Cranberry Curd Tart: A Festive Delight for Your Holiday Table

This Cranberry Curd Tart is the perfect dessert to brighten up your holiday table. The tart combines the tartness of cranberries with the creamy richness of a lemon curd, all nestled in a buttery, flaky crust. It’s a stunningly beautiful and delicious treat that’s sure to impress your guests and become a new family favorite.

## Why You’ll Love This Cranberry Curd Tart

* **Festive Flavors:** The combination of cranberries and lemon is bright, tart, and perfectly balanced. It screams holiday cheer.
* **Beautiful Presentation:** The vibrant red of the cranberries against the creamy yellow curd makes for a visually stunning dessert.
* **Surprisingly Easy:** While it looks impressive, this tart is surprisingly straightforward to make. The crust can even be made ahead of time.
* **Perfect for Sharing:** This tart is ideal for potlucks, holiday gatherings, or any occasion where you want to share a delicious and impressive dessert.
* **Make-Ahead Friendly:** You can prepare different components of this tart in advance, making it less stressful to assemble on the day you plan to serve it.

## Ingredients You’ll Need

Here’s a breakdown of the ingredients you’ll need to create this delightful Cranberry Curd Tart:

**For the Crust:**

* **All-Purpose Flour:** Forms the base of the crust, providing structure.
* **Salt:** Enhances the flavor of the crust and balances the sweetness.
* **Granulated Sugar:** Adds a touch of sweetness to the crust.
* **Unsalted Butter:** Cold, unsalted butter is crucial for creating flaky layers. Cut into small cubes.
* **Shortening (Optional):** Shortening can contribute to a more tender and flaky crust. If using, substitute half of the butter with shortening.
* **Ice Water:** Binds the dough together. Use ice water to keep the butter cold.

**For the Cranberry Sauce:**

* **Fresh or Frozen Cranberries:** The star of the show, providing tartness and vibrant color.
* **Granulated Sugar:** Sweetens the cranberries and helps them break down.
* **Water:** Provides liquid for the cranberries to cook in.
* **Orange Zest:** Adds a bright citrus note that complements the cranberries.
* **Cinnamon Stick (Optional):** Adds warmth and depth of flavor to the cranberry sauce.

**For the Lemon Curd:**

* **Granulated Sugar:** Sweetens the curd and helps to thicken it.
* **Lemon Zest:** Adds intense lemon flavor.
* **Lemon Juice:** Provides the characteristic tartness of lemon curd. Freshly squeezed is best.
* **Eggs:** Act as a thickener and contribute to the creamy texture of the curd.
* **Egg Yolks:** Add richness and help create a velvety smooth curd.
* **Unsalted Butter:** Adds richness and helps the curd thicken.
* **Pinch of Salt:** Balances the sweetness and enhances the other flavors.

## Equipment Needed

* **9-inch Tart Pan with Removable Bottom:** Allows for easy removal of the tart.
* **Food Processor (Optional):** Makes quick work of cutting the butter into the flour for the crust.
* **Mixing Bowls:** For preparing the crust, cranberry sauce, and lemon curd.
* **Saucepan:** For making the cranberry sauce.
* **Double Boiler or Heatproof Bowl and Saucepan:** For gently cooking the lemon curd.
* **Whisk:** For whisking the lemon curd to prevent lumps.
* **Rubber Spatula:** For stirring the lemon curd and scraping the sides of the bowl.
* **Plastic Wrap:** For chilling the dough and covering the lemon curd.
* **Rolling Pin:** For rolling out the pastry dough.
* **Parchment Paper or Aluminum Foil:** For blind baking the crust.
* **Pie Weights or Dried Beans:** For blind baking the crust.

## Step-by-Step Instructions

Here’s a detailed guide to making your own Cranberry Curd Tart:

