The holidays are right around the corner! Whether you’re hosting a gathering or attending, you’ll certainly want something that will make a statement at the dinner table. This Cranberry & Orange tart will do just that. It’s festive and full of fall colors, but most important of all, it’s easy to make! Its buttery crust, sweet cream cheese filling and fresh fruit make for the perfect desert combination. What I love most about this recipe is its versatility. The crust is absolutely delicious and incredibly easy to make and you can use just about any fruit that you want. I’ve made this with berries and it’s just as tasty and looks just as elegant. Give the recipe a try and I promise you and your tummy won’t be disappointed.
½ cup powdered sugar
1 ½ cup all-purpose unbleached flour
12 tbsp (1 ½ stick) salted butter, softened
2 tbsp Ice Water
2 8 oz packages cream cheese,
1 cup granulated sugar
1 tbsp vanilla extract
1 orange, peeled and sliced
1 blood orange, peeled and sliced
½ cup fresh cranberries
Preheat oven to 350°
Slice room temperature butter into 1 tablespoon size slices. In a food processor, blend ingredients for crust together, adding butter a little at a time leaving the addition of water until the end. Process the mixture until a ball of dough is formed. If the dough doesn’t come together and form a ball – don’t fret – drizzle in ice water 1 tablespoon at a time until the dough comes together.
Remove dough from processor and press into tart pan with removable bottom. Gently press up the sides of the pan. Place pie weights into the center of the tart to keep the shape and bake in the oven until edges are golden brown, about 10-12 minutes. About 8 minutes of the way through, check on the shell to make sure heating is even. Rotate if needed to ensure even consistent golden color. Remove from oven, set aside and let cool.
For filling, in a stand or hand-held mixer, whip together ingredients until combined completely. Once the crust has cooled, spoon the mixture into the crust and spread with offset spatula.
For fruit, slice top and bottom of oranges to give stability to peel orange. Run your knife from top to bottom around the orange removing the skin and pith. Once the skin and pith has been removed, turn on side and slice the oranges into slices about ⅛ to ¼ inch in thickness. Place slices on paper towel to remove excess moisture and pat dry. Arrange slices on the tart, feel free to cut slices to fit as needed. After oranges are placed, scatter whole and/or sliced cranberries to fill gaps.