Cranberry Orange Tart Recipe

This cranberry orange tart is a bright, tangy, and sweet dessert that beautifully balances the tartness of fresh cranberries with the citrusy zing of orange. Nestled in a buttery tart crust and topped with a glossy finish, it’s an elegant treat perfect for holiday tables or anytime I want a dessert that truly stands out.

Why You’ll Love This Recipe

I love how this tart brings vibrant flavor and beautiful color to the dessert table. The cranberry and orange combo feels festive and refreshing, and it’s just the right balance of tart and sweet. The recipe is simple yet looks impressively bakery-worthy. It’s also easy to make ahead, making it my go-to for holiday gatherings, brunches, or dinner parties.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Unsalted butter, cold and cubed

• Granulated sugar

• Salt

• Ice water

• Fresh or frozen cranberries

• Orange zest

• Orange juice

• Cornstarch

• Egg yolk

• Heavy cream (optional for topping)

Directions

1. I start by preparing the tart crust. I mix the flour, sugar, and salt, then cut in the cold butter until the mixture resembles coarse crumbs. I add ice water gradually until the dough comes together.

2. I form the dough into a disk, wrap it in plastic, and chill for at least 30 minutes.

3. I roll out the chilled dough and press it into a tart pan, trimming any excess. Then I chill it again before baking.

4. I pre-bake the crust using pie weights at 375°F (190°C) for about 20 minutes until lightly golden.

5. For the filling, I combine cranberries, orange juice, orange zest, and sugar in a saucepan and simmer until the cranberries burst and the mixture thickens.

6. I whisk cornstarch with a little water and add it to the cranberry mixture, cooking until glossy and thick.

7. I pour the filling into the cooled tart crust and smooth the top.

8. The tart is baked again at 350°F (175°C) for 15–20 minutes to set the filling.

9. Once cool, I garnish with whipped cream or sugared cranberries if desired.

Servings and timing

This cranberry orange tart serves 8 to 10 people.
Prep time: 25 minutes
Chill time: 30 minutes
Cook time: 40 minutes
Total time: Approximately 1 hour 35 minutes

Variations

I sometimes use a graham cracker crust for a quicker base. For a different twist, I add a splash of vanilla or almond extract to the filling. If I want extra citrus flavor, I stir in a bit of lemon zest. To make it more indulgent, I’ve also swirled in a little cream cheese for a creamier texture.

Storage/Reheating

I store the tart in the refrigerator, covered, for up to 4 days. I don’t recommend freezing as the texture of the cranberry filling can change. When serving leftovers, I let it sit at room temperature for about 15 minutes or warm it slightly in the oven if I prefer it warm.

FAQs

How do I keep the tart crust from getting soggy?

I always prebake the crust (blind baking) and make sure the filling isn’t too watery. This keeps the bottom crisp.

Can I use dried cranberries instead of fresh?

I don’t recommend dried cranberries for this recipe—they’re too sweet and lack the juiciness needed for the filling.

What type of orange is best for this tart?

I use fresh navel oranges or blood oranges when in season. The zest and juice from fresh oranges give the best flavor.

Can I make this tart ahead of time?

Yes, I often make it a day in advance. I store it in the fridge and bring it to room temperature before serving.

Is this tart overly tart or sweet?

It’s perfectly balanced in my opinion. The sugar and orange juice mellow out the cranberries, making the tart refreshing rather than puckering.

Conclusion

This cranberry orange tart is a celebration of flavor and color. It’s simple to make, beautiful to serve, and always a hit with guests. I love how it brings a pop of brightness to any dessert spread, especially during the holidays. If I’m looking for something a little different but still easy and elegant, this tart always delivers.

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