Cranberry Orange Tart Recipe

Prepare dry ingredients

In a medium bowl, whisk together 1.75 cups all-purpose flour, 0.25 cup granulated sugar, and 1/4 tsp fine sea salt until evenly combined.

Cut in fats

Add 1/2 cup cold unsalted butter (cubed) and 1/4 cup cold vegetable shortening to the flour mixture. Using a pastry cutter or two forks (or pulse in a food processor), cut the fats into the flour until mixture resembles coarse crumbs with pea-sized pieces of butter remaining.

Add wet ingredients

Whisk together 1 large egg yolk, 3 tablespoons ice water, and 1/2 teaspoon vanilla extract. Sprinkle the liquid over the flour-fat mixture and gently fold with a spatula until the dough just comes together. Add an extra teaspoon of ice water only if the dough seems too dry.

Chill and roll

Turn the dough onto a lightly floured surface and shape into a flat disc about 1 inch thick. Wrap in plastic and chill in the refrigerator for at least 30 minutes (up to 2 days). When chilled, lightly flour your rolling surface and roll the dough into a 12-inch circle to fit a 9-inch tart pan with removable bottom. Carefully transfer the dough into the tart pan, pressing into the bottom and up the sides. Trim the excess, leaving a clean edge. Patch any thin spots with scraps.

Blind bake shell

Preheat oven to 375°F (190°C). Line the tart shell with parchment paper or foil and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment and bake another 8-10 minutes until the crust is pale golden and set. Reduce oven temperature to 350°F (175°C) for final assembly.

Cook cranberries

While the crust chills or during blind-baking, combine 3 cups cranberries, 3/4 cup granulated sugar, 1/2 cup fresh orange juice, and 1 tablespoon orange zest in a medium saucepan over medium heat. Stir occasionally until the cranberries begin to burst, about 8-10 minutes.

Thicken filling

In a small bowl, whisk together 2 tablespoons cornstarch and 2 tablespoons water to make a slurry. Once the cranberries have softened and released juice, stir the slurry into the pan along with 1 tablespoon unsalted butter, 1/2 teaspoon vanilla extract, 1/4 teaspoon ground cinnamon, and 1/8 teaspoon kosher salt. Continue cooking and stirring for 1-2 minutes until the mixture thickens to a glossy, spoonable jam-like consistency. Remove from heat and let cool 10 minutes to slightly thicken further.

Adjust consistency

If the filling is too loose when cool, return to low heat and simmer another minute; if too thick, stir in up to 1 tablespoon additional orange juice. Taste and adjust sugar or salt if needed.

Fill tart shell

Pour the warm (not piping hot) cranberry-orange filling into the pre-baked tart shell, smoothing the top with a spatula so it is even.

Egg wash and sprinkle

Whisk 1 whole egg with 1 teaspoon milk to make an egg wash. Lightly brush the exposed crust rim with the egg wash and sprinkle the rim with 1 tablespoon turbinado or coarse sugar for shine and crunch.

Bake to set

Bake the assembled tart at 350°F (175°C) for 12-15 minutes, or until the filling is bubbling at the center and the crust is golden. Rotate the tart halfway through for even browning.

Cool and finish

Remove the tart from the oven and place on a wire rack. Let it cool for at least 1 hour to allow the filling to fully set. If desired just before serving, dust lightly with 1 tablespoon powdered sugar.