This cranberry orange curd tart is silky, tangy, and a little sweet. The jewel-colored filling sits in a buttery crust, making it a festive dessert that feels elegant but simple enough for home bakers. With cranberries and citrus at the heart, it’s both refreshing and comforting.
Why You’ll Love This Cranberry Orange Curd Tart
You get the best of both worlds: the tart bite of cranberries and the sweetness of fresh orange. The buttery crust adds richness, while the vibrant color makes it a true holiday centerpiece. It’s a dessert you can prepare ahead of time and one that impresses without being complicated.
Ingredients for Cranberry Orange Curd Tart
Here’s everything you need to make the crust and filling. Pantry staples combine with fresh cranberries and citrus to create a tart that feels festive yet approachable.
Pantry & Fresh Ingredients
| Pantry & Fresh | Amount |
|---|---|
| All-purpose flour | 1 cup |
| Granulated sugar | 1 1/4 cups (divided) |
| Ground ginger | 1 1/2 teaspoons |
| Salt | 1/4 teaspoon + pinch |
| Unsalted butter | 1/2 cup (melted) + 4 tablespoons (cubed) |
| Vanilla extract | 2 teaspoons |
| Almond extract | 1/4 teaspoon |
| Egg yolks | 4 large, room temp |
| Whole egg | 1 large, room temp |
| Fresh cranberries | 12 ounces |
| Orange (zest & juice) | 1 large |
Substitutions
Frozen cranberries are fine, just thaw first. If you’re not a fan of almond extract, replace it with vanilla. For gluten-free needs, use a 1:1 flour blend. Plant-based butter makes this tart dairy-free without losing richness.
Step-by-Step Cranberry Orange Curd Tart
Making this tart is easier than it looks. Follow these steps for a smooth, vibrant filling and a crisp crust.
- Prepare the crust
Preheat the oven to 350°F and grease a 9-inch tart pan. Mix flour, sugar, ginger, and salt. Stir in melted butter, vanilla, and almond extract to form dough. Press into the tart pan and bake 20–25 minutes until golden.
- Cook the cranberries
In a saucepan, simmer cranberries with sugar until they burst. Blend with orange zest, juice, vanilla, and salt until smooth.
- Make the curd
Gradually whisk the cranberry-orange mixture into the eggs. Return to the stove and cook on low until thickened.
- Fill and bake
Stir in cubed butter, strain the curd, and pour into the crust. Bake 20–25 minutes until the edges are set but the center still jiggles slightly.
Pro Tips for Cranberry Orange Curd Tart
Always strain the curd to remove skins and seeds for the smoothest texture. Let the tart cool completely before slicing so it holds its shape. If you want shine, top with sugared cranberries. For food safety, follow USDA egg guidelines when working with curd.
Variations & Substitutions
Make it gluten-free with a flour blend, or dairy-free with vegan butter. For a spiced holiday touch, add cinnamon or cardamom. If you want extra protein, serve slices with a dollop of Greek yogurt. For nutrition inspiration, see NIH cranberry health benefits.
Serve This Cranberry Orange Tart
Pair this festive dessert with whipped cream, vanilla ice cream, or a warm mug of mulled cider. It also makes a beautiful duo alongside our Apple Pecan Tart for a nutty touch, or a refreshing Apple Crumble Cheesecake if you want creamy richness. For citrus lovers, try it next to the Salted Maple Pie or the Apple Pie Cupcakes for a playful twist on classic flavors.
Storage & Reheat
Keep covered in the fridge for up to 4 days. Serve chilled or let sit at room temperature before slicing. For best food storage practices, see FDA refrigeration safety.
Nutrition
One slice (1/8 of tart) has about 401 calories, 20g fat, 52g carbs, and 4g protein. Cranberries add antioxidants, while the orange provides vitamin C.
FAQs
Balancing cranberries with sugar and fresh orange juice softens the sharpness. Some bakers also stir in a touch of honey for extra sweetness.
Yes, you can make it one to two days in advance. Store it chilled, covered tightly, until ready to serve.
A buttery shortbread crust works best since it balances the tangy filling. A traditional pastry crust or graham cracker base also works well.
The tart will keep for about four days if stored covered in the refrigerator. For longer storage, freeze slices and thaw before serving.
More Like This
For more festive desserts, try the chewy Apple Cinnamon Blondies, or indulge in the luscious Salted Caramel Apple Pie Cheesecake. Fans of holiday classics will love the Classic Pumpkin Roll, and for something fruity yet cozy, the Apple Crumble Cheesecake makes a delightful pick.
Print
Cranberry Orange Curd Tart Recipe
- Total Time: 2 hrs
- Yield: 8 servings
- Diet: Vegetarian
Description
Silky cranberry orange curd tart with buttery crust and a vibrant sweet-tart filling, perfect for holidays.
Ingredients
- 1 cup all-purpose flour
- 1 1/4 cups sugar, divided
- 1 1/2 tsp ground ginger
- 1/4 tsp salt + pinch
- 1/2 cup unsalted butter, melted
- 1/4 tsp almond extract
- 2 tsp vanilla extract, divided
- 4 egg yolks, room temp
- 1 whole egg, room temp
- 12 oz fresh cranberries
- 1 large orange, zest & juice
- 4 tbsp unsalted butter, cubed
Instructions
- Preheat oven to 350°F and grease tart pan.
- Mix dry ingredients with butter and extracts; press into pan. Bake 20–25 mins.
- Cook cranberries with sugar, then blend with orange, vanilla, and salt. Whisk into eggs.
- Cook curd until thick; stir in butter, strain, pour into crust. Bake 20–25 mins until set.
Notes
- Cool completely before slicing. Strain filling for smoothest texture. Store covered in fridge up to 4 days.
- Prep Time: 30 mins
- Cook Time: 1 hr
- Category: Dessert
- Method: Baking
- Cuisine: American
Save This Recipe for Later
Pin this cranberry orange curd tart, share it, or bookmark it for your next holiday. It’s a recipe worth keeping in your baking rotation.