Cranberry Tart Pastry (Printable)
A vibrant cranberry tart with a buttery pastry shell, perfect for festive occasions and special desserts.
# What You'll Need:
→ Pastry
01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup unsalted butter, cold and cubed
03 - 1/4 cup granulated sugar
04 - 1/4 teaspoon salt
05 - 1 large egg yolk
06 - 2 to 3 tablespoons ice water
→ Cranberry Filling
07 - 2 1/2 cups fresh or frozen cranberries
08 - 3/4 cup granulated sugar
09 - 1/4 cup orange juice
10 - 1 tablespoon orange zest
11 - 1 tablespoon cornstarch
12 - 1/4 teaspoon ground cinnamon
# How to Make It:
01 - Whisk together flour, sugar, and salt in a large bowl.
02 - Add cold, cubed butter to the dry mixture and rub in using fingertips or a pastry cutter until coarse crumbs form.
03 - Mix in egg yolk and 2 tablespoons ice water gently until dough forms, adding extra water if necessary.
04 - Shape dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
05 - Set oven to 375°F (190°C).
06 - Roll out chilled dough on a lightly floured surface to fit a 9-inch tart pan; press into pan, trim excess, and prick base with a fork.
07 - Line pastry with parchment and pie weights; bake 15 minutes, remove weights and parchment, then bake an additional 5 minutes until lightly golden.
08 - Combine cranberries, sugar, orange juice, and zest in a saucepan; cook over medium heat until cranberries burst and mixture thickens, approximately 10 minutes.
09 - Stir in cornstarch and cinnamon; cook for 2 more minutes until filling is glossy and thickened. Remove from heat and let cool slightly.
10 - Pour cranberry filling into pre-baked shell and smooth the surface.
11 - Bake in oven for 15 to 20 minutes until filling is bubbling and set.
12 - Allow tart to cool completely before slicing and serving.
# Expert Hacks:
01 -
- The pastry is buttery and forgiving, rewarding a gentle touch without demanding years of experience.
- Cranberries transform into glossy, glistening filling that tastes like tart comfort in a shell.
- It's elegant enough for holiday tables but casual enough for a Tuesday night craving.
02 -
- Blind baking is non-negotiable here; skip it and your bottom crust will be soggy no matter how long it bakes with the filling in.
- Frozen cranberries work beautifully and don't need thawing first; the heat breaks them down the same way fresh ones do.
- Let the filling cool for 5 to 10 minutes before filling the shell, or the heat will make the partially baked pastry too soft to hold its shape.
03 -
- If your kitchen is warm, chill your mixing bowl and even the flour for 15 minutes before starting; this keeps the butter from softening too quickly.
- The dough can be made up to three days ahead and stored in the fridge, or frozen for up to three months, making this a perfect recipe for advance planning.