The BEST Cranberry Curd Tart Recipe

Preheat your oven to 350°F (175°C). Lightly grease a 10-inch tart pan with a removable bottom.

In a mixing bowl, whisk together the flour, powdered sugar, and salt.

Add the cold butter cubes to the dry ingredients. Use a pastry cutter or your fingers to work the butter in until the mixture resembles coarse crumbs.

Mix in the egg yolk until the dough begins to come together. If needed, add ice water, 1 tablespoon at a time, until the dough forms a ball.

Roll out the dough evenly and place it inside the tart pan. Prick the base with a fork to prevent bubbling.

Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove the weights and paper, and bake for an additional 10 minutes or until the crust is golden brown. Let it cool completely.

In a medium saucepan, combine the cranberries, orange zest, orange juice, granulated sugar, and water. Cook over medium heat for about 10 minutes, or until the cranberries burst and soften.

Save 4 tbsp of cranberry compote for later.

Strain the cranberry compote through a fine-mesh sieve back into the saucepan to remove skins and seeds.

Stir in the eggs, egg yolks, and butter. Whisk quickly to ensure the eggs don’t scramble.

Cook over medium-low heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 10 minutes. Do not let it boil.

Pour the cranberry curd into the prepared tart crust.

Bake the filled tart for 10–12 minutes, or until the curd is set and slightly darker on top.

Let the tart cool to room temperature, then refrigerate for at least 2 hours to chill completely.

Once chilled, remove the tart from the pan. Decorate with sugared cranberries and fresh rosemary for a festive touch.

Equipment Needed

Spice Level: