Easy Orange Cranberry Tart You’ll Ever Make
Picture this: It’s two hours before guests arrive for Thanksgiving dessert, and I’m staring at a sunken pumpkin pie that looks more like a crater than a festive treat. In a moment of panic-fueled genius, I grabbed the bag of fresh cranberries I’d bought “just in case” and three oranges sitting in my fruit bowl. What happened next became my most-requested holiday dessert for the past four years.
This orange cranberry tart is hands-down the most elegant dessert I’ve ever made that doesn’t require pastry school skills. The buttery crust shatters under your fork, the tangy-sweet cranberry filling practically glows ruby red, and those candied orange slices on top? They’re like little stained glass windows of citrus perfection. My mother-in-law, who barely gives compliments, asked for the recipe three times in one evening.
I’ve made this recipe at least 17 times now (yes, I keep count in my recipe journal), and honestly, it gets easier every single time. The first attempt took me about an hour and forty minutes because I was nervous about the crust. Now? I can have this beauty in the oven in under 35 minutes, and that’s including the time I spend sneaking cranberries to snack on.
What Makes This Orange Cranberry Tart So Special
Here’s the thing about orange cranberry tart – it’s one of those desserts that looks like you spent all day in the kitchen, but the reality is so much simpler. The combination of tart cranberries and bright orange isn’t just pretty; it’s a flavor explosion that cuts through all those heavy holiday meals.
What I love most is the contrast. You’ve got the rich, almost cookie-like crust that’s loaded with butter (don’t worry, we’ll talk about that). Then there’s the jammy cranberry filling that’s been kissed with fresh orange zest and juice. And the texture? It’s somewhere between a classic fruit tart and a linzer torte, with just enough structure to slice cleanly but enough moisture to feel indulgent.
Most tart recipes intimidate people because they assume you need special equipment or technique. Trust me, if I can make this in my tiny apartment kitchen with a bent rolling pin and a hand mixer that’s older than my marriage, you can absolutely nail this.
Why This Recipe Works Every Time
It’s Shockingly Simple
I’m not going to lie to you – I once burned boxed brownies. So when I tell you this tart is easy, I mean it from the depths of my baking-challenged soul. The crust comes together in one bowl with ingredients you probably already have. No chilling for hours, no blind baking drama, no fancy lattice work to master.
The Flavors Are Perfectly Balanced
In my opinion, the secret to a great orange cranberry tart is the ratio of sweet to tart. I’ve tested this with different amounts of sugar (my husband was a very willing taste-tester), and I finally landed on what I call the “Goldilocks ratio.” You get that cranberry pucker without making your face scrunch up, balanced by the natural sweetness of orange and just enough sugar to round everything out.
It Actually Looks Impressive
Real talk: half the reason I make this is because it photographs like a dream and makes me look like I know what I’m doing. Those jewel-toned cranberries against the golden crust? The caramelized orange slices catching the light? It’s Instagram gold, and your guests will be convinced you’re secretly a pastry chef.
Perfect for Make-Ahead Magic
You know what’s amazing? This tart actually tastes better the next day. Something magical happens when those flavors meld overnight in the refrigerator. I’ve made it up to two days ahead for parties, and it’s always perfect. (Just don’t tell anyone your secret is that it’s actually easier to make ahead – let them think you stayed up all night baking.)
Your Kitchen Will Smell Like Heaven
When this is baking, the combination of caramelizing butter, orange zest, and bubbling cranberries creates this warm, spiced aroma that makes your whole house smell like a fancy bakery. My neighbor once knocked on my door to ask what I was making. We’re friends now, and I bake her a tart every Christmas.
Orange Cranberry Tart Recipe Card
| Recipe Details | |
|---|---|
| Prep Time | 25 minutes |
| Cook Time | 45 minutes |
| Total Time | 70 minutes (plus cooling) |
| Servings | 8-10 slices |
| Difficulty | Medium |
| Calories | 285 per serving |
| Protein | 3g |
| Carbs | 38g |
| Fat | 14g |
Ingredients for Orange Cranberry Tart
Before we dive into the list, let me say this: the quality of your oranges matters here. I always grab the heaviest ones I can find (they’re juicier) and give them a good sniff – if they smell fragrant and citrusy, they’re the ones you want. For cranberries, fresh is ideal, but I’ve used frozen in a pinch with great results. Just don’t thaw them first or you’ll end up with a watery mess (learned that one the hard way).
