Oh, how I adore the holiday season! It’s a time filled with warmth, laughter, and the delightful smell of baked goodies wafting through the house. I have this vivid memory of the very first time I made a cranberry curd tart; it was a brisk December afternoon, and I was cozied up in my kitchen while snow gently kissed the ground outside. The bright, vibrant red of cranberries caught my eye, and I couldn’t resist transforming them into something magical. Cranberry curd? Yes, please! This tart has since become a family favorite, gracing our table every holiday season, and I’m thrilled to share it with you. So let’s get ready to whip up this CRANBERRY CURD TART: A FESTIVE FAVORITE WITH TANGY ELEGANCE!

Why You’ll Love This Recipe

• Festive Flavors: The tartness of cranberries combined with the sweetness of sugar creates a beautiful balance that perfectly captures the essence of the holidays.
• Beautiful Presentation: This tart is not just delicious; it’s also a showstopper, with its vibrant color and glossy finish that will impress your guests.
• Easy to Make: The steps are straightforward, making this an approachable tart even for novice bakers.
• Make Ahead: You can prepare the curd in advance, saving precious time on bustling holiday days.
• Versatile: Great for holiday gatherings, potlucks, or just a cozy dessert at home!

Ingredients

Let’s gather our ingredients and get started! Here’s what you’ll need:

• For the Tart Crust:
  • 1 ½ cups all-purpose flour
  • ½ cup powdered sugar
  • ½ cup unsalted butter, softened
  • 1 large egg yolk
  • 1 tablespoon cold water
• For the Cranberry Curd:
  • 1 cup fresh cranberries (or frozen, thawed)
  • 1 cup granulated sugar
  • ½ cup fresh orange juice
  • 3 large egg yolks
  • 1 large whole egg
  • 6 tablespoons unsalted butter, cubed
  • Zest of one orange

Note: Using fresh cranberries gives you a bright flavor, but if it’s off-season, frozen cranberries can work just as well. Just remember to thaw and drain them.

Step-by-Step Instructions

Now that we have our ingredients ready, let’s dive into the making of this beautiful cranberry curd tart! Follow these simple steps, and you’ll have a dessert that makes mouths water!

1. Prepare the Tart Crust:

   In a mixing bowl, combine the flour and powdered sugar. Add the softened butter, and mix until it resembles coarse crumbs. Add the egg yolk and cold water, then mix until the dough forms. Be careful not to overmix; we want that perfect buttery texture!

2. Chill the Dough:

   Form the dough into a disc, wrap it in plastic wrap, and let it chill in the refrigerator for at least 30 minutes. This step helps to keep the crust flaky!

3. Pre-bake the Crust:

   Preheat your oven to 350°F (175°C). Roll out the chilled dough on a lightly floured surface to fit your tart pan. Press it into the pan and trim the edges. Dock the bottom with a fork to prevent bubbling. Bake for 15-20 minutes, or until golden brown. Let it cool completely.

4. Make the Cranberry Curd:

   In a saucepan, combine the cranberries, sugar, and orange juice. Cook over medium heat until the cranberries burst and soften, about 10 minutes. Remove from heat and let it cool slightly.

5. Blend It Up:

   Transfer the cranberry mixture to a blender or use an immersion blender. Blend until smooth. Strain this mixture through a fine sieve into a bowl to remove any seeds and skins—this will yield a smooth, silky curd.

6. Add Eggs and Butter:

   In a separate bowl, whisk the egg yolks, whole egg, and orange zest. Gradually whisk in the strained cranberry puree. Now, pour this mixture back into the saucepan and cook over low heat, stirring constantly until it thickens, about 10 minutes. It’s done when it coats the back of a spoon, and you can draw a line through it with your finger.

7. Finish with Butter:

   Remove from the heat and stir in the cubed butter until it’s fully melted and incorporated. This adds that silky richness that’s so dreamy!

8. Fill the Tart:

   Pour the cranberry curd into the cooled tart shell, smoothing the top with a spatula. Let it set in the fridge for at least 2 hours, or overnight for the best texture.

Pro Tips & Variations

Here are a few tips to elevate your cranberry curd tart and make it uniquely yours:

• Flavor Boost: For a zingy twist, consider adding ginger or a pinch of cinnamon to the curd mixture while it cooks.
• Garnish: Top it with whipped cream, fresh cranberries, or a sprinkle of powdered sugar for a festive touch.
• Swap the Citrus: Lemon or lime juice can be an excellent substitute for orange, offering a different but equally delicious flavor.
• Make it Vegan: You can replace the eggs with a mix of cornstarch and plant-based milk, and swap butter for coconut oil.

