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Cranberry-Orange Curd Tart

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A festive tart featuring a silky cranberry-orange curd nestled in a buttery shortcrust pastry. Vibrant, tangy, and perfect for holiday gatherings or special occasions.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour (180g)
  • 1/2 cup unsalted butter, cold and cubed (115g)
  • 1/4 cup powdered sugar (30g)
  • 1/4 teaspoon salt
  • 2–3 tablespoons ice water
  • 1 egg yolk (optional, for crust)
  • 1 1/2 cups fresh or frozen cranberries (170g)
  • 3/4 cup granulated sugar (150g)
  • 3 large eggs
  • 2 egg yolks
  • 1/4 cup fresh orange juice (60ml)
  • Zest of 1 large orange
  • 4 tablespoons unsalted butter, softened (57g)
  • 1/2 teaspoon vanilla extract (optional)
  • Pinch of salt
  • Extra orange zest or candied orange slices (optional garnish)
  • Whipped cream or crème fraîche (optional garnish)
  • Fresh mint leaves (optional garnish)

Instructions

  1. Make the Tart Crust: In a large bowl, combine flour, powdered sugar, and salt. Add cold, cubed butter and rub into the flour until the mixture resembles coarse breadcrumbs. Drizzle in ice water and egg yolk (if using), mixing until the dough just comes together. Wrap in plastic and chill for 30 minutes.
  2. Blind Bake the Crust: Preheat oven to 350°F (175°C). Roll out chilled dough to 1/8 inch thick. Line a 9-inch tart pan, trim edges, and prick base with a fork. Line with parchment and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and parchment, then bake another 5 minutes until golden. Cool completely.
  3. Prepare the Cranberry-Orange Curd: In a medium saucepan, combine cranberries, sugar, orange juice, and orange zest. Simmer over medium heat until cranberries burst and mixture thickens (about 8-10 minutes).
  4. Blend & Strain: Pour cranberry mixture into a blender and blend until smooth. Strain through a fine-mesh sieve into a bowl, pressing with a spatula. Discard solids.
  5. Finish the Curd: Whisk in eggs, egg yolks, pinch of salt, and vanilla extract. Return to saucepan and cook over low heat, whisking constantly, until thick enough to coat the back of a spoon (about 8 minutes). Remove from heat and whisk in softened butter, one tablespoon at a time.
  6. Fill and Bake: Pour curd into cooled tart shell. Smooth top with a spatula. Bake at 325°F (160°C) for 10 minutes to set the curd. Cool to room temperature, then refrigerate at least 2 hours (overnight is best).
  7. Garnish and Serve: Decorate with extra orange zest, candied orange slices, or whipped cream. Serve chilled or at room temperature. Slice with a hot, dry knife for clean edges.

Notes

For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, substitute vegan butter or coconut oil. Strain the curd twice for extra smoothness. Make the crust a day ahead for convenience. Chill the tart overnight for best flavor and texture. If the curd cracks, cover with whipped cream or fruit. The tart can be frozen for up to 1 month.

Nutrition

Keywords: cranberry orange tart, curd tart, holiday dessert, festive tart, easy tart recipe, winter baking, citrus dessert, cranberry recipes

Find it online: https://jodierecipes.com/cranberry-orange-curd-tart-recipe-easy-festive-dessert-idea/