There’s something magical about the way cranberries and oranges come together in this tart—just the right balance of sweet and tangy that makes your taste buds dance. I first fell in love with this Cranberry Orange Tart years ago at a friend’s holiday party, and after one bite, I knew I had to recreate it. The buttery crust, the vibrant cranberry filling with that bright citrus kick—it’s become my go-to dessert for Thanksgiving and Christmas ever since. It’s the kind of recipe that looks fancy but is surprisingly simple to make, and trust me, no one will guess how easy it was when they take that first perfect bite.

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Why You’ll Love This Cranberry Orange Tart

This tart is a winner for so many reasons—it’s easy to make, bursting with flavor, and the perfect showstopper for any holiday table. Here’s why it’s a must-try:

Quick and simple to prepare, even for beginner bakers.
The sweet-tart flavor combo is a crowd-pleaser every time.
Perfect for holidays, brunches, or just because you deserve something delicious.

Key Features

Buttery, flaky crust that melts in your mouth.
Fresh cranberry filling with a bright, citrusy kick.
An irresistible aroma that fills your kitchen with holiday cheer.
Stunning presentation that looks like it came from a bakery.

Ingredients for Cranberry Orange Tart

Gathering the right ingredients is half the battle when it comes to baking, and this tart is no exception. Here’s everything you’ll need to make magic happen in your kitchen. Trust me, using quality ingredients makes all the difference—especially when it comes to that buttery crust and vibrant filling!

For the crust:
- 1 1/2 cups all-purpose flour (spooned and leveled, please!)
- 1/2 cup cold unsalted butter, cubed (I keep mine in the freezer for 10 minutes before using)
- 1/4 cup granulated sugar
- 1 egg yolk (save the white for another recipe!)
For the filling:
- 2 cups fresh cranberries (frozen will work in a pinch, but fresh is best for texture)
- 1/2 cup freshly squeezed orange juice (about 2 medium oranges – none of that bottled stuff!)
- 1 tablespoon orange zest (packed—don’t be shy with it!)
- 3/4 cup granulated sugar (pack it in there—this balances the tartness)
- 1 tablespoon cornstarch (this is our thickening hero)

Quick substitution notes: If you’re out of fresh oranges, you can use 1/2 teaspoon of orange extract in the filling (but really, try for fresh—it’s worth it!). For a gluten-free version, swap the all-purpose flour with your favorite 1:1 gluten-free blend. And if you’re feeling fancy, a splash of Grand Marnier in the filling never hurt anybody!

Equipment You’ll Need

You don’t need fancy gadgets for this tart—just a few kitchen staples. Grab a 9-inch tart pan (preferably with a removable bottom), a mixing bowl, a saucepan, and a whisk. That’s it—let’s bake!

How to Make Cranberry Orange Tart

Okay, let’s get baking! This tart comes together in three simple parts—the crust, the filling, and the magical moment when they come together. Follow these steps, and you’ll have a showstopper dessert that’ll have everyone asking for seconds (and the recipe!).

Preparing the Crust

First things first—preheat that oven to 375°F (190°C). While it’s heating up, let’s make the crust that’ll hold all that cranberry-orange goodness.

In a large bowl, whisk together the flour and sugar—just until they’re friends.
Now grab that cold butter (I mean cold—it should make your fingers tingle!) and cut it into the flour mixture. Use your fingers or a pastry cutter until it looks like coarse crumbs with some pea-sized butter pieces remaining.
Add the egg yolk and mix just until the dough comes together. Don’t overwork it—we want tender, not tough!
Press the dough evenly into your tart pan, making sure to get it up the sides. I like to use the bottom of a measuring cup to really press it in smoothly.
Pop it in the oven for 15 minutes until it’s just starting to turn golden at the edges. Your kitchen should smell like butter heaven right about now.

Making the Cranberry Orange Filling

While the crust is baking, let’s make that gorgeous ruby-red filling that makes this tart so special.

In a medium saucepan, combine cranberries, orange juice, zest, sugar, and cornstarch. Give it a good stir—don’t worry, it’ll look too liquidy at first!
Cook over medium heat, stirring frequently. After about 5 minutes, you’ll hear the cranberries start to pop—music to a baker’s ears!
Keep cooking until the mixture thickens enough to coat the back of a spoon (about 8-10 minutes total). It should look glossy and jam-like when it’s ready.
Remove from heat and let it cool slightly while your crust finishes baking. The filling will continue to thicken as it cools—trust the process!

