Cranberry Orange Tart

An American Thanksgiving dessert with a shortcrust shell, a cranberry-orange filling that sets in the oven, and whipped cream added after chilling. The tart slices cleanly once fully set and serves as a bright finish to a heavier meal.

By Julienne

Cook time: 48 minutes

Servings: 8

Ingredients

• 190 g all-purpose flour for tart crust
• 2 g fine salt for tart crust and filling
• 20 g granulated sugar for tart crust, filling, and whipped cream
• 115 g unsalted butter cold, cubed; for tart crust
• 1 piece large egg lightly beaten; for tart crust
• 45 ml cold water for tart crust
• 340 g fresh or frozen cranberries rinsed if fresh, not thawed if frozen
• 1 orange orange zest and juice zest finely grated, juice squeezed
• 18 g cornstarch for filling
• 128 g granulated sugar for tart crust, filling, and whipped cream
• 2 g fine salt for tart crust and filling
• 3 ml vanilla extract for filling and whipped cream
• 240 ml heavy cream for whipped cream
• 20 g powdered sugar for whipped cream
• 2 g granulated sugar for tart crust, filling, and whipped cream
• 2 ml vanilla extract for filling and whipped cream

Instructions

1. Make the tart dough: whisk together the flour, 2 g of the salt, and 20 g of the sugar. Cut in the cold butter until the mixture looks like coarse crumbs with some pea-sized pieces. Mix in the beaten egg and 30 ml of the cold water, then add the remaining 15 ml water only as needed until the dough just comes together. The dough holds together when squeezed but is not sticky.
2. Press the dough into a disk, wrap it, and chill briefly while you make the filling. Heat the oven to 190 C. The dough is firm enough to roll without sticking badly; the oven is fully preheated.
3. Roll the dough and line a 9-inch tart pan with a removable bottom. Trim the edges, prick the base with a fork, line with parchment, and fill with pie weights. Blind-bake for 18 minutes, then remove the weights and parchment and bake 7 minutes more until the shell is dry and lightly golden. The crust looks set and pale-golden, with a dry base and no wet sheen.
4. For the filling, combine the cranberries, orange zest and juice, cornstarch, 128 g of the sugar, 2 g of the salt, and 3 ml of the vanilla in the saucepan. Cook over medium heat, stirring frequently, until the cranberries burst and the mixture thickens to a glossy jam-like consistency, about 8 to 10 minutes. Most berries have burst and the filling leaves a clear trail when stirred.
5. Spread the hot filling into the baked shell and smooth the top. Return the tart to the oven for 12 to 15 minutes until the filling is bubbling at the edges and appears set in the center. The center is thick and only slightly wobbly, not loose.
6. Cool the tart on a rack until room temperature, then chill until fully set, at least 45 minutes. Whip the cream with the powdered sugar, the remaining 2 ml of vanilla, and the remaining 2 g of sugar until soft peaks form. The tart slices cleanly and the cream holds soft peaks.
7. Top the chilled tart with whipped cream and serve. The tart is fully set and the cream is spoonable or pipeable.