Cranberry Curd Tart

Let’s say you’re trying to win a bake sale, impress your in-laws or finally use the tart pan you bought years ago in a moment of confidence. This cranberry curd tart is your move, and it’ll soon become one of your favorite cranberry recipes. It looks like the kind of thing you’d find behind glass at an upscale bakery, but it’s surprisingly easy to make at home.

The crust is made from toasted pecans and oat flour, which sounds like a wellness influencer’s breakfast—until you stir in melted butter and bake it into a crisp, golden shell. Then you fill it with a curd that’s a sharp, glossy swipe of cranberries smoothed out with orange juice and top everything with sugared cranberries, which sit like little frosted jewels that crunch before they pop. Put together, this cranberry curd tart recipe walks the line between sweet and tangy, creamy and crisp, fancy and actually doable.

Cranberry Curd Tart Ingredients

• Water
• Sugar
• Fresh cranberries
• Orange juice
• Grated orange zest
• Butter
• Egg yolks
• Pecan halves
• Oat flour
• Salt

Directions

Step 1: Simmer the cranberries

In a large saucepan, bring the water and 1/2 cup sugar to a simmer over medium heat. Stir until the sugar is dissolved and the mixture begins to thicken, three to five minutes. Stir in the cranberries, then remove them from the heat and continue to stir until the cranberries are coated.

Step 2: Let the cranberries dry

Use a slotted spoon to transfer the cranberries to waxed paper-lined baking sheets. Let them air-dry for one hour.

Step 3: Toss the cranberries with sugar

Place the remaining 1/4 cup sugar in a large bowl. Add the cranberries and toss to coat.

Step 4: Cook and blend the curd

Meanwhile, to make the curd, place the cranberries, sugar, orange juice and orange zest in a large saucepan. Cook over medium heat until the cranberries burst, 8 to 10 minutes, stirring occasionally. Let the curd slightly cool.

Transfer the curd to a blender and puree until smooth. Send the mixture through a fine mesh sieve and discard the solids. Stir in the butter and egg yolks until smooth.

Editor’s Tip: We strain the cranberry curd after blending to remove the seeds and skin, creating a smooth, silky texture. Skipping this step can lead to a grainy curd.

Step 5: Bake the crust

Preheat the oven to 350°F. In a food processor, add the toasted pecans, oat flour, salt and sugar. Pulse until the mixture is a fine crumb. Transfer to a large bowl and stir in the melted butter. Press the mixture into the bottom and up the sides of a 9-inch tart pan. Bake for 13 to 15 minutes or until lightly browned. Let cool for 10 minutes.

Step 6: Bake the tart

Pour the cranberry curd into the crust and smooth into an even layer.

Bake for another 10 minutes or until the curd is set. Let cool on a wire rack until it reaches room temperature. Then, refrigerate until fully chilled, about one hour.

Step 7: Add the sugared cranberries

Before serving, garnish the tart with the sugared cranberries.

How to Store Cranberry Curd Tart

Store the cranberry curd tart in the refrigerator, uncovered, until fully chilled and set. Once it’s cold, cover it with storage wrap or transfer individual slices to a food storage container. The tart will keep for up to three days.

Cranberry Curd Tart Tips

Can you make a cranberry curd tart crust with almonds?

We use pecans in our cranberry curd tart crust, but you can easily swap in the same amount of toasted whole almonds. The flavor will be slightly less rich, but almonds still provide a toasty, nutty base that pairs well with the tart cranberry curd.

What can you use instead of oat flour in the cranberry curd tart crust?

To make the crust for the cranberry curd tart without oat flour, swap in an equal amount of all-purpose flour. You could also use another type of flour, but these changes will create a slightly different texture.

What pairs well with cranberry curd tart for dessert?

Cranberry curd tart pairs well with homemade whipped cream or scoops of vanilla ice cream. A cup of hot tea or your favorite type of coffee also beautifully balances the tart-sweet flavors.