with your dry ingredients, add the softened butter. Mix until the mixture resembles coarse crumbs.
- Press the crumbly mixture into a tart pan covering the bottom and sides evenly. Pre-bake the crust at 350°F (175°C) for 15 minutes until lightly golden.
- In a separate bowl, combine the fresh cranberries, granulated sugar, orange juice, and orange zest.
- Whisk the eggs and vanilla extract together until well blended.
- Add the egg mixture to the cranberry mixture and stir until combined.
- Pour the cranberry filling into the pre-baked crust and spread it out evenly.
- Bake the tart for another 25-30 minutes until the filling is set and slightly puffed.
- Remove from the oven and allow to cool completely before serving.
- Once cooled, slice into wedges and serve with whipped cream or vanilla ice cream.
Notes
Store in the refrigerator covered for up to 3 days or freeze for up to 3 months.