Orange Cranberry Tart

Orange Cranberry Tart


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A refreshing treat baked with sweet, tangy fruit and toasted walnuts. This recipe includes an incredible homemade tart shell recipe you can use for all of your dessert needs! Try serving with a marmalade spread to subtly enhance the citrus flavors.

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Time needed

60 min preparation + 60 min cooking

Serving Size / Yield

12 servings


  • 1 1/4 C. all-purpose flour
  • 1/4 tsp. salt
  • 5 T. unsalted butter, cut into small pieces
  • 3 eggs, divided
  • 2 T. ice water
  • 1/2 C. honey
  • 1/4 C. butter, melted and cooled
  • 2 T. orange juice
  • 1 tsp. vanilla
  • 1/4 tsp. salt
  • 1 1/2 C. fresh cranberries
  • 1/2 C. walnuts, chopped
  • 1 1/2 tsp. orange zest

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In a large bowl, combine flour and salt. Sprinkle in butter piece and work mixture to form a coarse crumble. In a small bowl, beat one egg with ice water. Slowly whisk egg mixture into the flour. Form dough into a ball, flatten into a disk, and wrap in plastic. Refrigerate for 30 minutes. Turn out onto a lightly floured surface and roll into a 1/8-inch thick circle. Transfer to a tart pan and trim the edges. Refrigerate for one hour. Remove and line the shell with aluminum foil. Preheat your oven to 425°F and bake tart shell for 15 minutes. Carefully remove the foil and bake, uncovered, for another five minutes. Remove from oven and set aside. Reduce oven temperature to 350°F. In a large bowl, mix together remaining eggs, honey, cooled melted butter, orange juice, vanilla and salt. Once smooth, stir in walnuts, cranberries, and orange zest. Spread mixture into your tart shell and bake for 40 minutes. Allow it to cool completely before serving.

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