Cranberry Orange Curd Tart

Cranberry-orange curd tart is a showstopper dessert that perfectly balances sweet and tart notes while bringing a vibrant pop of color to any table. I love to make it for winter gatherings because it brightens up chilly days and uses seasonal fruit. The creamy curd and buttery crust create a treat that tastes as luxurious as it looks. If you want to wow your guests or simply spoil your family, this tart is pure celebration in every slice.

When I first tasted this tart I honestly could not believe how tangy and rich it was at the same time Sometimes I make two and wrap one for neighbors because everyone asks for the recipe after just one bite

Gather Your Ingredients

• All purpose flour: Forms the base of the crust for a crisp and sturdy shell Look for unbleached flour for best flavor
• White sugar: Sweetens both crust and curd and helps cranberries break down smoothly Choose superfine for a silkier filling
• Ground ginger: Adds subtle warmth and depth Try to use freshly ground or a high quality spice for the freshest aroma
• Salt: Enhances the tart’s overall flavor A fine sea salt works nicely here
• Unsalted butter: Gives the crust its melt in your mouth texture Use European style if possible for a richer taste
• Vanilla extract: Is in both crust and curd opting for pure vanilla amps up the flavor
• Egg yolks and a whole egg: Create the signature creamy curd Buy fresh large eggs for the best set and vibrant color
• Fresh cranberries: Bring color and tang You can swap in frozen cranberries in a pinch just do not thaw before using
• Orange (zest and juice): Adds classic brightness and perfume Always zest before juicing for the most oils
• Almond extract: Can add delicate aroma optional If using check for pure almond extract for best results

How to Make It

Prepare the Crust:

Preheat your oven to three hundred fifty degrees Fahrenheit Ensure your tart pan is lightly greased with butter or cooking spray to prevent sticking

Mix the Dough:

In a small bowl combine the flour sugar ginger and salt Stir well then add melted butter and vanilla Use a fork to blend it all together until it looks like soft cookie dough If you are using almond extract add it now

Shape and Bake the Crust:

Transfer dough into the tart pan Using your fingers press the dough evenly across the bottom and up the sides for a uniform thickness Place the tart pan on a baking sheet to catch any possible drips

First Bake:

Slide the baking sheet into your preheated oven Bake the crust for twenty to twenty five minutes or until it is a light golden brown and set at the edges Allow to cool while you prepare the curd

Prepare the Curd Base:

Crack your egg yolks into a large bowl and add the whole egg Beat them together with an electric mixer until creamy and slightly thickened This helps create a rich smooth filling

Cook the Cranberries:

In a saucepan combine the cranberries and sugar Set over medium heat and cook seven to ten minutes stirring often until the cranberries pop and the sugar dissolves thoroughly The mixture should look glossy and thick

Blend for Curd:

Pour the cooked cranberry mixture into a blender Add the orange zest orange juice vanilla and a pinch of salt Cover the blender but leave a vent for steam to escape Hold the lid with a kitchen towel and blend slowly until silky smooth

Combine Eggs and Fruit Mixture:

With a whisk ready very slowly pour the hot cranberry orange puree into the eggs while whisking constantly This tempers the eggs so you do not get scrambled bits Keep whisking steadily until fully combined

Bake the Filled Tart:

Pour this curd into the baked crust Smooth the top with a spatula Bake again for another twenty to twenty five minutes The edges will puff just slightly and the center should jiggle a little bit like soft set custard

Cool and Finish:

Allow your tart to cool completely in the pan This sets the curd and makes it easy to unmold Aim for at least thirty minutes up to one hour before removing the tart ring and transferring to a plate

My favorite part of making this tart is zesting a big juicy orange because the whole kitchen fills with a dazzling citrus scent The pop of cranberry with buttery crust instantly takes me back to holiday mornings with my family giggling around the kitchen table

Flavor Boosters

Wrap leftover tart slices tightly in plastic and store in the fridge for up to four days The curd will stay silky and the flavors meld even more with time For best results let slices come to room temperature before serving

Serving Suggestions

Garnish with sugared cranberries or extra orange zest for a sparkling touch A dollop of mascarpone pairs well with the sweet tart filling I like slicing it small since it is so rich and serving with hot black tea

Creative Twists

Try making it in spring with early strawberries and lemon for a twist The versatile crust can hold many kinds of fruit curds so adapt with your favorite in season produce

Every time I serve this tart especially at family gatherings someone always asks if I bought it from a fancy bakery The color alone makes it a centerpiece and every crumb gets eaten

Common Questions About This Recipe

→ Can I use frozen cranberries instead of fresh?

Yes, you can substitute frozen cranberries for fresh ones without altering the taste or texture—just use them straight from the freezer.

→ What alternative crusts work well?

A traditional pie dough or even graham cracker crust can be used for a different texture and flavor. Simply press into the pan as directed.

→ How do I know when the curd is set?

The curd should be set around the edges and jiggle slightly in the center when gently shaken. It will firm up as it cools.

→ Is this tart best served warm or cold?

It's best served at room temperature or chilled, allowing the flavors and texture to fully develop.

→ How should I store leftovers?

Cover and refrigerate leftovers for up to three days. The tart can also be made ahead and chilled until ready to serve.