Cranberry-Orange Crumb Tart
After my sister took the family to the local cranberry festival, my mom bet me that I couldnt make a holiday pie out of cranberries and oranges. Considering the pie was gone before the holidays arrived, I think I won! Heather Cunningham, Whitman, Massachusetts
After my sister took the family to the local cranberry festival, my mom bet me that I couldnt make a holiday pie out of cranberries and oranges. Considering the pie was gone before the holidays arrived, I think I won! Heather Cunningham, Whitman, Massachusetts
- 1/4 cup all-purpose flour
- 1 cup sugar
- 1/4 teaspoon ground cinnamon
- 6 tablespoons butter melted
- 1/4 cup packed brown sugar
- filling:
- 1/4 teaspoon baking soda
- 1/8 teaspoon ground allspice
- 1/4 cup cold butter cubed
- 2 cups crushed cinnamon graham crackers (about 14 whole c divided
- 1/2 cup sugar divided
- 1 large navel orange
- 3 tablespoons quick-cooking tapioca
- 4 cups fresh or frozen cranberries thawed
- 2 tablespoons brandy or cranberry juice
- Carbohydrate 12.1052145858003 g
- Cholesterol 35.5959375151433 mg
- Fat 13.5306263599118 g
- Fiber 0.876849987507051 g
- Protein 1.02769677122137 g
- Saturated Fat 8.51894148278984 g
- Serving Size 1 1 servings. (94g)
- Sodium 7090.0425930284 mg
- Sugar 11.2283645982933 g
- Trans Fat 0.97365441707721 g
- Calories 169 calories
Step-by-step
- Preheat oven to 375 degrees.
- In a small bowl, mix 1-3/4 cups crushed crackers and 1/4 cup sugar; stir in melted butter.
- Press onto bottom and up sides of an ungreased 11-in. fluted tart pan with removable bottom.
- Bake 7-8 minutes or until edges are lightly browned.
- Cool on a wire rack.
- For topping, in a small bowl, mix flour, brown sugar, and remaining crushed crackers and sugar; cut in cold butter until crumbly.
- Refrigerate while preparing filling.
- Finely grate enough peel from orange to measure 1 tablespoon.
- Cut a thin slice from the top and bottom of the orange; stand orange upright on a cutting board.
- Cut off peel and outer membrane, starting from the top.
- Holding orange over a bowl to catch juices, remove orange sections by cutting along the membrane.
- Squeeze membrane to reserve additional juice.
- In a large saucepan, mix sugar, tapioca, baking soda, cinnamon and allspice.
- Add cranberries, brandy, grated peel and reserved juice; toss to coat.
- Let stand 15 minutes.
- Preheat oven to 425 degrees.
- Bring cranberry mixture to a full boil, stirring constantly.
- Add orange sections; heat through.
- Pour into crust; sprinkle with topping.
- Bake 10-15 minutes or until topping is golden brown.
- Cool on a wire rack.
A Cranberry-Orange Crumb Tart: A Festive Treat
As a busy working mom, time is always of the essence. Finding quick, delicious, and impressive recipes is a constant quest. This Cranberry-Orange Crumb Tart fits the bill perfectly. It's not only incredibly flavorful, combining the tartness of cranberries with the bright zest of orange, but it's also surprisingly simple to make. The crumb topping adds a delightful textural contrast, and the whole thing comes together beautifully, even on a weeknight. Forget spending hours in the kitchen – this recipe lets you enjoy the sweet taste of the holidays without the endless prep work.
The best part? This tart is incredibly versatile. It's perfect for a casual weeknight dessert, a sophisticated gathering with friends, or even a festive holiday dessert. Its beautiful presentation makes it a showstopper, guaranteed to impress. I’ve adapted this recipe slightly over the years, adding a bit more zest here, a touch more sugar there, to truly capture the perfect balance of flavors. The result is a tart that’s both comforting and elegant – the kind of dessert that makes you feel warm inside.
The secret to its success? It’s all about the balance. The tartness of the cranberries is perfectly complemented by the sweetness of the orange and the subtle spice notes of cinnamon and allspice. The buttery, crunchy crumb topping provides a lovely contrast in texture, adding a delightful crunch to each bite. And the beauty of this recipe is that you can adapt it to your own taste. Feel free to experiment with different spices or add a splash of Grand Marnier for an extra touch of sophistication.
I often make a double batch during the holiday season, serving it to family and friends. It's always a hit, and the leftovers (if any!) are delicious the next day. It's the kind of recipe that's become a cherished tradition in my home, bringing warmth and happiness with every slice. This cranberry-orange crumb tart is more than just a dessert; it's a slice of joy, a symbol of togetherness, a testament to the simple pleasure of creating something delicious and sharing it with those you love. Give it a try – you won't be disappointed!
Tips and Variations:
For a gluten-free version: Use gluten-free graham crackers or a gluten-free flour blend for the crust and topping.
Add some nuts: Toasted pecans or walnuts would add a wonderful crunch and nutty flavor to the crumb topping.
Make it ahead: The crust can be made ahead of time and stored in the refrigerator. The filling can also be made a day ahead and stored in the refrigerator. Assemble and bake just before serving.
Use frozen cranberries: If fresh cranberries are not readily available, you can use frozen cranberries. Just make sure to thaw them completely before using.
Experiment with different citrus fruits: Try using other citrus fruits, such as mandarin oranges or Clementines, for a unique twist.
Garnish beautifully: A dusting of powdered sugar or a sprinkle of fresh orange zest makes the tart look even more inviting. You could also add some fresh cranberries or orange slices for a visually appealing garnish.
No matter how you choose to make it, this Cranberry-Orange Crumb Tart is sure to become a favorite in your home. It's a recipe that's perfect for any occasion, from a cozy night in to a special celebration. So gather your ingredients, put on some festive music, and get ready to create a delicious masterpiece that will delight your taste buds and warm your heart.
