I love how this cranberry orange tart brings bright citrus and ruby-red cranberries to the Thanksgiving dessert table. With a crisp, buttery crust and a smooth, tangy filling, it feels festive while still being simple to make ahead.
Why You’ll Love This Cranberry Orange Tart
This tart balances tart cranberries with fresh orange and a buttery shortbread-style crust. The cranberry curd is silky, colorful, and easy to prepare on the stovetop, while chilling gives the filling time to set. It’s a lovely centerpiece for Thanksgiving dessert ideas and can be made a day before serving.
Cranberry Orange Tart Ingredients & Substitutions
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/4 teaspoon fine salt, divided
- 1/2 cup cold unsalted butter, cut into small cubes
- 1 large egg yolk
- 1 to 2 tablespoons cold water
- 12 ounces fresh or frozen cranberries
- 1/2 cup fresh orange juice
- 1 tablespoon finely grated orange zest
- 3/4 cup granulated sugar
- 2 large eggs
- 2 large egg yolks
- 1 tablespoon cornstarch
- 5 tablespoons unsalted butter, cut into pieces
Fresh or frozen cranberries both work well. If you use frozen berries, there’s no need to thaw them first. For a slightly sweeter filling, add 1 or 2 tablespoons of sugar to the cranberry mixture.
Step-by-Step Instructions to Make Cranberry Orange Tart
1. Make the tart crust
In a food processor, pulse the flour, powdered sugar, and 1/8 teaspoon salt to combine. Add the cold butter and pulse until the mixture looks like coarse crumbs. Add the egg yolk and 1 tablespoon cold water, then pulse just until the dough begins to clump. Add another tablespoon of water if needed.
2. Shape and bake the crust
Press the dough evenly into the bottom and sides of a 9-inch tart pan with a removable base. Chill for 20 minutes. Heat the oven to 350°F. Line the crust with parchment paper and fill it with pie weights or dry beans. Bake for 20 minutes, remove the weights and parchment, then bake for another 8 to 10 minutes until lightly golden. Let the crust cool.
3. Cook and strain the cranberries
Combine the cranberries, orange juice, and orange zest in a saucepan over medium heat. Cook for 8 to 10 minutes, stirring occasionally, until the berries burst and soften. Blend the mixture until smooth, then press it through a fine-mesh strainer. Measure 1 1/4 cups of cranberry puree for the filling.
4. Make the cranberry orange filling
In a clean saucepan, whisk together the granulated sugar, eggs, egg yolks, cornstarch, and remaining 1/8 teaspoon salt. Whisk in the cranberry puree. Cook over medium-low heat, whisking constantly, until thick and glossy and the mixture reaches about 170°F. Do not let it boil. Remove the pan from the heat and whisk in the butter a few pieces at a time until smooth.
5. Fill and chill the tart
Pour the warm filling into the cooled crust and smooth the top. Refrigerate for at least 4 hours, or until fully set. Carefully remove the tart pan sides before slicing.
Tips for Success
- Keep the crust butter cold for a tender, crisp texture.
- Strain the cranberry puree well to remove seeds and bits of skin for a smoother filling.
- Whisk constantly as the curd cooks so the eggs heat evenly and the filling stays silky.
- Let the baked crust cool before adding the filling to help keep it crisp.
- Chill the tart until the center is set before cutting clean slices.
Variations of Cranberry Orange Tart
- Ginger citrus: Add 1/2 teaspoon finely grated fresh ginger to the cranberry mixture.
- Almond crust: Replace 1/4 cup of the flour with finely ground almonds.
- Spiced filling: Add a small pinch of cinnamon or ground cardamom while cooking the cranberries.
- Simple garnish: Top the chilled tart with a little extra orange zest, sugared cranberries, or a few curls of white chocolate.
Serving Suggestions: What to Pair with Cranberry Orange Tart
Serve thin slices after Thanksgiving dinner with coffee or tea. The bright cranberry filling is especially nice alongside creamy desserts, vanilla ice cream, or a spoonful of softly whipped cream. For a holiday dessert spread, pair it with apple pie, pumpkin custard, or a plate of seasonal fruit.
