Cranberry Curd Tart

Why You’ll Love This Recipe

I make this cranberry curd tart every holiday season, and the color alone makes it the star of the dessert table. The curd is smooth and glossy with a bright, tart cranberry flavor that cuts through all the richness of a big meal. The crust is crisp and buttery, almost like shortbread, and the whole tart sets up in the fridge, so there’s no last-minute stress. It looks like something from a bakery, but every step is simple.

• Bold, tangy cranberry flavor with a silky texture
• Gorgeous ruby-pink color with no food coloring needed
• Make-ahead friendly, so it’s ideal for entertaining
• Crisp, buttery shortbread crust that holds up beautifully

Ingredients

For the shortbread crust:

• 1 ¼ cups all-purpose flour
• ¼ cup powdered sugar
• ¼ teaspoon salt
• ½ cup (1 stick) cold unsalted butter, cubed
• 1 large egg yolk
• 1 teaspoon vanilla extract

For the cranberry curd:

• 3 cups fresh or frozen cranberries (about 12 ounces)
• ¾ cup granulated sugar
• ¼ cup water
• 1 tablespoon orange zest
• ¼ cup fresh orange juice
• 3 large eggs
• 2 large egg yolks
• ½ cup (1 stick) cold unsalted butter, cubed
• Pinch of salt

For the sugared cranberries (optional):

• ½ cup fresh cranberries
• ¼ cup granulated sugar, plus ¼ cup for rolling
• ¼ cup water

For serving:

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• Fresh mint or orange zest, for garnish

Directions

1. Make the crust. In a food processor, pulse the flour, powdered sugar, and salt. Add the cold butter and pulse until the mixture looks like coarse crumbs. Add the egg yolk and vanilla and pulse until the dough just comes together. Press the dough evenly into a 9-inch tart pan with a removable bottom, building up the sides. Freeze for 30 minutes.
2. Bake the crust. Preheat the oven to 350°F (175°C). Prick the base with a fork, line with parchment, and fill with pie weights. Bake for 15 minutes, remove the weights and parchment, and bake for 10 to 12 minutes more, until deep golden. Let cool completely.
3. Cook the cranberries. In a medium saucepan, combine the cranberries, sugar, water, orange zest, and orange juice. Cook over medium heat for 8 to 10 minutes, until the berries burst and the mixture is soft and jammy.
4. Strain the puree. Blend the cooked cranberries until smooth, then press through a fine-mesh sieve into a bowl, discarding the skins. You should have about 1 ¼ cups of smooth puree.
5. Make the curd. In a heatproof bowl, whisk the eggs and egg yolks. Slowly whisk in the warm cranberry puree. Pour the mixture back into the saucepan and cook over medium-low heat, whisking constantly, for 6 to 8 minutes, until thick enough to coat the back of a spoon (about 170°F or 77°C).
6. Finish the curd. Remove from the heat and whisk in the cold butter, a few cubes at a time, along with the pinch of salt, until smooth and glossy. Strain once more for the silkiest texture.
7. Fill the tart. Pour the warm curd into the cooled crust and smooth the top. Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours, or overnight, until completely set.
8. Make the sugared cranberries. Simmer ¼ cup sugar and the water until the sugar dissolves. Stir in the cranberries, remove from the heat, and let sit for 10 minutes. Drain, then roll in the remaining ¼ cup sugar. Let dry on parchment for 1 hour.
9. Top and serve. Whip the cream and powdered sugar until soft peaks form. Spoon or pipe onto the chilled tart, then garnish with sugared cranberries and mint or orange zest. Slice with a sharp, clean knife.

Servings and Timing

• Servings: 8 to 10 slices
• Prep time: 35 minutes (plus 30 minutes freezing the crust)
• Cook time: about 1 hour (including crust and curd)
• Chilling time: at least 4 hours
• Total time: about 6 hours 15 minutes, mostly hands-off

Variations

• Gingersnap crust: Use crushed gingersnap cookies and melted butter for a spiced base.
• Graham cracker crust: Swap in a simple graham cracker crust for a no-fuss shortcut.
• Meringue topped: Swirl a toasted Swiss meringue over the curd for a cranberry meringue tart.
• White chocolate layer: Spread a thin layer of melted white chocolate over the baked crust to keep it extra crisp.
• Cranberry lemon: Replace the orange juice and zest with lemon for a sharper, brighter flavor.
• Mini tartlets: Bake in mini tart pans for 10 to 12 minutes, then fill and chill for 2 hours.
• Spiced curd: Add a pinch of cinnamon or cardamom to the cranberry puree.
• Shortcut crust: Use a store-bought tart shell or refrigerated pie crust.

Storage and Reheating

• Refrigerator: Cover and store for up to 4 days. Add the whipped cream and garnishes the day you serve it.
• Curd only: Store the cranberry curd in an airtight jar in the refrigerator for up to 1 week.
• Freezing: Freeze the curd (not the assembled tart) for up to 2 months. Thaw overnight in the fridge, then whisk to smooth it out before using.
• Make ahead: Bake the crust up to 2 days ahead and store it airtight. Fill the tart the day before serving.
• Reheating: This tart is meant to be served chilled, so no reheating is needed.

FAQs

Can I use frozen cranberries?
Yes. I use them often. There’s no need to thaw them before cooking, and the results are just as good.

