Everyone at your holiday table will fall in love with the sheer beauty of this Cranberry Curd Tart – a showstopping dessert that’s as photogenic as it is delicious!
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Savor the Festive Season with a Cranberry Curd Tart: A Perfect Christmas Dessert
When it comes to holiday desserts, a Cranberry Curd Tart is a showstopper that deserves a place on your Christmas table. Bursting with the tangy goodness of cranberries, this delectable cranberry tart is a delightful way to celebrate the season.
Cranberry Tart: A Festive Favorite
Cranberry desserts are synonymous with the holidays, and a Cranberry Curd Tart perfectly embodies the spirit of Christmas. Its vibrant red hue and sweet-tart flavor make it a standout addition to your array of holiday desserts.
The Allure of Cranberries
Cranberries are not only delicious but also packed with antioxidants and vitamins. They add a burst of color and flavor to your holiday spread while offering potential health benefits.
Why Choose a Cranberry Tart Recipe?
- Unique Flavor: Cranberries’ tartness complements the sweetness of the curd, creating a well-balanced flavor profile.
- Festive Aesthetics: The rich red color of cranberries adds a festive touch to your dessert table.
- Versatility: A cranberry tart can be customized with various garnishes, making it a versatile choice for any holiday occasion.
A Christmas Dessert to Remember
As you plan your holiday menu, consider adding this Cranberry Curd Tart to your list of Christmas desserts. Its unique flavor, festive appearance, and the irresistible charm of cranberries will make it a memorable part of your holiday feast.
A Cranberry Curd Tart is the perfect addition to your holiday desserts lineup. Its unique flavor, festive appearance, and the allure of cranberries make it a must-try Christmas dessert.
Make your holiday season extra special with this delightful cranberry tart!
Cranberry Curd Tart: Ingredients & Equipment
To make Cranberry Curd Tarts, you will need …
Ingredients
- butter or shortening – for greasing the pan
Crust
- all-purpose flour
- granulated sugar
- salt
- orange zest – You can omit this, but it adds a hint of citrus that complements the cranberries very well.
- egg yolk
- unsalted butter – You can use salted butter; you will want to omit the added salt.
- water
Cranberry Curd
- fresh or frozen cranberries
- orange zest – You can omit this, but it adds a hint of citrus that complements the cranberries very well.
- fresh orange juice – You can omit this and use all water, but it adds a hint of citrus that complements the cranberries very well.
- water
- granulated sugar
- eggs
- egg yolks
- unsalted butter – You can use salted butter; you will want to omit the added salt.
- salt
For serving
- fresh cranberries and sugared cranberries
- fresh sprigs of rosemary
- orange zest
Equipment
- a 9-inch tart pan with a removable base
- parchment paper
- food processor or a pastry cutter
- plastic wrap
- rolling pin
- small saucepan
- immersion blender or blender
- fine mesh sieve
- medium bowl
- small bowl
- whisk
How to make Cranberry Curd Tart
For the Crust
Prepare pan. Grease a 9-inch tart pan with a removable base and line the bottom with parchment paper.
Make the crust. Combine flour, sugar, salt, orange zest, egg yolk, and cold, cubed butter in a food processor. Process until the mixture clumps together. Slowly add cold water while the processor is running until the dough forms.
Shape dough and chill. Shape the dough into a 6-inch disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Roll, trim, and freeze. Roll out the chilled dough to 1/8-inch thickness and press it into the tart pan. Trim excess dough. Freeze the crust for at least 30 minutes.
Preheat the oven and fill the crust with weights. Preheat the oven to 350°F. Line the crust with parchment paper and fill it with pie weights or dried beans.
Bake and cool. Bake for 15 minutes, remove the weights and parchment, then bake for another 15 minutes until edges are golden brown. Let it cool.
For the Cranberry Curd
Combine and cook. Combine cranberries, orange zest, juice, water, and sugar in a saucepan. Cook over medium heat until cranberries pop and soften (about 10 minutes).
Blend and strain. Use an immersion blender or a regular blender to puree the cranberry mixture. Strain through a fine mesh sieve into a bowl to remove any solids.
Temper and add. In a small bowl, whisk eggs and yolks, then temper with 1/3 cup of hot cranberry mixture. Add eggs to the cranberry mixture in the saucepan.
Cook and add. Cook for 10 minutes, stirring constantly until it starts to bubble. Remove from heat and stir in butter and salt.
Add to crust and cook. Pour the cranberry curd into the cooled tart crust. Bake at 350°F for 10 minutes to set the curd.
Cool and refrigerate. Let the tart cool for 30 minutes at room temperature, then cover it with plastic wrap and refrigerate for at least 3 hours until it is fully set.
