Craving a sweet/tart treat? Homemade Cranberry Orange Crumb Tart is the most refreshing dessert after a big holiday meal!
Preheat the oven to 375°F (190°C). Line a baking sheet with aluminum foil and set aside.
On a floured surface, roll out the crust to ¼-inch (6-mm) thick and line an 11-inch (28-cm) tart pan with a removable bottom. Trim the edges of the crust to be flush with the pan and freeze for 10 minutes or refrigerate for 30 minutes until very firm.
Line the crust with parchment paper and pie weights, then place on a baking sheet and bake for 20 minutes. Remove the parchment paper and weights and continue to bake until the crust is golden and the bottom is dry, 10-15 more minutes. Remove and set aside while the filling and topping are prepared.
In a small bowl, combine the flour, granulated sugar, brown sugar, and cinnamon. Cut in the butter until the mixture is evenly combined and crumbly. Set aside.
Place the cranberries in a large saucepan, then zest the orange and add this to the cranberries. Cut away the peel of the orange, then cut out the orange segments from between the membranes. Add the segmented orange pieces to the cranberries.
Stir in the granulated sugar, tapioca, orange liqueur or juice, cinnamon, salt, and allspice, and let this mixture sit for 15 minutes.
Bring the cranberry mixture to a boil over medium heat, stirring constantly. Continue to cook for 2-3 minutes, until the mixture thickens and some of the cranberries are just beginning to burst.
Pour the filling into the parbaked crust and sprinkle it with the crumb topping.
Bake for about 15 minutes, until the topping is nicely browned.
Let cool to room temperature, about 2 hours, before serving on its own or with a side of whipped cream.
Store, loosely covered, at room temperature for up to 2 days.