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For a show-stopping holiday dessert you can count on, look no further than this make-ahead Cranberry Curd Tart recipe. It pairs a buttery almond crust with a perfectly set, silky cranberry-orange filling, that’s the ideal balance of sweet and tart.
Cranberry Curd Tart is an elegant dessert that pairs a crisp, almond crust with a silky, citrus-kissed cranberry filling. It’s the ideal finale for holiday meals, where its bright color and refreshing flavor offers a cheerful contrast to rich, savory courses. Made up to three days in advance, I love how it simplifies holiday meal prep and delivers an impressive dessert without the last-minute rush.
This tart offers the classic appeal of a fruit dessert with a sophisticated edge. The almond crust provides a sturdy, flavorful foundation for the zesty cranberry curd. And, for those looking to add a final flourish, dollops of whipped cream and an array of sugared cranberries not only enhance the flavor but also make for a festive presentation.
Table of Contents
Why This Recipe Works
I’ve tested a lot of curds over the years, and this combination of method and ingredients means a set, silky tart every time.
- The Power of Tempered Eggs: Slowly warming the eggs with the hot cranberry mixture, prevents the eggs from scrambling so your final curd is silky and set, not grainy.
- Almond Flour Crust Advantage: While a classic pastry crust is lovely, this press-in almond flour crust is easier, faster, and you don’t need to roll it. It bakes into a sturdy, delicious base that won’t get soggy under the curd.
- Balancing Tartness, Sweetness and Zest: The fresh orange juice provides liquid, but it adds sweetness and aromatic oils that complement and balance the cranberry’s sharp tang. This gives the curd a sophisticated, bright flavor that’s a refreshing finish to rich holiday meals.
- Baking for a Guaranteed Set: A lot of recipes tell you just to chill the curd without baking. But I find a short, final bake is the secret to a reliably sliceable tart.
Cranberry Curd Tart Ingredients
For the Crust:
- Almond Flour or Meal: I prefer almond flour for it’s finer texture, but almond meal works too. Hazelnut flour also works well (though it can be hard to find), or a mix of the two.
- Granulated Sugar: Standard white sugar to sweeten the crust.
- Fine Sea Salt or Kosher Salt: If using kosher salt, use about twice the amount (depending on the brand) compared to fine sea salt.
- Butter: If you use salted butter, consider reducing the added salt slightly.
For the Cranberry Curd:
- Whole Cranberries: Fresh cranberries work well and you can usually find them around the holidays. But frozen cranberries work too and don’t worry about thawing; they’ll burst right in the simmering liquid.
- Orange Juice: Freshly squeezed is worth the effort for this recipe. Bottled juice (even if it doesn’t come from concentrate) doesn’t have the same essential oils for that bright flavor contrast.
- Granulated Sugar: To sweeten and balance the cranberry tartness.
- Butter: Room temperature, with an additional 1/4 teaspoon fine sea salt mixed in if unsalted butter is used.
- Large Eggs: At room temperature for the smoothest incorporation into the curd.
Optional Whipped Cream Topping:
- Heavy Whipping Cream: Cold for better volume when whipped.
- Granulated Sugar: To lightly sweeten the cream.
- Orange Liqueur: I like a touch of Orange Liqueur (like Grand Marnier) in the whipped cream. It’s not a must, but it’s a subtle note that ties the whole dessert together.
- Orange Zest: Freshly grated for an aromatic garnish.
Optional Sugared Cranberries:
- Cranberries: Choose firm berries for the best sugared effect.
- Simple Syrup: Homemade (directions in recipe card) or store-bought, used to adhere sugar to the cranberries.
- Granulated Sugar: For the sparkling, sugared coating.