Storage & Reheating Instructions
Cover the tart and refrigerate it for up to 4 days. This dessert is best served chilled or left at room temperature for about 15 minutes before slicing. Freezing is possible, though the filling may soften slightly after thawing. Wrap individual slices well and freeze for up to 1 month, then thaw overnight in the refrigerator. Reheating is not needed.
Memories Made Around the Table
I always enjoy bringing a bright, fruit-filled dessert to a holiday meal, especially after a rich Thanksgiving dinner. The jewel-like filling makes this tart feel special, and slicing it at the table is an easy way to invite everyone to linger for one more cup of coffee and a little conversation.
FAQs
Can I make cranberry orange tart ahead of time?
Yes. Make it up to one day ahead, cover it once chilled, and keep it refrigerated until serving.
Can I use frozen cranberries?
Yes. Add frozen cranberries directly to the saucepan with the orange juice. They may need an extra minute or two to soften.
How do I know when the filling is done?
The filling should look glossy and thick enough to coat a spoon. For a reliable check, cook it to about 170°F while whisking constantly.
Can I make the crust without a food processor?
Yes. Whisk the dry ingredients in a bowl, then cut in the butter with a pastry cutter or your fingertips. Stir in the egg yolk and cold water until the dough comes together.
Final Thoughts
This cranberry orange tart is a bright, make-ahead dessert that fits beautifully into a Thanksgiving menu. Its tangy filling and crisp crust make each slice feel festive without requiring complicated decorating. Save this recipe for your holiday table or any gathering that calls for a little citrus and cranberry cheer.
Fresh Cranberry Tart
Equipment
- 1 Food Processor
- 1 9-inch tart pan with removable base
- 1 Saucepan
- 1 Blender
- 1 Fine-mesh strainer
- 1 Parchment Paper
- 1 Pie weights or dry beans
Ingredients
Crust
- 1 ¼ cups all-purpose flour
- ¼ cup powdered sugar
- ¼ teaspoon fine salt divided
- ½ cup unsalted butter cold, cut into small cubes
- 1 large egg yolk
- 1 to 2 tablespoons cold water
Filling
- 12 ounces fresh or frozen cranberries
- ½ cup fresh orange juice
- 1 tablespoon orange zest finely grated
- ¾ cup granulated sugar
- 2 large eggs
- 2 large egg yolks
- 1 tablespoon cornstarch
- 5 tablespoons unsalted butter cut into pieces
Instructions
Crust
- In a food processor, pulse the flour, powdered sugar, and 1/8 teaspoon salt to combine. Add the cold butter and pulse until the mixture looks like coarse crumbs. Add the egg yolk and 1 tablespoon cold water, then pulse just until the dough begins to clump. Add another tablespoon of water if needed.
- Press the dough evenly into the bottom and sides of a 9-inch tart pan with a removable base. Chill for 20 minutes. Heat the oven to 350°F. Line the crust with parchment paper and fill it with pie weights or dry beans. Bake for 20 minutes, remove the weights and parchment, then bake for another 8 to 10 minutes until lightly golden. Let the crust cool.
Filling
- Combine the cranberries, orange juice, and orange zest in a saucepan over medium heat. Cook for 8 to 10 minutes, stirring occasionally, until the berries burst and soften. Blend the mixture until smooth, then press it through a fine-mesh strainer. Measure 1 1/4 cups of cranberry puree for the filling.
- In a clean saucepan, whisk together the granulated sugar, eggs, egg yolks, cornstarch, and remaining 1/8 teaspoon salt. Whisk in the cranberry puree. Cook over medium-low heat, whisking constantly, until thick and glossy and the mixture reaches about 170°F. Do not let it boil. Remove the pan from the heat and whisk in the butter a few pieces at a time until smooth.
- Pour the warm filling into the cooled crust and smooth the top. Refrigerate for at least 4 hours, or until fully set. Carefully remove the tart pan sides before slicing.