Oh, you’re going to love this cranberry curd tart—trust me! That perfect balance of sweet and tangy is what makes it my go-to dessert, especially during the holidays. The first time I made it, my family practically licked their plates clean. There’s something about that vibrant red filling nestled in a buttery crust that just feels festive, don’t you think? Whether it’s Thanksgiving, Christmas, or just a regular Tuesday when you’re craving something special, this tart delivers. Plus, it’s way easier to make than it looks—no fancy skills required, just a little patience while that gorgeous curd sets. Let’s get started!

Why You’ll Love This Cranberry Curd Tart

This isn’t just any tart—it’s the kind of dessert that makes people pause mid-bite and say, “Wow, you made this?” Here’s why it’s become my absolute favorite:

Stunning looks: That deep ruby-red curd against the golden crust is pure holiday magic on a plate
Perfect flavor balance: Tart cranberries mellowed with just enough sugar—no cloying sweetness here!
Surprisingly simple: If you can stir a pot and press dough into a pan, you’ve got this
Make-ahead dream: The flavors actually improve after a night in the fridge (if it lasts that long)
Versatile superstar: Equally at home on a Christmas buffet or as a bright winter pick-me-up

Seriously, once you see how easily this comes together, you’ll understand why I make it at least three times every cranberry season!

Ingredients for Cranberry Curd Tart

Let’s talk ingredients—because using the right stuff makes all the difference between a good tart and a “where-have-you-been-all-my-life” tart. I’ve made this enough times to know exactly what works (and what doesn’t). Here’s everything you’ll need, grouped neatly so you can grab items in order:

For the Buttery Tart Crust:

1 1/2 cups all-purpose flour (spooned and leveled, please—we’re not packing it like brown sugar!)
1/4 cup powdered sugar (the secret to a tender, slightly sweet base)
1/2 cup unsalted butter, chilled and cubed (cold butter = flaky crust)
1/4 teaspoon salt (just enough to balance the sweetness)

For the Vibrant Cranberry Curd:

2 cups fresh or frozen cranberries (no thawing needed if frozen—hooray for convenience!)
3/4 cup granulated sugar (trust me, this is the perfect amount—tart but not pucker-worthy)
3 large eggs + 1 egg yolk (room temperature—they’ll blend into the curd much smoother)
1/4 cup unsalted butter, softened (cut into pieces so it melts evenly)
1 teaspoon vanilla extract (the vanilla really makes the cranberries sing)
1/4 teaspoon salt (just a whisper to round out all the flavors)

That’s it! No weird specialty ingredients—just simple, quality components that come together beautifully. Pro tip: Measure everything before you start (yes, even the vanilla—I’ve learned this the messy way). Now let’s get cooking!

Equipment You’ll Need

Don’t worry—you won’t need any fancy gadgets for this tart! Just grab these basics from your kitchen:

9-inch tart pan with removable bottom (that fluted edge makes it look professional)
Food processor (for blitzing those cranberries into submission)
Medium saucepan (non-stick is great for easy curd cleanup)
Mixing bowls (one for crust, one for eggs—no cross-contamination!)
Whisk and spatula (your trusty curd-stirring sidekicks)

That’s it! If you’ve got these, you’re ready to make tart magic happen.

How to Make Cranberry Curd Tart

Alright, let’s dive in! This tart comes together in three simple phases—crust, curd, and assembly. I’ll walk you through each step so you end up with that perfect balance of crisp crust and velvety filling. Just follow along, and don’t rush the process—good things come to those who wait (especially when curd is involved!).

Making the Tart Crust

First, preheat your oven to 350°F (175°C). In a bowl, mix the flour, powdered sugar, and salt. Now, here’s the trick—cut in that cold butter with a pastry cutter or your fingers until it looks like coarse crumbs. Don’t overwork it! Just until it holds together when pinched. Press this magical mixture evenly into your tart pan—up the sides too! Pop it in the oven for about 15 minutes until it’s lightly golden. Let it cool completely—this is crucial because nobody wants a soggy crust meeting hot curd.

