Description
Orange Cranberry Ginger Tart is a bright and festive holiday dessert featuring a zesty orange-ginger crust, a sweet-tart cranberry curd filling, and a glossy citrus finish.
Ingredients
- Crust:
- 1 1/4 cups all-purpose flour
- 1/4 cup sugar
- 1/2 cup cold unsalted butter, cubed
- 1 tablespoon finely grated orange zest
- 1 teaspoon ground ginger
- 1/4 teaspoon salt
- 1–2 tablespoons cold water
- Cranberry Filling:
- 2 cups fresh or frozen cranberries
- 1/2 cup sugar
- 1/4 cup orange juice
- 2 tablespoons water
- 1 tablespoon lemon juice
- 2 eggs
- 2 egg yolks
- 4 tablespoons butter
- Topping:
- Orange zest for garnish
- Sugared cranberries (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch tart pan.
- To make the crust, combine flour, sugar, orange zest, ginger, and salt. Cut in cold butter until mixture resembles coarse crumbs.
- Add cold water as needed until dough comes together. Press into tart pan and prick with a fork.
- Bake 15–18 minutes, then let cool.
- For the filling, combine cranberries, sugar, orange juice, water, and lemon juice in a saucepan. Cook over medium heat until cranberries burst and mixture thickens, about 10 minutes.
- Blend the cranberry mixture until smooth, then strain for a silky texture.
- In a bowl, whisk eggs and egg yolks. Slowly add warm cranberry mixture while whisking.
- Return mixture to saucepan and cook on low heat until thickened, about 5–7 minutes.
- Remove from heat and stir in butter until glossy.
- Pour cranberry curd into cooled crust and smooth top.
- Bake the filled tart for 10 minutes to help set.
- Cool completely, then chill 1–2 hours before serving.
- Garnish with orange zest or sugared cranberries.
Notes
- Straining the cranberry curd creates the smoothest texture.
- Add extra orange zest for a stronger citrus flavor.
- Use a microplane to zest the orange finely.
- The tart slices best when fully chilled.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking / Stovetop
- Cuisine: American