Cranberry Curd Tart
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Cranberry Curd Tart combines the tartness of fresh cranberries with the richness of a classic curd, all nestled in a buttery shortbread crust with a silky filling that’s both tangy and sweet. It’s one of those desserts that looks fancy on a holiday table but comes together with easy steps and simple ingredients you probably already have.
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I make it for Thanksgiving dinners, Christmas parties, potlucks, and winter gatherings because it’s a refreshing change from traditional pies. It’s perfect for Friendsgiving and New Year’s celebrations because it’s a great make-ahead dessert and a real crowd-pleaser. The tart stays fresh in the fridge for up to 3 days or freezes beautifully for up to 3 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Cranberry Curd Tart with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll start by making a simple shortbread crust, then cook down the cranberries into a smooth, tangy curd that bakes right in the cranberry tart shell.
Mix the Crust
Heat oven early to 350°F so it’s hot enough by the time you’re ready to bake.
Whisk together the all-purpose flour, powdered sugar, and salt in a mixing bowl until evenly distributed and lump-free. In another bowl, mix the melted butter with vanilla extract and orange zest until combined.
Pour the butter mixture into the dry ingredients and stir until you’ve got a cohesive dough that holds together when pressed. The orange zest adds little bursts of citrus flavor that complement the cranberry filling perfectly.
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Key Lime Bars
∙ Boston Cream Pie
∙ No-Bake Chocolate Lasagna
∙ Raspberry Cheesecake
...and much more!
Bake the Crust
Press dough evenly into the bottom of the crust and up the sides of an 8-inch tart pan. I like using a tart pan with a removable bottom because it makes serving so much easier and gives you those clean, professional edges.
Bake the tart crust for about 20 minutes until it’s lightly golden brown and smells buttery and fragrant. Let it cool while you make the filling.
Cook the Cranberries
Place the fresh or frozen cranberries and orange juice in a heavy-bottomed saucepan over medium heat. Cook them until the berries burst and release their juices, which takes about 5 to 7 minutes.
You’ll hear them popping and see the warm liquid cranberry turn into a chunky, ruby-red sauce.
Strain the Mixture
Press the cranberry mixture through a fine mesh sieve or food mill to remove all the skins and seeds. Use the back of a silicone spatula to push the pulp through and get as much smooth purée as possible. You want a completely smooth base for your curd without any bits of skin.
Make the Curd
Return the smooth cranberry puree to the pot and blend in the sugar, whole eggs, egg yolks, butter, vanilla extract, and orange liqueur if you’re using it.
Cook over medium-low heat, stirring continuously with a whisk or a heat-resistant wooden spoon, until the mixture thickens enough to coat the back of a spoon, and reaches 170°F on an instant-read thermometer.
Don’t rush this step or crank up the heat because you want the eggs to cook gently without scrambling or curdling.
Fill and Bake the Tart
Pour the tart cranberry curd into your cooled prebaked tart shell. Smooth top with a spatula if needed. Now, bake at 350°F for about 10 minutes, just until the filling is set but still has a slight jiggle in the center when you gently shake the pan.
Let the tart cool at room temperature for about an hour, then refrigerate until it’s completely chilled and firm. Serve slices with a generous dollop of whipped cream and top with extra fresh or sugared cranberries. Now, grab your fork and enjoy!
Equipment
- Tart pan with a removable bottom
Ingredients
For the Crust:
- 1 cup all-purpose flour
- ¼ cup powdered sugar
- ¼ teaspoon kosher salt
- ½ cup unsalted butter melted
- ½ teaspoon vanilla extract
- 1 orange zest
For the Cranberry Curd:
- 8 ounces cranberries fresh or frozen
- 1 orange juiced
- 1¼ cups granulated sugar
- 2 eggs
- 2 egg yolks
- ½ cup unsalted butter
- 1 teaspoon vanilla extract
- 1 tablespoon orange liqueur optional
- Whipped cream for serving
Video
Instructions
Make the Crust:
- Preheat the oven to 350°F (180°C).
- Whisk the flour, powdered sugar, and salt in a small bowl. Mix the melted butter with vanilla and orange zest, then stir into the dry ingredients until fully combined.1 cup all-purpose flour, ¼ cup powdered sugar, ¼ teaspoon kosher salt, ½ cup unsalted butter, ½ teaspoon vanilla extract, 1 orange zest
- Press the dough into the bottom and sides of an 8-inch tart pan.
- Bake for about 20 minutes, until lightly golden. Set aside to cool.
Make the Cranberry Curd:
- In a saucepan, cook the cranberries and orange juice over medium heat until the berries burst.8 ounces cranberries, 1 orange
- Press the mixture through a fine sieve or food mill to remove skins.
- Return the smooth puree to the saucepan and add sugar, eggs, egg yolks, butter, vanilla, and orange liqueur if using.1¼ cups granulated sugar, 2 eggs, 2 egg yolks, ½ cup unsalted butter, 1 teaspoon vanilla extract, 1 tablespoon orange liqueur
- Cook over medium-low heat, stirring constantly, until thickened and it reaches 170°F.
- Pour the curd into the baked crust.
- Bake at 350°F for about 10 minutes, until the filling is set with a slight jiggle.
- Let cool for 1 hour at room temperature. Refrigerate until fully chilled.
- Serve with whipped cream.Whipped cream
Notes
Nutrition
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Key Lime Bars
∙ Boston Cream Pie
∙ No-Bake Chocolate Lasagna
∙ Raspberry Cheesecake
...and much more!
How to Store Leftovers
Keep the tart covered in the refrigerator for up to 3 days. Cover the tart pan tightly with plastic wrap so the curd doesn’t absorb any fridge odors or transfer slices to airtight containers. The flavor actually deepens after a day or two as the citrus notes meld with the cranberry tartness.
You can also freeze individual slices (without toppings) wrapped in plastic wrap and foil, then placed in a freezer container for up to 3 months. Thaw overnight in the fridge before serving. The crust might lose a tiny bit of crispness after freezing, but the flavor will still taste delicious.
What to Serve With Cranberry Curd Tart
The tart pairs beautifully with a dollop of freshly whipped cream or a scoop of vanilla ice cream to balance the tartness of the cranberry curd. I also love serving it alongside a cheese plate with brie and sharp cheddar, since the tangy fruit complements creamy cheeses so well.
For a full holiday spread, serve slices with spiced nuts, Biscoff cookies, chocolate truffles, or a warm cup of mulled cider. The bright cranberry flavor cuts through richer desserts and makes it a perfect addition to any dessert table.
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