Cranberry Orange Tarts

Name: Cranberry Orange Tarts
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 12 servings
Ingredients: 2 Cup Fresh Cranberries; 1/2 Cup Sugar; 1/4 Cup Orange Juice - Fresh Squeezed; 1 Tbsp Orange Zest; 1/4 Cup Water; 1 Tbsp Cornstarch; 1 Tbsp Cold Water; 1 Tbsp Unsalted Butter; 1/2 Tsp Vanilla; 1 Pinch Salt

Prep: 15 min Cook: 12 min Total: 27 min Serves: 12 2 views

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Tarts

Tender, buttery shortbread crusts cradle a vibrant filling of fresh cranberries and zesty orange juice, creating a delightful contrast of flavors that dance on your palate. These cranberry orange tarts are not only visually stunning but also the perfect balance of sweetness and tartness, making them an ideal dessert for festive gatherings or cozy family dinners. Whether you’re celebrating a special occasion or simply indulging in a sweet treat, these tarts are sure to impress and satisfy everyone at your table.

Ingredients

2 Cups Fresh Cranberries
1/2 Cup Sugar
1/4 Cup Orange Juice - Fresh Squeezed
1 Tbsp Orange Zest
1/4 Cup Water
1 Tbsp Cornstarch
1 Tbsp Cold Water
1 Tbsp Unsalted Butter
1/2 Tsp Vanilla
1 Pinch Salt
1 Shortbread Crust

Directions

Combine the cranberries, sugar, orange juice, orange zest, and ¼ cup water in a medium saucepan over medium heat.
Bring the mixture to a gentle simmer and cook for 8–10 minutes, stirring occasionally, until the cranberries burst and the mixture begins to thicken.
In a small bowl, whisk together the cornstarch and 1 tablespoon of cold water until smooth. Slowly stir the mixture into the simmering cranberries.
Continue cooking for 1–2 minutes, stirring constantly, until the cranberry filling becomes thick and glossy.
Remove the saucepan from the heat and stir in the butter, vanilla extract, and a pinch of salt until smooth and well combined.
For a smoother filling, carefully blend the cranberry mixture with an immersion blender or press it through a fine-mesh sieve to remove the skins. For a more rustic filling, leave the cranberries slightly chunky.
Allow the cranberry filling to cool for approximately 10–15 minutes, stirring occasionally.
Spoon the cranberry orange filling evenly into the shortbread tart shells, smoothing the tops with the back of a spoon.
Refrigerate the filled tarts for at least 1 hour, or until the filling is completely chilled and set.
Just before serving, garnish with fresh cranberries, delicate orange zest curls, a light dusting of powdered sugar, or a small dollop of whipped cream, if desired.
Serve chilled or allow the tarts to sit at room temperature for 10–15 minutes before enjoying.