Best cranberry curd tart

cranberry tart Recipe

This vibrant cranberry curd tart is a stunning centerpiece for your holiday table! The classic cranberry-almond pairing shines through with the almond crust perfectly complementing the tangy curd. Hints of clove and ginger in the crust bring a cozy warmth, while the curd remains luscious, fresh, and zesty. The bold, eye-catching color is simply irresistible.

Why Cranberry Curd is a Must-Try

The Unique Appeal of Cranberry Curd

You might already love cranberries in sauces or juices, but cranberry curd takes their versatility to a new level. The balance of tart and sweet creates a flavor that’s unforgettable. Plus, the curd’s creamy texture perfectly complements a crisp tart crust, creating a dessert that looks as good as it tastes.

Nutritional Benefits of Cranberries

In addition to being delicious, cranberries are loaded with antioxidants and vitamin C, making this tart a treat with a touch of wellness. They’re naturally low in calories, so you can indulge without guilt.

Essential Ingredients for the Perfect Cranberry Curd

Creating the best cranberry curd starts with the right ingredients. Here’s what you’ll need:

• Cranberries: Fresh or frozen work equally well, providing the bold flavor and color.
• Sugar: To balance the tartness.
• Eggs: Essential for thickening the curd.
• Unsalted Butter: Adds a luxurious creaminess.
• Lemon Juice: Enhances the cranberry’s natural tanginess.

Each ingredient plays a crucial role in ensuring your curd comes out smooth, flavorful, and perfectly balanced.

Step-by-Step Cranberry Tart Recipe

Making the Cranberry Curd

At the core of this tart lies the delightful cranberry curd. Here’s how to make it:

Ingredients for the Curd:

• 2 cups cranberries
• ¾ cup sugar
• 3 large eggs
• ½ cup unsalted butter, diced
• 2 tablespoons lemon juice

Directions:

1. In a saucepan, combine cranberries, sugar, and ¼ cup of water. Cook over medium heat until the cranberries burst and soften.
2. Puree the mixture until smooth, then strain to remove any leftover solids.
3. In a separate bowl, whisk eggs. Gradually add the warm cranberry puree, then return the mixture to the saucepan.
4. Cook over low heat, stirring constantly, until thickened. Take off the heat and stir in the butter and lemon juice until smooth and glossy.

Assembling the Tart

The cranberry curd shines brightest in a homemade tart crust.

Ingredients for the Tart Crust:

• 1½ cups all-purpose flour
• ½ cup powdered sugar
• ½ cup cold butter, cubed
• 1 large egg yolk

Directions:

1. Mix flour, powdered sugar, and butter until crumbly. Add the egg yolk and mix until the dough forms.
2. Chill the dough for 30 minutes. Roll it out and press it into a tart pan.
3. Bake at 375°F (190°C) for 15 minutes, or until the crust is golden. Cool completely.
4. Fill the crust with cranberry curd, smoothing the top. Refrigerate for at least 2 hours before serving.

Pro Tips for the Best Results

Perfecting Your Cranberry Curd

• Cook the curd slowly and stir constantly to avoid scrambling the eggs.
• Check with a thermometer to make sure it reaches 170°F for the perfect consistency.
• Strain the curd thoroughly for a silky texture.

Tips for a Perfect Tart Crust

• Refrigerate the dough before baking to avoid shrinking.
• Blind bake the crust using pie weights for an even finish.

Creative Ways to Use Leftover Cranberry Curd

Leftover cranberry curd is a treasure! Here’s how to get the best results:

• Breakfast Boost: Spread it on toast, bagels, or pancakes.
• Dessert Filling: Perfect for macarons, cupcakes, or layered cakes.
• Yogurt Swirl: Add a dollop to plain yogurt for a quick treat.

FAQ About Cranberry Tarts

Can I use store-bought crust?

Yes, a pre-made crust is a time-saver. That said, a homemade crust provides exceptional flavor and texture.

How long does cranberry curd last?

When stored in an airtight container, cranberry curd stays fresh in the refrigerator for up to a week.

Can I freeze cranberry curd?

Absolutely! Store it in a sealed container in the freezer for up to three months. Let it thaw in the fridge overnight before using.

Is this recipe adaptable for dietary restrictions?

For a dairy-free version, substitute the butter with plant-based alternatives like coconut oil or vegan butter.

