If you’re searching for a show-stopping dessert that bursts with bright, tangy flavors and a silky smooth texture, the Cranberry Orange Curd Tart Recipe is exactly what you need. This delightful tart harmonizes the tartness of fresh cranberries with the sweet, zesty allure of orange curd all nestled in a buttery, crisp crust. It’s perfect for festive occasions or simply when you want to impress your loved ones with a dessert that looks as gorgeous as it tastes. Every bite offers a lovely balance of tart and sweet, creamy and crunchy, making this recipe an absolute must-try in your baking repertoire.
Ingredients You’ll Need
To create this Cranberry Orange Curd Tart Recipe, you’ll work with a few simple yet key ingredients that each bring their own magic. From the crispness of the tart crust to the luscious curd filling, every component plays a crucial role in flavor and texture.
- All-purpose flour: Provides the foundation for a tender, flaky crust.
- Powdered sugar: Adds a subtle sweetness and delicate texture to the crust.
- Salt: Enhances all the flavors and balances sweetness perfectly.
- Unsalted butter (cold and cubed): Key for creating that deliciously flaky and rich pastry.
- Large egg yolk: Binds the crust ingredients and adds richness.
- Ice water: Helps bring the dough together without making it tough.
- Fresh cranberries: The star of the show, providing vibrant color and tartness.
- Orange zest: Adds fragrant citrus notes that brighten the curd.
- Granulated sugar: Sweetens the curd and balances the tart cranberries.
- Water: Helps cook down the cranberries to a smooth texture.
- Freshly squeezed orange juice: The liquid base for the curd, bursting with natural citrus flavor.
- Large eggs and egg yolks: Create the silky, custard-like texture in the curd.
- Unsalted butter (room temperature): Adds creaminess and richness to finish the curd.
- Kosher salt: Just a pinch to elevate the curd’s flavor complexity.
- Fresh rosemary, sugared cranberries, powdered sugar (optional garnish): Beautiful finishing touches to add a festive sparkle and aroma.
How to Make Cranberry Orange Curd Tart Recipe
Step 1: Prepare the Tart Crust
Start by mixing the all-purpose flour, powdered sugar, and salt in a bowl. Cut in the cold, cubed butter until the mixture resembles coarse crumbs. Then, add the egg yolk and just enough ice water to bring the dough together. Be gentle with your hands to avoid warming the butter too much, which keeps your crust tender and flaky. Chill the dough wrapped in plastic wrap for at least 30 minutes before rolling it out.
Step 2: Blind Bake the Crust
Once the dough is chilled, roll it into a circle slightly larger than your tart pan and carefully transfer it in. Press the dough gently into the pan and trim the edges. To prevent bubbling, prick the bottom with a fork, line the crust with parchment paper, and fill it with pie weights or dried beans. Bake at 350°F (175°C) for about 15 minutes, then remove the weights and bake for 10 more minutes until golden and crisp.
Step 3: Cook the Cranberry Mixture
While the crust cools, combine the fresh cranberries, orange zest, granulated sugar, and water in a saucepan. Cook over medium heat until the cranberries burst and the mixture thickens slightly, about 10 minutes. The cranberries should release their tart juices, mingling beautifully with the sweetness and citrus zest.
Step 4: Make the Orange Curd
In a separate bowl, whisk together the orange juice, eggs, and egg yolks until smooth. Slowly pour the mixture into a saucepan and cook over medium-low heat, stirring constantly. Gradually add the softened butter and kosher salt as the curd thickens, being careful not to scramble the eggs. When the curd coats the back of a spoon, it’s ready to be removed from the heat. Strain it through a fine sieve to ensure the silkiest texture.
Step 5: Assemble the Tart
Spread the cooked cranberry mixture in an even layer over the cooled crust. Carefully pour the warm orange curd over the cranberries, smoothing the surface gently. Refrigerate the tart for at least 4 hours, or until the curd is set and the flavors have melded into a perfectly balanced tart dessert.
How to Serve Cranberry Orange Curd Tart Recipe
Garnishes
To make your Cranberry Orange Curd Tart Recipe truly pop, consider garnishing with fresh rosemary sprigs, a dusting of powdered sugar, or even sugared cranberries. These little touches add sparkle, fresh aroma, and a festive vibe that will wow any guest and add that extra touch of elegance.
Side Dishes
This tart pairs beautifully with light sides such as whipped cream or crème fraîche, which bring a cool creaminess to each bite. For something extra, a scoop of vanilla bean ice cream offers a lovely contrast that balances the tart’s vibrant citrus and cranberry flavors.
Creative Ways to Present
For a stunning presentation, serve slices on decorative plates with a drizzle of melted white chocolate or a sprinkle of toasted almond slivers. You can also plate with edible flowers or microgreens for a sophisticated twist that will turn your Cranberry Orange Curd Tart Recipe into a work of art.
Make Ahead and Storage
Storing Leftovers
Keep any leftover tart tightly covered in the refrigerator to preserve freshness. Stored this way, it will stay delicious and moist for up to 3 days without losing its texture or flavor.
