Cranberry Curd Tart Recipe

Holiday cranberry curd tarts shine! Almond crust goes well with curd because cranberry-almond is a popular flavor. Ginger and clove warm the crust of the creamy curd. Like color.

Almond Crust: – 1 cup raw almond – 1 cup all-purpose flour – ½ cup packed light brown sugar – ½ teaspoon kosher salt – ¼ teaspoon ground ginger – ¼ teaspoon ground clove – 6 tablespoons unsalted butter, softened Cranberry Curd: – 12 ounces fresh or frozen cranberrie – 1 cup packed light brown sugar – ¾ cup orange liqueur (such as Grand Marnier) – ¼ teaspoon kosher salt – ½ cup unsalted butter, softened – 2 large egg – 2 large egg yolk – 2 teaspoons grated orange zest




Preheat oven to 300°F for crust. Put almonds on a rimmed baking sheet. In a preheated oven, toast almonds for 15 minutes until fragrant and skins crack. Let cool 5 minutes.

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STEP  1 .

Process almonds, flour, brown sugar, salt, ginger, and cloves into coarse cornmeal in 12 (1-second) pulses. Pulse 5 times (1 second) to soften butter.

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In a 10-inch tart pan, use two-thirds dough for sides and one-third for bottom. After forking, freeze the bottom for 30 minutes or a week. Preheat oven to 350°F. Bake chilled crust for 15 minutes until lightly golden in preheated oven.

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 Let cool 30 minutes. Heat cranberries, brown sugar, orange liqueur, and salt in a medium saucepan over medium-high heat to make curd. After boiling, simmer medium-low. 

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Ten minutes, stir occasionally as cranberries burst and soften. Puree 30 seconds. Return solids to saucepan with fine mesh strainer. Cranberry juice and softened butter.

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In a small bowl, beat eggs and yolks. Slowly beat eggs with 1 cup warm cranberry mixture.

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Pour egg-cranberry mixture into saucepan. 5–10 minutes, whisk saucepan on medium-low until bubbly and thickened. 

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Grind zest fine. Let cool 10 minutes in a shallow dish before using. Refrigerate plastic-chilled curd. Offset spatula smooths crust-cooled cranberry curd. Refrigerate 3h. 2 days at room temp.

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See Also

Brownie Pie Recipe