This tart is a perfect blend of flavors and textures: crisp and buttery crust paired with a silky, bright cranberry curd. It’s eye-catching enough for special occasions but simple enough for a weekend baking project. The cranberry flavor is both tart and slightly sweet, making it a great contrast to richer holiday desserts. Best of all, it can be made ahead of time, so you can focus on entertaining while your dessert chills to perfection.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Fresh or frozen cranberries
Granulated sugar
Orange zest and juice
Unsalted butter
Egg yolks
Whole eggs
All-purpose flour
Powdered sugar
Salt
Optional: Whipped cream or sugared cranberries for garnish
Directions
Make the tart crust: In a bowl, combine flour, powdered sugar, and salt. Cut in cold butter until the mixture resembles coarse crumbs. Press the dough into a tart pan and chill for 30 minutes.
Preheat oven to 350°F (175°C). Prick the crust with a fork, line with parchment and weights, and bake for 15 minutes. Remove weights and bake another 10–12 minutes until golden. Cool completely.
Make the cranberry curd: In a saucepan, combine cranberries, sugar, orange juice, and zest. Simmer until the cranberries burst and soften, about 10 minutes.
Press the mixture through a fine mesh sieve into a clean bowl to remove skins and seeds. Discard solids.
Return the strained mixture to a saucepan and whisk in the butter over low heat.
In a separate bowl, whisk eggs and yolks. Slowly temper the egg mixture with some of the warm cranberry liquid, then return everything to the saucepan.
Cook over medium-low heat, stirring constantly, until the curd thickens and coats the back of a spoon, about 8–10 minutes.
Pour the curd into the cooled tart shell and smooth the top.
Chill in the refrigerator for at least 2 hours, or until set.
Garnish with whipped cream, sugared cranberries, or orange zest before serving, if desired.
Servings and timing
This recipe serves 8. Prep time: 30 minutes Cook time: 30–35 minutes Chill time: 2 hours Total time: Approximately 3 hours
Variations
Graham cracker crust: Use a graham cracker or cookie crust for a more casual version.
Lime or lemon zest: Add lime or lemon zest instead of orange for a different citrus profile.
Cranberry-lime curd: Swap orange juice with lime juice for a bold and tart flavor.
Mini tarts: Make individual tartlets for party-friendly presentation.
Gluten-free: Use a gluten-free tart crust or cookie base.
Storage/Reheating
Store the tart covered in the refrigerator for up to 4 days. It can be made 1–2 days in advance, making it great for holiday prep. Freezing is not recommended, as the curd texture may be affected. Serve chilled or at room temperature. No reheating necessary.
FAQs
Can I use frozen cranberries?
Yes, frozen cranberries work perfectly. No need to thaw them before cooking.
Do I need to strain the cranberry mixture?
Yes, straining removes skins and seeds and gives the curd a silky-smooth texture.
Can I make the curd in advance?
Absolutely. The cranberry curd can be made up to 3 days ahead and stored in the fridge.
Why is my curd not thickening?
It may need more time on the heat. Make sure to cook it low and slow, stirring constantly, until it visibly thickens.
Can I use bottled orange juice?
Fresh orange juice is best for flavor, but bottled can be used in a pinch. Just avoid anything with added sugar or pulp.
How do I know when the curd is set?
It should jiggle slightly but hold its shape. You can also check that it’s firm to the touch after chilling.
Can I skip blind baking the crust?
Blind baking ensures the crust stays crisp. Skipping it may lead to a soggy base, so it’s not recommended.
How do I garnish the tart?
Try whipped cream, candied orange peel, sugared cranberries, or a dusting of powdered sugar.
Is this tart very sweet?
No, it has a nicely balanced sweet-tart flavor. You can adjust the sugar slightly based on personal taste.
Can I use a store-bought crust?
Yes, a pre-made tart shell or cookie crust can be used for convenience.
Conclusion
Cranberry Curd Tart is a vibrant, elegant dessert that’s perfect for showcasing the bold flavor and color of cranberries. With its buttery crust and silky, citrus-infused filling, it’s a refreshing alternative to heavier holiday desserts. Easy to make ahead and endlessly customizable, this tart is sure to impress your guests and become a seasonal favorite.
Cranberry Curd Tart is a vibrant and elegant dessert featuring a buttery tart crust filled with silky, citrus-kissed cranberry curd. Its jewel-toned color and bright, balanced flavor make it a showstopper for holidays or special gatherings.
Author:Catherine
Prep Time:30 minutes
Cook Time:30–35 minutes
Total Time:3 hours
Yield:8 servings
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
1 1/4 cups all-purpose flour
1/2 cup powdered sugar
1/4 teaspoon salt
1/2 cup unsalted butter, cold and cubed
2 cups fresh or frozen cranberries
3/4 cup granulated sugar
1 tablespoon orange zest
1/3 cup fresh orange juice
4 tablespoons unsalted butter
2 large eggs
2 large egg yolks
Optional: Whipped cream, sugared cranberries, or orange zest for garnish
Instructions
In a bowl, combine flour, powdered sugar, and salt. Cut in cold butter until mixture resembles coarse crumbs.
Press dough into a 9-inch tart pan and chill for 30 minutes.
Preheat oven to 350°F (175°C). Prick crust with a fork, line with parchment and pie weights, and bake for 15 minutes. Remove weights and bake an additional 10–12 minutes until golden. Let cool completely.
In a saucepan, combine cranberries, granulated sugar, orange juice, and zest. Simmer over medium heat until cranberries burst, about 10 minutes.
Press mixture through a fine mesh sieve into a bowl, discarding solids.
Return strained liquid to saucepan and whisk in butter over low heat until melted.
In a separate bowl, whisk together eggs and egg yolks. Slowly add some warm cranberry mixture to temper, then return all to saucepan.
Cook over medium-low heat, stirring constantly, until curd thickens and coats the back of a spoon, about 8–10 minutes.
Pour curd into the cooled tart shell and smooth the top. Chill for at least 2 hours or until fully set.
Garnish with whipped cream, sugared cranberries, or orange zest if desired. Serve chilled.
Notes
Use frozen cranberries straight from the freezer—no need to thaw.Straining the cranberry mixture ensures a silky-smooth curd texture.Fresh orange juice and zest brighten the flavor and enhance color.For a shortcut, use a store-bought tart shell or graham cracker crust.The tart can be made 1–2 days ahead and stored covered in the fridge.
