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This tart with cranberry and orange curd brings a bright zing balanced by a sweet tang, all held together by a rich, buttery crust. It’s a flavor party that fits festive events or spruces up any dessert spread. The silky curd packed with fresh orange and cranberries makes it a delicious treat you'll want to perfect.
I whipped this up for a holiday bash and it quickly stole the show. The blend of sweet and tart is always a crowd-pleaser and keeps everyone coming back for more.
What You'll Need
- Cold unsalted butter: for a flaky, buttery base, cut into the flour well
- All-purpose flour: makes a sturdy yet tender crust, using fresh is best
- Granulated sugar: adds sweetness and a gentle lift to both crust and filling, fine sugar dissolves faster
- Large eggs: give the curd its thickness and body, pick the freshest ones
- Fresh or frozen cranberries: give that punchy cranberry flavor, fresh is great if the season’s right
- Fresh orange juice and zest: for a bright citrus kick that lifts everything
- Cold water: helps bring the dough together without making it tough, add a little at a time
- Salt: balances sweetness and boosts overall flavor
Step-by-Step Guide
- Make The Crust:
- Mix flour and salt in a bowl. Work cold butter into it until it looks like small peas. Slowly add cold water and mix lightly until just holding together. Wrap up and chill for about half an hour to relax the dough and make rolling easy.
- Roll And Bake Crust:
- On a floured surface, roll out chilled dough to around an eighth of an inch thick. Move it gently into a tart pan, trim the edges, and poke the bottom with a fork to stop bubbles. Bake at 350°F for 15 to 20 minutes until it’s lightly golden. Let it cool a bit.
- Cook The Cranberries:
- In a pan over medium heat, mix cranberries, sugar, orange juice, zest, and a pinch of salt. Cook until cranberries pop and the mix thickens but still has some texture, about 5 minutes. Take off the heat to cool down.
- Thicken The Filling:
- Beat the eggs in another bowl. Slowly mix in the warm cranberry mix while stirring constantly so eggs don’t scramble. Put it back on low heat and keep stirring until it thickens, about 5 more minutes. Remove from heat.
- Put It Together:
- Pour the warm curd into the baked crust. Let it cool on a rack, then chill for a couple of hours so it firms up. Enjoy cold or at room temp, with whipped cream or ice cream on top if you want.
My favorite moment is gently folding the warm cranberry mix into the eggs. Watching the curd shine and thicken makes me feel connected to old-school cooking. That tart-and-sweet combo always brings cozy vibes and good memories from winter baking days.
How To Store
Switch It Up
Great Pairings
Seasonal Twists
Every time I make this tart, it reminds me how simple things done with care turn into something really special. The tangy cranberries and sweet orange wrapped in buttery dough feel like a warm, tasty hug. It’s one to treasure, share, and enjoy over and over.
Frequently Asked Cooking Questions
- → What keeps the curd from getting too runny?
Make sure to stir the cranberry and orange mix slowly and keep an eye on it after adding eggs until it thickens up. Cooking it gently stops it from breaking down and gives a nice firm texture.
- → Is it okay to use frozen cranberries in the curd?
Absolutely, frozen cranberries can be used. Just thaw them a bit first so they cook down evenly and blend into the curd better.
- → Which butter works best for the crust?
Cold unsalted butter is the trick for a tender, flaky crust. Good quality butter really boosts the taste and texture.
- → How thin should the tart dough be rolled out?
Keep the dough about 1/8 inch thick. This gives a crispy crust that bakes evenly without getting too thick or doughy.
- → What’s a good way to serve this tart?
Chill it before you serve and try topping with whipped cream or a scoop of ice cream. Fresh orange slices on top also add a nice fresh pop.