There’s something magical about a dessert that combines tang, sweetness, and beauty in one bite—and this Cranberry Curd Tart does exactly that. With its jewel-toned filling, buttery crust, and vibrant citrus notes, this tart brings elegance and seasonal flavor to any celebration. The first slice reveals a silky cranberry curd that’s both tart and creamy, resting inside a crisp, golden shell infused with orange zest. It’s the kind of dessert that looks like it came straight from a pâtisserie but is surprisingly approachable to make at home.
Perfect for holidays, family gatherings, or special dinners, this tart captures the essence of winter—the bright flavor of cranberries paired with the fragrant warmth of orange. Every element is thoughtfully balanced: the buttery crust complements the tart filling, while a touch of sweetness rounds everything out. Serve it chilled, adorned with sugared cranberries or fresh rosemary sprigs, and you’ll have a dessert that dazzles both the eyes and the palate.
Recipe Overview
Cranberry Curd Tart is a stunning dessert that features a flaky orange-scented crust filled with smooth, vibrant cranberry curd. The curd is made from fresh or frozen cranberries simmered with orange zest, then blended, strained, and enriched with eggs and butter for a luscious texture. Once baked and chilled, the tart sets into a glossy, jewel-like finish that’s as impressive as it is delicious.
Ingredients & Instructions
Ingredients
For the Tart 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:
- 1 bag fresh or frozen cranberries (12 ounces)
- 1 teaspoon orange zest
- 2 tablespoons fresh orange juice
- ½ cup water
- 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 rosemary sprigs
- Strips of orange zest
Step-by-Step Instructions
1. Prepare the Tart Crust
Grease a 9-inch tart pan with a removable bottom and line the base with parchment paper for easy removal later.
In a food processor, combine flour, sugar, salt, orange zest, egg yolk, and cold butter. Pulse the mixture until it forms coarse crumbs that clump together slightly. Gradually add cold water, one tablespoon at a time, until the dough just begins to come together—avoid overmixing to keep the crust tender.
Turn the dough onto a lightly floured surface, shape it into a 6-inch disc, wrap it tightly in plastic wrap, and refrigerate for 30 minutes. This resting period allows the gluten to relax and the butter to firm up, ensuring a flaky crust.
2. Roll Out and Chill
Once chilled, roll the dough into a circle about 1/8 inch thick. Carefully transfer it into the prepared tart pan, pressing gently into the corners and sides. Trim any excess dough along the edges, then freeze the crust for 30 minutes. This step prevents shrinkage during baking.
3. Blind Bake the Crust
Preheat the oven to 350°F (175°C).
Line the chilled crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then carefully remove the parchment and weights. Continue baking for another 15 minutes until the crust is lightly golden. Let it cool completely before filling.
Pro Tip: Brush the baked crust with a thin layer of beaten egg white and return it to the oven for 2–3 minutes—this creates a moisture barrier that helps keep the crust crisp.
4. Prepare the Cranberry Curd
In a medium saucepan, combine cranberries, orange zest, orange juice, water, and sugar. Cook over medium heat for 10–12 minutes, stirring occasionally, until the cranberries burst and soften. The mixture should look thick and jammy.
Using an immersion blender (or regular blender), puree the cranberry mixture until completely smooth. Then, press it through a fine-mesh sieve into a clean saucepan to remove any skins or seeds—this ensures a silky, velvety curd texture.
5. Temper and Cook the Curd
In a separate bowl, whisk together eggs and egg yolks. Gradually pour in about 1/3 cup of the hot cranberry puree, whisking constantly to temper the eggs (this prevents them from scrambling).
Pour the tempered egg mixture back into the saucepan with the remaining cranberry puree. Cook over medium-low heat, stirring continuously with a rubber spatula, for about 10 minutes, or until the curd thickens and coats the back of a spoon. Avoid boiling, as high heat can curdle the eggs.
Remove from heat, then stir in butter and salt until fully melted and incorporated. The curd should be glossy and smooth.
6. Fill and Bake
Pour the warm cranberry curd into the cooled tart crust, smoothing the top with a spatula. Bake at 350°F for 10 minutes, just long enough to help the curd set.
Allow the tart to cool at room temperature for 30 minutes, then cover with plastic wrap and refrigerate for at least 3 hours, or overnight, until fully set.
7. Garnish and Serve
Before serving, decorate with fresh or sugared cranberries, rosemary sprigs, and orange zest strips for a festive presentation. The garnishes not only look stunning but also echo the tart’s bright, citrusy flavor.
Serve chilled, slicing carefully with a sharp knife for clean, beautiful wedges.
Cooking Tips & Variations
1. Make It Ahead
This tart is an ideal make-ahead dessert. Prepare it a day in advance and refrigerate—it tastes even better the next day as the flavors meld and the curd fully sets.
2. Use Frozen Cranberries
Frozen cranberries work just as well as fresh. No need to thaw—just add them straight to the saucepan and cook until they burst.
3. Add a Flavor Twist
Enhance the curd with a hint of vanilla extract or a splash of Grand Marnier for an elegant, aromatic note.
4. Gluten-Free Option
Substitute the all-purpose flour in the crust with a 1:1 gluten-free flour blend, or use almond flour for a nutty variation.
5. Sugar Garnish Trick
To make sugared cranberries, toss fresh cranberries in simple syrup, then roll in granulated sugar. Let dry for an hour—they’ll add sparkle and a sweet crunch to your tart.
Storage & Serving Suggestions
Storage
- Refrigerate: Keep the tart covered and refrigerated for up to 4 days.
- Freeze: You can freeze the fully baked tart (without garnish) for up to 2 months. Thaw overnight in the fridge before serving.
Serving Suggestions
- Serve with a dollop of whipped cream or a spoonful of crème fraîche for added richness.
- A side of vanilla ice cream balances the tartness beautifully.
- For a holiday flair, sprinkle the top with powdered sugar before serving.
Elegant, vibrant, and bursting with seasonal flavor, this Cranberry Curd Tart is more than just a dessert—it’s a celebration on a plate. The buttery orange-scented crust and silky cranberry curd make a striking combination that’s sure to impress guests and delight your taste buds. It’s the perfect sweet finale for Thanksgiving, Christmas, or any winter gathering where you want something that feels both special and homemade.
Make it once, and it’ll quickly become a holiday tradition—bright, tangy, and irresistibly beautiful.
FAQs
1. Can I use bottled orange juice instead of fresh?
Fresh juice gives the curd a brighter flavor, but bottled works in a pinch. Just choose one without added sugar.
2. Can I use store-bought crust?
Yes, if you’re short on time. Prebake it according to package instructions before adding the filling.
3. Why did my curd turn grainy?
It likely overheated. Cook the curd slowly over medium-low heat and stir constantly to prevent curdling.
4. Can I make the curd alone?
Absolutely! Cranberry curd makes a delicious spread for scones, pancakes, or toast.
5. How can I tell when the curd is done?
It should coat the back of a spoon—if you run your finger through it and the line stays clean, it’s ready.
Cranberry Curd Tart features a buttery orange-scented crust filled with silky cranberry curd—tangy, sweet, and perfect for holiday celebrations or special occasions.
