Cranberry Curd Tart

I first made this Cranberry Curd Tart on a crisp November afternoon when my sister mentioned she was craving something both tart and luxurious. I had fresh cranberries from the market and remembered a cooking class where I learned how to temper eggs for curd. That combination sparked something—what if I took that silky technique and paired it with the bright snap of cranberries? Hours later, when I pulled it from the oven and poured that jewel-toned filling into the golden crust, I knew I'd found something special.

I made this for a holiday brunch last year, and I'll never forget watching my mother take the first bite. She closed her eyes, and when she opened them again, she just smiled and asked if I could make it every year. That's when a recipe becomes a tradition.

Ingredients

• All-purpose flour (1 1/4 cups): The foundation of your crust—make sure it's fresh and measured by weight if you can, as it makes the dough more reliable
• Powdered sugar (1/2 cup): This dissolves into the butter beautifully and creates a tender crumb. It's the secret to a delicate tart crust
• Salt (1/4 teaspoon): Elevates everything without being noticeable
• Unsalted butter, cold (1/2 cup): Keep it genuinely cold from the fridge—this is what creates those flaky layers when it doesn't fully incorporate into the dough
• Egg yolk (1 large): Binds the crust just enough without making it tough. The rest of the egg can go into the curd
• Ice water (2 tablespoons): Use actual ice water—temperature matters more than you'd think for tender pastry
• Fresh or frozen cranberries (12 oz): Either works beautifully. Frozen actually gives you consistent results year-round
• Granulated sugar (3/4 cup): Sweetens the tart filling and helps the cranberries break down
• Water (1/4 cup): Helps the cranberries cook and become tender before pureeing
• Orange zest (1 tablespoon): This is absolutely essential—it brightens the whole filling with a subtle floral note that makes people ask what that secret ingredient is
• Fresh orange juice (1/4 cup): Amplifies the citrus and prevents the filling from tasting one-dimensional
• Egg yolks (4 large) and whole eggs (2 large): These create the curd's silky texture. The yolks add richness, the whole eggs add body
• Unsalted butter (6 tablespoons): Stirred in at the end for gloss and richness—never skip this step

Instructions

Build your crust foundation:

Preheat your oven to 350°F while you gather everything. In a food processor, pulse together your flour, powdered sugar, and salt until combined. Add the cold butter cubes and pulse in short bursts—you're looking for a texture like coarse sand or breadcrumbs. This is where your flakiness comes from, so don't overwork it. Add your egg yolk and ice water, then pulse just until the dough starts to come together. You should still see tiny pea-sized pieces of butter.

Shape and blind bake:

Press the dough evenly into your 9-inch tart pan, working it up the sides with your thumbs. Prick the bottom all over with a fork—this prevents puffing and helps it bake evenly. Pop it in the freezer for 15 minutes (this keeps it from shrinking). Line it with parchment paper, fill with pie weights or dried beans, and bake for 15 minutes until it starts turning pale golden. Remove the weights and parchment carefully, then bake another 10 to 12 minutes until the crust is golden brown and smells toasty. Let it cool completely while you make the filling.

Simmer the cranberries:

In a saucepan, combine your cranberries, sugar, water, orange zest, orange juice, and salt. Turn the heat to medium and let it come to a gentle simmer. You'll hear them start to pop and burst—that's exactly what you want. Keep stirring occasionally for about 10 minutes until the berries have completely softened and the liquid has deepened in color to a gorgeous deep red.

Create smoothness:

Pour your cooked cranberry mixture into a blender and puree it completely until it's perfectly smooth with no visible berry chunks. If you're using an immersion blender, that works too. Now pour it through a fine mesh sieve back into your saucepan, pressing gently with the back of a spoon to extract all the liquid. Discard the solids. This step removes any grainy texture and gives you that silk-like quality.

Temper the eggs gently:

In a separate bowl, whisk together your 4 egg yolks and 2 whole eggs until they're pale and combined. Here's the critical part: slowly whisk a little of the warm cranberry mixture into the eggs while whisking constantly. This gradually raises their temperature so they don't scramble. Once you've whisked in about a quarter of the cranberry mixture and the eggs feel warm to the touch, pour the egg mixture back into the saucepan with the remaining cranberry mixture.

Coax the curd into life:

Cook this over medium-low heat, stirring constantly with a spatula or whisk, for 5 to 7 minutes. You're not in a hurry here—you want it to thicken gradually. You'll know it's ready when it coats the back of a spoon and you can draw a line through it with your finger. The temperature should reach about 160°F if you're checking with a thermometer. Never let it boil or you'll scramble the eggs.

Finish with richness:

Remove from heat and stir in your butter pieces until they're completely melted and the mixture looks glossy and smooth. Pour this into your cooled tart crust and smooth the top with a spatula. The curd will be slightly warm and pourable at this point.

Chill and set:

Refrigerate for at least 1 hour before serving. The curd will set as it cools, becoming silky and sliceable. You can make this up to a day ahead if that helps with entertaining.

Save

The first time I served this, someone asked if I'd bought it from a bakery. That moment made every careful temperature check and egg tempering worthwhile.

The Citrus Magic

The orange zest and juice are what transform this from a pleasant cranberry tart into something people remember. The citrus wakes up the cranberries' tartness and adds a subtle floral note that feels sophisticated without being perfumy. I learned this the hard way by making it once without fresh zest—the difference was noticeable. Always zest your orange over the curd so you capture those oils before they dry out.

Timing Your Garnish

The tart itself is stunning on its own, but if you're serving it for a special occasion, hold off on garnishing until just before serving. Fresh cranberries and powdered sugar stay bright and defined, and whipped cream won't weep if added at the last moment. If you're making it ahead, store the garnishes separately and assemble just before bringing it to the table.

Make It Your Own

Once you understand the technique here, you can riff on it endlessly. The almond flour swap mentioned in the notes adds a subtle nuttiness that pairs beautifully with the cranberry. You could also try lemon curd instead, or even raspberry. What matters is respecting the technique—the tempering, the low heat, the constant stirring. That's what creates the magic.

• For a gluten-free version, use a quality gluten-free flour blend measured by weight for best results
• The tart keeps beautifully refrigerated for up to three days, making it perfect for advance planning
• Pair slices with sparkling wine or black tea for a festive moment

Save

This tart is the kind of dessert that makes you feel like you've done something special in the kitchen, even though the steps are straightforward once you understand them. Make it, and I promise someone will ask for the recipe.

Recipe FAQs

→ What type of crust is best for this tart?

A buttery, crisp tart crust made with all-purpose flour and cold butter works best to provide a sturdy yet tender base.

→ Can frozen cranberries be used for the curd?

Yes, frozen cranberries work well and produce a rich, vibrant curd when cooked down with sugar and citrus.

→ How can I prevent the curd from curdling while cooking?

Temper the eggs by slowly whisking a bit of warm cranberry mixture into them before adding back to the pan, and cook gently over low heat without boiling.

→ What are recommended garnishes for the tart?

Fresh cranberries, a dusting of powdered sugar, or a dollop of whipped cream complement the tart’s flavors beautifully.

→ How should the tart be stored?

Keep the tart refrigerated and consume within three days for best freshness and texture.