Name: Cranberry Curd Tart Recipe
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 12 ounces fresh or frozen cranberries; 1 cup granulated sugar; 1 tablespoon orange zest; 1/2 cup orange juice; 1/8 teaspoon ground cinnamon; 1/8 teaspoon ground ginger; 4 ounces unsalted butter (1 stick); 2 large eggs, beaten; 2 egg yolks, beaten; 2 1/4 cups flour, plus extra for dusting; 1/2 cup shelled hazelnuts; 1 teaspoon sea salt; 1 1/2 teaspoons white sugar; 1 cup (2 sticks) unsalted butter, chilled and cubed; 1 tablespoon vanilla extract; 3/4 cup cold water; 1 egg yolk; 1 tablespoon cold water; 12 ounces cranberries; 1/2 cup granulated sugar; 1/2 cup water; 1 cup granulated sugar for dusting; Rosemary sprigs; White sugar; Gold sanding sugar; Crust cut outs; Sugared cranberries

Jump to Recipe

When you want to wow your friends and family with something truly special yet delightfully fresh and vibrant, this Cranberry Curd Tart is your golden ticket. Imagine a crispy, nutty hazelnut crust cradling a luscious, tangy cranberry curd that dances with warm hints of orange zest, cinnamon, and ginger. The textures blend perfectly—the crumbly crust meets the smooth, velvety curd for an unforgettable bite that screams celebration. This Cranberry Curd Tart isn’t just a dessert; it’s a heartfelt experience that brightens any gathering with its beautiful color and irresistible flavor.

Cranberry Curd Tart Recipe - Recipe Image

Ingredients You’ll Need

These ingredients come together simply yet thoughtfully to deliver layers of taste and texture that make this Cranberry Curd Tart so memorable. Each one plays an essential role—from the zesty oranges that lift the tartness to the nutty crust that provides the perfect foundation.

Fresh or frozen cranberries (12 ounces): The tart backbone that gives this dessert its vibrant color and bold flavor.
Granulated sugar (1 cup + 1/2 cup + 1 cup for dusting): Sweetness balances the tart cranberries and helps create a silky curd and custard.
Orange zest (1 tablespoon): Adds bright citrus notes that elevate the cranberry’s natural tang.
Orange juice (1/2 cup): Provides moisture and a subtle acidity to enhance the curd’s freshness.
Ground cinnamon and ginger (1/8 teaspoon each): Warm spices introduce cozy layers that make every bite inviting.
Unsalted butter (4 ounces for curd, 1 cup chilled for dough): Contributes richness and tenderness to both curd and crust.
Large eggs and egg yolks (2 eggs + 2 yolks): These eggs create the luscious, silky texture in the curd and help bind the dough.
Flour (2 1/4 cups + extra for dusting): The base for our crisp tart shell, ensuring just the right crumb structure.
Shelled hazelnuts (1/2 cup): Toasted and ground for a nutty crunch that adds character to the crust.
Sea salt (1 teaspoon): Enhances all flavors and balances the sweetness.
White sugar (1 ½ teaspoons for dough): Slight sweetness to round out the crust.
Vanilla extract (1 tablespoon): A warm hint of sweetness that enriches the dough’s flavor profile.
Cold water (¾ cup): Brings the dough together without heating the butter, keeping the crust tender.
Egg wash (1 egg yolk + 1 tablespoon cold water): Helps the crust and cut outs achieve a glossy, golden finish.
Optional garnishes: Fresh rosemary sprigs, crust cut outs, sugared cranberries, white sugar, and gold sanding sugar add sparkle and flair.

How to Make Cranberry Curd Tart

Step 1: Prepare the Tart Dough

Start by preheating your oven to 350˚F and toasting the hazelnuts for about 10 minutes until they’re fragrant and lightly golden. Once cooled, rub the peels off in a tea towel, pulse them in a food processor to a breadcrumb consistency, and set aside. Combining these ground hazelnuts with flour, sugar, and sea salt builds a flavorful base. Cut in chilled, cubed butter until pea-sized bits remain, then add cold water and vanilla extract, stirring until the dough just clumps together. Be gentle but thorough folding the dough into a ball—due to the nuts, it might be a bit moist, so dust with extra flour as needed. Chill the dough disk for 15 minutes, setting aside a quarter piece for decorative cut outs.

Step 2: Roll Out and Blind Bake the Crust

Roll the larger portion of dough to a 12-inch circle and fit into an 11-inch tart pan with a removable bottom. Trim the edges and prick the base with a fork to prevent bubbling. Chill again for 10 minutes to help maintain its shape during baking. Brush the edges with egg wash, line the crust with parchment paper, fill with baking beans, and bake for 25-30 minutes until golden and just set (a little softness in the center is perfect). Let cool completely before removing the beans and parchment paper.