**Part 1: Making the Tart Crust**

1. **Combine Dry Ingredients:** In a large bowl, whisk together the flour, salt, and sugar.
2. **Cut in the Butter and Shortening (if using):** Add the cold, cubed butter and shortening (if using) to the flour mixture. Use a pastry blender, food processor, or your fingers to cut the butter and shortening into the flour until the mixture resembles coarse crumbs. The butter pieces should be about the size of peas.
3. **Add Ice Water:** Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix.
4. **Form the Dough:** Gently form the dough into a disk. Wrap it tightly in plastic wrap and chill in the refrigerator for at least 30 minutes, or up to 2 hours.
5. **Roll Out the Dough:** On a lightly floured surface, roll out the dough into a circle about 12 inches in diameter.
6. **Transfer to Tart Pan:** Carefully transfer the dough to the tart pan and press it into the bottom and up the sides. Trim any excess dough.
7. **Chill the Crust:** Place the tart pan with the crust in the freezer for 15 minutes to prevent shrinking during baking.
8. **Preheat Oven and Prepare for Blind Baking:** Preheat oven to 375°F (190°C). Line the crust with parchment paper or aluminum foil and fill with pie weights or dried beans.
9. **Blind Bake:** Bake for 20-25 minutes, or until the edges are lightly golden brown. Remove the parchment paper and pie weights and bake for another 5-10 minutes, or until the bottom is golden brown.
10. **Cool Completely:** Let the crust cool completely on a wire rack.

**Part 2: Making the Cranberry Sauce**

1. **Combine Ingredients:** In a medium saucepan, combine the cranberries, sugar, water, orange zest, and cinnamon stick (if using).
2. **Cook the Cranberries:** Bring the mixture to a boil over medium heat, then reduce heat and simmer for 10-15 minutes, or until the cranberries have burst and the sauce has thickened slightly. Stir occasionally to prevent sticking.
3. **Remove Cinnamon Stick (if using):** Remove the cinnamon stick from the cranberry sauce.
4. **Cool Completely:** Let the cranberry sauce cool completely.

**Part 3: Making the Lemon Curd**

1. **Combine Ingredients in Double Boiler (or Heatproof Bowl):** In a double boiler or heatproof bowl set over a simmering pot of water (making sure the bottom of the bowl doesn’t touch the water), combine the sugar, lemon zest, lemon juice, eggs, egg yolks, butter, and salt.
2. **Cook and Stir:** Cook, stirring constantly with a whisk, until the curd thickens enough to coat the back of a spoon, about 10-15 minutes. The curd should reach a temperature of 170-175°F (77-79°C).
3. **Strain the Curd (Optional):** For an extra smooth curd, strain it through a fine-mesh sieve.
4. **Cool and Chill:** Pour the lemon curd into a clean bowl, cover with plastic wrap (pressing the plastic wrap directly onto the surface of the curd to prevent a skin from forming), and refrigerate for at least 2 hours, or until completely chilled.

**Part 4: Assembling the Tart**

1. **Spread Cranberry Sauce:** Spread the cooled cranberry sauce evenly over the bottom of the cooled tart crust.
2. **Pour in Lemon Curd:** Pour the chilled lemon curd over the cranberry sauce and spread it evenly.
3. **Chill the Tart:** Refrigerate the tart for at least 1 hour to allow the lemon curd to set completely.

**Part 5: Serving the Tart**

1. **Remove from Tart Pan:** Carefully remove the tart from the tart pan by gently pushing up on the removable bottom.
2. **Garnish (Optional):** Garnish with fresh cranberries, powdered sugar, or whipped cream.
3. **Serve:** Slice and serve chilled. Enjoy!

## Tips for Success

* **Keep the Butter Cold:** Cold butter is essential for creating a flaky crust. Make sure your butter is very cold before you start making the dough.
* **Don’t Overmix the Dough:** Overmixing the dough will develop the gluten and result in a tough crust. Mix just until the dough comes together.
* **Chill the Dough:** Chilling the dough allows the gluten to relax and the butter to solidify, which will help prevent the crust from shrinking during baking.
* **Blind Bake the Crust Properly:** Blind baking the crust ensures that the bottom is fully cooked and doesn’t get soggy when you add the filling.
* **Stir the Lemon Curd Constantly:** Stirring the lemon curd constantly prevents it from scorching and ensures a smooth, creamy texture.
* **Use a Double Boiler or Heatproof Bowl:** Using a double boiler or heatproof bowl prevents the lemon curd from overheating and curdling.
* **Don’t Overcook the Lemon Curd:** Overcooking the lemon curd can cause it to curdle or become too thick.
* **Chill the Tart Completely:** Chilling the tart completely allows the lemon curd to set and makes it easier to slice.

