A cranberry tart is a creative choice for a holiday dessert because it combines the traditional flavors of the season with a unique and eye-catching presentation. Cranberries are often associated with the holiday season, and their tart and slightly sweet flavor is a perfect contrast to rich and indulgent desserts like pies and cakes. The bright red color of the cranberries adds a pop of color to a holiday dessert table, making the tart a standout dish. Additionally, the crisp and flaky pastry crust provides a satisfying textural contrast to the soft and juicy filling. Whether served on its own or topped with a scoop of ice cream, a cranberry tart for your holiday dessert is sure to impress and delight guests.
Cranberry Tart
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, chilled and diced
- 1/4 cup confectioners’ sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups fresh cranberries
- 1/2 cup granulated sugar
- 1/4 cup water
- 1/4 cup orange juice
- 1 tablespoon cornstarch
- 1/2 teaspoon orange zest
- In a food processor, pulse the flour, butter, confectioners’ sugar, egg yolk, vanilla extract, and salt until the mixture resembles coarse meal. Press the dough evenly into a 9-inch tart pan with a removable bottom.
- Preheat your oven to 400°F (200°C) and line the tart crust with parchment paper. Fill the crust with pie weights or dried beans and bake for 10 minutes. Remove the parchment and weights and bake for an additional 5-7 minutes, or until the crust is lightly golden.
- In a saucepan, combine the cranberries, sugar, water, orange juice, and cornstarch. Cook over medium heat, stirring occasionally, until the cranberries have burst and the sauce has thickened. Stir in the orange zest.
- Pour the cranberry filling into the prepared crust and smooth the top. Let the tart cool to room temperature, and then refrigerate until the filling is set, about 2 hours.
- Serve the tart chilled, garnished with additional orange zest if desired. Enjoy!
