Orange Cranberry Fool Tart

Prep time
2 hours 20 minutes
Total Time
2 hours 28 minutes
Not rated
0 ratings
Orange Cranberry Fool Tart



For dough:

1. Combine cream cheese, butter, and salt in bowl of electric mixer, and beat on medium speed until light and fluffy. Add 1/2 cup of the flour; beat until well-blended. Add remaining flour; beat until well-blended.

2. Remove dough from bowl and lightly knead on floured work surface until smooth. Flatten into a 1-1/2-inch thick disc; wrap in plastic wrap and refrigerate at least 30 minutes.

3. Remove dough from refrigerator and place on a lightly floured surface. Roll dough to an 11-inch round (about 1/4-inch thickness).

4. Place dough in a 10-inch tart pan with removable bottom. Lightly press over bottom and halfway up edges of pan. Prick dough all over with a fork. Freeze for 10 minutes.

5. Heat oven to 350 degrees F. Bake dough 16 to 18 minutes or until golden brown. Cool completely on wire rack.

For filling:

1. Shred zest from orange with a microplane or on smallest holes of box grater.

2. Peel orange and discard remainder of rind.

3. Coarsely chop orange meat and place in a medium saucepan with zest, cranberries, sugar, salt, cinnamon and pepper. Cook over medium heat until cranberries pop, 14 to 16 minutes.

4. Remove from heat and let cool completely. Spread half of the mixture over bottom of cooled tart shell; refrigerate.

5. Combine whipping cream, sour cream, and powdered sugar in bowl of electric mixer. Using a balloon whisk attachment; whisk mixture on high speed until soft peaks form. Use a spatula to lightly fold remaining cranberry-orange mixture into cream mixture just until streaks form but not fully blended.

6. Spread evenly over tart; refrigerate at least one hour but not more than 6 hours before serving. 


Recipe Created by Regional Chef Phoebe Lawless of Scratch Baking, Durham, NC.   Organic Valley

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lawana from Dover AR on January 25th, 2014
My sister made this for New Years Eve, and I'm still thinking about it. CRAZY GOOD!!
Tony from Pine Hall NC 27042 on January 14th, 2014
like it
Annie from on December 17th, 2013
I would think you could use any recipe for the crust base - gluten free is what I imagine you are getting at. I would think either coconut or almond flour would give it a lovely flavor.
Laura from on December 17th, 2013
Can it be made with either Almond flour or coconut flour?
Jen at Organic Valley

Hi Laura,

Yes, either should work though the dough might have a bit different texture.

jean from long island, n.y. on December 4th, 2013
every recipe I've tried was
great, can't wait to try this one.
Marcia from Osceola, WI on November 19th, 2013
This sounds like a recipe I could turn into my "signature" Thanksgiving Day contribution!

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