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Cranberry Curd Tart

Cranberry Curd Tart

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Cranberry Curd Tart features a crisp buttery crust filled with tangy-sweet homemade cranberry curd—bright, colorful, and perfect for autumn or holiday celebrations.

Why You’ll Love This Recipe

This tart captures the vibrant tartness of cranberries in a silky-smooth curd, delivering a burst of flavor in every bite. The buttery crust provides a delightful contrast, while the rich-red filling is as visually appealing as it is delicious. Ideal for adding festive flair to any gathering.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

  • All‑purpose flour
  • Unsalted butter (cold, for crust)
  • Granulated sugar
  • Salt
  • Fresh or frozen cranberries
  • Eggs
  • Granulated sugar (for curd)
  • Unsalted butter (for curd)
  • Cornstarch or arrowroot (optional, for thicker curd)
  • Vanilla extract (optional)

Directions

  1. Make the crust: In a food processor or by hand, combine flour, cold butter, sugar, and salt, pulsing until coarse crumbs form. Press into a 9-inch tart pan with a removable bottom. Chill for 30 minutes.
  2. Preheat oven to 375 °F (190 °C). Line crust with parchment and fill with pie weights or dried beans. Blind-bake for 15 minutes. Remove weights and parchment; bake 5–7 more minutes, until light golden. Cool completely.
  3. Prepare cranberry curd: In a saucepan, combine cranberries and sugar over medium heat. Cook until cranberries burst and release juice.
  4. Strain the mixture through a fine-mesh sieve, pressing to extract all juice and discard solids.
  5. Return juice to pan; whisk in eggs (or egg yolks) until well combined.
  6. Cook over low heat, whisking constantly, until mixture thickens enough to coat the back of a spoon—about 5–8 minutes. If using, whisk in cornstarch slurry for extra firmness.
  7. Remove from heat and stir in cubed butter and vanilla until smooth and glossy.
  8. Pour warm curd into the cooled crust.
  9. Chill in the refrigerator for at least 2–3 hours, until fully set.
  10. Optionally decorate with whipped cream, fresh cranberries, or dusted powdered sugar before serving.

Servings and timing

  • Yield: 10–12 slices
  • Prep time: 20 minutes (plus crust chilling)
  • Bake time: 20 minutes (crust)
  • Curd cooking time: 15 minutes
  • Chill time: At least 2–3 hours
  • Total time: Approximately 4 hours

Variations

  • Orange-cranberry: Add fresh orange zest or a tablespoon of orange juice to the curd.
  • Ginger twist: Stir in ½ tsp ground ginger or 1 tsp grated fresh ginger for warmth.
  • Almond crust: Swap some flour for finely ground almonds to add flavor and texture.
  • Mini tartlets: Use individual tart pans; reduce bake and chill times slightly.

Storage/Reheating

  • Storage: Keep covered in the refrigerator for up to 5 days.
  • Freezing: Fill the baked crust with curd, then freeze prior to serving for up to 1 month. Thaw in fridge before eating.
  • Serving: Serve chilled. Bring to room temperature for 10 minutes if a softer texture is preferred.

FAQs

Can I use frozen cranberries?

Yes—thaw and drain first. Frozen berries retain flavor well.

How do I prevent curd from curdling?

Cook over low heat and whisk constantly. Remove promptly when setting to avoid over-cooking the eggs.

Can I use egg yolks instead of whole eggs?

Yes—using only yolks yields a richer, smoother curd.

Why strain the cranberry mixture?

Straining removes skins and seeds for a smooth, silky texture.

Can I make the curd ahead of time?

Yes—refrigerate curd in a jar for up to 1 week and fill the tart when ready.

My curd is too thin—what now?

Whisk in a cornstarch slurry (1 tsp cornstarch + 1 tbsp water), heat gently until thickened, then cool.

Can I blind-bake in one go?

Yes—just increase bake time to 20–22 minutes for a fully baked crust.

Do I need a removable bottom pan?

It’s helpful for clean removal but not essential—use a standard tart pan and serve carefully.

Is this tart gluten-free?

Yes—use a gluten-free flour blend and confirm ingredients like cornstarch are gluten-free.

Can I freeze assembled tart?

Freezing assembled tart may affect texture; better to freeze crust and fill just before serving.

Conclusion

Cranberry Curd Tart is a stunning, flavorful dessert that celebrates tangy fruit curd in a buttery shell. Elegant in appearance and rich in taste, this tart is perfect for festive tables or any time you seek a bright, refined treat.

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Cranberry Curd Tart

Cranberry Curd Tart

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  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 4 hours
  • Yield: 10–12 slices 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

Cranberry Curd Tart is a festive dessert featuring a buttery tart crust filled with vibrant, tangy-sweet cranberry curd—perfectly smooth, richly flavored, and ideal for holiday gatherings.

Ingredients

Units Scale
  • 1 1/4 cups all-purpose flour
  • 1/2 cup unsalted butter, cold and cubed (for crust)
  • 2 tablespoons granulated sugar (for crust)
  • 1/4 teaspoon salt
  • 2 cups fresh or frozen cranberries
  • 3/4 cup granulated sugar (for curd)
  • 3 large eggs (or 5 egg yolks)
  • 6 tablespoons unsalted butter (for curd), cut into cubes
  • 1 teaspoon vanilla extract (optional)
  • 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)

Instructions

  1. In a food processor or mixing bowl, combine flour, cold butter, sugar, and salt. Pulse or cut in until coarse crumbs form.
  2. Press mixture into a 9-inch tart pan with removable bottom. Chill for 30 minutes.
  3. Preheat oven to 375 °F (190 °C). Line crust with parchment and fill with pie weights. Blind-bake for 15 minutes.
  4. Remove weights and parchment; bake another 5–7 minutes until lightly golden. Cool completely.
  5. In a saucepan over medium heat, combine cranberries and sugar. Cook until berries burst and juices are released, about 10 minutes.
  6. Strain cranberry mixture through a fine-mesh sieve, pressing to extract smooth liquid. Discard solids.
  7. Return cranberry puree to the saucepan. Whisk in eggs or yolks until fully incorporated.
  8. Cook over low heat, whisking constantly, until thickened and able to coat the back of a spoon, about 5–8 minutes.
  9. If needed, whisk in cornstarch slurry and cook 1–2 more minutes.
  10. Remove from heat and stir in butter and optional vanilla extract until smooth and glossy.
  11. Pour warm curd into cooled crust and smooth the top.
  12. Chill tart for at least 2–3 hours until fully set. Garnish as desired before serving.

Notes

  • Use fresh or frozen cranberries; thaw and drain if using frozen.
  • Strain the cranberry mixture to ensure a silky curd texture.
  • Use egg yolks for a richer filling; whole eggs offer a lighter curd.
  • Decorate with whipped cream, sugared cranberries, or mint for festive flair.
  • Chill thoroughly before slicing for clean, firm portions.

Nutrition

  • Serving Size: 1 slice
  • Calories: 290
  • Sugar: 22g
  • Sodium: 120mg
  • Fat: 18g
  • Saturated Fat: 11g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 105mg

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