Orange Cranberry Tart (Printable Version)
Zesty cranberry and orange curd inside a flaky buttery crust, great for holiday get-togethers.
# Ingredients You'll Need:
→ Base
01 -
Cubed cold unsalted butter, 113 g
02 -
All-purpose flour, 190 g
03 -
Cold water 30 to 45 ml, add as you go
04 -
Sugar, 50 g
05 -
Salt, 1/4 tsp
→ Filling
06 -
Sugar, 150 g
07 -
Orange zest from one orange
08 -
Fresh or frozen cranberries, 320 g
09 -
Orange juice, 120 ml
10 -
Salt pinch
11 -
3 large eggs
# Detailed Preparation Steps:
01 -
Set oven to 175°C. Toss flour and salt in a bowl. Cut in the cold butter until it looks like coarse sand. Add cold water bit by bit until a dough forms. Make it into a round disk, wrap it up, and chill for 30 minutes.
02 -
On a lightly floured surface, roll the chilled dough to about 3 mm thick. Place it in your tart pan, trim the edges, and poke holes with a fork on the bottom. Bake for about 15 to 20 minutes until golden. Let it cool.
03 -
Put cranberries, sugar, orange juice, zest, and a pinch of salt in a saucepan over medium heat. Stir and cook until the berries pop and it thickens a bit, about 5 minutes. Take it off the heat.
04 -
Beat the eggs well in a bowl. Slowly pour the warm cranberry mix into the eggs while stirring so they don’t scramble. Put everything back on low heat and keep stirring until it gets thicker, about 5 minutes.
05 -
Pour the thick custard into the baked crust. Cool it on a rack, then pop it in the fridge for at least two hours to set up.
06 -
Serve it cold or at room temp. You can top it with whipped cream, orange slices, or even ice cream if you like.
# Helpful Tips:
01 -
Good butter makes the crust taste and feel better.
02 -
Make sure the filling thickens well so it’s not runny.
03 -
Adding fresh orange slices on top gives a nice look and smell.