I still remember the first time I made this cranberry-orange curd tart—it was snowing, my kids were piling citrus peels like trophies, and the whole house smelled like winter had finally arrived. This tart is tangy, sweet, silky, and just bright enough to steal the holiday dessert table spotlight.
Ingredients
Here’s everything you’ll need to make this vibrant cranberry-orange curd tart. I’ve grouped the ingredients to make skimming (and shopping) easy.
For the Crust
- 1 cup all-purpose flour
- 1/4 cup powdered sugar
- 1/4 teaspoon kosher salt
- 1/2 cup (113g) unsalted butter, melted
- 1/2 teaspoon vanilla extract
- Zest of one orange
For the Cranberry-Orange Curd
- 12 oz cranberries (fresh or frozen)
- Juice of one orange
- 1 1/4 cups sugar
- 2 whole eggs
- 2 egg yolks
- 1/2 cup (113g) unsalted butter
- 1 teaspoon vanilla extract
- 1 tablespoon orange liqueur (optional)
Optional Topping
- 2 egg whites
- 1/8 teaspoon cream of tartar
- 1/2 cup sugar
- 1/4 cup water
- Kitchen torch for toasting (optional)
Step-by-Step Instructions
Make the Crust
Start by preheating your oven to 350°F (175°C). In a medium bowl, whisk together flour, powdered sugar, and salt. Stir in the melted butter, vanilla, and orange zest until a soft dough forms. Press the dough into a 9-inch tart pan with a removable bottom, making sure it’s evenly spread.
Bake the crust for about 20 minutes, or until golden brown. Let it cool while you move on to the curd.
Prepare the Cranberry-Orange Curd
In a medium saucepan, simmer the cranberries and orange juice over medium heat until the berries pop—about 5 minutes. Push the mixture through a fine mesh sieve or food mill to remove skins. (You can blend first for extra smoothness, then strain.)
Return the strained puree to the pan and whisk in sugar, eggs, yolks, butter, vanilla, and liqueur if using. Cook over medium-low heat, stirring constantly, until thick and glossy—around 8 to 9 minutes, or 170°F on a thermometer.
Strain once more for that silky finish, then pour into the cooled crust. Bake at 350°F for 10 minutes to help the curd set.
Cool at room temp for 1 hour, then refrigerate until ready to serve.
Add the Topping (Optional)
If you’re going for visual drama, Italian meringue is your best friend.
Whip egg whites with cream of tartar until soft peaks form. Meanwhile, boil sugar and water to 240°F. Slowly drizzle the hot syrup into the egg whites while beating. Continue whipping until stiff, glossy peaks form.
Pipe or dollop onto your cooled tart. Torch if you like that golden toasty finish—totally optional but very satisfying.
Tips & Notes
This tart shines brightest the day it’s made but will keep in the fridge for up to two days. You can bake the crust a day ahead and store it covered at room temp.
Want to switch things up? Swap in lemon juice for the orange, or use a store-bought crust if you’re pressed for time (I’ve done both, and no one complained).
Use leftover egg whites for the meringue—nothing wasted, everything delicious.
Need another cozy seasonal idea? Try this pumpkin chiffon pie or a savory balance like creamy pumpkin pasta.
FAQ
Can I make this tart ahead of time?
Yes! You can prep the crust a day in advance and store it tightly wrapped. The cranberry curd can also be made ahead and chilled separately, then baked into the crust the next day. Just add the topping close to serving for the freshest finish.
How do I keep the curd smooth?
Straining twice is the key—once after cooking the cranberries and again after thickening the curd. Use medium-low heat and stir constantly to prevent curdling. A thermometer helps hit that perfect silky texture at 170°F.
What can I use instead of meringue topping?
Whipped cream is a lovely, low-effort option. A dusting of powdered sugar also looks pretty and keeps it simple. Or just leave it plain—the tart’s bright color and flavor speak for themselves.
Final Thoughts
This cranberry-orange curd tart is the kind of dessert that makes people pause mid-bite and go, “Whoa.” It’s festive, not fussy, and brings serious flavor to your holiday spread—or any dinner party. If you make it, tag me or pin it to your board! And while you’re here, don’t miss our roasted pumpkin seeds recipe for another seasonal favorite.
