Cranberry-Orange Curd Tart

A beautiful, tasty, cranberry-orange curd tart that'll impress your guests with its tangy, fresh fruit flavor and crumbly shortbread crust.

• Preparation Time: 30 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 30 mins
• Calories: 401 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 cup white sugar
• 1 cup all-purpose flour
• 1 pinch salt
• 1 (12 ounce) package fresh cranberries
• 1 large orange, zested and juiced
• 1 egg, at room temperature
• 4 egg yolks, at room temperature
• 4 tablespoons unsalted butter, cut into 4 pieces
• 0.25 teaspoon salt
• 0.5 cup unsalted butter, melted
• 0.25 cup white sugar
• 0.25 teaspoon almond extract
• 1.5 teaspoons ground ginger

Recipe Instructions

Step 1

Bake in the preheated oven until golden, 20 to 25 minutes.

Step 2

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch tart pan with a removable bottom.

Step 3

Press dough evenly into the bottom and up the sides of the prepared tart pan. Place the tart pan on a large baking sheet.

Step 4

For the crust, combine flour, sugar, ginger, and salt in a small bowl. Add melted butter, vanilla extract, and almond extract. Knead until mixture comes together in a thick dough.

Step 5

For the filling, beat egg yolks and egg together in a large bowl with an electric mixer. Set aside.

Step 6

Combine cranberries and sugar in a large saucepan. Cook over medium heat until cranberries pop and sugar dissolves, 8 to 10 minutes. Pour mixture into a blender. Add orange zest, orange juice, vanilla extract, and salt.

Step 7

Leave the lid vent open on the blender to release steam, and cover the lid with a kitchen towel when processing. Blend on low speed until mixture is smooth. Pour mixture gradually into eggs, whisking constantly.

Step 8

Pour curd back into the saucepan and cook over low heat until mixture is thick, 8 to 10 minutes. Remove from heat and stir in butter, 1 tablespoon at a time, ensuring each piece of butter has melted before adding the next. Strain the mixture through a fine-mesh sieve. Discard solids. Pour strained curd into the prepared crust.

Step 9

Bake in the preheated oven until curd sets around edges and jiggles slightly in the center, 20 to 25 minutes. Cool to room temperature before removing from the tart pan, 30 minutes to 1 hour.