I love a challenge when mixing textures and flavors. My Cranberry Curd Tart Recipe features a crisp tart shell made with all-purpose flour, granulated sugar and cold butter paired with a vibrant cranberry and lemon curd filling. It offers a lively balance of tangy and sweet that keeps me coming back for more.

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I recently tried my hand at a twist on a tart recipe that’s quickly become a favorite in my kitchen. I started with a classic tart shell made from 1 1/4 cups all-purpose flour, 1/4 cup granulated sugar, and 1/4 teaspoon salt, mixed in with 1/2 cup cold unsalted butter and a large egg yolk to bind it all together.

I then added just enough ice water to bring it together perfectly. For the filling, I used a mixture of fresh cranberries, 3/4 cup granulated sugar, and 3 large eggs complemented by 1/4 cup fresh lemon juice and 1 tablespoon lemon zest.

The result is a vibrant cranberry curd with a slight tang that pairs amazingly with the buttery crust. Its flavors are bold and bright without overdoing the sweetness, striking a balance perfect for dessert experiments that feel as fun as they are delicious.

Why I Like this Recipe

I like this recipe because it gives me that sweet and tangy kick that always satisfies my cravings. The mix of a crisp, buttery tart shell with a smooth, zesty cranberry curd makes every bite interesting, and I really dig the texture contrast. I also love that it reminds me of home even though its a bit messy to make sometimes; it just feels real and comforting. And honestly, its cool how the ingredients all come together so simply yet taste so fancy at the same time.

Ingredients

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All-purpose flour supplies structure and carbs, serving as the tart’s essential binder.
Granulated sugar adds sweetness, delivering quick energy but lacking fiber.
Fresh cranberries contribute a tangy burst, vibrant color, and are loaded with antioxidants.
Cold unsalted butter gives richness and a smooth texture while adding essential fat.
Lemon juice and zest bring tangy brightness and citrus aroma that balances the sweetness.
Eggs act as a binder, providing protein and moisture for a custard-like filling.

Ingredient Quantities

Tart Shell: 1 1/4 cups all-purpose flour

Tart Shell: 1/4 cup granulated sugar

Tart Shell: 1/4 teaspoon salt

Tart Shell: 1/2 cup cold unsalted butter, cubed

Tart Shell: 1 large egg yolk

Tart Shell: 2 to 3 tablespoons ice water

Cranberry Curd Filling: 1 cup fresh cranberries

Cranberry Curd Filling: 3/4 cup granulated sugar

Cranberry Curd Filling: 3 large eggs

Cranberry Curd Filling: 1/4 cup fresh lemon juice

Cranberry Curd Filling: 1 tablespoon lemon zest

Cranberry Curd Filling: 1/2 cup unsalted butter, cut into small pieces

Cranberry Curd Filling: a pinch of salt

How to Make this

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1. In a large bowl, mix together flour, granulated sugar and salt for the tart shell. Then add the cold cubed butter and cut it in using a pastry blender or your fingers until the mixture looks like coarse crumbs.

2. Stir in the egg yolk and 2 to 3 tablespoons of ice water just until the dough comes together; could add a bit more water if it seems too dry.

3. Form the dough into a disc, cover it with plastic wrap, and chill in the refrigerator for at least 30 minutes.

4. Preheat your oven to 375°F. Roll out chilled dough on a lightly floured surface and press it into a tart pan, making sure to line the bottom evenly and prick it with a fork.

5. Bake the tart shell in the preheated oven for about 15 minutes or until it starts to get a light golden color; then take it out from the oven.

6. Meanwhile, start the cranberry curd filling by combining fresh cranberries, granulated sugar, eggs, fresh lemon juice, lemon zest and a pinch of salt in a medium saucepan.

7. Cook the mixture over low heat, whisking constantly, and let it slowly thicken – this might take around 10 minutes. Be careful not to let it boil.

8. Once the mixture thickened a bit, remove the saucepan from the heat and add the small pieces of unsalted butter one at a time, stirring until the curd is smooth and shiny.

9. Pour the warm curd into the pre-baked tart shell, making sure it evenly covers the base.

10. Return the tart to the oven and bake for another 8 to 10 minutes to help set the filling. Let cool completely before serving. Enjoy your tart!

Equipment Needed

1. Large mixing bowl
2. Pastry blender (or just use your fingers)
3. Plastic wrap
4. Measuring cups and spoons
5. Rolling pin
6. Tart pan
7. Fork
8. Oven
9. Medium saucepan
10. Whisk

FAQ

Can I make the tart shell ahead of time?

