There’s something magical about cranberries—their ruby-red hue, their tart sparkle, and their ability to turn any dessert into a showstopper. As the holidays approach, this Cranberry Curd Tart brings a burst of color and flavor to your dessert table. It’s elegant yet approachable, with a buttery, crisp tart shell and a smooth, luscious cranberry curd that’s the perfect balance of sweet and tangy.
If lemon curd tarts are sunshine in dessert form, then this cranberry version is winter’s jewel. It captures the essence of the season—fresh cranberries, a hint of citrus, and a silky curd filling that sets beautifully. Whether you’re hosting a festive dinner or looking for a dessert that dazzles without being overly heavy, this tart is your answer. It’s visually stunning, incredibly flavorful, and makes the perfect centerpiece for any celebration.
Recipe Overview
The Cranberry Curd Tart combines a buttery shortcrust pastry with a vibrant, silky cranberry-orange curd. The filling gets its jewel-toned color from pure cranberries, which are cooked, strained, and blended into a tangy-sweet curd enriched with butter and eggs. The result is a dessert that’s both eye-catching and irresistibly smooth, with just the right touch of citrus brightness. Serve it chilled with a garnish of sugared cranberries, orange zest curls, or fresh rosemary for a festive flair.
Ingredients & Instructions
Let’s walk through how to create this beautiful tart, step-by-step, from the golden crust to the luscious curd filling.
For the Tart Crust
- 1 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- ½ teaspoon salt
- 1 teaspoon orange zest
- 1 large egg yolk
- 6 tablespoons unsalted butter, cold and cubed
- 3 tablespoons cold water
For the Cranberry Curd Filling
- 1 (12-ounce) bag of fresh or frozen cranberries
- 1 teaspoon orange zest
- 2 tablespoons fresh orange juice
- ½ cup water
- 1 cup granulated sugar
- 2 large eggs
- 2 large egg yolks
- 5 tablespoons unsalted butter
- ¼ teaspoon salt
Optional Garnishes
- Fresh or sugared cranberries
- Fresh rosemary sprigs
- Strips of orange zest
Step-by-Step Instructions
1. Prepare the Tart Pan
Grease a 9-inch tart pan with a removable base and line the bottom with parchment paper. This ensures easy release and a smooth presentation once your tart is done.
2. Make the Dough
In a food processor, combine flour, sugar, salt, orange zest, egg yolk, and cold butter. Pulse until the mixture resembles coarse crumbs. Slowly drizzle in cold water, one tablespoon at a time, just until the dough begins to clump together.
Form the dough into a 6-inch disc, wrap it in plastic wrap, and refrigerate for 30 minutes to rest and chill. This helps the gluten relax and makes rolling easier.
3. Roll and Shape the Crust
On a lightly floured surface, roll the chilled dough to about ⅛-inch thickness. Carefully press it into the tart pan, trimming off any excess around the edges. Freeze for 30 minutes to help prevent shrinking while baking.
4. Blind Bake the Crust
Preheat your oven to 350°F (175°C).
Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then carefully remove the weights and parchment. Continue baking for another 15 minutes, or until the crust is golden brown. Let it cool completely before adding the filling.
Tip: A fully baked, crisp crust ensures your curd stays smooth and the base doesn’t become soggy.
5. Make the Cranberry Mixture
In a medium saucepan, combine cranberries, orange zest, orange juice, water, and sugar. Cook over medium heat, stirring occasionally, until the cranberries begin to pop and soften—about 10 minutes.
Transfer the mixture to a blender (or use an immersion blender) and puree until smooth. Strain through a fine mesh sieve to remove skins and seeds, pressing firmly to extract all the liquid. You should end up with a silky, ruby-red cranberry puree.
6. Prepare the Curd
In a medium bowl, whisk together the eggs and egg yolks. Slowly pour in about ⅓ cup of the hot cranberry mixture to temper the eggs, whisking constantly so they don’t curdle.
Pour the tempered egg mixture back into the saucepan with the remaining cranberry puree. Cook over medium-low heat, stirring constantly with a silicone spatula, until the curd thickens and coats the back of the spoon—about 8–10 minutes.
Remove from heat and whisk in the butter and salt until smooth and glossy. The butter gives the curd its rich texture and silky finish.
7. Fill and Bake
Pour the warm cranberry curd into the cooled tart shell, smoothing the top with a spatula. Bake at 350°F (175°C) for 10 minutes to help set the curd.
Allow the tart to cool at room temperature for 30 minutes, then cover it with plastic wrap and refrigerate for at least 3 hours (or overnight) to fully set.
8. Garnish and Serve
Just before serving, decorate your tart with fresh cranberries, sugared cranberries, rosemary sprigs, or strips of orange zest for a festive touch.
Serve chilled for the best flavor and texture—each bite offers a perfect balance of buttery crust and tangy, creamy curd.
Cooking Tips & Variations
This tart is versatile and easy to adapt for different preferences or occasions.
1. Use Frozen Cranberries
If fresh cranberries aren’t in season, frozen cranberries work perfectly—no need to thaw before cooking.
2. Make It Ahead
Both the crust and cranberry curd can be made a day in advance. Store the crust at room temperature and refrigerate the curd separately. Assemble and bake when ready to serve.
3. Add a Flavor Twist
- Add a splash of Grand Marnier or orange liqueur to the curd for a grown-up touch.
- Sprinkle a bit of cinnamon or cardamom into the crust for added warmth.
- For extra shine, brush the cooled tart with a thin layer of warmed apricot jam.
4. Gluten-Free Option
Use a 1:1 gluten-free flour blend for the crust to make this dessert gluten-friendly without compromising flavor or texture.
Storage & Serving Suggestions
Storage
- Refrigerator: Store the tart covered in the refrigerator for up to 4 days.
- Freezer: You can freeze the baked tart (without garnish) for up to 1 month. Thaw in the fridge overnight before serving.
Serving
Serve chilled, ideally with a cup of black tea, espresso, or sparkling wine for a touch of celebration.
This tart also makes a beautiful addition to holiday dessert spreads, adding a refreshing, tangy contrast to richer desserts like pies or cheesecakes.
The Cranberry Curd Tart is everything a holiday dessert should be—bright, elegant, and bursting with flavor. The buttery crust perfectly complements the tangy-sweet cranberry curd, while the vibrant color makes it an instant showpiece on any dessert table.
Whether you’re making it for Thanksgiving, Christmas, or a cozy winter gathering, this tart captures the season’s essence in every bite. A true crowd-pleaser that tastes as good as it looks, this recipe is a celebration of balance—between tart and sweet, rich and refreshing, simple and spectacular.
FAQs
1. Can I use frozen cranberries?
Yes! Frozen cranberries work perfectly. No need to thaw before cooking—just follow the same steps.
2. Why do I need to strain the cranberry mixture?
Straining removes the skins and seeds, resulting in a smoother, silkier curd texture.
3. How do I know when the curd is thick enough?
The curd should coat the back of a spoon and leave a clear line when you run your finger through it.
4. Can I make the crust ahead of time?
Absolutely! Bake the crust a day ahead and store it covered at room temperature.
5. What’s the best way to garnish?
Sugared cranberries, rosemary sprigs, and orange zest add beauty and freshness to the tart’s presentation.
This Cranberry Curd Tart combines a buttery crust with a silky cranberry-orange curd for a tangy, elegant holiday dessert that’s as stunning as it is delicious.