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    You are in: Home / Recipes / Cranberry-Orange Tart Recipe
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    Cranberry-Orange Tart

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    1 hr 5 mins

    25 mins

    DrGaellon's Note:

    Adapted from a recipe by Garrett Kern. Leftover tart dough makes great Linzer cookies if filled with raspberry jam. Prep time does not include time for tart shell to cool, nor refrigeration time after assembly.

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    Units: US | Metric

    Pate sucree

    Ginger Cream Cheese

    Cranberry filling

    Whipped cream


    1. 1
      Cream butter and sugar (in a stand mixer, or with a hand-held electric beater) on low speed until well-mixed. Add the egg in three doses, about 1 tbsp at a time; wait until each is fully incorporated, and scrape down the sides of the bowl before adding the next. Add salt, orange zest and optional orange oil. Sift flour, and add to bowl. Mix on low speed about 20 seconds, until a loose dough is formed. Wrap in plastic and pat into a flat disc. Refrigerate at least 1 hour.
    2. 2
      Roll dough out to about 1/8" thick. Place dough into a 12" tart pan. Dock the bottom of the crust with a fork or rolling docker. Cover dough with parchment or foil and fill with beans or pie weights. Bake in preheated 350°F oven 15 minutes. Remove the weights and bake another 10 minutes until lightly browned. Cool to room temperature.
    3. 3
      Meanwhile, beat together cream cheese, confectioner's sugar, grated ginger and salt. Beat with paddle attachment until fluffy and well mixed. Refrigerate until needed.
    4. 4
      Combine cranberries, orange juice, sugar and salt in a medium saucepan. Bring to a boil. Let boil for 2 minutes, then cover tightly and allow to cool to room temperature.
    5. 5
      Whip heavy cream and sugar until thick and holding fairly stiff peaks. Fold in orange juice and orange zest.
    6. 6
      Spread cream cheese evenly over bottom of tart crust with an offset spatula, filling the corners. Pour the cranberries over the cheese and spread evenly. Refrigerate 4 hours or overnight. Serve with a dollop of whipped cream and a sprinkling of diced, candied ginger.

    Ratings & Reviews:


    Nutritional Facts for Cranberry-Orange Tart

    Serving Size: 1 (147 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 442.2
    Calories from Fat 231
    Total Fat 25.7 g
    Saturated Fat 15.9 g
    Cholesterol 92.8 mg
    Sodium 244.4 mg
    Total Carbohydrate 49.2 g
    Dietary Fiber 1.3 g
    Sugars 28.4 g
    Protein 5.0 g

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