Description
A buttery, spiced crust provides a warm base for a bright orange filling topped with tart cranberry compote, creating a balance of sweet and tangy notes in every bite. “I’m very proud of what I made,” Moore said, describing the dessert as a comforting twist perfect for the holidays.
Ingredients
FOR THE CRUST:
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Flour: 3 ¾ cups
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Powdered sugar: 1 cup
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Salt: ¾ tsp
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Butter: 1 lb + 2 tbsp
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Cinnamon: 2 tsp
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Nutmeg: 1 tsp
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Orange zest: 1 ½ tbsp
FOR THE ORANGE FILLING:
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Sugar: 2 cups
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Orange juice: 1 cup
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Eggs: 8 each
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Orange zest: 4 tbsp
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All-purpose flour: ½ cup
FOR THE CRANBERRY COMPOTE:
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Cranberries, frozen: 2 cups (approx. 8 oz)
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Sugar: ⅓ cup
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Water: ½ cup
Instructions
For the Crust:
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Preheat oven to 350°F. Grease and line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal.
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In a large bowl, whisk together flour, powdered sugar, salt, cinnamon, nutmeg, and orange zest.
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Cut in the butter using a pastry cutter or your hands until the mixture resembles coarse crumbs.
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Press the dough evenly into the prepared pan to form a crust.
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Bake for 20–25 minutes, or until lightly golden around the edges. Set aside to cool slightly.
For the Orange Filling:
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In a medium bowl, whisk together sugar, eggs, orange juice, and orange zest until smooth.
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Sift in the flour and whisk until fully incorporated.
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Pour the filling over the slightly cooled crust and spread evenly.
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Bake for 20–25 minutes, or until the center is just set and no longer jiggly.
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Allow to cool completely before topping with cranberry compote.
For the Cranberry Compote:
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In a small saucepan, combine cranberries, sugar, and water over medium heat.
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Cook, stirring occasionally, until the cranberries burst and the mixture thickens, about 10–12 minutes.
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Remove from heat and let cool completely.
To Assemble:
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Spread the cooled cranberry compote evenly over the orange layer.
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Refrigerate for at least 1 hour before slicing.
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Dust with powdered sugar before serving, if desired.