November 6, 2019

Cranberry curd tart

Cranberry curd tart with a slice on a plate topped with whipped cream.

Sweet and tangy cranberry curd fills a shortbread crust flecked with orange zest for a delightful and colorful autumn or holiday dessert!
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Cranberry curd tart is a show-stopping dessert that adds a bright burst of color and flavor to your Thanksgiving, Christmas, New Year's holidays and other festive gatherings. The red color is perfect for the holiday season. 
Cranberry curd is made with fresh cranberries. Fresh cranberries are used for the best flavor and because they have pectin to help the curd achieve the proper consistency.

The tart's crust has orange zest in it and the curd has fresh orange juice. The pop of orange citrus flavor makes the flavors really pop and adds an extra tough of holiday and winter time flavor.

I don't know about you, but sweet/tart desserts are my favorite! I love the flavor contrasts and the way the tart and tangy flavors cut through the sweetness. If you are like me, then you will also love this cranberry curd tart.

This tart definitely has a few steps and is time consuming. The steps are all relatively easy though and worth the time it takes to result in a smooth, creamy cranberry curd filling. No individual step is overly difficult to do. 
Please ensure when you make this that you are using a tart pan and not a pie pan. Tart pans are smaller with removable bottoms and are non-stick. This recipe will not fill a regular pie plate.

If you are feeling extra festive, make up a batch of sugared cranberries for decorating and garnishing the tart. 
Lightly sweetened whipped cream is a lovely topping. Top with some extra orange zest as well for an extra elegant pop of color.
Slice of cranberry curd tart on a serving plate.

This cranberry curd tart is part of #CranberryWeek. You can see more recipes for today from other bloggers at the bottom of this post. 

Add this elegant and festive cranberry curd tart to your holiday dessert menu this year. It's sure to wow your guests and please any cranberry lover. The lovely color will add a pop of brightness to any holiday meal.

Yield: about 8 servings
Author: Amy (Savory Moments)
Cranberry Curd Tart

Cranberry Curd Tart

Sweet and tangy cranberry curd fills a shortbread crust with orange zest for a delightful and colorful autumn or holiday dessert!


For the crust
  • 1 cup all-purpose flour
  • 1/3 cup powdered (icing) sugar
  • 1/4 teaspoon salt
  • 1 stick cold unsalted butter, cut into cubes
  • zest of 1 orange
For the cranberry curd
  • 12 oz. cranberries
  • juice of 1 large orange
  • 1 cup sugar
  • 2 large eggs
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • 1 stick unsalted butter, cut in tablespoon pieces


  1. First prepare the crust. Place the flour, powdered sugar, and salt in a food processor and pulse a few times to combine. Add in the butter and orange zest and pulse until combined and the mixture looks like a sandy crumb.
  2. Place the mixture into a 9-inch tart pan. Press it up the side and on the bottom. Place on a baking sheet and freeze for 15 minutes.
  3. Preheat the oven to 350 degrees. After freezing, bake the crust for 22-23 minutes, until it just begins to turn golden. Set aside.
  4. While the crust bakes, prepare the filling. In a medium saucepan, combine the fresh cranberries and orange juice. Cook over medium-low heat, stirring often, until all the cranberries have burst and softened.
  5. Strain the cranberry mixture through a fine-mesh sieve into a medium bowl. Make sure the press down on the cranberries and scrape the bottom of the sieve to get as much of the cranberries as you can.
  6. Whisk the sugar, eggs, egg yolks, and vanilla into the cranberries. Transfer the mixture back to the saucepan along with the butter. Heat over medium heat, whisking often until the mixture reaches 170 degrees.
  7. Strain again through a clean fine-mesh strainer, pressing to get as much of the curd as possible.
  8. Pour into the crust. Bake for another 11-13 minutes, until the filling is set, but slightly jiggly. Let cool for about an hour and then refrigerate until serving.
  9. Serve cold or at room temperature and top with whipped cream, if desired.

This recipe is slightly adapted from Blossom to Stem.

I hope you give this cranberry tart a try! Let me know in the comments below.

Don't forget to follow me on Instagram, Facebook, and Pinterest!

Finished and served cranberry curd tart.

This post was originally published in 2019 and has been updated in 2022 with new text and more to improve reader experience.

Check out these other cranberry dessert recipes:

Cranberry Cornmeal Cookies 

Cranberry Orange Bread

Cranberry Custard Pie 

Sour Cream Cranberry Bars

It's Cranberry Week! See all the other delicious cranberry recipes being shared today (and follow #cranberryweek to see even more):


  1. I must try that cranberry curd. The tart looks incredibly beautiful and it would make a perfect dessert too.

  2. Love the color of this! And this is really creative -- don't think I've ever had cranberry curd, in a tart or otherwise, but really like the idea. Thanks!

  3. This just gets prettier and prettier every time I see it! I may have to make this for my dad...he would love it!!!

  4. I just love the color of this one! I need to make it for Thanksgiving

  5. This curd looks perfect! I love the color too!

  6. Dear Amy, loving the recipe, loving the color - what a fabulous Cranberry Curd Tart that is! I must admit that I never tasted one but from the looks of it, this must be soo delicious!

  7. That cranberry curd is so beautiful. I would love to make this pie for the holidays!

  8. Oh my goodness, I could eat the entire tart. It looks so pretty and very tasty!

  9. I've never made any kind of curd, but cranberry is high on the list. Such a lovely colour. Great holiday tart Amy!

  10. i believe this is the first time i've seen cranberry curd and i'm enamored!!

  11. Could I use frozen cranberries?

    1. I've never tried, but I think they should work fine. They may need to cook a bit longer as they may put off more liquid.

  12. Can I freeze the tart when done and take out on Xmas day?

    1. I have never tried freezing it before. I would think it may get soggy though.

  13. I wonder if u could use pure cranberry juice

    1. I feel like if anything canned cranberry before considering juice. I feel like it might not set if it’s juice

    2. You want to use fresh cranberries so that you have the pectin and fresh flavor to taste the best and to properly thicken.

  14. Does the tart tin need to be oiled or will the crust stick if not?

  15. Can I make this a day before I plan on serving it?

    1. Yes. Just cover and refrigerate it until serving.

  16. How far ahead before serving can this be made?

    1. Like any pie, I would not make it more than a day, maybe two at most, ahead of time. Otherwise the crust will get quite soggy, etc.

  17. Any chance this could be made with a Graham cracker crust.


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