Cranberry Curd Tart Recipe: How to Make Cranberry Curd Tart
Written by MasterClass
Last updated: Nov 11, 2022 • 3 min read
A crisp, nutty tart crust is the perfect vessel for the sweet and slightly sour filling in this cranberry curd tart recipe. The almond pastry comes together easily with just a few ingredients, and the cranberry curd is smooth and silky thanks to a quick blend-and-strain method.
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What Is a Cranberry Curd Tart?
Cranberry curd tart is an elegant, ruby-hued dessert tart served during fall and winter, when cranberries are at their peak. Almond flour and powdered sugar give the pie crust a cookie-like texture, which holds up well against the bold flavors of the cranberry filling. The crust stays crisp when stored tightly in plastic wrap, making it an ideal bake-ahead dessert for those looking to break up their cooking days during the holiday season. A hint of lemon juice in the filling adds to the tartness of the cranberries, and a mixture of whole eggs and egg yolks create a solid, sliceable curd for this tart.
4 Tips for Making Cranberry Curd Tart
Here’s how to make the best cranberry curd tart at home.
- 1. Strain the filling. While you might be tempted to skip this step, straining the cranberry filling through a fine-mesh sieve after blending will yield an irresistibly velvety result.
- 2. Dock your pastry dough. Docking is an important step in the blind baking process. Using a fork, prick the crust evenly across the entire surface before baking. This will discourage the dough from puffing up while baking and ensure you have an even crust to filing ratio in every slice.
- 3. Use fresh cranberries. Frozen are a great alternative, but fresh cranberries will have the highest pectin content, which gives the filling a silky, almost jelly-like consistency.
- 4. Add a topping. This cranberry tart is delicious served as-is, but a whipped meringue topping or layer of traditional lemon curd would take this tart to new heights for special occasions. For an extra layer of flavor, fresh orange juice can be used in place of the lemon juice, as well as an elegant garnish of fresh lemon or orange zest right before serving.
Cranberry Curd Tart Recipe
makes
1 9-inch tartprep time
40 mintotal time
1 hr 25 mincook time
45 minIngredients
For the almond tart crust:
For the cranberry curd:
- 1
Make the crust: In a medium bowl, whisk together the flour, almond meal, and salt and set aside.
- 2
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter until creamy, about 3–4 minutes.
- 3
Use a mesh strainer to sift in the powdered sugar, then beat with the butter on medium speed for another minute.
- 4
Add the egg and vanilla and beat until fluffy and smooth, about 2 minutes more.
- 5
Add the flour mixture and beat on low speed until just combined, taking care not to overmix.
- 6
Sandwich the dough between two sheets of parchment paper and roll into a ⅛-inch thick round.
- 7
Carefully peel the parchment off, then use the rolling pin to transfer the dough to a greased 9-inch tart pan.
- 8
Press dough into the fluted edges of the pan and make sure there is an even layer of crust before trimming any excess overhang.
- 9
Blind bake the crust: Preheat the oven to 350 degrees Fahrenheit. Dock the dough by pricking evenly with a fork.
- 10
Place the tart pan onto a baking sheet, which will make transferring the tart in and out of the oven smoother.
- 11
Place a parchment sheet over the crust and fill with dry beans or pie weights, and bake for 15 minutes.
- 12
Remove the weights with caution, then bake the uncovered crust until lightly golden brown, another 15 minutes. Remove from the oven and let cool completely.
- 13
Make the cranberry curd filling: In a small saucepan over medium heat, combine cranberries, water, and sugar. Bring the cranberry mixture to a simmer and continue to simmer until the cranberries burst and release their juices, about 10 minutes.
- 14
Turn off the heat, stir in the lemon juice, and use an immersion blender or food processor to puree the mixture until smooth.
- 15
Pour through a fine-mesh strainer to strain any remaining cranberry solids for a smooth and homogenous mixture. Let cool for 10 minutes.
- 16
Whisk eggs into the lukewarm cranberry purée, and transfer back to the saucepan.
- 17
Cook mixture over medium-low heat, whisking constantly until bubbling and thickened, about 10 minutes. The mixture should coat the back of a spoon.
- 18
Remove the saucepan from heat and stir in the butter a few pieces at a time until fully incorporated. Let curd cool to room temperature.
- 19
Pour cranberry curd into the prepared tart shell and bake in a 350 degree Fahrenheit oven for 10-15 minutes to set the curd. Let cool completely before serving.
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