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A side view of the cranberry tart, highlighting the distinct layers of crust, red curd, and white meringue.

Cranberry Curd Tart

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

Description

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

Ingredients

Scale

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

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

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Find it online: https://wowcooks.com/cranberry-curd-tart/