Cranberry Curd Tart Recipe

This cranberry curd tart is a delightful addition to any festive gathering.

The harmonious blend of cranberry and almond flavors creates a delicious dessert.

The almond crust, infused with warm spices, complements the creamy, tangy curd perfectly.

Below is a detailed guide to creating this beautiful tart.

Ingredients

For the Almond Crust:

1 cup raw almonds
1 cup all-purpose flour
½ cup light brown sugar, packed
½ tsp kosher salt
¼ tspground ginger
¼ tsp ground cloves
6 tbsp unsalted butter, softened

For the Cranberry Curd:

Smoothie jar with metal straw, surrounded by red berries on wooden surface.

12 ounces of cranberries (fresh or frozen)
1 cup of light brown sugar, packed
¾ cup of orange liqueur
¼ tsp of kosher salt
½ cup of unsalted butter, at room temperature
2 large eggs
2 large egg yolks
2 tsp of grated orange zest

Instructions

Step 1: Prepare the Almond Crust

Preheat the Oven: Set your oven to 300°F (150°C). This low temperature will help to toast the almonds gently.

Toast the Almonds: Spread the raw almonds evenly on a rimmed baking sheet. Place them in the preheated oven and toast for about 15 minutes, or until they become fragrant and the skins start to crack. Once done, remove from the oven and let them cool for approximately 5 minutes.

Make the Crust Mixture: In a food processor, combine the cooled toasted almonds, all-purpose flour, light brown sugar, kosher salt, ground ginger, and ground cloves. Pulse the mixture for about 12 one-second bursts until it resembles coarse cornmeal.

Incorporate the Butter: Add the softened unsalted butter to the almond mixture and pulse again for about 5 one-second bursts until the mixture is well combined.

Form the Crust: Press the dough into a 10-inch tart pan, using roughly two-thirds of the mixture for the sides and one-third for the bottom. Use a fork to prick the bottom of the crust to prevent bubbling.

Chill the Crust: Place the tart pan in the freezer for at least 30 minutes. If you're preparing ahead, you can freeze it for up to a week.

Bake the Crust: Preheat your oven to 350°F (175°C). Once heated, bake the chilled crust for about 15 minutes, or until it turns a light golden brown. Allow it to cool completely on a wire rack, which will take around 30 minutes.

Step 2: Prepare the Cranberry Curd

A red berry pie with a mint sprig on the left, set on a wooden surface.

Cook the Cranberries: In a medium saucepan, combine the cranberries, light brown sugar, orange liqueur, and kosher salt. Heat over medium-high until the mixture reaches a boil, then reduce the heat to medium-low to maintain a gentle simmer. Stir occasionally until the cranberries have burst and softened, approximately 10 minutes.

Blend the Mixture: Transfer the cooked cranberry mixture to a blender and blend until smooth, about 30 seconds. Strain the mixture back into the saucepan using a fine mesh strainer, pressing down on the solids to extract as much liquid as possible.

Incorporate the Butter: Whisk the softened butter into the strained cranberry mixture until fully combined.

Mix the Eggs: In a separate small bowl, whisk together the eggs and egg yolks until they lighten in color. Gradually whisk about 1 cup of the warm cranberry mixture into the egg mixture to temper the eggs.

Combine Mixtures: Pour the tempered egg mixture back into the saucepan with the remaining cranberry mixture. Cook over medium-low heat, whisking constantly until the curd thickens and bubbles, which should take about 5 to 10 minutes. Stir in the grated orange zest.

Cool the Curd: If using immediately, pour the curd into a shallow dish and let it cool slightly for about 10 minutes. If you’re preparing it in advance, allow it to cool to room temperature, then cover the surface tightly with plastic wrap and refrigerate.