Description
A bright, slightly tart cranberry filling in a crisp buttery shell, perfect for holiday gatherings.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup cold unsalted butter
- 1 large egg yolk
- 1–2 tbsp ice water
- 1 1/2 cups fresh cranberries
- 3/4 cup granulated sugar
- 1/4 cup water
- 1 tbsp orange zest
- 1 tbsp cornstarch
- 1 tbsp cold water
Instructions
- Make the shortcrust pastry by mixing flour and sugar, then cutting in cold butter until crumbly. Add egg yolk and ice water, chill for at least 30 minutes.
- Blind-bake the tart shell at 375°F (190°C) for 15–18 minutes with weights until golden.
- For the filling, simmer cranberries, sugar, water, and orange zest until cranberries pop and thicken. Mix cornstarch with water and add for thickness, then cool.
- Pour the cranberry filling into the baked tart shell and bake at 350°F (175°C) for 18–22 minutes until set.
- Cool at room temperature before slicing and serving.
Notes
Serve chilled or at room temperature with whipped cream or crème fraîche. Sprinkle with extra orange zest for an elegant touch.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American