To serve
Garnish and serve. If desired, garnish the finished cranberry tart recipe with cranberries, sugared cranberries, rosemary, and/or orange zest. Serve chilled.
Cranberry Tart Recipe: FAQs
Yes, you can use either fresh or frozen cranberries for the cranberry curd. Frozen cranberries are a convenient option, especially when fresh cranberries are not in season.
Yes, you can prepare the tart crust in advance and refrigerate it until you’re ready to use it. This can save you time when you’re ready to assemble the tart.
The cranberry curd is set when it no longer jiggles when you gently shake the tart pan. It should have a firm, custard-like texture.
Yes, you can make the Cranberry Tart recipe ahead of time. It’s best to prepare it the day before or several hours in advance and refrigerate it until you’re ready to serve. This allows the flavors to meld and the tart to set properly.
Yes, you can use a store-bought pie crust if you prefer a quicker option. However, making the crust from scratch gives the tart a homemade touch and allows you to customize it to your liking.
Store any leftover tart in the refrigerator, covered with plastic wrap, or in an airtight container. It should be consumed within a few days for the best taste and texture.
While it’s best enjoyed fresh, you can freeze Cranberry Curd Tart for up to 2 months if needed. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw it in the refrigerator when ready to enjoy, but note that the texture may change slightly after freezing.
Notes
- Tempering eggs involves gradually adding a small amount of the hot cranberry mixture to the beaten eggs while whisking constantly. This helps raise the temperature of the eggs without cooking them too quickly, preventing them from curdling when added to the hot cranberry mixture.
- While Cranberry Curd Tart is often associated with Christmas due to its festive appearance, it’s a delicious dessert that can be enjoyed on any special occasion or whenever you’re craving a delightful cranberry treat. It’s perfect for Thanksgiving, holiday parties, birthdays, and other special gatherings where you want to impress your guests with a unique and delicious dessert.
- You can use mini tart pans or muffin tins to create individual-sized cranberry tarts. Adjust the baking time accordingly, as mini tarts may require less time in the oven.
- Baking the tart for 10 minutes is optional, but I found that it really helps set the curd for clean slices.
- Whisk the curd constantly while cooking in the saucepan to keep it from scorching on the bottom of the pan.
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Cranberry Curd Tart
Equipment
Ingredients
For the 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 water cold
For the cranberry curd
- 1 bag fresh or frozen cranberries 12-ounces
- 1 teaspoon orange zest
- 2 tablespoons fresh orange juice
- ½ cup water room temperature
- 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 sprigs of rosemary
- strips of orange zest
Instructions
For the Crust
- Grease a 9-inch tart pan with a removable base and line the bottom with parchment paper.
- In a food processor, combine flour, sugar, salt, orange zest, egg yolk, and cold, cubed butter.
- Process until the mixture clumps together. Slowly add cold water while the processor is running until the dough forms.
- Shape the dough into a 6-inch disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Roll out the chilled dough to 1/8-inch thickness and press it into the tart pan. Trim excess dough. Freeze the crust for at least 30 minutes.
- Preheat the oven to 350°F. Line the crust with parchment paper and fill it with pie weights or dried beans.
- Bake for 15 minutes, remove the weights and parchment, then bake for another 15 minutes until edges are golden brown. Let it cool.
For the Cranberry Curd
- In a saucepan, combine cranberries, orange zest, orange juice, water, and sugar. Cook over medium heat until cranberries pop and soften (about 10 minutes).
- Use an immersion blender or a regular blender to puree the cranberry mixture. Strain through a fine mesh sieve into a bowl to remove any solids.
- In a small bowl, whisk eggs and yolks, then temper with 1/3 cup of hot cranberry mixture. Add eggs to the cranberry mixture in the saucepan.
- Cook for 10 minutes, stirring constantly until it starts to bubble. Remove from heat and stir in butter and salt.
- Pour the cranberry curd into the cooled tart crust. Bake at 350°F for 10 minutes to set the curd.
- Let the tart cool for 30 minutes at room temperature, then cover it with plastic wrap and refrigerate for at least 3 hours until it is fully set.
To serve
- Garnish with cranberries, sugared cranberries, rosemary, and/or orange zest strips if desired. Serve chilled.
Notes
- Store any leftover tart in the refrigerator, covered with plastic wrap, or in an airtight container. It should be consumed within a few days for the best taste and texture.
- While it's best enjoyed fresh, you can freeze Cranberry Curd Tart if needed. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw it in the refrigerator when ready to enjoy, but note that the texture may change slightly after freezing.
Nutrition
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
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