Irresistible Cranberry Curd Tart Recipe for the Holidays Recipe

Introduction

This Irresistible Cranberry Curd Tart is a perfect festive dessert that combines a buttery crust with a tangy, smooth cranberry filling. Ideal for the holidays, it offers a beautiful balance of sweet and tart flavors that will delight your guests.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup granulated sugar
• 1 cup fresh cranberries
• 2 large eggs
• 2 tablespoons lemon juice

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). In a mixing bowl, combine the flour and sugar. Add the cold cubed butter and mix until the mixture becomes crumbly.
2. Step 2: Press the crumbly dough evenly into the bottom and up the sides of a tart pan. Bake the crust for about 15 minutes or until it turns lightly golden.
3. Step 3: In a saucepan over medium heat, combine the fresh cranberries, sugar, lemon juice, and eggs. Cook the mixture, stirring occasionally, until the cranberries burst and the mixture thickens, about 10 minutes.
4. Step 4: Blend the cranberry mixture until smooth. Pour the smooth curd into the baked tart crust.
5. Step 5: Return the tart to the oven and bake for another 20–25 minutes, or until the filling is set in the center.
6. Step 6: Allow the tart to cool at room temperature, then chill it in the refrigerator for at least two hours before serving to let the flavors fully develop.

Tips & Variations

• For a richer crust, you can substitute part of the all-purpose flour with almond flour for a nutty flavor.
• Use frozen cranberries if fresh are unavailable, just add a minute or two to the cooking time to ensure they burst properly.
• Add a teaspoon of grated orange zest to the curd mixture for a bright, citrusy twist.

Storage

Store the tart covered in the refrigerator for up to 3 days. Reheat gently in a low oven if you prefer serving it warm, but it’s also delicious cold. Make sure to chill it thoroughly before slicing for clean cuts.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the tart crust ahead of time?

Yes, you can prepare and bake the crust up to two days in advance. Keep it wrapped tightly in plastic wrap at room temperature until ready to fill.

What can I use as a substitute for fresh cranberries?

If fresh cranberries are not available, frozen cranberries work well. You can also try using tart cherries for a slightly different flavor but similar tartness.

Irresistible Cranberry Curd Tart Recipe for the Holidays Recipe

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This Irresistible Cranberry Curd Tart is a delightful holiday dessert featuring a buttery, crumbly crust filled with a smooth, tangy cranberry curd. Combining fresh cranberries with lemon juice and eggs, this tart offers a perfect balance of sweetness and tartness, making it a festive treat that’s sure to impress your guests.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 2 hours 55 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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For the Crust

• 1 cup all-purpose flour
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup granulated sugar

For the Cranberry Curd Filling

• 1 cup fresh cranberries
• 2 large eggs
• 2 tablespoons lemon juice
• 1/4 cup granulated sugar (assumed for filling to balance tartness)

Instructions

1. Prepare the crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the flour and sugar. Add the cold, cubed butter and mix until the mixture resembles coarse crumbs. Press this crumbly dough evenly into a tart pan, ensuring it covers the bottom and sides uniformly.
2. Bake the crust: Place the tart pan in the oven and bake for about 15 minutes, or until the crust turns lightly golden. Remove from the oven and set aside.
3. Cook the cranberry filling: In a saucepan over medium heat, combine fresh cranberries, sugar, lemon juice, and eggs. Stir continuously and cook until the cranberries burst and the mixture thickens, approximately 10 minutes.
4. Blend the filling: Remove the saucepan from heat and blend the cranberry mixture until smooth, ensuring no large pieces remain.
5. Fill the tart shell: Pour the smooth cranberry curd into the baked tart crust, spreading it evenly.
6. Bake the tart: Return the filled tart to the oven and bake for 20-25 minutes, or until the filling is set in the center and slightly firm to the touch.
7. Cool and chill: Allow the tart to cool at room temperature. Once cooled, refrigerate it for at least two hours to fully set the curd before serving.

Notes

• You can substitute fresh cranberries with frozen ones if fresh are unavailable; just thaw before use.
• For extra flavor, add a teaspoon of grated lemon zest to the curd filling.
• Ensure the butter is cold when mixing the crust for a flaky texture.
• Chilling the tart is crucial for firm curd and easier slicing.
• Store leftovers covered in the refrigerator for up to 3 days.

Keywords: cranberry tart, holiday dessert, cranberry curd, baked tart, festive sweets, cranberry recipe