Assembling and Baking

Now for the best part—bringing it all together!

Pour the warm cranberry filling into your partially baked crust, spreading it evenly with a spatula.
Return to the oven for another 15 minutes. You’ll know it’s done when the filling is bubbly and the crust edges are a beautiful golden brown.
Here’s the hardest part—let it cool completely before slicing! I know it’s tempting, but cutting into it too soon will make a mess. Let it set for at least 2 hours at room temperature (or speed things up in the fridge if you’re impatient like me).

Pro tip: If you’re serving this for guests, I like to make it the day before—the flavors meld beautifully overnight in the fridge. Just bring it to room temperature before serving!

Tips for the Perfect Cranberry Orange Tart

After making this tart more times than I can count (and learning from a few “oops” moments), I’ve picked up some tricks that’ll guarantee bakery-worthy results every time. These are the little things that make all the difference between good and oh-my-goodness amazing!

Fresh is best for cranberries. I know frozen works in a pinch, but fresh cranberries give that perfect pop of texture. When shopping, look for firm, bright red berries—they should bounce when dropped (yes, I test them right in the store aisle!).
Keep everything cold for the crust. My grandma’s golden rule? “Cold butter, cold hands, cold heart”—okay, maybe not that last part! But seriously, chill your butter, use ice-cold water if needed, and work quickly to prevent the dough from warming up. This keeps the crust flaky instead of tough.
Don’t rush the cooling. I get it—that tart smells incredible and you want to dive in. But letting it cool completely (I’m talking 2 full hours) means clean slices instead of a cranberry avalanche. For special occasions, I actually make it a day ahead—the flavors deepen beautifully overnight in the fridge.
Zest before juicing. This little kitchen hack saves so much frustration! Always zest your oranges before cutting and juicing them. Trying to zest a halved orange is like trying to hug a porcupine—just don’t do it.
Watch the filling like a hawk. That cornstarch thickens quickly once it gets going! Stir constantly during the last few minutes of cooking, and pull it off the heat when it coats the back of a spoon. It’ll continue thickening as it cools—better slightly under than over.

One last secret? If your crust edges start browning too fast during the final bake, make a quick foil shield. Just tear off strips of aluminum foil and gently crimp them around the edges—your tart will stay golden, not burnt! Now go forth and bake with confidence, my friend.

Serving Suggestions

Now for the fun part—showing off your gorgeous Cranberry Orange Tart! This beauty deserves more than just plopping it on a plate (though honestly, it’s stunning all on its own). Here’s how I like to serve it to really make those flavors sing:

A dollop of freshly whipped cream is my go-to—the slight sweetness plays so nicely with the tart cranberries. I whip mine with just a touch of vanilla and orange zest to echo the flavors in the tart.
Vanilla bean ice cream turns this into the ultimate dessert experience. That warm-cold contrast when served slightly warm? Absolute perfection. My kids call it “cranberry pie à la mode” and beg for seconds.
For a festive touch, garnish with thin orange slices or candied orange peel. Around the holidays, I’ll sometimes add a sprig of fresh rosemary—it looks like a little winter tree and adds the prettiest herbal note.
Breakfast lovers, hear me out—this tart is amazing with a scoop of Greek yogurt for a fancy brunch treat. The tangy yogurt balances the sweetness in the most delightful way.

Pro tip: If you’re serving this at a dinner party, slice it while slightly chilled for cleaner cuts, then let the slices come to room temperature for about 15 minutes before serving. That way you get beautiful presentation and maximum flavor. And don’t be shy with those garnishes—a dusting of powdered sugar or drizzle of orange syrup makes it look straight out of a bakery case!

Storing and Reheating

Here’s the good news—this tart actually gets better after a day in the fridge! The flavors mingle and the texture sets up perfectly. But you’ll want to store it right to keep that crust crisp and that filling vibrant.

First, let it cool completely at room temperature—I usually leave mine out for about 2 hours. Then cover it loosely with plastic wrap (or better yet, one of those fancy cake domes if you’ve got one). It’ll keep beautifully in the fridge for up to 3 days. Any longer and the crust starts to lose its magic.

Now, about that crust—no one wants a soggy bottom! If you’re making this ahead, I’ve got a little trick. Wait to add the filling until just before serving. Bake the empty crust, let it cool, then store it separately from the cranberry filling. Combine them when you’re ready to serve—crisp crust guaranteed!

