Simple Cranberry Tart
  • Pastry dough (see recipe here)
  • 1 pound fresh cranberries, rinsed
  • 2 ¼ cups sugar
  • ½ cup water
  • ¼ cup Cointreau
  • Zest of ½ orange
  1. Roll out pastry dough to fit your tart pan with removable bottom. (10 inch pan = 13 inch round)
  2. Press dough into the bottom and up the sides of the pan to fill all corners evenly. Cut off the excess hanging dough with a knife or fingers.
  3. Line the pastry dough with foil and add pie weights or beans to keep the crust from puffing up. Bake at 375 for around 20 minutes.
  4. While it is baking: Combine sugar, water, and Cointreau in a large saucepan. Bring to a simmer. Once all of the sugar has melted into the water, add the cranberries. Cook 5-10 minutes, until the cranberries reach desired consistency.
  5. Remove cranberries with a slotted spoon or strainer and continue to simmer the syrup until it is very thick. The cranberries will continue to give off liquid as they cool. You can add this back to the pan. Once the syrup is reduced by about half, add the orange zest and remove from heat.
  6. After 20 minutes, remove the crust from the oven and uncover. Return to the oven for 5-10 minutes, or until golden brown. Return cranberries to saucepan to warm in the syrup, just until they are easy to spread. Pour filling into baked tart crust and let cool.
  7. When ready to serve, sprinkle with powdered sugar. Serve with whipped cream or vanilla ice cream.
Recipe by The Taste Edit at