For the Tart Crust:
- 1½ cups all-purpose flour
- ⅓ cup granulated sugar
- ¼ teaspoon salt
- ½ cup (1 stick) cold unsalted butter, cut into small cubes
- 1 large egg yolk
- 2 tablespoons cold water
- ½ teaspoon vanilla extract
For the Cranberry Orange Filling:
- 3 cups fresh cranberries (about 12 ounces)
- 1 cup granulated sugar
- Zest of 2 large oranges
- ½ cup fresh orange juice (from about 1½ oranges)
- 2 tablespoons cornstarch
- ¼ teaspoon ground cinnamon
- Pinch of salt
For the Topping:
- 1 orange, sliced paper-thin
- 2 tablespoons honey
- 1 tablespoon butter
Ingredient Notes
Don’t skip the orange zest – it’s where all that aromatic oil lives, and it makes a massive difference in the flavor. I use a microplane grater and go crazy with it. Also, that pinch of cinnamon in the filling? It’s subtle, but it adds this warm undertone that makes people say “there’s something special in here, but I can’t quite put my finger on it.” That’s your secret weapon.
How to Make Orange Cranberry Tart From Scratch
Quick Overview
Here’s the quick version before we dive in: you’ll make a simple shortbread-style crust, press it into your tart pan (no rolling required, hallelujah), partially bake it, cook down the cranberry filling on the stovetop, pour it into the crust, then finish baking with those gorgeous orange slices on top. The whole active cooking time is about 25 minutes, and then the oven does the rest of the work while you clean up or pour yourself a well-deserved glass of wine.
The Cooking Process
Step 1: Prepare Your Tart Crust
Start by preheating your oven to 350°F. In a large bowl, whisk together the flour, sugar, and salt. Add those cold butter cubes and use a pastry cutter (or your fingers – I won’t judge) to work the butter into the flour until it looks like coarse sand with some pea-sized pieces. This took me about 3 minutes of committed squishing. In a small bowl, whisk together the egg yolk, cold water, and vanilla, then pour this into your flour mixture. Stir with a fork until a shaggy dough forms. It should hold together when you squeeze it, but it won’t look smooth yet – and that’s perfect.
Step 2: Press the Crust into Your Pan
Grab a 9-inch tart pan with a removable bottom (game-changer for serving). Dump your dough right in the center and use your fingers to press it evenly across the bottom and up the sides. I like to use the bottom of a measuring cup to smooth the bottom, and my knuckles work great for the sides. You want it about ¼-inch thick everywhere. (Pro tip: if it cracks while you’re pressing, just pinch it back together – this dough is forgiving.) Prick the bottom all over with a fork to prevent bubbles, then pop it in the oven for 15 minutes until it’s just barely starting to turn golden at the edges.
Step 3: Make the Cranberry Orange Filling
While your crust is baking, combine the cranberries, sugar, orange zest, orange juice, cornstarch, cinnamon, and salt in a medium saucepan over medium heat. Stir it occasionally and listen for the cranberries to start popping – it sounds like tiny fireworks and it’s so satisfying. After about 8-10 minutes, the mixture will thicken considerably and turn this gorgeous deep red color. You’ll know it’s ready when it coats the back of a spoon and doesn’t immediately run off. Remove it from heat and let it cool for about 5 minutes (this prevents it from making your crust soggy).
Step 4: Prepare the Candied Orange Slices
This is where the magic happens. In a small skillet, melt the butter with the honey over medium-low heat. Add your thin orange slices (I use a mandoline for this, but a sharp knife works if you’re patient) and cook them for about 2 minutes per side until they start to caramelize around the edges. They’ll look slightly translucent and sticky-sweet. Set them aside on a plate.
Step 5: Assemble and Bake
Pour your slightly cooled cranberry filling into the par-baked crust and spread it evenly. Arrange those beautiful candied orange slices on top in whatever pattern makes your heart happy – I usually do a spiral from the outside in, but I’ve also done overlapping circles and even just scattered them randomly when I’m feeling chaotic. Pop the whole thing back in the oven for 25-30 minutes. The filling should be bubbling gently around the edges and the crust will be a deep golden brown.
