Cranberry-Orange Curd Tart
A delightful twist on a traditional tart featuring a perfect blend of tart cranberries and zesty orange in a flaky crust, ideal for festive gatherings and special occasions.
Ingredients
Tart Crust
- 1.5 cups all-purpose flour
- 0.5 cups unsalted butter, softened Ensure butter is softened for easy creaming.
- 0.25 cups granulated sugar
- 1 large egg yolk
- 1 tablespoon cold water Add incrementally if dough is crumbly.
- 0.25 teaspoon salt
Cranberry-Orange Curd
- 1 cup fresh cranberries Frozen cranberries can be used if thawed.
- 0.5 cups granulated sugar For the curd.
- 2 large eggs
- 1 large egg yolk For the curd.
- 0.33 cups fresh orange juice
- 1 tablespoon orange zest
- 0.25 cups unsalted butter, cut into pieces
Serving Garnish
- to taste whipped cream For serving.
- to taste fresh cranberries For garnish.
- to taste orange slices For garnish.
Instructions
Preparation of Tart Crust
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the egg yolk and mix until well combined.
- Gradually add the flour and salt, mixing until the dough comes together. If it feels crumbly, add cold water, one teaspoon at a time, until it holds together.
- Press the dough into a 9-inch tart pan evenly across the bottom and up the sides.
- Prick the bottom with a fork to prevent bubbling.
- Bake in the preheated oven for 25-30 minutes or until lightly golden. Let cool.
Making the Cranberry-Orange Curd
- In a medium saucepan, combine fresh cranberries and ½ cup of sugar. Cook over medium heat until the cranberries start to burst, about 5-7 minutes.
- Remove from heat and let cool slightly. Then, blend until smooth using a blender or immersion blender.
- In a separate bowl, whisk together the eggs, egg yolk, orange juice, and orange zest until smooth.
- Add the cranberry puree to the egg mixture and mix well.
- Pour the mixture back into the saucepan and cook over low heat, stirring constantly until thickened, about 10-15 minutes.
- Remove from heat and stir in the butter until melted and combined.
- Pour the curd into the cooled tart crust and spread evenly.
Chilling the Tart
- Cover the tart with plastic wrap and refrigerate for at least 2 hours, or overnight for the best flavor.
Notes
To keep your leftover tart fresh, store it in an airtight container in the refrigerator for up to 3 days. If you plan to keep it longer, you can freeze it (without the toppings) for up to a month. To thaw, simply transfer it to the refrigerator the night before you plan to serve it again.