Ingredients
Scale
- 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
Instructions
- 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.
Nutrition
- Serving Size: 6