Ingredients:

  • 1 cup (225g) unsalted butter, cubed and chilled
  • 1/2 cup (100g) granulated sugar (Crust)
  • 1 large egg yolk, straight from the fridge
  • 1 teaspoon vanilla extract
  • 2 cups (240g) all-purpose flour
  • 1/4 teaspoon fine sea salt (Crust)
  • 1 (12-ounce/340g) bag fresh or frozen cranberries
  • 3/4 cup (150g) granulated sugar (Filling)
  • 1/2 cup (120ml) fresh orange juice
  • Zest of 2 large oranges (use a microplane for fine zest)
  • 2 tablespoons cornstarch (or cornflour, mixed with 2 tbsp cold water)
  • Pinch of fine sea salt (Filling)
  • 1/4 cup (30g) pistachios, shelled and roughly chopped
  • 2 tablespoons powdered sugar (icing sugar), for dusting

Instructions:

  1. Make the Dough: Combine the flour, salt, and sugar in a food processor. Pulse briefly. Add the cold, cubed butter and pulse until the mixture resembles coarse breadcrumbs (the 'sandy' stage).
  2. Bind: Add the chilled egg yolk and vanilla extract. Pulse just until the dough starts to come together into a shaggy ball. Do not overmix, or the crust will be tough.
  3. Chill: Gather the dough, flatten it into a disc, wrap tightly in cling film, and chill in the refrigerator for at least 30 minutes.
  4. Press into Pan: Press the chilled dough evenly into the bottom and up the sides of the 9-inch tart pan. Trim the excess flush with the rim. Prick the base all over with a fork.
  5. Blind Bake: Preheat the oven to 375°F (190°C). Line the pastry shell with parchment paper, fill with baking weights, and bake for 15 minutes.
  6. Finish Crust: Remove the weights and parchment. Bake for another 5–7 minutes until the crust is pale golden and dry. Set aside to cool slightly while preparing the filling.
  7. Simmer Ingredients: In a saucepan, combine the cranberries, sugar, orange juice, zest, and salt. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves.
  8. Burst Berries: Reduce heat and continue cooking for 5–7 minutes, gently pressing on the berries with a spoon until most have burst and the mixture thickens slightly.
  9. Thicken: Whisk the cornstarch slurry (cornstarch mixed with cold water) and stir it into the cranberry mixture. Cook for 1–2 minutes, stirring constantly, until the filling is glossy and visibly thick.
  10. Cool Slightly: Remove from heat. Let the filling cool for about 10 minutes to prevent the hot filling from melting the shortbread crust.
  11. Fill the Shell: Pour the warm cranberry filling evenly into the pre-baked shortbread shell. Smooth the top with a spatula.
  12. Bake: Reduce the oven temperature to 350°F (175°C). Bake the tart for 20–25 minutes. The filling should look mostly set, with only a very slight wobble in the very centre.
  13. Cool Completely: Transfer the tart to a wire rack. Let it cool fully (2–3 hours) at room temperature before attempting to remove the ring. Cooling allows the filling to fully set.
  14. Garnish and Serve: Just before serving, carefully remove the outer ring. Dust the edges with powdered sugar and sprinkle the chopped pistachios over the top.