Why You Should Make This Orange Cranberry Tart
This orange cranberry tart is the perfect dessert for any occasion. The combination of sweet and tangy flavors will have your taste buds dancing with joy! The tart is made with a buttery shortbread crust and a delicious cranberry orange filling that is sure to impress your family and friends.
Ingredients
- 175g unsalted butter, softened
- 75g icing sugar
- 1/2 tsp vanilla extract
- 225g plain flour
- 1/2 tsp salt
- 1/2 cup granulated sugar
- 2 tbsp cornstarch
- 1/4 tsp salt
- 1 cup fresh cranberries
- 1/2 cup fresh orange juice
- 2 tbsp orange zest
- 3 egg yolks
- 2 tbsp unsalted butter
How to Make Orange Cranberry Tart
- Preheat oven to 190°C.
- In a large bowl, cream together 175g unsalted butter, 75g icing sugar, and 1/2 tsp vanilla extract until well combined.
- In a separate bowl, whisk together 225g plain flour and 1/2 tsp salt. Gradually add to the butter mixture, mixing until just combined.
- Press the dough into a 9-inch tart pan with a removable bottom, making sure to press it up the sides as well. Prick the bottom of the crust with a fork and chill for 30 minutes.
- Bake the crust for 15-20 minutes, or until lightly golden brown. Remove from oven and let cool completely on a wire rack.
- In a medium saucepan, whisk together 1/2 cup granulated sugar, 2 tbsp cornstarch, and 1/4 tsp salt. Stir in 1 cup fresh cranberries, 1/2 cup fresh orange juice, and 2 tbsp orange zest. Bring to a boil over medium heat, stirring constantly.
- Reduce heat to low and simmer for 5-7 minutes, or until the cranberries have burst and the mixture has thickened. Remove from heat and let cool for 5 minutes.
- In a small bowl, whisk together 3 egg yolks. Gradually whisk in about 1/2 cup of the cranberry mixture, then pour the egg mixture back into the saucepan with the remaining cranberry mixture. Cook over low heat, whisking constantly, until the mixture has thickened and coats the back of a spoon, about 5-7 minutes.
- Remove from heat and stir in 2 tbsp unsalted butter until melted and well combined. Pour the filling into the cooled tart shell and smooth out the top.
- Bake for 25-30 minutes, or until the filling is set and the edges of the crust are golden brown. Let cool completely on a wire rack before slicing and serving.
Variations
- For a vegetarian version, use a vegan butter substitute instead of unsalted butter and replace the egg yolks with a flax egg (1 tbsp flaxseed meal + 3 tbsp water).
- To make this tart vegan, use a vegan butter substitute and replace the egg yolks with a flax egg (1 tbsp flaxseed meal + 3 tbsp water). You can also use a vegan pie crust instead of making your own.
- For a gluten-free version, replace the plain flour with a gluten-free flour blend and make sure all other ingredients are gluten-free as well.
This orange cranberry tart is a delicious and impressive dessert that is perfect for any occasion. The combination of sweet and tangy flavors will have everyone asking for seconds!
FAQ
Can I make the Orange Cranberry Tart ahead of time?
Yes, you can make the tart ahead of time. Simply cover it with plastic wrap and store it in the refrigerator for up to 2 days.
Can I use frozen cranberries instead of fresh?
Yes, you can use frozen cranberries instead of fresh. Just make sure to thaw them completely and drain off any excess liquid before using them in the recipe.
Can I use a different type of citrus fruit instead of oranges?
Yes, you can use a different type of citrus fruit in this recipe. Grapefruit, blood oranges, or tangerines would all work well.
Can I use a different type of nut instead of almonds?
Yes, you can use a different type of nut in the crust if you prefer. Walnuts or pecans would be a good substitute.
Can I use a different type of sweetener instead of honey?
Yes, you can use a different type of sweetener in the filling if you prefer. Maple syrup or agave nectar would be a good substitute.
Can I use a pre-made pie crust instead of making my own?
Yes, you can use a pre-made pie crust instead of making your own. Just make sure to get one that will fit in the tart pan.
Do I need to blind bake the crust before adding the filling?
No, you do not need to blind bake the crust before adding the filling. The filling will cook along with the crust in the oven.
Can I use a different type of pan instead of a tart pan?
You can use a different type of pan, but the cooking time and amount of filling you need may vary. A 9-inch pie dish would work well as a substitute.
Can I substitute dried cranberries for fresh cranberries?
No, you cannot substitute dried cranberries for fresh cranberries in this recipe. The fresh cranberries provide a tart, juicy flavor that cannot be replicated with dried fruit.
Can I add whipped cream or ice cream to the tart?
Yes, you can add whipped cream or ice cream to the tart when serving if you like. It would pair well with the tangy cranberry and orange flavors.