This cranberry tart recipe is more than just a dessert—it’s a celebration of flavor, color, and creativity. Whether you’re hosting a holiday dinner or simply craving something extraordinary, this tart promises to delight every taste bud.

Why wait? Collect your ingredients and give this recipe a go. Your next great baking adventure awaits!

Best cranberry curd tart

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• Author: Aleta
• Total Time: 1 hour 10 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

Print Recipe

Description

This vibrant Cranberry Curd Tart is the perfect combination of sweet and tangy flavors, featuring a buttery crust filled with silky cranberry curd. A stunning dessert for the holidays or any special occasion, it’s as beautiful as it is delicious.

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Ingredients

Scale 1x2x3x

For the Tart Crust:

• 1 ¼ cups (160g) all-purpose flour
• ½ cup (115g) unsalted butter, cold and cubed
• 2–3 tbsp ice water
• 2 tbsp sugar
• ¼ tsp salt

For the Cranberry Curd:

• 12 oz (340g) fresh or frozen cranberries
• 1 cup (200g) granulated sugar
• ½ cup (120ml) orange juice (or water)
• Zest of 1 orange
• 4 large egg yolks
• ½ cup (115g) unsalted butter, cubed

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Instructions

Make the Tart Crust:

1. In a food processor, pulse flour, sugar, and salt until combined. Add cold butter and pulse until the mixture resembles coarse crumbs.
2. Gradually add ice water, 1 tablespoon at a time, until the dough starts to come together.
3. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for 30 minutes.
4. Roll out the dough and press it into a tart pan. Trim the edges and chill for another 15 minutes.
5. Preheat the oven to 375°F (190°C). Line the crust with parchment paper, fill with pie weights, and bake for 15 minutes. Remove weights and bake for an additional 10 minutes until golden. Cool completely.

Prepare the Cranberry Curd:

1. In a saucepan, combine cranberries, sugar, orange juice, and zest. Cook over medium heat until the cranberries burst (about 10 minutes).
2. Strain the mixture through a fine-mesh sieve into a bowl, discarding solids.
3. Whisk in egg yolks and return the mixture to the saucepan. Cook over low heat, stirring constantly, until thickened (about 10 minutes).
4. Remove from heat and whisk in butter until smooth. Let the curd cool slightly.

Assemble the Tart:

1. Pour the cranberry curd into the cooled tart shell and smooth the top.
2. Chill in the refrigerator for at least 2 hours to set.

Notes

• For extra decoration, garnish with sugared cranberries, orange zest, or a dollop of whipped cream.
• The curd can be made 1 day ahead and stored in the refrigerator.

• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 18g
• Sodium: 75mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 120mg

Keywords: Cranberry Curd Tart, Holiday Dessert, Tangy Tart, Festive Recipe

#desserts #CakeRecipes #cranberry curd #cranberry curd tart

cranberry curd tart

cranberry tart Recipe This vibrant cranberry curd tart is a stunning centerpiece for your holiday table! The classic cranberry-almond pairing shines through with the almond crust perfectly complementing the tangy

Type: Dessert

Cuisine: American

Keywords: Thanksgiving, Christmas, holiday dessert, cranberry tart, festive dessert

Recipe Yield: 8 servings

Calories: 350

Preparation Time: PT1H

Cooking Time: PT45M

Total Time: PT1H45M

Recipe Ingredients:

• 1 ½ cups fresh cranberries
• ¾ cup granulated sugar
• 2 large eggs
• 2 large egg yolks
• 1 teaspoon vanilla extract
• ½ cup unsalted butter, cubed
• 1 pre-baked tart shell (9-inch)

Recipe Instructions: Cook the CranberriesSimmer 1 ½ cups cranberries with ¾ cup sugar and ¼ cup water until soft (5-7 minutes). Strain through a fine sieve to remove skins and seeds. Make the CurdWhisk the cranberry puree with 2 eggs, 2 egg yolks, and 1 tsp vanilla in a saucepan. Cook on low heat, stirring, until thickened (8-10 minutes). Remove from heat and mix in ½ cup butter until smooth. Cool the CurdLet the curd cool with plastic wrap on the surface to prevent skin. Assemble the TartSpread the curd into a pre-baked tart shell and smooth the top. ChillRefrigerate for 2 hours until set. ServeSlice and enjoy! Add whipped cream or cranberries for garnish, if desired.

Editor's Rating:
5