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Festive Cranberry Curd Tart

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This Festive Cranberry Curd Tart features a crisp, buttery crust filled with a velvety-smooth cranberry curd bursting with tart, citrusy flavor. With its vibrant color and balanced sweetness, it’s the perfect show-stopping dessert for the holidays.

  • Author: Julia
  • Prep Time: 40 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 30 minutes (plus 2 hours chill time)
  • Yield: 8–10 slices
  • Category: Dessert
  • Method: Baking, Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • For the crust:
  • 1 1/4 cups all-purpose flour
  • 1/2 cup unsalted butter, cold and cubed
  • 2 tbsp granulated sugar
  • 1/4 tsp salt
  • 2–3 tbsp ice water
  • For the cranberry curd:
  • 2 cups fresh or frozen cranberries
  • 3/4 cup granulated sugar
  • 1/3 cup orange juice
  • 1 tsp orange zest
  • 2 large eggs
  • 2 large egg yolks
  • 4 tbsp unsalted butter
  • Pinch of salt
  • 1/2 tsp vanilla extract (optional)

Instructions

  1. Make the crust: In a food processor, pulse flour, sugar, salt, and butter until the mixture resembles coarse crumbs. Gradually add ice water until the dough comes together.
  2. Press the dough into a tart pan and chill for 30 minutes.
  3. Preheat the oven to 375°F (190°C). Prick the crust with a fork and blind-bake for 15–20 minutes until lightly golden. Let it cool.
  4. Make the cranberry curd: In a saucepan, simmer cranberries, sugar, and orange juice until cranberries burst and soften (about 10 minutes).
  5. Blend the mixture until smooth and strain to remove skins.
  6. In a clean saucepan, whisk the cranberry purée with eggs and yolks. Cook over medium-low heat, stirring constantly until thickened (8–10 minutes).
  7. Remove from heat and stir in butter, salt, orange zest, and vanilla (if using), until smooth.
  8. Pour the curd into the cooled crust and smooth the top.
  9. Refrigerate for at least 2 hours, or until fully set.

Notes

  • Top with sugared cranberries, whipped cream, or candied orange slices for an elegant finish.
  • Use a graham cracker or almond crust for variety.
  • Swap orange juice with lemon or lime juice for a citrus twist.
  • The tart can be made a day ahead and chills beautifully overnight.
  • Store covered in the fridge for up to 3 days.

Nutrition

Find it online: https://juliameals.com/festive-cranberry-curd-tart/