Why does my curd taste too tart?
Cranberries vary in sweetness. If your curd is too tangy for your taste, stir in an extra 1 to 2 tablespoons of sugar while the curd is still warm.

Why is my curd lumpy or grainy?
This usually means the heat was too high and the eggs scrambled slightly. Cook over medium-low heat, whisk constantly, and always strain the curd to rescue the texture.

Why is my curd runny?
It likely needed a few more minutes on the stove. The curd should coat the back of a spoon and leave a clear trail when you run your finger through it. It also thickens a lot as it chills.

Can I use store-bought cranberry sauce?
I don’t recommend it, since the sugar and thickener levels vary too much. Fresh or frozen berries give a more reliable set and a brighter flavor.

How do I keep the crust from getting soggy?
Make sure the crust is completely cooled before adding the curd, and consider brushing it with a thin layer of melted white chocolate to create a barrier.

Conclusion

This cranberry curd tart is one of my favorite ways to show off the season’s brightest fruit. It’s tangy, creamy, and beautiful, and it can be made ahead so you can enjoy the party. I hope it earns a spot on your holiday table and brings as many compliments as it does for me. Enjoy!

Cranberry Curd Tart

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This cranberry curd tart features a crisp, buttery shortbread-style crust filled with a silky, vibrantly tart-sweet cranberry curd. Bright ruby red and beautifully smooth, it is a showstopping holiday dessert topped with whipped cream and sugared cranberries.

• Author: Laura
• Prep Time: 35 minutes
• Cook Time: 55 minutes
• Total Time: 6 hours 30 minutes
• Yield: undefined
• Category: undefined
• Method: undefined
• Cuisine: American

Ingredients

• 1 1/4 cups all-purpose flour
• 1/4 cup powdered sugar
• 1/4 teaspoon salt
• 1/2 cup (113 g) cold unsalted butter, cubed
• 1 large egg yolk
• 1 to 2 tablespoons ice water
• 3 cups (12 oz) fresh or frozen cranberries
• 3/4 cup water
• 3/4 cup granulated sugar
• 1 tablespoon orange zest
• 3 large egg yolks
• 2 large eggs
• 1/4 cup fresh orange juice
• 6 tablespoons unsalted butter, cubed
• Pinch of salt
• 1 cup cold heavy whipping cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• Sugared cranberries and fresh mint or rosemary sprigs, for garnish

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Instructions

1. Make the crust: In a food processor, pulse the flour, powdered sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and 1 tablespoon ice water and pulse until the dough just comes together, adding more water if needed.
2. Shape the dough into a disc, wrap it, and chill for at least 1 hour.
3. Preheat the oven to 375°F (190°C). Roll the dough into a 12-inch circle and press it into a 9-inch tart pan with a removable bottom. Trim the edges, prick the bottom with a fork, and freeze for 15 minutes.
4. Line the crust with parchment and pie weights. Bake for 15 minutes, then remove the weights and bake for 10 to 12 minutes more until deep golden brown. Cool completely.
5. Make the cranberry puree: In a medium saucepan, combine the cranberries, 3/4 cup water, 3/4 cup sugar, and orange zest. Cook over medium heat for 8 to 10 minutes, until the cranberries burst and the mixture is soft and jammy.
6. Blend the cranberry mixture until completely smooth, then press it through a fine-mesh sieve into a bowl, discarding the solids. You should have about 1 1/4 cups of smooth puree.
7. In a medium saucepan, whisk together the egg yolks, whole eggs, orange juice, and salt. Add the cranberry puree and whisk to combine.
8. Cook over medium-low heat, whisking constantly, for 6 to 8 minutes, until the curd thickens and coats the back of a spoon (about 170°F or 77°C). Do not let it boil.
9. Remove from the heat and whisk in the cubed butter, a few pieces at a time, until melted and smooth. Strain the curd again through a fine-mesh sieve for the silkiest texture.
10. Pour the warm curd into the cooled tart shell and smooth the top. Cover and refrigerate for at least 4 hours, or until completely set.
11. Before serving, whip the cold cream with the powdered sugar and vanilla to medium-stiff peaks. Pipe or dollop it around the edge of the tart.
12. Garnish with sugared cranberries and fresh mint or rosemary. Slice with a clean, sharp knife and serve chilled.

Notes

• Frozen cranberries work just as well as fresh. No need to thaw before cooking.
• Straining the puree and the finished curd is the secret to an ultra-smooth, glossy texture.
• Stir constantly while cooking the curd so the eggs do not scramble. If you see small lumps, strain the curd well.
• Press plastic wrap directly onto the surface of leftover curd to prevent a skin from forming.
• Blind-bake the crust until fully golden so it stays crisp under the moist curd filling.
• The cranberry curd can be made up to 5 days ahead and stored in the refrigerator. It is also delicious on toast, scones, and yogurt.
• Store the finished tart covered in the refrigerator for up to 3 days. Add the whipped cream just before serving.
• Store-bought tart shells or a graham cracker crust can be used as a shortcut.

Nutrition

• Serving Size: 1 slice (1/8 of tart)
• Calories: 420
• Sugar: 25g
• Sodium: 150mg
• Fat: 26g
• Saturated Fat: 15g
• Unsaturated Fat: undefined
• Trans Fat: undefined
• Carbohydrates: 43g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 155mg