Irresistible Cranberry Curd Tart Recipe for the Holidays Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- Blend the filling: Remove the saucepan from heat and blend the cranberry mixture until smooth, ensuring no large pieces remain.
- Fill the tart shell: Pour the smooth cranberry curd into the baked tart crust, spreading it evenly.
- 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.
- 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
