Cranberry Curd 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, it simplifies holiday meal prep and delivers a show-stopping 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.

Ingredients You Need to Make a Cranberry Curd Tart

For the Crust:

• Almond Flour or Meal: Either work well; almond meal will have a coarser texture, while flour is finer. Hazelnut flour also works well, or a mix of the two for a more complex flavor profile.
• 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: Melted. If salted butter is used, consider reducing the added salt slightly.

For the Cranberry Curd:

• Whole Cranberries: Fresh will offer a more vibrant flavor, but frozen can also be used without thawing.
• Orange Juice: Freshly squeezed preferred.
• 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: A touch of Grand Marnier or a similar liqueur adds a subtle citrusy note.
• 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.

Recipe Options

• Use lemon juice instead of orange juice in the curd for a a sharper tang.
• Try a dash of cinnamon or nutmeg in the crust mix for a warm spice note.
• Enhance the curd with a splash of vanilla extract for added depth.
• Decorate with fresh mint leaves along with sugared cranberries for an herbaceous pop of color.

5 Recipe Tips

1. Crust Firmness: Press the crust mixture firmly to create a cohesive base, but avoid over-pressing which could result in a hard crust. It’s all about finding that sweet spot for a perfectly textured base.
2. Advance Crust Preparation: The crust can be prepared and stored in the freezer, well-covered, up to 3 months in advance.
3. Tempering Eggs: Add the warm cranberry mixture to the eggs slowly to prevent scrambling for a smooth curd.
4. Separate Storage: If making the tart up to 3 days ahead, bake the crust and prepare the curd but store them separately. Keep the crust in the freezer and the curd refrigerated, with plastic wrap pressed against its surface to avoid a skin forming.
5. Curd Texture: For a smooth cranberry curd, strain to remove seeds and skins. Skipping this step leaves the seeds and skins, adding natural pectin but resulting in a less smooth texture.

4 Mistakes to Avoid

1. Ignoring Ingredient Temperatures: Make sure your eggs and butter are at room temperature for the curd. Cold ingredients can cause the mixture to curdle or lead to an uneven bake.
2. Skimping on Chill Time: The tart needs adequate chilling time to set properly. Rushing this process can result in a runny curd or a crust that doesn’t hold up.
3. Using Wet Cranberries for Sugaring: Be sure the cranberries are just moist enough to hold sugar—too much syrup will dissolve the sugar, leaving you with a wet clump instead of a crystal coating.
4. Skipping the Strain Step: If you decide not to strain the curd to remove the cranberry skins and seeds, know that it will affect the texture and could lead to a less than smooth finish.

How to Store

Wrap the baked Almond Flour Tart Crust tightly and freeze for up to 3 months. 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. Once assembled, store the finished tart refrigerated in an airtight container or securely wrapped with plastic wrap for up to 3 days or at room temperature for up to 2 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

• Thanksgiving Menu Planner
• Christmas Menu Planner

How to Make a Cranberry Curd Tart

Combine almond flour, sugar, and salt in a bowl, then mix in melted butter evenly. Press two-thirds of the mixture around the edges of a tart pan, then distribute the rest across the bottom, flattening with a measuring cup for uniformity. After chilling the crust in the freezer for 30 minutes, bake in a preheated 350℉ oven for 15 minutes and allow to cool.

Meanwhile, simmer cranberries, orange juice, and sugar until the cranberries burst, then blend into a smooth mixture and sieve into a saucepan.

Mix in butter, cool slightly, then incorporate beaten, tempered eggs slowly to avoid curdling. Cook over low heat until the curd thickens, then cool.

Spread the curd into the crust and bake for an additional 10 minutes. Cool the tart completely on a wire rack for easier slicing and serve with optional whipped cream and garnishes.