Easy Cranberry Curd Tart Recipe

Published Oct 8, 2024 By Elle Ann

Image credit: Kitchen Fun With My 3 Sons via YouTube

The holiday season is nearing and it’s best to plan the dishes that you want to serve as early as possible so you have enough time to prepare and also look for the ingredients that you’ll need, especially those that are hard to find. If you haven’t decided about the dessert that you’ll make yet, then you might want to consider this cranberry curd tart recipe by Kitchen Fun With My 3 Sons on YouTube.

This dessert is very easy to make, rich in cranberry flavor, and has the perfect balance of sweet and tart. I’m sure this will be a crowd-pleaser and become a great addition to your Thanksgiving spread or any Fall gathering, and even on Christmas if you like. But, you can also make this on an ordinary day because there really is no right or wrong time for a delicious cranberry curd tart.

You might also like this: Easy White Chocolate Chip Cranberry Cookies Recipe

Ingredients for Cranberry Curd Tart:

Crust

1¼ cups of all-purpose flour
½ cup of powdered sugar
¼ tsp of salt
½ cup of unsalted butter, cold and cubed
1 large egg yolk
1-2 tbsp of ice water, as needed

Cranberry Curd

12 oz of fresh cranberries
1 orange, zested
¾ cup of granulated sugar
¼ cup of water
½ cup of orange juice, freshly squeezed
2 large eggs
2 large egg yolks
4 tbsp of unsalted butter, at room temperature
¼ tsp of kosher salt

For Garnish (optional)

Fresh rosemary
Sugared cranberries
Powdered sugar

How to Make Cranberry Curd Tart:

Ingredients for Cranberry Curd Tart — Image credit: Kitchen Fun With My 3 Sons via YouTube

Step 1

Preheat your oven to 350°F, then lightly grease a 10-inch tart pan with removable bottom, and set it aside. Add the flour, powdered sugar, and salt in a large mixing bowl, then whisk them together until combined, add the cold butter cubes, and mix them in using a pastry cutter until coarse crumbs. Add the egg yolk, then stir the mixture, add 1 tablespoon of ice water at a time, and keep mixing until dough forms.

Step 2

Transfer the dough to the prepared tart pan, then press it down the bottom and sides, and prick holes all over the bottom using a fork. Place parchment paper on top of the crust, then fill it with pie weights, and put it in the preheated oven to bake for about 15 minutes. Remove the pie weights and the parchment paper, then let it continue to bake for an additional 10 minutes or until the crust is golden brown, and set it aside to cool completely.

Step 3

Meanwhile, prepare the curd, place a saucepan on a stove over medium heat, then add in the cranberries, orange zest, sugar, and water, and cook them for about 10 minutes until the cranberries burst and soften. Turn off the heat and remove the saucepan from the stove, then blend the mixture until smooth, and sieve it back into the saucepan using a fine-mesh sieve, discard the skins and seeds.

Step 4

Add the orange juice, eggs, egg yolks, butter, and salt, then cook the mixture over medium-low heat for about 10 minutes making sure to stir continuously until thickened, but do not let it boil. Turn off the heat and remove the saucepan from the stove, then pour the curd into the baked crust and put it back in the oven to bake for another 10 to 12 minutes or until set and slightly darkened.

Step 5

Once done baking, transfer the tart to the counter and let it cool to room temperature, then place it in the refrigerator, and let it chill for at least 2 hours. Once ready to serve, release it from the pan, then garnish with fresh rosemary, sugared cranberries, and powdered sugar, or anything you want, and serve. Enjoy!