A Cranberry Curd Tart is the kind of dessert that steals the spotlight at any table. With its jewel-toned filling and silky-smooth texture, this tart blends sweet, tart, and buttery flavors into a festive treat perfect for Thanksgiving, Christmas, or any winter celebration. The crisp shortcrust base provides a delicate crunch, while the cranberry curd delivers a tangy-sweet punch balanced by just enough richness. Topped with a dusting of powdered sugar or a dollop of whipped cream, it’s as beautiful as it is delicious.
Unlike lemon curd, which is sharp and citrusy, cranberry curd has a unique depth. The berries bring both tartness and a hint of earthiness, and when blended with sugar, butter, and eggs, they transform into a luscious filling that sits like a ruby crown inside a golden crust. It’s a dessert that looks fancy but is approachable for home bakers.
Cooking Time: 1 hour 10 minutes (including baking and cooling)
Serving: 8 slices
Ingredients for the Tart Shell
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1 1/4 cups all-purpose flour
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1/4 cup granulated sugar
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1/4 tsp salt
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1/2 cup unsalted butter, cold and cubed
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1 egg yolk
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2–3 tbsp ice water
Ingredients for the Cranberry Curd
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12 oz fresh or frozen cranberries (about 3 cups)
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3/4 cup granulated sugar
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1/4 cup orange juice (freshly squeezed)
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1 tbsp orange zest
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1/4 cup water
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4 large egg yolks
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2 large eggs
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6 tbsp unsalted butter, cubed
Step-by-Step Instructions
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Make the tart shell: In a bowl, whisk together flour, sugar, and salt. Cut in butter until mixture resembles coarse crumbs. Add egg yolk and enough ice water to bring dough together. Form into a disk, wrap in plastic, and chill for 30 minutes.
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Blind bake: Roll dough into a circle to fit a 9-inch tart pan. Press into the pan and trim edges. Prick the base with a fork, line with parchment, and fill with baking weights or beans. Bake at 180°C (350°F) for 15 minutes, remove weights, and bake another 10 minutes until golden. Cool completely.
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Cook cranberries: In a saucepan, combine cranberries, sugar, orange juice, zest, and water. Cook over medium heat until cranberries burst and soften, about 10 minutes.
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Blend: Push cranberry mixture through a fine sieve to remove skins, leaving a smooth puree.
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Make the curd: Return puree to a clean pan. Whisk in egg yolks and eggs. Cook over medium-low heat, stirring constantly, until thickened (about 8 minutes). Remove from heat and whisk in butter cubes until smooth.
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Assemble: Pour warm cranberry curd into the cooled tart shell. Smooth the top. Chill for at least 2 hours to set.
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Serve: Dust with powdered sugar or top with whipped cream, candied cranberries, or even white chocolate shavings.
Nutrition (per slice, approx.)
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Calories: 310
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Protein: 5 g
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Fat: 18 g
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Carbohydrates: 34 g
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Fiber: 2 g
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Sugar: 19 g
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Sodium: 110 mg
Tips
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The tart shell can be made and baked a day ahead, then filled with the curd later.
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If you prefer a brighter flavor, substitute some of the orange juice with lemon juice.
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For a gluten-free version, use almond flour or a gluten-free tart crust.
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The tart looks striking topped with sugared cranberries—just roll fresh cranberries in simple syrup, then coat in sugar and let dry.
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Store leftovers in the fridge, covered, for up to 3 days.
