Bright, tangy and just a little bit rustic, this cranberry orange tart is the kind of dessert that feels special without being fussy. A buttery einkorn crust — made with both all-purpose and whole wheat einkorn flours — adds a subtly nutty flavor and tender bite that perfectly balances the bold cranberry filling. Fresh cranberries simmered with orange juice, citrus peel and a hint of cinnamon create a vibrant, jewel-toned center that’s equal parts tart and cozy. Finished with a smooth, custard-like texture and baked until just set, this tart is a beautiful way to showcase seasonal flavors whether you’re serving it for a holiday gathering or simply craving a bright, citrus-kissed treat.
Cranberry Orange Tart With Einkorn Crust
Ingredients
Tart Dough
- 1 cup (120 g.) all-purpose einkorn flour
- 3/4 cup (72 g.) whole wheat einkorn flour
- 1/4 cup (50 g.) granulated sugar
- 1/4 tsp. fine sea salt
- Zest of 1 lemon
- 8 Tbsp. (113 g.) unsalted butter, cold, cut in ¼-in. cubes
- 2 Tbsp. ice water
Cranberry Filling
- 4 Tbsp. (2 oz.) melted butter
- 1 cup sugar
- 2 Tbsp. all-purpose einkorn flour
- 1/8 tsp. salt
- 12 oz. fresh cranberries
- ½ cup orange juice & peel
- 1 cinnamon stick
- 4 egg yolks
Instructions
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To make tart shell, combine flours, granulated sugar and salt in medium bowl. Stir in lemon zest.
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With pastry blender, cut in butter until mixture is fine and sandy.
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Add water and knead with hands until flour is absorbed and dough holds together.
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Form dough into disc, wrap in plastic wrap and refrigerate 30 minutes or up to 1 day. Let dough soften slightly before rolling.
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Preheat oven to 350 degrees F.
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Place dough between 2 sheets parchment paper. Roll out dough to 12-inch round and 1/8-inch thick.
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Transfer dough to ½-inch tart pan with removable bottom and crimp edges. Prick entire shell with fork.
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Bake tart shell 25 minutes until shell is golden around edges. Let cool on wire rack 10 minutes.
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To make filling, combine butter, sugar, flour and salt in small bowl. Set aside.
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Wash cranberries and add to medium saucepan on medium heat along with orange juice, peel and cinnamon stick. Cook 10 minutes or until cranberries have softened and lost their juices. Strain mixture and return juices back to saucepan.
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Add previously made flour mixture to cranberry juice. Stir to combine. Simmer for a few minutes to thicken.
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To medium bowl, add egg yolks and 1 Tbsp. hot cranberry mixture. Whisk to temper. Add rest of cranberry mixture to yolks and whisk to combine.
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Pour tart filling into tart shell. Bake 25 to 30 minutes, until cranberry filling is firm but still jiggles in center.
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Cool in pan on rack 30 minutes. Remove tart from pan, then refrigerate at least 2 hours.
Recipe Notes
Grab these ingredients and more einkorn products at Vitacost.
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