Step 6: Cool and Serve
This is the hardest part: you have to let it cool completely before slicing, which takes about 2 hours at room temperature. I know, I know. The first time I made this, I couldn’t wait and cut into it warm. It was delicious but messy – the filling needs time to set up properly. Once it’s cool, run a thin knife around the edge, remove the outer ring of the tart pan, and slide it onto your serving plate. Look at you, fancy baker!
My Favorite Ways to Serve This
When I serve this orange cranberry tart at dinner parties, I always wait until we’ve cleared the main course dishes and dimmed the lights just a bit. Then I bring it out, and without fail, someone gasps. It’s that pretty. But beyond the presentation drama, here’s how I actually like to eat this thing.
A small slice goes a long way because the flavors are so bright and intense. I serve it at room temperature with a generous dollop of barely sweetened whipped cream – the plain cream cuts through the tartness beautifully. For fancy occasions, I’ve made a mascarpone whipped cream by beating together equal parts mascarpone cheese and heavy cream with just a touch of powdered sugar. It’s ridiculously good.
If you’re serving this for Thanksgiving or Christmas dinner, it pairs incredibly well after a heavy meal. While everyone else is serving chocolate or pumpkin (no shade, I love those too), this tart feels refreshing and palate-cleansing. My aunt, who claims she doesn’t like fruit desserts, had two slices last year.
For a casual afternoon tea or coffee date, I’ll sometimes cut smaller wedges and serve them with a good strong coffee. The bitter coffee and tart cranberry is a combination I didn’t know I needed until I accidentally discovered it at 3 PM on a random Tuesday. Also delicious: vanilla ice cream slowly melting over a warm slice. I once reheated a slice for 15 seconds in the microwave, added ice cream, and it was transcendent.
Pro Tips from My Kitchen
Can I make this ahead of time?
Absolutely, and I actually recommend it. The tart can be made up to 3 days ahead and stored covered in the refrigerator. Let it come to room temperature for about 30 minutes before serving for the best flavor and texture. I’ve noticed the filling sets up even better after a day, making it easier to slice clean pieces. (When I first made this, I tried serving it 4 hours after baking and it was a bit loose – patience is your friend here.)
Use room temperature eggs
This seems fussy, but it matters. When your egg yolk is cold, it doesn’t incorporate into the dough as easily, and you might end up overworking it. I just crack my egg, separate it, and let the yolk sit in a small bowl for 10 minutes while I measure everything else. Easy fix, better results.
Don’t overmix the dough
Once your dough comes together, stop touching it. Seriously. The more you mess with it, the tougher your crust will be. It should look a little shaggy and rough, and that’s exactly what you want. I learned this the hard way when my first attempt resulted in a crust that was more hockey puck than pastry.
The secret to perfect cranberry filling texture
In my opinion, cornstarch makes the biggest difference in whether your filling sets up properly or stays runny. But here’s the trick I learned from trial and error: make sure you actually bring the mixture to a full bubbling boil for at least 2 minutes. That’s when the cornstarch activates and does its thickening magic. If you pull it off the heat too early, you’ll have a soupy tart. Not cute.
Fresh vs. frozen cranberries
I’ve tested this recipe with both, and fresh cranberries definitely give you the best pop and texture. But frozen works in a pinch – just add them straight from the freezer without thawing. If you thaw them first, they’ll release too much liquid and throw off the whole ratio. Ask me how I know (spoiler: watery tart disaster of 2023).
My foolproof timing trick
Set a timer for everything, but also use your senses. When the crust is par-baking, your kitchen will start to smell buttery and slightly nutty – that’s your cue that it’s getting close. When the filling is ready, you’ll hear the popping slow down significantly. And when the final bake is done, those orange slices on top will be slightly browned at their edges. Your nose and ears are just as important as the clock.
