Ingredients

The following ingredients have 6 Servings
  • 1 tablespoon unsalted butter
  • 1 cup granulated sugar, divided
  • 1 teaspoon fresh orange zest
  • 2 large eggs
  • 1 cup all-purpose flour
  • scant 1/4 teaspoon salt
  • 1 1/4 cup half-and-half or whole milk
  • 2 cups cranberries (1 cup whole, 1 cup coarsely chopped)
  • powdered sugar and whipped cream for topping

Instruction

  • Place a rack in the center of the oven and preheat oven to 400 degrees F. Grease a 9 or 10-inch pie plate with butter and add two tablespoons of sugar.
  • Tilt the pie plate around so that the sugar coats all of the butter on the bottom and up the sides of the pie dish. Set aside.
  • In a medium bowl, combine remaining sugar and orange zest. Use the back of a spoon to work the zest into the sugar, creating a fragrant, orange-tinted sugar.
  • Whisk in the eggs until thoroughly combined and slightly thickened. Add the flour and salt and whisk to combine. Lastly, add the half-and-half (or milk, if using) and carefully whisk to combine.
  • Add the cranberries (whole and chopped) to the prepared baking dish. Top with milky mixture. Bake for 30 minutes, or until puffed and just lightly golden brown.
  • Remove from the oven and allow to cool for 10 minutes before serving warm dusted with powdered sugar and dolloped with whipped cream.
  • I like this tart best, warm, the day it is made.