November 6, 2019

Cranberry curd tart

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

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

I have another curd tart for you today (and I just posted this passion fruit and blood orange one last month). It's funny how that works because I haven't posted a tart in a while, but I knew when I decided to do #CranberryWeek this year that I was making something with cranberry curd. Sweet/tart desserts are my favorite! I love the flavor contrasts and the way the bit of tart and tangy flavors cut through the sweetness. If you are like me, then you will also love the cranberry curd tart! Plus, I'm super excited about using cranberries this time of year. I feel like they are so festive and pretty.

This tart has a few steps, but they are all relatively easy and worth it for the smooth curd filling. I love this tart for a Thanksgiving or Christmas dessert, or for any fall/winter party or gathering where a dessert is needed. Plus, the color is stunning! If you are feeling extra festive, make up a batch of sugared cranberries for decorating and garnishing the tart. The curd is slightly adapted from this recipe.

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

Yield: 8

Cranberry Curd Tart

Cranberry Curd Tart

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

ingredients:

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. fresh 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

instructions:

How to cook Cranberry Curd Tart

  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 as evenly as you are able. 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 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.
Created using The Recipes Generator

I hope you give this cranberry tart a try!

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

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

8 comments:

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

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  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!

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  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!!!

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

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

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  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!

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

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