Step 3: Make the Cranberry Curd Filling

In a saucepan over medium heat, combine cranberries, sugar, orange juice, zest, cinnamon, and ginger. Simmer for about 10 minutes until the berries burst and soften beautifully. Blend this mixture until smooth and strain through a fine sieve to catch any bits, ensuring a silky texture. Stir the butter into the warm curd until melted and smooth. In a separate bowl, whisk eggs and yolks, then temper them by gradually adding a cup of the warm curd. Combine all and return to the pan, cooking on low until thickened and just bubbling, which typically takes 7-8 minutes. Cool to room temperature; this creates the perfect custardy curd for your tart.

Step 4: Assemble and Bake

Pour the cooled cranberry curd into your fully cooled tart shell and smooth out the top. Bake for an additional 10 minutes, just until the filling sets with a little jiggle. Remove from the oven and allow it to cool completely. Now your tart is ready for some final flourishes that make it impossible to resist.

Step 5: Prepare Optional Garnishes

Before serving, create charming crust cut outs from the reserved dough by rolling it out and using cookie cutters or stencils. Chill, brush with egg wash, and bake until golden and puffy. For sugared cranberries, simmer cranberries in a sugar-water syrup, let dry, then toss in granulated sugar until sparkling. These garnishes add stunning sparkle and texture, turning your Cranberry Curd Tart into a showstopper.

How to Serve Cranberry Curd Tart

Garnishes

Adding fresh rosemary sprigs, sugared cranberries, and golden sanding sugar transforms your tart into an elegant centerpiece. The rosemary adds a hint of herbal freshness that complements the zing of cranberry, while sugar crystals catch the light and add sweet crunch. Crust cut outs are not only decorative but deliver a buttery bite with every forkful.

Side Dishes

The tart stands beautifully on its own but also pairs outrageously well with a dollop of whipped cream or vanilla bean ice cream. These creamy companions mellow the tartness while enhancing the richness of the curd. For something unexpected, try a small salad of bitter greens dressed lightly with citrus vinaigrette to refresh the palate between bites.

Creative Ways to Present

Try serving individual slices with a drizzle of warm salted caramel or alongside a sparkling glass of chilled prosecco to elevate your dessert experience. For festive occasions, dust a bit of powdered sugar over the top for a snowy effect or serve the tart on a rustic wood platter garnished with fresh cranberries and sprigs of pine or rosemary for a cozy, seasonal vibe.

Make Ahead and Storage

Storing Leftovers

Once your Cranberry Curd Tart has cooled completely, cover it loosely with plastic wrap or store in an airtight container in the refrigerator. It will keep beautifully for up to 3 days, allowing the flavors to meld even further. This makes it a fantastic choice to bake ahead for holiday celebrations or dinner parties.

Freezing

If you want to enjoy this tart later, you can freeze it wrapped tightly in plastic wrap and then in aluminum foil for up to 2 months. When you’re ready to indulge, thaw it in the fridge overnight and bring it to room temperature before serving for the best texture and flavor.

Reheating

For a just-baked experience, warm slices gently in a low oven (around 300˚F) for 5-10 minutes. Be careful not to overheat, as you want to preserve the silky texture of the cranberry curd without drying the crust. Alternatively, serve chilled for a refreshing treat on warm days.

FAQs

Can I use frozen cranberries for the tart?

Absolutely! Frozen cranberries work just as well as fresh ones and are often more convenient—just be sure to thaw and drain them well so your curd isn’t too watery.

Is it possible to make the tart gluten-free?

Yes, you can swap the all-purpose flour for a gluten-free flour blend that’s suitable for baking. However, keep in mind the texture of the crust may be slightly different due to the absence of gluten.

Can I skip the hazelnuts in the crust?

If you’re not a fan or have allergies, simply omit the hazelnuts and increase the flour slightly. Your crust will still be delicious but a bit less nutty and crumbly.

How long does the cranberry curd keep?

The curd itself can be stored in an airtight container in the fridge for up to 5 days. If not assembling the tart immediately, make sure to cover it well to prevent drying out.

What’s the best way to cut the tart cleanly?

Use a sharp knife dipped in hot water and wiped dry before slicing. This helps cut through the tart smoothly without dragging or tearing the curd.

Final Thoughts

This Cranberry Curd Tart dazzles with its harmonious blend of bright, tangy flavors and rich, buttery textures. It’s one of those desserts that instantly feels festive yet approachable, perfect for sharing with loved ones or treating yourself to something unforgettable. I promise once you try making this tart, it will become a beloved staple in your recipe collection, ready to bring warmth and joy to every occasion. Happy baking!