How to Make a Cranberry Curd Tart
Form, Chill, and Bake Crust: Combine almond flour, sugar, and salt in a bowl, mix in melted butter. Press two-thirds of the crust mixture around the edges of a tart pan, then press the rest across the bottom evenly, flattening with the base of a measuring cup. After chilling the crust in the freezer for 30 minutes, bake in a preheated 350℉ oven for 15 minutes and let cool. Combine almond flour, sugar, and salt in a bowl, mix in melted butter. Press two-thirds of the crust mixture around the edges of a tart pan, then press the rest across the bottom evenly, flattening with the base of a measuring cup. After chilling the crust in the freezer for 30 minutes, bake in a preheated 350℉ oven for 15 minutes and let cool.
Cook and Strain the Curd Base: While the crust chills, simmer cranberries, orange juice, and sugar until the cranberries burst, then blend with a standard or high powered blender and strain into a saucepan. Add butter and stir to combine; cool slightly.
Temper Eggs and Thicken Curd: Mix 1 cup of warm cranberry mixture with beaten eggs to temper. Mix tempered egg mixture into remaining cranberry mixture. Cook over low heat until the curd thickens, then cool.
Fill, Bake, and Cool Tart: Spread the curd into the crust and bake for an additional 10 minutes. Cool the tart completely, then chill for at least several hours for easier slicing. Serve with optional whipped cream and garnishes.
pro Tips
- Straining: For a smooth cranberry curd, you need to strain out the seeds and skins.
- Slow Tempering: Be sure to add the warm cranberry mixture to the eggs slowly while constantly stirring. This brings the eggs up to temperature gently so you end up with a smooth curd.
- Don’t Rush Chilling: The finished tart needs enough chilling time to set properly so you get clean slices.
- Form the Crust Carefully: Press the crust mixture firmly to create a firm base, without pressing it so much that it becomes hard.
- Don’t Overcook the Curd: You’re cooking just until the curd thickens and is close to bubbling (8–10 minutes). Don’t overcook or it can turn grainy. It will continue to set as it cools.
Recipe Variations
- Citrus Swap: Use fresh lemon juice (from Meyer lemons ideally) instead of orange juice in the curd for a sharper tang.
- Warm Spices: Try a dash of cinnamon and/or nutmeg in the crust.
- Vanilla Depth: Enhance the curd with a splash of real vanilla extract.
- Herbaceous Garnish: Decorate with mint leaves along with sugared cranberries for a pop of color and touch of freshness.
FAQ
When you are cooking the curd on the stovetop, it is ready when it is thick enough to coat the back of a spoon and you can run your finger across the spoon and leave a line. After the final 10 minutes in the oven, the edges will look set, but the center will still have a slight wiggle to it. It will firm up completely as it chills.
Once assembled, the finished tart will keep, wrapped securely in plastic wrap or an airtight container, for up to 3 days in the refrigerator. I actually prefer it on day two when the flavors have fully melded!
I do not recommend freezing the assembled tart. The texture of the curd can get watery and weep when thawed. But the crust can be prepared, baked, and stored in the freezer, well-covered, for up to 3 months. Prepare the curd separately and assemble the tart the day you plan to serve it.
The most common culprits are rushing the cooking step, skipping the final short bake, or not chilling it long enough. Make sure you cook the curd on the stovetop until it visibly thickens (8–10 minutes), and then bake the assembled tart for the final 10 minutes to gently set the eggs in the crust. Then let the tart cool completely, and ideally chill for several hours, before slicing.
Both work equally well! I use whatever I have on hand. If you use frozen cranberries, you don’t need to thaw them first; just add them right into the saucepan with the sugar and orange juice.
How to Store and Make Ahead
- Make-Ahead: To make this tart up to 3 days in advance, bake the Almond Flour Tart Crust and prepare the curd but store them separately to avoid a soggy crust. Store the cooled crust covered in the freezer and cover and refrigerate the curd, and bake the day you plan to serve.
- Curd Storage: The cranberry curd can be made 3 days in advance; store it in the refrigerator with plastic wrap directly on the surface to prevent a skin from forming.