Yes, you can prep the tart shell a day or two in advance and keep it in the fridge in an airtight container.

What if I dont have fresh cranberries?

You can use frozen cranberries if you thaw them well, but just know the texture might change a bit.

How do I know when the cranberry curd is done?

The filling should be thick and bubbling ever so slightly around the edges while still a bit soft in the center.

Can I use another citrus juice instead of lemon?

Sure, you can swap lemon juice for lime or even a bit of orange juice, although lemon gives you that classic tang.

What are some common mistakes to avoid with this recipe?

Don’t overmix your dough for the tart shell and be careful not to overcook the filling or it might curdle and lose its smooth texture.

Cranberry Curd Tart Recipe Substitutions and Variations

If you don’t have all-purpose flour, you can use a gluten-free flour blend or whole wheat pastry flour as a substitute in the tart shell.
Instead of granulated sugar for the tart shell, you might try using coconut sugar or even a bit of brown sugar, though it could slightly change the flavor.
If you can’t find unsalted butter for the tart shell, you can use salted butter but make sure to cut back on the added salt in the recipe.
For the cranberry curd filling, if fresh cranberries aren’t available, you can use frozen cranberries (thawed) or even dried cranberries that have been rehydrated in a bit of water.
If you don’t have lemon juice or fresh lemon zest, bottled lemon juice with a pinch of dried lemon zest (or a drop of lemon extract) will do in a pinch.

Pro Tips

1. When you’re mixing your dough, try not to overwork it. Overworking can make it tough, so just mix until you see coarse crumbs and then stop, ok?

2. For the curd filling, it’s super important to stir constantly on low heat. If you let it get too hot or stop stirring, you might end up with a scrambled mess, so keep it moving all the time.

3. While you’re adding the butter into the curd, do it in small pieces. This helps the butter blend in smoothly and gives the filling a nice, silky finish.

4. Make sure you let the tart cool completely before serving. I know it’s tempting to dig in right away, but cooling helps all the flavors settle and keeps the texture just right.

Cranberry Curd Tart Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

300

kcal

Equipment: 1. Large mixing bowl
2. Pastry blender (or just use your fingers)
3. Plastic wrap
4. Measuring cups and spoons
5. Rolling pin
6. Tart pan
7. Fork
8. Oven
9. Medium saucepan
10. Whisk

Ingredients

Tart Shell: 1 1/4 cups all-purpose flour
Tart Shell: 1/4 cup granulated sugar
Tart Shell: 1/4 teaspoon salt
Tart Shell: 1/2 cup cold unsalted butter, cubed
Tart Shell: 1 large egg yolk
Tart Shell: 2 to 3 tablespoons ice water
Cranberry Curd Filling: 1 cup fresh cranberries
Cranberry Curd Filling: 3/4 cup granulated sugar
Cranberry Curd Filling: 3 large eggs
Cranberry Curd Filling: 1/4 cup fresh lemon juice
Cranberry Curd Filling: 1 tablespoon lemon zest
Cranberry Curd Filling: 1/2 cup unsalted butter, cut into small pieces
Cranberry Curd Filling: a pinch of salt

Directions

In a large bowl, mix together flour, granulated sugar and salt for the tart shell. Then add the cold cubed butter and cut it in using a pastry blender or your fingers until the mixture looks like coarse crumbs.
Stir in the egg yolk and 2 to 3 tablespoons of ice water just until the dough comes together; could add a bit more water if it seems too dry.
Form the dough into a disc, cover it with plastic wrap, and chill in the refrigerator for at least 30 minutes.
Preheat your oven to 375°F. Roll out chilled dough on a lightly floured surface and press it into a tart pan, making sure to line the bottom evenly and prick it with a fork.
Bake the tart shell in the preheated oven for about 15 minutes or until it starts to get a light golden color; then take it out from the oven.
Meanwhile, start the cranberry curd filling by combining fresh cranberries, granulated sugar, eggs, fresh lemon juice, lemon zest and a pinch of salt in a medium saucepan.
Cook the mixture over low heat, whisking constantly, and let it slowly thicken – this might take around 10 minutes. Be careful not to let it boil.
Once the mixture thickened a bit, remove the saucepan from the heat and add the small pieces of unsalted butter one at a time, stirring until the curd is smooth and shiny.
Pour the warm curd into the pre-baked tart shell, making sure it evenly covers the base.
Return the tart to the oven and bake for another 8 to 10 minutes to help set the filling. Let cool completely before serving. Enjoy your tart!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.