Freezing
If you want to enjoy the tart later, wrap it securely in plastic wrap and then foil before freezing. It will keep well for up to a month. For best results, thaw overnight in the refrigerator and avoid freezing for longer than recommended to maintain the best texture.
Reheating
This tart is best enjoyed chilled or at room temperature, but if you prefer it slightly warm, gently heat slices in a low oven (about 300°F or 150°C) for 5 to 10 minutes. Avoid microwaving since that can alter the curd’s silky texture.
FAQs
Can I use frozen cranberries for this tart?
Absolutely! Frozen cranberries work well if fresh ones are unavailable. Just be sure to thaw and drain any excess liquid before cooking to keep the curd from becoming too runny.
Is it possible to make the crust gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free blend designed for baking. Just watch the dough closely, as it may require a little extra water or gentle handling to hold together.
How long does the orange curd keep in the refrigerator?
The orange curd can be stored separately in an airtight container in the fridge for up to one week, which makes it handy for prepping the tart piecemeal ahead of time.
Can I make this tart vegan?
With a few tweaks like using vegan butter, eggs substitutes such as aquafaba or commercial egg replacers, and ensuring your sugar is vegan-friendly, you can create a delicious plant-based version of this tart!
What’s the best way to transport this tart for gatherings?
Place the tart in a sturdy cake carrier with a lid or a pie box to protect it during transport. Keep it chilled before traveling, and bring along some garnish separately to add just before serving to keep everything fresh.
Final Thoughts
There is something truly magical about the Cranberry Orange Curd Tart Recipe—it’s a blend of gorgeous color, vibrant flavors, and textures that make every bite feel special. Whether you’re treating yourself or sharing with friends and family, this tart never fails to impress. So why wait? Bring a little sunshine and sparkle to your table by making this unforgettable dessert. I promise you’ll fall in love at first slice!
Print
Cranberry Orange Curd Tart Recipe
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes plus chilling time
- Yield: 8 servings
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Cranberry Curd Tart combines a buttery, flaky crust with a tangy and sweet cranberry curd filling, perfect for a festive dessert. The tart blends fresh cranberries, orange zest, and juice into a luscious curd that sets beautifully in a crisp pastry shell, topped optionally with rosemary, sugared cranberries, and a dusting of powdered sugar for an elegant finish.
Ingredients
For the Tart Crust
- 1 1/4 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg yolk
- 1–2 tablespoons ice water, as needed
For the Cranberry Curd Filling
- 12 ounces fresh cranberries
- Zest of 1 orange
- 3/4 cup granulated sugar
- 1/4 cup water
- 1/2 cup freshly squeezed orange juice
- 2 large eggs
- 2 large egg yolks
- 4 tablespoons unsalted butter, room temperature
- 1/4 teaspoon kosher salt
For Garnish (Optional)
- Fresh rosemary
- Sugared cranberries
- Powdered sugar
Instructions
- Prepare the tart crust: In a mixing bowl, combine the all-purpose flour, powdered sugar, and salt. Cut in the cold, cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Add the egg yolk and 1 tablespoon of ice water; mix gently, adding more water if needed, until the dough just comes together. Form the dough into a disc, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
- Blind bake the tart shell: Preheat your oven to 350°F (175°C). Roll out the chilled dough on a lightly floured surface to fit an 8-inch tart pan. Press the dough into the pan and trim the edges. Line the dough with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and parchment, then bake for another 10 minutes or until golden. Let cool while you prepare the filling.
- Make the cranberry curd: In a medium saucepan, combine the fresh cranberries, granulated sugar, water, orange juice, and orange zest. Cook over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens, about 10 minutes. Remove from heat and strain through a sieve to remove skins and seeds, pressing down to extract as much liquid as possible.
- Cook the curd mixture with eggs: Return the strained cranberry juice to the saucepan. In a separate bowl, whisk together the 2 eggs and 2 egg yolks. Slowly pour the eggs into the saucepan while whisking constantly. Cook over low heat, stirring continuously until the curd thickens enough to coat the back of a spoon, about 5-7 minutes. Remove from heat and stir in the unsalted butter and kosher salt until smooth and glossy.
- Fill and chill the tart: Pour the cranberry curd filling into the cooled tart shell, smoothing the top with a spatula. Cover and refrigerate for at least 4 hours or until the curd is fully set.
- Garnish and serve: Optional—decorate the tart with sprigs of fresh rosemary, sugared cranberries, and a light dusting of powdered sugar before serving for a festive and elegant presentation.
Notes
- Use fresh cranberries for the best tart and vibrant flavor in the curd.
- Be patient when cooking the curd; stirring constantly prevents scrambling the eggs and ensures a silky texture.
- Blind baking the crust avoids a soggy bottom once filled with the wet curd.
- The tart needs to chill completely to achieve the proper set and clean slicing.
- Sugared cranberries can be made in advance by tossing fresh cranberries with superfine sugar and letting them dry overnight.
