Cranberry Curd Tart

Cranberry Curd Tart is a vibrant and elegant dessert made with a buttery tart crust filled with smooth, tangy cranberry curd. With its jewel-toned color and festive flavor, it is perfect for holidays or special gatherings.

Why You’ll Love This Recipe

This tart is a showstopper—its striking ruby-red filling paired with a crisp golden crust makes it as beautiful as it is delicious. The cranberry curd offers the perfect balance of tartness and sweetness, and the recipe is ideal for making ahead. It’s a refined dessert that’s surprisingly easy to prepare.

Ingredients

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

For the crust:

• All-purpose flour

• Granulated sugar

• Salt

• Unsalted butter (cold, cubed)

• Egg yolk

• Ice water

For the cranberry curd filling:

• Fresh or frozen cranberries

• Granulated sugar

• Orange juice or water

• Lemon zest and juice

• Eggs and egg yolks

• Unsalted butter (cut into pieces)

Optional garnish:

• Sugared cranberries

• Whipped cream

• Fresh rosemary or mint

Directions

1. Make the crust: In a food processor, blend flour, sugar, and salt. Add butter and pulse until crumbly. Add egg yolk and water gradually until the dough comes together.

2. Shape the dough into a disk, wrap, and chill for at least 30 minutes.

3. Roll out the chilled dough and press it into a tart pan. Trim edges, prick the bottom, and chill again for 15 minutes.

4. Preheat oven to 375°F (190°C). Line the crust with parchment and pie weights. Blind bake for 15 minutes, then remove weights and bake for another 10 minutes until golden. Cool completely.

5. Prepare the cranberry curd: In a saucepan, combine cranberries, sugar, and orange juice. Simmer until berries pop and soften (10–12 minutes).

6. Blend the mixture until smooth, then strain into a heatproof bowl.

7. Whisk in eggs, lemon juice, and zest. Cook over a double boiler or gently on the stove until thickened (170–175°F).

8. Remove from heat and whisk in butter pieces until smooth.

9. Pour curd into the cooled crust. Chill in the refrigerator for at least 2 hours or until set.

10. Garnish as desired before serving.

Servings and timing

Servings: 8
Prep Time: 40 minutes
Cook Time: 25 minutes
Chill Time: 2 hours
Total Time: 3 hours 5 minutes

Variations

• Use a graham cracker crust for a quicker alternative.

• Add a splash of orange liqueur for a more sophisticated flavor.

• Use blood oranges or raspberries for a color and taste twist.

• Top with meringue for a cranberry-lemon pie hybrid.

Storage/Reheating

Store the tart covered in the refrigerator for up to 4 days.
Do not freeze the curd as it may affect texture. Best served chilled. No reheating required.

FAQs

Can I use frozen cranberries?

Yes, frozen cranberries work just as well as fresh—no need to thaw beforehand.

Do I need to strain the curd?

Straining ensures a silky-smooth filling and removes skins or seeds.

Can I make the tart crust ahead?

Yes, prepare and bake the crust up to 2 days in advance. Store at room temperature.

Why did my curd not thicken?

The curd must reach about 170–175°F to thicken. Stir constantly and be patient.

Can I use store-bought crust?

Yes, but homemade yields better texture and flavor.

How tart is the filling?

The cranberry curd is pleasantly tart. You can adjust sweetness to taste with added sugar.

Can I make this dairy-free?

Use plant-based butter for the curd and a dairy-free crust recipe.

What can I garnish the tart with?

Sugared cranberries, whipped cream, rosemary, or candied citrus slices.

Can I serve it warm?

It is best served chilled after the curd sets fully.

How do I get clean slices?

Use a sharp knife dipped in hot water and wiped dry between cuts.

Conclusion

Cranberry Curd Tart is a stunning dessert with bold color and bright, tangy flavor. Ideal for the holidays or when you want to impress, this tart is both refined and approachable. Its luscious filling and crisp crust make every bite memorable.

Print