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Cranberry Curd Tart Recipe

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★★★★★

5 from 116 reviews

This Cranberry Curd Tart features a buttery, flaky crust filled with a luscious, tangy-sweet cranberry curd. Perfect for the holiday season or any celebration, this tart balances bright citrus flavors with the rich texture of curd, beautifully topped with festive garnishes like fresh cranberries, rosemary sprigs, and orange zest strips.

Ingredients

Scale

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 water, cold

For the cranberry curd

  • 1 bag fresh or frozen cranberries, 12-ounces
  • 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

  1. Prepare the crust dough: Grease a 9-inch tart pan with a removable base and line the bottom with parchment paper. In a food processor, combine flour, sugar, salt, orange zest, egg yolk, and cold cubed butter. Process until the mixture clumps together. Gradually add cold water while processing until the dough forms.
  2. Chill the dough: Shape the dough into a 6-inch disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to firm up.
  3. Roll out and set crust: Roll out the chilled dough to 1/8-inch thickness and gently press it into the prepared tart pan. Trim any excess dough from the edges. Freeze the crust for at least 30 minutes to prevent shrinking during baking.
  4. Blind bake the crust: Preheat the oven to 350°F (175°C). Line the crust with parchment paper and fill it with pie weights or dried beans to keep it flat. Bake for 15 minutes, then remove the weights and parchment and bake for an additional 15 minutes or until the edges turn golden brown. Let the crust cool completely before filling.
  5. Make the cranberry curd: In a saucepan, combine cranberries, orange zest, fresh orange juice, and water. Cook over medium heat until cranberries burst and the mixture softens, approximately 10 minutes. Remove from heat and strain through a fine sieve to remove skins and seeds.
  6. Cook the curd: Whisk together sugar, eggs, and egg yolks in a bowl. Slowly add the strained cranberry juice mixture into the eggs while whisking continuously. Pour the combined mixture back into the saucepan and cook over low-medium heat, stirring constantly until thickened to a custard-like consistency, about 8-10 minutes. Remove from heat and whisk in butter and salt until smooth.
  7. Fill the tart shell: Pour the warm cranberry curd into the cooled tart crust, smoothing the surface with a spatula. Allow the tart to cool to room temperature, then refrigerate for at least 4 hours or until fully set.
  8. Garnish and serve: Before serving, garnish the tart with fresh or sugared cranberries, sprigs of rosemary, and strips of orange zest to add an elegant, festive touch.

Notes

  • Ensure the butter and water are cold when making the crust for a flaky texture.
  • Blind baking the crust prevents it from becoming soggy once filled.
  • Straining the cranberry mixture is important to create a smooth curd without bits or seeds.
  • Refrigerate the tart long enough to allow the curd to fully set for best results.
  • Garnishes are optional but add visual appeal and enhanced aroma.

Keywords: cranberry curd tart, cranberry tart, holiday dessert, baked tart, citrus curd, festive dessert

Find it online: https://tastemadebyclara.com/cranberry-curd-tart-recipe/