Storing and Reheating Tips
Refrigerator Storage
Cover your cooled tart loosely with plastic wrap or aluminum foil (I use foil because it doesn’t stick to the filling) and store it in the refrigerator for up to 5 days. I’ve found that after day 3, the crust starts to lose some of its crispness, but honestly, it’s still delicious – just different. More of a soft, cookie-like texture instead of crisp and shattery.
Freezer Instructions
You can freeze this tart for up to 2 months, though I’ll be honest – I’ve never had one last that long in my house. Wrap it tightly in plastic wrap, then again in aluminum foil. To thaw, move it to the refrigerator overnight. The texture is slightly different after freezing (the cranberries can weep a bit), so I only freeze it if I absolutely have to.
Best Way to Reheat
I actually prefer this tart at room temperature or even cold straight from the fridge. But if you want to serve it warm, here’s what I do: slice individual pieces and microwave them for 10-15 seconds, or warm the whole tart in a 300°F oven for about 10 minutes. Just watch that crust – you don’t want it to over-brown.
Recipe FAQs
Can I use a regular pie pan instead of a tart pan?
Sure! The presentation won’t be quite as elegant (you won’t get those pretty fluted edges), but a 9-inch pie pan works fine. Just know that you might have slightly more filling than you need, or a thicker filling layer, which means you might need to add 5-10 minutes to your final baking time.
What if I don’t have fresh oranges?
Please don’t use bottled orange juice for this – the flavor just isn’t the same. Fresh orange juice and zest are non-negotiable in my book. If you absolutely must substitute, use 3 tablespoons of orange juice concentrate mixed with water, but I promise the flavor won’t be as bright.
Can I make this gluten-free?
I haven’t personally tested it, but my friend who’s gluten-free used a 1:1 gluten-free baking flour blend and said it worked great. She mentioned the crust was slightly more crumbly but still delicious. If you try it, let the dough rest for 5 minutes after mixing to let the flour hydrate properly.
Help! My filling is too runny!
This usually means the cornstarch didn’t activate properly. Make sure you brought the filling to a full, rolling boil and let it boil for at least 2 minutes while stirring. If you’ve already baked the tart and it’s runny, there’s not much you can do except let it chill in the fridge overnight – sometimes it firms up significantly when cold.
Can I substitute other berries?
Cranberries are pretty unique because they’re so tart and they break down into that jammy consistency. I’ve tried this with raspberries and blackberries (mixed with cranberries), and while it was tasty, it didn’t have the same magical balance. If you’re going to experiment, keep at least 2 cups of the cranberries and swap the other cup for different berries.
Is there a way to make this less tart?
If you’re not a fan of the pucker, increase the sugar in the filling to 1¼ cups. You could also add a tablespoon of butter to the filling at the end (off the heat) for richness that mellows the tartness. But honestly, the beauty of this tart is that bright, zingy flavor – it’s supposed to make you sit up and pay attention!
What’s the best way to slice clean pieces?
Use a thin, sharp knife dipped in hot water and wiped dry between each slice. This melts through the filling cleanly without dragging. Also, make sure your tart is completely cool – I cannot stress this enough. Hot tart = messy slices. Cool tart = Instagram-worthy perfection.
Can I skip the candied orange topping?
You technically can, but why would you? That’s the “wow” factor! If you’re really in a time crunch, you could just fan out fresh orange slices on top before the final bake, but they won’t have that gorgeous caramelized look. The candying only takes 5 minutes and makes such a difference in presentation.
The Final Slice
If you’ve made it this far, you’re clearly as excited about this orange cranberry tart as I am. After making this more times than I can count, I can promise you it’s worth every minute. It’s fancy enough for your most impressive dinner party, but easy enough for a random weekend when you want to feel like a pastry chef.
The truth is, this tart has become my signature dessert. When people find out I’m bringing dessert to a gathering, they literally request “that cranberry thing.” My sister-in-law tried to make it last Christmas and called me three times for advice (she nailed it, by the way). There’s something special about having a recipe that’s truly yours, you know?
So here’s my challenge to you: make this tart this weekend. Take a photo. Share it with someone you love. And when they ask for seconds (they will), smile and pretend you’re just naturally this talented.
Drop a comment and tell me how it turned out – did your kitchen smell amazing? Did you resist eating the candied orange slices before they made it onto the tart? I want to hear all about it!