- Tart Storage: Once assembled, store the finished tart refrigerated in an airtight container or securely wrapped with plastic wrap for up to 3 days.
More Amazing Holiday Recipes
- Pumpkin Chiffon Pie with Gingersnap Crust
- Chocolate Rum Pie with Lard Pie Crust
- Gingersnap Cookies
- Butter Cookies
Holiday Menu Planners
Cranberry Curd Tart
Video
Ingredients
For the Crust
- 2 cups almond flour or hazelnut flour or a blend of both
- 1/4 cup granulated sugar
- 1/4 teaspoon fine sea salt or 1/2 teaspoon kosher salt
- 5 tablespoons butter melted
For the Cranberry Curd
- 12 ounces whole cranberries fresh or frozen
- 1/2 cup orange juice ideally fresh
- 1 cup granulated sugar
- 8 tablespoons butter room temperature and cut into several pieces (1/2 cup, 1 stick)
- 2 large eggs room temperature
- 2 large egg yolks room temperature
Optional Whipped Cream Topping
- 1 cup heavy whipping cream
- 1 tablespoon granulated sugar
- 1 tablespoon orange liqueur such as Grand Marnier
- orange zest
Optional Sugared Cranberries
- 1/2 cup cranberries
- 1/4 cup simple syrup store bought or homemade (recipe note #5)
- 1/4 cup granulated sugar
Instructions
To Make the Crust
- Add almond flour, sugar and salt to a medium bowl; stir well with a fork to combine. Pour melted butter over and stir well to combine. Transfer 2/3 of mixture to tart pan and press evenly around the edges and up the sides of tart pan (leaving the bottom bare). Add remaining 1/3 of mixture to center and press evenly across the bottom. Use a flat bottomed measuring cup or glass to firmly press crust into tin and even out bumps. Pierce bottom all over with fork and freeze for 30 minutes. (Or longer – recipe note #1.)
- When ready to bake crust, preheat oven to 350℉.
- Bake tart crust for 15 minutes. Remove from oven and set aside to cool completely. (recipe note #2)
To Make Cranberry Curd
- Bring cranberries, orange juice and sugar to simmer in a saucepan over medium heat; cook at a simmer (reduce heat if needed), stirring often until cranberries soften and burst, about 10 minutes. Remove from heat and blend mixture in the pan until smooth with an immersion blender or transfer to food processor or high powered blender and process or blend until smooth. Press mixture through a fine mesh sieve into a clean bowl. (recipe note #3) Return mixture to saucepan and stir in butter until melted and smooth. Set aside to cool slightly.
- In a medium bowl, whip eggs and egg yolks with a fork until well combined.
- To temper eggs, slowly add ~1 cup of warm cranberry mixture, stirring constantly until smooth; slowly add this to mixture to saucepan, stirring constantly and continue stirring until well combined.
- Place saucepan over low heat; cook and stir until thickened and close to bubbling; 8 to 10 minutes. Remove from heat. If assembling the tart right away, set aside to cool to room temperature before spreading into crust. If preparing in advance, transfer to bowl and set aside to cool before covering with plastic wrap (pressed against curd surface to avoid it developing a skin) and refrigerating for up to 3 days. (recipe note #4)
Assembling and Baking the Tart
- Preheat oven to 350℉.
- With a rubber spatula, spread cooled cranberry curd into cooled tart shell in a smooth, even layer. Bake for 10 minutes. Transfer to wire rack to cool. Can be served at room temperature, but is easier to slice when chilled for several hours. Serve topped with softly whipped cream and garnished with orange zest and/or sugared cranberries (optional, recipes below.) Store covered in the refrigerator for up to 3 days or covered at room temperature for up to 2 days.
For Whipped Cream Topping (optional)
- Whip heavy cream and 1 tablespoon of sugar in the bowl of a stand mixer or in a medium bowl with a hand mixer (or a whisk) until soft peaks form. Sprinkle orange liqueur over and gently fold to combine. Serve immediately or refrigerate until ready to serve. Garnish with orange zest if desired.
