Irresistible Orange Cranberry Curd Tart

I keep coming back to this Cranberry Curd Tart because it looks impressive but comes together with straightforward steps that don’t require pastry school skills.

The curd sets up beautifully in the oven, creating a smooth filling that slices clean and holds its shape on the plate. I love how the colors look together, deep ruby red against golden crust, and the flavor balance never disappoints.

What makes this Cranberry Curd Tart a keeper for years to come

You can make the crust ahead and fill it the day you plan to serve, which takes pressure off when you’re hosting. The cranberry-orange combination tastes bright and seasonal without being overly sweet, and that balance keeps me reaching for a second slice.

The tart holds up well in the fridge for a few days, so I can bake it early in the week and still serve it looking fresh at the weekend. I appreciate recipes that give me flexibility, and this one delivers every time.

Looking for hearty comfort dishes to round out your meal? My Roasted Hatch Chile Mac and Cheese brings bold, smoky heat that pairs beautifully with lighter desserts like this tart, and The Best Hearty Chili Spaghetti Noodles has become my go-to when I need something filling and satisfying on the table fast.

Everything you need for the perfect Cranberry Curd Tart

Crust:

• 1 cup all-purpose flour
• 1/4 cup white sugar
• 1 1/2 teaspoons ground ginger
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract

Filling:

• 4 large egg yolks, at room temperature
• 1 large egg, at room temperature
• 1 (12 ounce) package fresh cranberries (frozen works too if you defrost them first)
• 1 cup white sugar
• 1 large orange, zested and juiced
• 1 teaspoon vanilla extract
• 1 pinch salt
• 4 tablespoons unsalted butter, cut into 4 pieces

I use fresh cranberries when they’re in season, but frozen ones work just as well if you let them thaw first. The orange zest is where the flavor really lives, so don’t skip zesting before you juice. Room temperature eggs blend more smoothly into the curd and help everything come together without lumps.

My Method for Orange Cranberry Curd Tart

1. Preheat your oven to 350 degrees F (175 degrees C) and lightly grease a 9-inch tart pan with a removable bottom.
2. Combine 1 cup flour, 1/4 cup sugar, ground ginger, and salt in a small bowl, then mix in the melted butter, vanilla extract, and almond extract until the mixture forms a thick dough. Press the dough evenly into the bottom and up the sides of the prepared tart pan, then place the pan on a large baking sheet.
3. Bake the crust until golden, 20 to 25 minutes, then remove from the oven and set aside.
4. Beat the egg yolks and whole egg together in a large bowl with an electric mixer until smooth, then set aside.
5. Combine cranberries and 1 cup sugar in a large saucepan and cook over medium heat until the cranberries pop and the sugar dissolves, 8 to 10 minutes. You’ll hear the cranberries burst and see the mixture turn glossy.
6. Pour the cranberry mixture into a blender, add orange zest, orange juice, vanilla extract, and salt, then cover the blender leaving the lid vent open to release steam. Hold down the lid with a kitchen towel and blend on low speed until smooth.
7. Gradually whisk the cranberry-orange mixture into the beaten eggs, whisking constantly to prevent the eggs from scrambling. Pour the mixture back into the saucepan and cook over low heat until thick, 8 to 10 minutes, stirring frequently.
8. Off the heat, stir in the butter one tablespoon at a time, making sure each piece melts completely before adding the next. Strain the curd through a fine-mesh sieve to remove any solids, then pour the strained curd into the prepared crust.
9. Bake until the curd sets around the edges and jiggles slightly in the center, 20 to 25 minutes. Cool to room temperature before removing from the tart pan, 30 to 60 minutes.

My kitchen secrets for getting this Cranberry Curd Tart just right

Whisking the hot cranberry mixture into the eggs slowly keeps everything smooth and prevents scrambled egg bits from forming in your curd. I learned this the hard way the first time I rushed it, and now I always take my time with this step.

Straining the curd removes any cranberry skins or bits that didn’t blend completely, giving you a silky texture that looks professional. The curd will seem loose when you pour it into the crust, but it firms up beautifully as it bakes and cools.

Let the tart cool completely before you try to remove it from the pan, or the curd might crack or stick to the sides. I usually bake mine in the morning and let it sit on the counter until afternoon, which gives it plenty of time to set properly.

The best way I serve Cranberry Curd Tart

I serve this tart at holiday dinners when I want something that feels festive but not too heavy after a big meal. A small slice goes a long way because the flavors are concentrated and satisfying.

The tart looks beautiful on its own, but I sometimes add a few sugared cranberries on top for extra visual appeal. It pairs well with coffee or tea, and I’ve served it at brunches where it disappears faster than anything else on the table.

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