Description
A sophisticated, ruby-red dessert featuring a buttery, crisp shortcrust pastry filled with a zesty, thickened cranberry fruit compote. This recipe balances sweet and tart notes, making it an ideal centerpiece for festive holiday gatherings. The natural pectin in the cranberries creates a perfectly stable, sliceable filling that looks as professional as it tastes.
Ingredients
220 g All-purpose flour
75 g Powdered sugar
2 g Fine salt
115 g Cold unsalted butter, cubed
1 Large egg yolk
15 ml Cold water
350 g Fresh or frozen cranberries
150 g Granulated sugar
120 ml Orange juice
5 g Orange zest
20 g Cornstarch
Instructions
Preheat oven to 175°C (350°F) and grease a 23 cm tart pan.
Whisk flour, powdered sugar, and salt in a bowl.
Rub in cold butter until the mixture resembles coarse crumbs.
Add egg yolk and 15 ml water, mixing until dough begins to form.
Press dough into the tart pan and blind bake for 15-20 minutes with weights.
In a saucepan, combine cranberries, sugar, orange juice, and orange zest over medium heat.
Simmer until cranberries burst, then whisk in cornstarch slurry and cook until thickened.
Pour the cranberry mixture into the pre-baked tart shell.
Bake for an additional 20-25 minutes until set.
Cool completely before slicing.
Notes
Ensure the butter remains very cold to maintain the pastry’s crisp texture. Blind-baking is essential to prevent a soggy bottom. Store in the refrigerator for up to 3 days.
- Prep Time: 30
- Cook Time: 45
- Category: Baking
- Method: Baking
- Cuisine: Modern European
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 22g
- Sodium: 95mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg