Description
A bright, tangy centerpiece for any holiday table, balancing a buttery crust with a glossy cranberry filling.
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup cold unsalted butter (cut into cubes)
- 2–3 tbsp ice water
- 12 oz (340 g) fresh cranberries
- 3/4 cup granulated sugar
- 1/3 cup orange juice
- 1 tbsp orange zest
- 1 tbsp cornstarch (mixed with 2 tbsp cold water)
- Pinch of cinnamon
Instructions
- Preheat oven to 375°F (190°C).
- Prepare the shortcrust pastry by combining flour and salt. Cut in cold butter until the mixture resembles peas.
- Add ice water gradually until the dough comes together. Chill for 30 minutes.
- Roll out the dough and blind bake in a 9-inch tart pan with parchment and pie weights for 12–15 minutes until edges are set.
- In a small saucepan, cook cranberries, sugar, orange juice, orange zest, cornstarch slurry, and cinnamon over medium heat for 8–10 minutes until thickened.
- Pour the hot filling into the warm shell and bake at 350°F (175°C) for 20–25 minutes.
- Chill for 1–2 hours before serving.
Notes
Serve with vanilla ice cream or mascarpone, and garnish with orange zest or powdered sugar.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 25g
- Sodium: 120mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 30mg