Preparing the Cranberry Curd

While the crust cools, let’s make that gorgeous ruby-red curd. Toss the cranberries and sugar into your food processor and blitz until smooth. Transfer this to a saucepan and cook over medium heat for about 5 minutes, stirring often—you’ll see it thicken slightly. Now, here’s the important part: whisk your eggs and yolk in a bowl, then slowly drizzle in the warm cranberry mixture while whisking constantly (this is called tempering—it keeps the eggs from scrambling). Return everything to the saucepan and cook, stirring non-stop, until it coats the back of a spoon (about 3-4 minutes). Remove from heat and stir in the butter, vanilla, and salt until silky smooth.

Assembling the Tart

Time for the grand finale! Pour that luscious cranberry curd into your cooled crust, using a spatula to smooth the top into a mirror-like finish. Now, the hardest part—chill it for at least 2 hours (I know, the waiting is torture). This sets the curd perfectly so you get clean slices. When you’re ready, run a knife around the edge, remove the pan sides, and prepare for compliments!

Tips for the Perfect Cranberry Curd Tart

After making this tart more times than I can count (and learning from a few disasters!), here are my tried-and-true secrets for cranberry curd success:

Temperature matters: Use room-temperature eggs—they blend into the curd smoothly without risking lumps. Cold eggs can make your curd grainy, and nobody wants that!
Strain for silkiness: If you want an ultra-smooth texture, press the cooked cranberry mixture through a fine-mesh sieve before adding the eggs. It takes an extra minute but makes a huge difference.
Low and slow: When cooking the curd, keep the heat at medium-low and stir constantly with a wooden spoon. Rushing with high heat leads to scrambled eggs in your tart—trust me, I’ve been there.
Chill out: Let the tart set in the fridge for at least 2 hours, but overnight is even better. The flavors deepen, and you’ll get those picture-perfect slices.
Easy removal: Before pressing in the crust, lightly grease the tart pan—even if it’s non-stick. That buttery crust will slide right out when you’re ready to serve.

Follow these tips, and you’ll have a tart that looks and tastes like it came from a fancy bakery—but with that special homemade touch!

Variations for Cranberry Curd Tart

One of the best things about this cranberry curd tart is how easily you can make it your own! Here are a few of my favorite twists—some I’ve tried, some are still on my must-test list (let me know if you beat me to them!):

Orange you glad: Add 1 tablespoon of fresh orange zest to the cranberry mixture before cooking. The citrus brightens the tartness beautifully—my cousin swears this is the only way to make it now!
Graham cracker twist: Swap the traditional crust for 1 1/2 cups of crushed graham crackers mixed with 6 tablespoons melted butter. Press it in and chill before adding the curd. It gives that nostalgic s’mores vibe but with a grown-up cranberry kick.
Spiced-up version: Stir 1/2 teaspoon of cinnamon or a pinch of cardamom into the cranberry mixture if you’re feeling festive. It’s like Christmas in every bite, especially during the holidays.

The base recipe is perfection as-is, but isn’t it fun to play with flavors? If you try something wild (cranberry-lime? white chocolate drizzle?), I’d love to hear how it turns out!

Serving and Storing Cranberry Curd Tart

Now for the best part—showing off your masterpiece! This tart deserves a little flair when serving. My go-to is a dollop of barely-sweetened whipped cream on each slice—the cloud-like texture contrasts perfectly with the smooth curd. For special occasions, I’ll garnish with fresh mint leaves or a few whole cranberries for that “wow” factor. If you’re feeling fancy, a dusting of powdered sugar makes it look like winter magic!

When it comes to storage (if there’s any left!), simply cover the tart loosely with plastic wrap or pop a dome over it. It keeps beautifully in the fridge for up to 3 days—though in my house, it rarely lasts past day two! The flavors actually deepen overnight, making this a fantastic make-ahead dessert for parties. Pro tip: Let slices sit at room temperature for about 10 minutes before serving—that slight softening makes the texture absolutely dreamy.

One quick warning—don’t freeze this tart. I learned the hard way that the curd weeps when thawed, and nobody wants a soggy crust. But hey, with something this delicious, chances are you won’t have leftovers to worry about anyway!

