Name: Cranberry Curd Tart
Prep time: 30 min
Cook time: 35 min
Total time: 3 h 5 min
Cuisine: American
Ingredients: 1 1/2 cups fresh or frozen cranberries; 3/4 cup granulated sugar; 1/2 cup orange juice; 1 tbsp orange zest; 4 tbsp unsalted butter; 2 large eggs; 2 egg yolks; 1 1/4 cups all-purpose flour; 1/3 cup powdered sugar; 1/4 tsp salt; 1/2 cup cold unsalted butter, cubed; 2–3 tbsp cold water

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Cranberry Curd Tart is a vibrant and elegant dessert that beautifully balances tart and sweet flavors. Featuring a buttery tart crust filled with silky cranberry curd and topped with fresh cranberries or herbs for garnish, it’s a show-stopping treat perfect for the holiday season or any festive gathering.

Why You’ll Love This Recipe

This tart offers a stunning visual appeal with its deep ruby-red hue and glossy finish. The cranberry curd is smooth and tangy, pairing perfectly with the crisp, buttery crust. It’s a refined dessert that’s surprisingly simple to prepare and ideal for special occasions or dinner parties.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Fresh or frozen cranberries
Granulated sugar
Orange zest and juice
Unsalted butter
Eggs and egg yolks
All-purpose flour
Powdered sugar
Salt
Cold water

Directions

Prepare the crust:
Combine flour, powdered sugar, and salt in a bowl. Cut in the cold butter until the mixture resembles coarse crumbs. Add water gradually to form a dough. Press into a tart pan and chill for 30 minutes. Prebake at 375°F (190°C) for 20 minutes, then let cool.
Make the cranberry curd:
In a saucepan, combine cranberries, sugar, and orange juice. Simmer until berries pop and soften. Blend the mixture until smooth, then strain to remove skins. Return to the pan and whisk in butter, eggs, and egg yolks. Cook over medium heat until thickened.
Assemble:
Pour the curd into the cooled crust and smooth the top. Bake at 325°F (165°C) for 10–15 minutes until the filling is set.
Cool and garnish:
Let the tart cool completely. Chill for 2–3 hours before serving. Garnish with sugared cranberries or herbs if desired.

Servings and timing

Servings: 8
Prep time: 30 minutes
Cook time: 35 minutes
Chill time: 2 hours
Total time: 3 hours 5 minutes

Variations

Citrus boost: Add lemon or lime zest to intensify the tartness.
Nut crust: Use a ground almond or pecan crust for extra texture.
Mini tarts: Use mini tart pans for individual servings.
Spiced version: Add cinnamon or cloves for a warm seasonal touch.
Vegan option: Substitute the eggs with cornstarch and use a vegan butter alternative.

storage/reheating

Store the tart in the refrigerator, covered, for up to 4 days. It can also be frozen (without garnish) for up to 1 month; thaw overnight in the fridge. This tart is best served chilled or at room temperature and does not require reheating.

FAQs

Can I use bottled cranberry juice?

No, whole cranberries are essential to achieving the curd’s texture and vibrant flavor.

Do I need a tart pan?

A tart pan with a removable bottom is ideal, but a pie dish can work in a pinch.

How do I know when the curd is set?

It should jiggle slightly in the center and firm up upon chilling.

Can I use store-bought crust?

Yes, but homemade crust enhances the overall flavor and texture.

Can I make it ahead?

Yes, it can be made a day in advance and stored in the refrigerator.

What’s the best way to garnish it?

Sugared cranberries, rosemary sprigs, or a light dusting of powdered sugar all work well.

Can I strain the curd for extra smoothness?

Yes, straining ensures a silky texture and removes any solids.

What should I do if my curd curdles?

Whisk continuously and cook on low heat to prevent curdling. If it happens, strain to remove lumps.

Can I make this gluten-free?

Yes, substitute the flour with a gluten-free all-purpose blend.

Is the tart overly sour?

No, the sugar and butter balance the cranberries’ tartness beautifully.

Conclusion

Cranberry Curd Tart is a striking and flavorful dessert that brings elegance and brightness to any dessert table. Its rich, tangy filling paired with a buttery crust makes it an unforgettable treat that’s both festive and sophisticated. This tart is a must-bake for the holiday season or any occasion that calls for a beautiful and refined sweet.

Cranberry Curd Tart

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Cranberry Curd Tart is an elegant, festive dessert with a buttery tart crust filled with silky, tangy cranberry curd. Its vibrant red color and refined flavor make it a show-stopping choice for holiday gatherings or special occasions.

Author: Emma Harper
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 3 hours 5 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Bake
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 375°F (190°C).
Prepare the crust: In a bowl, combine flour, powdered sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Add cold water, 1 tbsp at a time, until a dough forms.
Press the dough into a tart pan. Chill for 30 minutes.
Prick the crust with a fork and prebake for 20 minutes. Let it cool completely.
Make the curd: In a saucepan, combine cranberries, sugar, orange juice, and zest. Simmer until cranberries pop and soften, about 10 minutes.
Blend the cranberry mixture until smooth, then strain to remove skins.
Return to pan and whisk in butter, eggs, and egg yolks. Cook over medium heat, whisking constantly, until thickened, about 5–7 minutes.
Pour curd into the cooled crust. Smooth the top.
Bake at 325°F (165°C) for 10–15 minutes, until the filling is just set.
Let cool completely, then chill for 2–3 hours before serving.
Garnish with sugared cranberries or herbs if desired.

Notes

Use whole cranberries—bottled juice won’t give the right consistency or flavor.
Straining the curd ensures a smooth, silky texture.
Make a day in advance for best flavor and texture.
Store in the fridge, covered, for up to 4 days or freeze without garnish for up to 1 month.
Best served chilled or at room temperature; no reheating needed.