Cranberry-Orange Curd Tart

October 2, 2025October 1, 2025 by Jake

Hey there, fellow tart enthusiasts! If you’ve been on the hunt for a dessert that hits the perfect balance of tart and sweet, look no further than this Cranberry-Orange Curd Tart. Not only does it look impressive with its vibrant red hue, but it’s also a delight to the taste buds.

Every year around the holidays, cranberries take center stage in my kitchen. Their bright flavor and festive color make them impossible to ignore! This recipe transforms those tart little gems into a creamy, luscious curd and pairs perfectly with a homemade crust. And if you’re anything like me, and love the citrus twist of orange, you’re in for a treat. Want to check out another fruity delight? Try my Apple Crumble Pie that’s been a family favorite.

Why you’ll love this recipe

You’ll appreciate this cranberry-orange curd tart for so many reasons:

Simple ingredients: You likely have most of these items in your pantry.
Visual appeal: Perfect for festive gatherings, this tart is a show-stopper.
Flavor journey: The combination of cranberry and orange is a zesty duet for your taste buds.
Make-ahead friendly: Prep it the day before to cut down on last-minute stress.

Ingredients

For the Crust:

1 cup all-purpose flour
¼ cup white sugar
1 ½ teaspoons ground ginger
¼ teaspoon salt
½ cup unsalted butter, melted
1 teaspoon vanilla extract
¼ teaspoon almond extract

For the Cranberry Curd:

4 large egg yolks (room temp)
1 large egg (room temp)
1 (12 oz) package fresh cranberries
1 cup white sugar
1 large orange, zested and juiced
1 teaspoon vanilla extract
Pinch of salt
4 tablespoons unsalted butter, cut into 4 pieces

Step-by-step instructions

Preparing the crust

Preheat the oven to 350 degrees F (175 degrees C).
In a small bowl, combine flour, sugar, ginger, and salt.
Mix in melted butter, vanilla, and almond extracts until it forms a thick dough.
Press the dough into a lightly greased 9-inch tart pan, and place on a baking sheet.
Bake for 20 to 25 minutes until golden. Let it cool as you prepare the filling.

Making the cranberry-orange curd

In a large bowl, beat egg yolks and egg together. Set aside.
In a saucepan, cook cranberries and sugar over medium heat until the cranberries pop, 8-10 minutes.
Blend the mixture with orange zest, juice, vanilla extract, and salt. Don’t forget to vent the blender.
Whisk the cranberry mix gradually into the eggs, constantly whisking to prevent curdling.
Cook over low heat until thickened, about 8-10 minutes. Stir in butter one piece at a time until melted.
Strain the curd through a sieve and pour it into your prepared crust.

Baking the complete tart

Bake in the oven again until the curd sets around the edges and slightly jiggles in the center, another 20-25 minutes.
Cool to room temperature before slicing – the hardest part is waiting!

Recipe tips & variations

Ginger kick: Feel free to add more ginger if bold flavors are your thing.
Nutty twist: A hint of almond in both crust and curd takes it up a notch.
Citrus swap: No orange? Lemon works just as well, adding an extra zing.

Storage & reheating

Store any leftovers in the fridge for up to three days. This tart tastes amazing cold, or you can let it sit at room temperature for a few minutes to take off the chill. Trust me: once you try this cranberry-orange curd, it’s going to disappear fast!

FAQs

Can I make this tart in advance?

Yes, you can make it a day before your event. It’s even more delicious once the flavors have had a chance to meld.

What’s the best way to remove the tart from the pan?

Once cooled, place the pan on a small bowl and gently press down on the sides so the rim falls away.

Can I use frozen cranberries?

Absolutely! Just thaw them first. They work just as well in this recipe.

How do I prevent my curd from curdling?

Keep the heat low and whisk continually. It’s all about patience!

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Cranberry-Orange Curd Tart

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Author: Jake
Total Time: 1 hour 30 minutes
Yield: 8 servings 1x

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Description

Delightful cranberry-orange curd tart that balances tart and sweet flavors, perfect for festive gatherings.

Instructions

Preheat the oven to 350 degrees F (175 degrees C).
In a small bowl, combine flour, sugar, ginger, and salt.
Mix in melted butter, vanilla, and almond extracts until it forms a thick dough.
Press the dough into a lightly greased 9-inch tart pan, and place on a baking sheet.
Bake for 20 to 25 minutes until golden. Let it cool as you prepare the filling.
In a large bowl, beat egg yolks and egg together. Set aside.
In a saucepan, cook cranberries and sugar over medium heat until the cranberries pop, 8-10 minutes.
Blend the mixture with orange zest, juice, vanilla extract, and salt. Don’t forget to vent the blender.
Whisk the cranberry mix gradually into the eggs, constantly whisking to prevent curdling.
Cook over low heat until thickened, about 8-10 minutes. Stir in butter one piece at a time until melted.
Strain the curd through a sieve and pour it into your prepared crust.
Bake in the oven again until the curd sets around the edges and slightly jiggles in the center, another 20-25 minutes.
Cool to room temperature before slicing – the hardest part is waiting!