Cranberry Curd Tart

Are you craving a dessert that captures the essence of the holidays? This Cranberry Curd Tart is the perfect balance of sweet and tart, made with fresh, juicy cranberries. It’s a stunning addition to your Thanksgiving spread and a crowd-pleaser for any fall gathering.

Easy Cranberry Curd Tart Recipe

If you want a tasty way to use extra cranberries, this is the recipe for you. The homemade curd is creamy and has the perfect tart cranberry flavor. It complements the buttery and flaky crust, which is also made from scratch! This treat is balanced, yummy, and sure to impress party guests!

Why You’ll Love This Cranberry Tart

• Great to make ahead. You make the components ahead of time and assemble them before eating the tart.
• Pretty presentation. The finished cranberry curd tart is a showstopper. Especially if you add the rosemary and sugared cranberries on top.
• Easy ingredients. Even though this recipe takes a little work, it uses common ingredients.

Recipe Ingredients

Below you will find the items needed for the homemade crust and cranberry curd. It’s like two recipes in one! You only need 4 ingredients for the crust and 6 for the curd — so simple.

For the crust

• Dry ingredients: I use all-purpose flour, powdered sugar for sweetness, and a little salt to balance the flavors. You may use a gluten-free flour blend if you prefer. I chose powdered sugar because it mixes well with the other ingredients in the crust.
• Butter: Ensure the butter is very cold before you add it to the crust. This helps the dough texture as it bakes. Cut it into cubes to make it easier to mix.
• Egg yolk: A little bit of fat helps the structure of the dough so it doesn’t fall apart.
• Ice water: I like to add ice water to get the right consistency so the crust isn’t too dry.

For the cranberry curd

• Cranberries: Fresh cranberries are perfect in this tart. They are typically in season during Fall, so keep an eye out in the produce section!
• Orange: I use both orange juice and zest in this recipe. It pairs wonderfully with the cranberries.
• Eggs: Adding eggs helps the curd thicken to the right consistency. For this recipe, I use a combination of whole eggs and yolks.
• Butter: This ingredient makes the filling rich and creamy
• Salt: I add a little salt to balance and enhance the flavors of the other ingredients.
• Garnishes: You may add sprigs of fresh rosemary and sugared cranberries or powdered sugar as a garnish to the cranberry tart to make it beautiful and festive.

How to Make Cranberry Curd Tart

Here are the steps to make a delicious and smooth cranberry curd as well as the buttery tart crust. I have also included some tips to help you along the way, especially if you have never made a curd before! It’s easy to follow and understand.

For the crust

• Prep the oven and tart pan. Preheat your oven to 350 degrees F and grease your tart pan with non-stick cooking spray or butter.
• Combine dry ingredients. Combine the flour, powdered sugar, and salt in a large bowl. Whisk until they are well combined.
• Add butter. Put the cubes of cold butter into the flour mixture. Work it together until it becomes coarse crumbs. Use your hands or a pastry cutter if you have one.

• Stir in yolk. Next, add the egg yolk and gently stir until it starts to form a dough. 
• Add ice water. Add 1 tablespoon of ice water at a time and mix it until it becomes a dough ball.

• Transfer to the pan and prick. Place the dough into the greased tart pan and press it into the bottom and up the sides evenly. Take a fork and prick holes all over the bottom so bubbles don’t form.
• Add weights and bake. Place a piece of parchment paper on the crust dough and add pie weights or dry beans. Put it in the oven for 15 minutes. Then, remove the weights and bake for an additional 10 minutes or until golden brown.

For the curd

• Cook the cranberries. While the crust bakes, add cranberries, orange zest, sugar, and water to a medium saucepan over medium heat. Cook the mixture for about 10 minutes or until the cranberries soften and begin to burst.

• Blend and strain. Transfer the cooked mixture to a blender (or use an immersion blender) and pulse until smooth. Pour it through a fine mesh strainer and then back into the saucepan.

• Add remaining ingredients. Pour in the orange juice, whole eggs, yolks, butter, and salt into the stained mixture. Continuously stir so the eggs don’t scramble.
• Cook. Lower the heat to medium-low and cook the mixture until it thickens or about 10 minutes. Don’t let it boil!
• Pour in the crust. Pour the curd into the cooled tart crust. Spread evenly if necessary.

• Bake. Put it in the oven and bake it for 10-12 minutes. The curd should be a little darker on the top.
• Cool and refrigerate. Allow it to cool to room temperature. Then, place it in the refrigerator for at least two hours to chill and set.
• Garnish and serve. Add any garnishes you like and enjoy!

Proper Storage

Store leftovers of this cranberry tart in the refrigerator for up to 3 days in an airtight container or tightly covered. To freeze the tart, cover it with plastic wrap and then foil and store it for up to 2 months in the freezer. Thaw it in the refrigerator overnight before you serve it.

More Cranberry Recipes to Try

• Cranberry Orange Bread
• Cranberry Fluff Salad
• Cranberry Shortbread Cookies
• Instant Pot Cranberry Butter
• White Chocolate Cranberry Fudge