Serving Suggestions

When it comes to serving your cranberry curd tart, the possibilities are endless! I love serving it chilled alongside a steaming cup of classic Earl Grey tea. The floral notes of the tea beautifully complement the tangy tart. You can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream. Picture this: the creamy sweetness of the ice cream meeting the tart’s vibrant flavor—it’s pure bliss!

For a larger gathering, slice the additional tart into bite-sized squares and serve them on a beautiful platter. It’s a hit at parties!

Storage Tips

To keep your cranberry curd tart fresh, cover it with plastic wrap or store it in an airtight container in the refrigerator. It’ll stay good for about 3-4 days—if it lasts that long! If you’re a planner like me and want to make it ahead of time, you can freeze the baked tart crust and cranberry curd separately. Just thaw them in the fridge overnight, then assemble before serving. This way, you can savor that sweet-tart goodness without any of the stress!

FAQs

Can I use frozen cranberries instead of fresh?

Absolutely! Frozen cranberries work just as well. Just make sure to thaw and drain them before you begin cooking.

How can I tell when the curd is thick enough?

The curd is thick enough when it coats the back of a spoon, and you can run your finger through it, leaving a clean line.

Can I make this tart in advance?

Yes! You can prepare the curd and the crust a day ahead of time, allowing the flavors to meld and deepen. Just assemble before serving!

What if I want to make it gluten-free?

You can swap out the all-purpose flour with a gluten-free flour blend. I recommend using one that has xanthan gum to help bind the crust together.

What’s the best way to store leftovers?

Simply cover the tart with plastic wrap or keep it in an airtight container in the refrigerator. It will stay fresh for up to 4 days.

Conclusion

And there you have it, my friend—the delightful and festive cranberry curd tart! I hope this recipe fills your kitchen with warmth and joy just as it does mine. I would love to hear how yours turns out, whether it’s your first time making it or if you’re a seasoned pro. Feel free to drop a comment below to share your tips or any exciting variations you tried. Happy baking and enjoy this lovely treat with those you love!

Tangy Cranberry Curd Tart: A Festive Favorite Delight

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• Author: antaki
• Total Time: 2 hours 20 minutes
• Yield: 8 servings 1x

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Description

Experience the tangy elegance of cranberry curd tart; a delightful festive favorite that brightens up any holiday table. Perfect for sweet lovers!

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Ingredients

Scale 1x2x3x

1 ½ cups of all-purpose flour

½ cup of powdered sugar

½ cup of unsalted butter, softened

1 large egg yolk

1 tablespoon of cold water

1 cup of fresh cranberries (or frozen, thawed)

1 cup of granulated sugar

½ cup of fresh orange juice

3 large egg yolks

1 large whole egg

6 tablespoons of unsalted butter, cubed

Zest of one orange

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Instructions

In a mixing bowl, combine the flour and powdered sugar. Add the softened butter, and mix until it resembles coarse crumbs. Add the egg yolk and cold water, then mix until the dough forms. Be careful not to overmix; we want that perfect buttery texture!

Form the dough into a disc, wrap it in plastic wrap, and let it chill in the refrigerator for at least 30 minutes.

Preheat your oven to 350°F (175°C). Roll out the chilled dough on a lightly floured surface to fit your tart pan. Press it into the pan and trim the edges. Dock the bottom with a fork to prevent bubbling. Bake for 15-20 minutes, or until golden brown. Let it cool completely.

In a saucepan, combine the cranberries, sugar, and orange juice. Cook over medium heat until the cranberries burst and soften, about 10 minutes. Remove from heat and let it cool slightly.

Transfer the cranberry mixture to a blender or use an immersion blender. Blend until smooth. Strain this mixture through a fine sieve into a bowl to remove any seeds and skins.

In a separate bowl, whisk the egg yolks, whole egg, and orange zest. Gradually whisk in the strained cranberry puree. Pour this mixture back into the saucepan and cook over low heat, stirring constantly until it thickens, about 10 minutes.

Remove from the heat and stir in the cubed butter until it’s fully melted and incorporated.

Pour the cranberry curd into the cooled tart shell, smoothing the top with a spatula. Let it set in the fridge for at least 2 hours, or overnight for the best texture.

Notes

A delightful and festive cranberry curd tart that combines the tartness of cranberries with the sweetness of sugar, creating a beautiful balance that captures the essence of the holidays.

• Prep Time: 30 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Cuisine: American

Nutrition

• Serving Size: 8 servings
• Calories: 250
• Sugar: 15g
• Fat: 14g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 3g

Keywords: cranberry curd tart, holiday dessert, festive tart, cranberry recipe