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
Scale
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.