## Variations and Substitutions

* **Different Crust:** Use a graham cracker crust or a shortbread crust instead of a traditional pastry crust.
* **Other Berries:** Substitute other berries for the cranberries, such as blueberries, raspberries, or blackberries.
* **Different Citrus:** Use lime or orange juice instead of lemon juice in the curd.
* **Add Spices:** Add other spices to the cranberry sauce, such as ginger, cloves, or nutmeg.
* **Nutty Crust:** Add chopped nuts to the crust for added flavor and texture. Walnuts, pecans, or almonds would work well.
* **Vegan Option:** Use a vegan butter substitute and a flax egg in the crust and a vegan lemon curd recipe for a completely vegan tart.

## Make-Ahead Instructions

* **Tart Crust:** The tart crust can be made up to 2 days in advance and stored in the refrigerator, wrapped tightly in plastic wrap. You can also freeze the unbaked crust for up to 1 month.
* **Cranberry Sauce:** The cranberry sauce can be made up to 3 days in advance and stored in the refrigerator in an airtight container.
* **Lemon Curd:** The lemon curd can be made up to 2 days in advance and stored in the refrigerator in an airtight container.

Assemble the tart no more than 1 day before serving.

## Serving Suggestions

* Serve the tart chilled as a dessert after a holiday meal.
* Garnish with fresh cranberries, powdered sugar, or whipped cream.
* Serve with a scoop of vanilla ice cream or a dollop of crème fraîche.
* Pair with a glass of dessert wine or sparkling cider.
* Offer slices of the tart as part of a dessert buffet.

## Storage Instructions

Store leftover Cranberry Curd Tart in the refrigerator in an airtight container for up to 3 days.

## Cranberry Curd Tart Recipe

**(Yields: 8 servings)
(Prep time: 45 minutes)
(Cook time: 40 minutes, plus chilling time)**

**Ingredients:**

**For the Crust:**

* 1 1/4 cups (150g) all-purpose flour
* 1/4 teaspoon salt
* 2 tablespoons (25g) granulated sugar
* 1/2 cup (113g) cold unsalted butter, cut into cubes
* 2-4 tablespoons ice water

**For the Cranberry Sauce:**

* 12 ounces (340g) fresh or frozen cranberries
* 3/4 cup (150g) granulated sugar
* 1/2 cup (120ml) water
* 1 teaspoon orange zest
* 1 cinnamon stick (optional)

**For the Lemon Curd:**

* 1 cup (200g) granulated sugar
* 2 tablespoons lemon zest
* 1/2 cup (120ml) lemon juice, freshly squeezed
* 2 large eggs
* 2 large egg yolks
* 1/2 cup (113g) cold unsalted butter, cut into cubes
* Pinch of salt

**Instructions:**

**Make the Crust:**

1. In a large bowl, whisk together the flour, salt, and sugar.
2. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
3. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix.
4. Form the dough into a disk, wrap it in plastic wrap, and chill for at least 30 minutes.
5. On a lightly floured surface, roll out the dough into a 12-inch circle.
6. Transfer the dough to a 9-inch tart pan with a removable bottom, pressing it into the bottom and up the sides. Trim any excess dough.
7. Freeze the crust for 15 minutes.
8. Preheat oven to 375°F (190°C). Line the crust with parchment paper and fill with pie weights or dried beans.
9. Bake for 20-25 minutes, then remove the parchment paper and pie weights and bake for another 5-10 minutes, or until golden brown. Cool completely.

**Make the Cranberry Sauce:**

1. In a medium saucepan, combine the cranberries, sugar, water, orange zest, and cinnamon stick (if using).
2. Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until the cranberries have burst and the sauce has thickened. Stir occasionally.
3. Remove the cinnamon stick. Cool completely.

**Make the Lemon Curd:**

1. In a double boiler or heatproof bowl over simmering water, combine the sugar, lemon zest, lemon juice, eggs, egg yolks, butter, and salt.
2. Cook, stirring constantly, until the curd thickens and coats the back of a spoon, about 10-15 minutes. It should reach 170-175°F (77-79°C).
3. Strain the curd (optional).
4. Pour into a clean bowl, cover with plastic wrap (pressing it onto the surface), and chill for at least 2 hours.

**Assemble the Tart:**

1. Spread the cooled cranberry sauce over the bottom of the cooled tart crust.
2. Pour the chilled lemon curd over the cranberry sauce and spread evenly.
3. Chill the tart for at least 1 hour.

**Serve:**

1. Remove from tart pan.
2. Garnish as desired.
3. Slice and serve chilled.

Enjoy your delicious Cranberry Curd Tart! This beautiful and flavorful dessert is the perfect way to celebrate the holidays and impress your family and friends.