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Cranberry Curd Tart Recipe

★★★★★

4.7 from 8 reviews

Author: Sophie
Total Time: 1 hour 20 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

This Cranberry Curd Tart is a delightful dessert featuring a crisp, nutty hazelnut crust filled with a smooth, tangy cranberry curd. Bursting with vibrant flavors from fresh cranberries, orange zest, and warming spices like cinnamon and ginger, this tart is perfect for holiday celebrations or any special occasion. The optional sugared cranberries and intricate crust cut-outs add an elegant finishing touch, making this both a beautiful and delicious treat.

Instructions

Preheat and Toast Hazelnuts: Preheat the oven to 350˚F. Spread hazelnuts on a baking sheet and toast for 10 minutes until lightly browned. Transfer to a tea towel, let cool for 1 minute, then rub to remove skins. Discard skins and set nuts aside to cool.
Prepare Crust Mixture: Pulse cooled hazelnuts in a food processor until they resemble breadcrumbs. In a large bowl, combine ground hazelnuts, flour, sugar, and sea salt. Add chilled, cubed butter and cut it into the mixture using a pastry blender, forks, or food processor pulses until pea-sized pieces form.
Form Dough: Stir in cold water and vanilla extract until dough clumps together. Transfer dough to a floured surface and fold in flour to form a cohesive ball. Pat into a 1/2-inch thick disc, wrap tightly in plastic wrap, and chill in the fridge for 15 minutes.
Separate Dough for Garnishes: Remove dough from fridge. Cut off about 1/4 of the dough, wrap, and chill again for garnish use. Roll out the remaining dough into a 12-inch circle, place in an 11-inch tart pan, trim edges, and prick the bottom with a fork. Chill for 10 minutes.
Blind Bake Tart Shell: Brush the edges of the dough with egg wash. Line with parchment and fill with pie weights or baking beans. Bake for 25-30 minutes until golden and mostly cooked through but slightly underdone. Remove weights and parchment and cool completely.
Cook Cranberry Filling: In a saucepan over medium heat, combine cranberries, sugar, orange juice, orange zest, cinnamon, and ginger. Simmer for about 10 minutes, stirring occasionally, until berries pop and soften.
Puree and Strain Filling: Use an immersion or stand blender to puree the mixture until smooth. Strain through a medium mesh sieve into a large bowl, pressing to extract as much liquid as possible. Clean the saucepan and set aside.
Incorporate Butter: Whisk butter into the warm strained cranberry mixture until fully combined.
Temper Eggs: In a bowl, whisk eggs and egg yolks. Slowly add 1 cup of warm cranberry mixture to temper the eggs, then whisk the egg mixture back into the cranberry filling until smooth.
Cook Final Filling: Return mixture to the saucepan over low heat. Cook gently, stirring frequently, until thickened and barely bubbling (about 7-8 minutes). Remove from heat and let cool to room temperature (~10-15 minutes).
Fill and Bake Tart: Pour cooled cranberry curd into the tart shell, smoothing the top. Bake at 350˚F for 10 minutes until the filling is set with a slight jiggle.
Cool and Decorate: Let the tart cool completely, then remove from pan. Garnish with crust cut-outs, sugared cranberries, rosemary sprigs, and sprinkle white and gold sanding sugar as desired.
Make Crust Cut Outs (Optional): Roll out reserved dough to same thickness as crust. Use lattice cutters or stencils to create cut-outs. Chill 10 minutes, brush with egg wash, then bake at 350˚F for 15-20 minutes until puffed and golden. Cool completely on wire rack.
Prepare Sugared Cranberries (Optional): Line a baking sheet with parchment. In a saucepan, combine 1/2 cup sugar and water; boil then simmer 5 minutes. Stir in cranberries to coat and simmer 2 minutes. Remove from heat, rest 10 minutes, then drain cranberries on baking sheet. Let dry 1 hour.
Coat Cranberries with Sugar: Toss dried cranberries in 1 cup sugar until coated. Store in an airtight container in the refrigerator until use.

Notes

Chilling the dough properly helps prevent shrinking during baking.
Removing the hazelnut skins ensures a smooth dough texture and avoids bitterness.
Tempering eggs prevents curdling when combining with warm cranberry mixture.
Using a tart pan with a removable bottom makes for easier removal and presentation.
Optional garnishes make the tart visually festive but are not required for flavor.
Store leftover tart covered in the refrigerator for up to 3 days.
The sugared cranberries can be made ahead and stored for weeks in the fridge.
Use fresh or frozen cranberries depending on availability; frozen works well too.

Prep Time: 30 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American