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Cranberry-Orange Crumb Tart

 Cranberry-Orange Crumb Tart
After my sister took the family to the local cranberry festival, my mom bet me that I couldn't 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
12 ServingsPrep: 35 min. + standing Bake: 10 min. + cooling


  • 2 cups crushed cinnamon graham crackers (about 14 whole crackers), divided
  • 1/2 cup sugar, divided
  • 6 tablespoons butter, melted
  • 1/4 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 1/4 cup cold butter, cubed
  • 1 large navel orange
  • 1 cup sugar
  • 3 tablespoons quick-cooking tapioca
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • 4 cups fresh or frozen cranberries, thawed
  • 2 tablespoons brandy or cranberry juice


  • Preheat oven to 375°. 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.

2 of 2

Cranberry-Orange Crumb Tart (continued)

Directions (continued)

  • 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°.
  • 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. Yield: 12 servings.
Nutritional Facts: 1 slice equals 332 calories, 11 g fat (6 g saturated fat), 25 mg cholesterol, 207 mg sodium, 56 g carbohydrate, 3 g fiber, 2 g protein.