Want to bring back that fresh-from-the-oven feel? Pop individual slices in a 300°F oven for 5-7 minutes. The gentle warmth wakes up all those cozy spices and citrus notes. Just don’t microwave it—that’s a one-way ticket to Soggy Tart Town!

Freezing? Absolutely! Wrap the whole tart (or slices) tightly in plastic, then foil. It’ll keep for up to 2 months. Thaw overnight in the fridge and give it that quick oven warm-up before serving. The cranberries might weep a tiny bit, but the flavor stays bright as ever!

Cranberry Orange Tart FAQs

After years of making this tart (and fielding questions from friends who’ve begged for the recipe), I’ve heard it all! Here are answers to the most common questions that pop up—consider this your shortcut to tart success:

Can I use frozen cranberries instead of fresh?
Absolutely! Frozen cranberries work in a pinch—just don’t thaw them first. Toss them straight from the freezer into the saucepan. The texture will be slightly softer than fresh, but the flavor is still fantastic. One tip: add an extra teaspoon of cornstarch since frozen berries release more liquid.

How do I prevent a soggy crust?
Oh, the dreaded soggy bottom! My failsafe method is to bake the crust until it’s just starting to brown before adding the filling—we call this “blind baking.” Also, make sure your filling has thickened properly before pouring it in. If you’re really worried, brush the hot crust with a beaten egg white after the first bake—it creates a moisture barrier!

Can I make this ahead of time?
You’re speaking my language! This tart actually tastes better the next day. Bake it completely, let it cool, then store covered in the fridge for up to 3 days. The flavors meld beautifully. Just bring it to room temperature before serving—or warm slices gently in a 300°F oven for 5 minutes.

My filling isn’t thickening—help!
Don’t panic! First, make sure you’ve cooked it long enough—the cranberries need time to release their pectin. If it’s still runny after 10 minutes, mix 1 teaspoon cornstarch with 1 tablespoon cold water, stir it in, and cook for 2 more minutes. And remember—it thickens significantly as it cools!

Can I use lime or lemon instead of orange?
You rebel, you! Lemon works nicely for a sharper tartness (use half the zest since it’s more potent). Lime is fun for a tropical twist—pair it with coconut in the crust! But honestly? Orange is the magic match for cranberries—that sweet citrus note balances the tartness perfectly.

Nutritional Information

Okay, let’s talk numbers—but remember, these are just estimates because let’s be real, who actually measures every sprinkle of sugar or pat of butter perfectly? (Not me!) Here’s the nutritional breakdown per slice, based on cutting our beautiful tart into 8 generous servings:

Calories: 280 (worth every single one!)
Sugar: 25g (mostly from those gorgeous cranberries and oranges—nature’s candy!)
Sodium: 10mg (barely a whisper—perfect if you’re watching salt)
Fat: 12g (that’s the butter doing its flaky, delicious work)
Carbohydrates: 40g (hello, energy boost!)
Fiber: 2g (thank you, cranberry skins!)
Protein: 3g (surprise protein from that egg yolk in the crust)

Important note: These values can vary based on exactly how much filling you use, whether you add extra zest, or if you sneak an extra tablespoon of butter (no judgment here!). The numbers are calculated using standard ingredients—if you make substitutions like gluten-free flour or sugar alternatives, your results will differ.

And let’s be honest—when something tastes this good, sometimes the best nutrition is the joy it brings! But if you’re tracking closely, I recommend plugging your exact ingredients into your favorite nutrition calculator. Now go enjoy that tart—you’ve earned it!

Final Thoughts

If there’s one recipe I’d beg you to try this holiday season—or honestly, any time you need a little burst of sunshine—it’s this Cranberry Orange Tart. It’s the kind of dessert that makes people pause mid-bite just to savor the flavors. That perfect balance of sweet and tart, the buttery crust that shatters just right, the way your whole kitchen smells like citrus and warmth… I get excited just thinking about it!

What I love most is how this tart bridges generations—it’s fancy enough to impress your foodie friends but simple enough that my 10-year-old niece can help make it (though she mostly just eats the cranberry filling straight from the pot). Whether it’s your first time baking a tart or your hundredth, this recipe is forgiving, festive, and downright delicious.

I’d love to hear how your tart turns out! Did you add a splash of Grand Marnier like my aunt always does? Maybe you discovered the perfect garnish? Tag me on Instagram or leave a comment—nothing makes me happier than seeing your kitchen creations. Now go grab those cranberries and oranges, and let’s bake some memories together!