Cranberry Jam Tart
Get ready to indulge in the vibrant flavors of this Cranberry Jam Tart, a show-stopping dessert perfect for holidays or any special occasion. Featuring a buttery, flaky homemade tart crust and a luscious, slightly tangy cranberry filling enhanced with zesty orange juice and zest, this recipe strikes the perfect balance of sweet and tart. The cranberry jam, made from scratch, bursts with freshness and is beautifully complemented by the subtle hint of vanilla. Whether topped with a delicate lattice crust or dusted with powdered sugar, this tart makes for a stunning centerpiece. With simple step-by-step instructions and a crisp crust that’s easy to achieve, this Cranberry Jam Tart is as rewarding to make as it is to share. Perfect for bringing warmth and flavor to your table, this dessert is a celebration of seasonal ingredients that will have everyone reaching for seconds!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 125 grams Unsalted butter (cold, cubed)
- 50 grams Granulated sugar
- 1 large Egg yolk
- 2 tablespoons Ice water
- 300 grams Cranberries (fresh or frozen)
- 150 grams Granulated sugar (for cranberry jam)
- 60 milliliters Orange juice (freshly squeezed)
- 1 teaspoon Orange zest
- 1 teaspoon Vanilla extract
- 2 tablespoons Powdered sugar (optional, for dusting)
Instructions
In a large bowl, whisk together the flour and sugar for the tart crust.
Add the cold, cubed butter to the bowl. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs.
Add the egg yolk and ice water to the mixture. Mix until the dough comes together, being careful not to overwork it.
Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Meanwhile, prepare the cranberry jam. In a medium saucepan, combine cranberries, granulated sugar, orange juice, and orange zest.
Cook the mixture over medium heat, stirring occasionally, until the cranberries soften and burst, about 10-15 minutes.
Remove the cranberry mixture from the heat and stir in the vanilla extract. Let it cool completely.
Preheat your oven to 180°C (350°F). Grease a 9-inch tart pan with removable bottom.
Roll out the chilled dough on a lightly floured surface into a circle large enough to cover the tart pan. Transfer the dough to the pan and press it gently into the sides.
Trim any excess dough from the edges and prick the bottom of the crust with a fork.
Spread the cooled cranberry jam evenly over the crust.
If desired, roll out any leftover dough scraps and cut them into strips to create a lattice pattern on top of the tart.
Bake the tart in the preheated oven for 25-30 minutes, or until the crust is golden brown.
Remove the tart from the oven and let it cool completely in the pan before serving.
Dust the tart with powdered sugar before serving, if desired. Enjoy!
Nutrition Facts
Calories |
363 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.5 g | 17% | |
| Saturated Fat | 8.3 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 57 mg | 19% | |
| Sodium | 5 mg | 0% | |
| Total Carbohydrate | 56.7 g | 21% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 29.1 g | ||
| Protein | 4.0 g | 8% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 14 mg | 1% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 78 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