Sugared Cranberries (optional)
- Line a baking sheet with parchment paper (for easy cleanup) and place a wire rack inside. In a medium bowl, toss 1/2 cup cranberries with simple syrup (recipe note #5) until coated; transfer to wire rack with a slotted spoon. Let stand at room temperature until dry and sticky, about 45 minutes. Transfer sticky cranberries to a medium bowl of granulated sugar and toss well to coat; return to wire rack and let stand until dry. Once dry, use immediately or store for up to 3 days at room temperature in an airtight container.
Notes
- If covered well and frozen, you can make this crust up to 3 months in advance.
- To make this tart up to 3 days in advance, bake crust and prepare curd, but store them separately to avoid a soggy crust. Store cooled crust covered in the freezer and cover and refrigerate curd, and bake the day you plan to serve.
- You can skip this step, but you’ll have seeds and flecks of cranberry skin (with the bonus of added color natural pectin, helpful for setting the curd), and won’t have a perfectly smooth curd.
- Be cautious not to overcook the curd, as that could cause a grainy texture. Allow it to cool and thicken before adding it to the tart crust. Make the curd a day in advance if possible (or up to a few days). If made in advance, allow it to cool completely, then refrigerate, covered with plastic wrap touching the surface of the curd to keep it from developing a skin.
- To make simple syrup, combine 1/2 cup of water with 1/2 cup of sugar in a saucepan over medium heat; cook and stir until sugar dissolves completely. Let cool to room temperature before using or transfer to an airtight container and refrigerate for up to 1 month. Makes about 3/4 cup simple syrup.
- Note that total time does not include cooling time of individual tart components.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made thus but my butter tasted poorly. It ruined the entire recipe! What a bummer. Otherwise it was great.
Oh no, Avis! I’m so sorry – bad butter really can ruin everything. It’s so frustrating when one ingredient throws a recipe off. If you try it again with fresh butter, I think you’ll love it!
Hi, This tart looks so elegant! I want to make it for Holidays this year. How can I incorporate pomegranate ( that my family loves) into this recipe?
Hi Maryam! That sounds beautiful! You could swap in pomegranate juice for half of the orange juice in the curd, and garnish the finished tart with fresh pomegranate arils. The tartness would pair really nicely with the cranberries. Hope your family loves it!
Your recipe looks delicious, but is there a way to use canned jellied or whole cranberry sauce? Canned cranberry sauce is much easier to come by in these parts.
Hi Norman! Unfortunately, canned cranberry sauce won’t work for this recipe – it’s already sweetened and has a completely different consistency than the fresh cranberry curd needs. If fresh cranberries are hard to find in your area, maybe you can find frozen cranberries? They work perfectly and are often available in grocery stores. Hope that helps!
I just found your recipe & plan to make it to take to friends for our Christmas Day meal. I am considering whether to use a chocolate-nut crust & chocolate shavings on top. We have some hard-core chocolate fiends in this crowd, but do you think it would work?
Hi Karen! Yes, absolutely. I think this curd would pair well with chocolate.
STUNNING! I mean, who wouldn’t think this is the most beautiful and festive pie ever!? I love holiday cranberry season and you’ve made my favorite sort of crust. Excellent for the gluten-free eaters in my house. 🙂 ~Valentina
aww…you’re so kind, Valentina! Thank you.
Oh boy – this tart looks spectacular and I bet it tastes fantastic! I love the idea of the nut crust that goes so well with a tart cranberry filling. And the garnish is so beautiful and elegant, too!
I had no idea you could make a curd out of cranberries! I mean it makes total sense, but I just haven’t thought about this before. Great idea – and great photos!
Thanks, David! They make wonderful curd – the perfect blend of sweetness and tang.
You made this pie look so beautiful!
That’s so kind of you, Mimi!