Cranberry Curd Tart FAQs

Over the years, I’ve gotten so many questions about this tart—and I’ve probably asked most of them myself during my early attempts! Here are the answers to the ones that pop up most often:

Q1. Can I use dried cranberries instead of fresh or frozen?
Oh honey, I wish! Dried cranberries just don’t have the same moisture content or tart punch. They’ll make your curd too sweet and oddly chewy. Stick with fresh or frozen—they’re cheaper than dried this time of year anyway!

Q2. Why did my curd turn out lumpy?
This usually happens when the eggs cook too fast (been there!). Always temper them by slowly adding the warm cranberry mixture while whisking constantly. And keep that heat medium-low—no rushing perfection! If you do get lumps, strain the curd before pouring it into the crust.

Q3. Can I make this tart ahead of time?
Absolutely! In fact, I recommend it. The flavors meld beautifully overnight. Just wrap it well and refrigerate for up to 2 days before serving. The crust stays surprisingly crisp—no soggy bottoms here!

Q4. My curd isn’t thickening—what did I do wrong?
First, don’t panic! This usually means it needed more cooking time. The curd should coat the back of a spoon without running right off. If it’s still too thin after 5 minutes of cooking, mix 1 teaspoon cornstarch with 2 teaspoons cold water and whisk it in, then cook 1 more minute.

Q5. Can I use a different pan if I don’t have a tart pan?
You bet! A 9-inch pie plate works in a pinch—just expect slightly thicker crust edges. For individual portions, try muffin tins lined with parchment (reduce baking time to 10 minutes). The presentation won’t be as fancy, but the taste will still wow!

Nutritional Information

Okay, let’s be real—we’re not eating cranberry curd tart for its health benefits, but I know some folks like to keep track (or just want to know how much extra treadmill time they’ll need after that second slice!). Here’s the scoop: each serving has about 280 calories, with that perfect balance of sweet and tart coming from 20g of sugar. The buttery crust and eggs give it a satisfying richness (14g fat per slice), while those fresh cranberries sneak in 2g of fiber.

Now, a little disclaimer—these numbers are estimates based on my exact ingredients. Your tart might vary slightly depending on your butter’s brand or how generous you are with that powdered sugar dusting! But honestly? When something tastes this good, sometimes it’s better not to overthink it. Just savor every bite—you can always have salad tomorrow!

Final Thoughts

There you have it—my all-time favorite cranberry curd tart that never fails to impress! I hope you’ll give it a try and experience that perfect sweet-tart magic for yourself. When you do, snap a photo and tag me—I’d love to see your beautiful creations. Happy baking, my friends!

Irresistible Cranberry Curd Tart in Just 3 Easy Steps

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A smooth and tangy cranberry curd tart with a buttery crust, perfect for any occasion.

Author: Cole Bennett
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 2 hours 45 minutes (includes chilling)
Yield: 1 (9-inch) tart 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 1/2 cups all-purpose flour
1/4 cup powdered sugar
1/2 cup unsalted butter, chilled and cubed
1/4 tsp salt
2 cups fresh or frozen cranberries
3/4 cup granulated sugar
3 large eggs
1 large egg yolk
1/4 cup unsalted butter, softened
1 tsp vanilla extract
1/4 tsp salt

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Instructions

Preheat oven to 350°F (175°C).
Combine flour, powdered sugar, and salt in a bowl. Cut in chilled butter until mixture resembles coarse crumbs.
Press dough into a tart pan and bake for 15 minutes. Let cool.
Blend cranberries and sugar in a food processor until smooth.
Cook cranberry mixture in a saucepan over medium heat until thickened, about 5 minutes.
Whisk eggs and egg yolk in a bowl. Slowly mix in cranberry mixture.
Return mixture to the saucepan and cook, stirring constantly, until thickened. Remove from heat.
Stir in softened butter, vanilla, and salt until smooth.
Pour cranberry curd into the cooled tart shell and refrigerate for 2 hours before serving.

Notes

Use fresh cranberries for the best flavor.
Chill the tart well before slicing.
Garnish with whipped cream or fresh berries if desired.

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 20g
Sodium: 120mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 4g
Cholesterol: 100mg