Introduction

This Cranberry Curd Tart combines a tender, buttery crust with a tangy, vibrant cranberry curd filling. It’s a perfect dessert for festive occasions or any time you want a bright, flavorful treat. The mix of orange zest and fresh cranberries adds a refreshing twist that’s sure to impress.

A round tart with one visible layer of thick deep red filling sits on a wooden board; the tart crust is golden and uneven around the edges. On the right side of the tart, there is a curved row of fresh and sugared cranberries in red and frosted white colors, decorated with a few green rosemary sprigs. Surrounding the tart are scattered loose cranberries and some rosemary sprigs on a white marbled surface. Above, two white plates stacked with three silver forks rest, and a white bowl filled with cranberries is nearby. A green cloth napkin and a silver spatula with a wooden handle lay on the surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the 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:

12 ounces fresh or frozen cranberries (1 bag)
1 teaspoon orange zest
2 tablespoons fresh orange juice
½ cup water, room temperature
1 cup granulated sugar
2 large eggs
2 large egg yolks
5 tablespoons unsalted butter
¼ teaspoon salt

For garnish (optional):

Fresh or sugared cranberries
Fresh sprigs of rosemary
Strips of orange zest

Instructions

Step 1: Grease a 9-inch tart pan with a removable base and line the bottom with parchment paper.
Step 2: In a food processor, combine flour, sugar, salt, orange zest, egg yolk, and cold, cubed butter. Process until the mixture clumps together.
Step 3: Slowly add cold water while processing until the dough forms. Shape the dough into a 6-inch disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Step 4: Roll out the chilled dough to 1/8-inch thickness. Press it into the tart pan and trim any excess dough. Freeze the crust for at least 30 minutes.
Step 5: Preheat the oven to 350°F (175°C). Line the crust with parchment paper and fill it with pie weights or dried beans.
Step 6: Bake for 15 minutes. Remove the weights and parchment paper, then bake for another 15 minutes until the edges are golden brown. Let the crust cool completely.
Step 7: While the crust cools, prepare the cranberry curd. In a saucepan over medium heat, combine cranberries, orange zest, orange juice, water, and sugar. Cook until cranberries burst and the mixture thickens, about 10 minutes.
Step 8: Strain the mixture through a fine mesh sieve to remove skins and seeds, pressing to extract as much liquid as possible. Return the smooth mixture to the saucepan.
Step 9: In a separate bowl, whisk together eggs and egg yolks. Slowly whisk the warm cranberry mixture into the eggs to temper them.
Step 10: Pour the combined mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon.
Step 11: Remove from heat and whisk in the butter and salt until smooth. Let the curd cool slightly before pouring it into the cooled tart crust.
Step 12: Refrigerate the tart for at least 2 hours, or until the curd is fully set. Garnish as desired before serving.

Tips & Variations

Use frozen cranberries year-round; just thaw them before cooking.
Add a splash of Grand Marnier or other orange liqueur to the curd for extra depth of flavor.
To make the crust more tender, try substituting half the butter with cream cheese.
For a decorative touch, arrange sugared cranberries and rosemary sprigs on top before serving.

Storage

Store the tart in the refrigerator, covered loosely with plastic wrap or in an airtight container, for up to 3 days. Reheat is not recommended; serve chilled for the best texture and flavor.

How to Serve

A slice of red fruit tart sits on a white plate with a thin, golden crust as the base layer. On top is one smooth, thick layer of glossy, deep red fruit filling. The top layer features a mix of fresh and sugared cranberries in bright and frosted reds, along with a small sprig of green rosemary placed in the center. A silver fork with a piece of the tart rests on the plate’s edge. The background shows a blurred whole tart on a wooden board, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the crust ahead of time?

Yes, you can prepare the dough and freeze it for up to one month. Thaw in the refrigerator before rolling out and baking as directed.

What if I don’t have pie weights?

If you don’t have pie weights, use dried beans, rice, or uncooked lentils to weigh down the crust while blind baking to prevent shrinkage.