Cranberry Curd Tart

This cranberry curd tart brings together a buttery crust, a bright and tangy cranberry filling, and a fluffy meringue topping. It is a wonderful dessert for the holiday season, with its festive color and balanced flavors.

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The recipe involves a few distinct steps, but each one is straightforward. From the simple press-in crust to the smooth, stirred curd, it comes together in about an hour and a half, plus chilling time. The result is a dessert that looks special and tastes fresh.

Essential Ingredients

• Cranberries: Fresh or frozen cranberries both work well in this recipe. There is no need to thaw them if using frozen.
• Oranges: You will need one large orange for both its zest (for the crust) and its juice (for the curd). Freshly squeezed juice gives the best flavor.
• Butter: Use unsalted butter so you can control the amount of salt in the crust. It should be fully melted for the crust and cold but cubed for the curd.
• Orange Liqueur: This is optional but adds a nice depth of flavor to the curd. You can use Grand Marnier, Cointreau, or another orange-flavored liqueur.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Make and Bake the Crust: First, prepare the simple press-in crust. You will mix flour, powdered sugar, and salt, then stir in melted butter flavored with vanilla and orange zest. Press this mixture into a tart pan and bake it until golden. This step can be done while you start the filling.

Prepare the Cranberry Curd: To make the curd, cook cranberries with orange juice until they pop. You will then strain this mixture to create a smooth puree. Return the puree to the pot and whisk in sugar, eggs, and butter, cooking gently until it thickens.

Fill and Chill the Tart: Pour the finished curd into the pre-baked crust and bake it for just 10 minutes to help it set. The tart requires a significant chilling time, first at room temperature and then in the refrigerator, to become fully firm.

Make the Meringue Topping: The final step is the meringue. You will cook a sugar syrup to a specific temperature and pour it into whipping egg whites. This creates a stable, glossy meringue that can be piped or spread over the chilled tart and toasted with a kitchen torch.

Serving Ideas

This tart is a complete dessert on its own and does not need any accompaniment. A cup of coffee or tea would be a nice pairing.

Storing & Reheating

Store the finished tart uncovered in the refrigerator for up to 3 days. The meringue may weep slightly over time. We do not recommend freezing the assembled tart, as the meringue’s texture will change upon thawing.

FAQ

Can I make this tart ahead of time?

Yes, this is a great dessert to make ahead. You can bake the crust and prepare the curd a day in advance, storing them separately. Assemble and add the meringue on the day you plan to serve it for the best texture.

Do I have to use a tart pan with a removable bottom?

A tart pan with a removable bottom is highly recommended. It makes it much easier to remove the tart without breaking the delicate crust. If you do not have one, a 9-inch pie plate could work, but you will have to serve it in slices directly from the dish.

I don’t have a kitchen torch. Do I have to toast the meringue?

No, toasting is optional. The Italian meringue is fully cooked and safe to eat without toasting. The torching step is just for appearance and to add a light toasted flavor. The tart is just as good with the soft, white meringue.

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📖 Recipe Card

Cranberry Curd Tart

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• Author: Emma Taylor
• Total Time: 75 minutes
• Yield: One 9-inch tart 1x

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Description

A buttery press-in crust holds a smooth, tangy cranberry curd, all finished with a soft meringue topping.

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Ingredients

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For the Crust

• 1 cup (120g) all-purpose flour
• 1/4 cup (30g) powdered sugar
• 1/4 teaspoon kosher salt
• 1/2 cup (113g) unsalted butter, melted
• 1/2 teaspoon vanilla extract
• 1 teaspoon finely grated orange zest

For the Cranberry Curd

• 12 ounces (340g) fresh or frozen cranberries
• 1/4 cup (60ml) fresh orange juice
• 1 1/4 cups (250g) granulated sugar
• 2 large eggs
• 2 large egg yolks
• 1/2 cup (113g) unsalted butter, cut into small pieces
• 1 teaspoon vanilla extract
• 1 tablespoon orange liqueur (optional)

For the Meringue Topping

• 2 large egg whites
• 1/8 teaspoon cream of tartar
• 1/2 cup (100g) granulated sugar
• 1/4 cup (60ml) water

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Instructions

1. First, make the crust. Preheat your oven to 350°F (175°C). In a medium bowl, whisk together the flour, powdered sugar, and salt. In a separate small bowl, combine the melted butter, vanilla, and orange zest. Pour the wet ingredients into the dry ingredients and stir until a soft, damp dough forms. Press the dough evenly into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Place on a baking sheet and bake for 20-22 minutes, until the edges are golden brown. Set aside to cool.
2. While the crust bakes, start the curd. In a medium saucepan, combine the cranberries and orange juice. Cook over medium-high heat, stirring occasionally, until the cranberries burst and the mixture thickens, about 10 minutes.
3. Carefully press the hot cranberry mixture through a fine-mesh sieve into a clean bowl, using a spatula to push the pulp through. Discard the skins and seeds left in the sieve.
4. Return the smooth cranberry puree to the saucepan. Add the sugar, whole eggs, egg yolks, and butter pieces. Cook over medium-low heat, whisking constantly, until the mixture is thick enough to coat the back of a spoon. It should register 170°F (77°C) on an instant-read thermometer. This will take about 8-10 minutes. Remove from the heat and stir in the vanilla and orange liqueur, if using.
5. Pour the warm curd through the fine-mesh sieve one more time, directly into the pre-baked tart shell. Bake for 10 minutes, just until the curd is set around the edges but still has a slight wobble in the center. Let the tart cool at room temperature for 1 hour, then refrigerate for at least 3 hours, or until fully chilled and firm.
6. When the tart is chilled, make the meringue. In a small saucepan, combine the sugar and water. Bring to a boil over medium-high heat, stirring until the sugar dissolves. Continue to cook, without stirring, until the syrup reaches 240°F (115°C) on a candy thermometer.
7. While the syrup heats, place the egg whites and cream of tartar in the clean bowl of a stand mixer fitted with the whisk attachment. When the syrup reaches about 220°F (104°C), begin whipping the egg whites on medium speed until soft peaks form.
8. With the mixer running on medium speed, carefully and slowly stream the hot sugar syrup down the side of the bowl into the egg whites. Once all the syrup is added, increase the speed to high and whip until the meringue is glossy, thick, and forms stiff peaks. The outside of the bowl should feel cool to the touch.
9. Spread or pipe the meringue over the chilled cranberry curd. If you like, use a kitchen torch to lightly toast the meringue peaks for color and flavor. Serve chilled.

Notes

• Food Safety: The cranberry curd is cooked with eggs and is safe to eat when it reaches an internal temperature of 170°F (77°C).
• Straining the Curd: The initial cranberry puree is very thick. Be patient when pressing it through the sieve. Straining the final curd a second time ensures an extra-smooth texture.
• Meringue Topping: The Italian meringue is made with a hot sugar syrup, which cooks the egg whites. This makes it stable and safe to eat without further cooking. Toasting with a torch is for appearance and flavor.
• Chilling is Key: The tart needs several hours to chill and set completely. Plan to make it well in advance of serving.

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American