A Cranberry-Orange Curd Tart is a vibrant, elegant dessert that brings bold seasonal flavors to your holiday table. This stunning tart combines the tangy sweetness of cranberries with the bright citrus notes of fresh oranges, creating a silky curd bursting with color and taste. Its crisp, buttery crust offers the perfect contrast to the smooth, glossy filling, making each bite a delightful balance of textures.
Cranberry-Orange Curd Tart:
This tart is not only visually impressive but also surprisingly :simple to prepare. The rich cranberry-orange curd sets beautifully and slices cleanly, making it ideal for entertaining. Whether served during Thanksgiving, Christmas, or any festive occasion, this tart instantly becomes a show-stopping centerpiece that captures the warmth and joy of the season.
History:
Fruit curds have been enjoyed for centuries, originating in England as a tart filling or spread for pastries. Over time, curd recipes expanded beyond lemon and embraced a variety of fruits. Cranberries, native to North America, became a popular addition in winter desserts due to their bold color and refreshing tartness. The Cranberry-Orange Curd Tart blends traditional European pastry techniques with classic American holiday flavors, creating a modern dessert that celebrates both heritage and creativity.
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Cranberry-Orange Curd Tart
Ingredients
For the Crust
- 1 1/4 cups all-purpose flour
- 1/2 cup cold butter, cubed
- 1/4 cup sugar
- 1 egg yolk
- 1–2 tablespoons cold water
- Pinch of salt
For the Cranberry-Orange Curd
- 2 cups fresh or frozen cranberries
- 1/2 cup orange juice
- 1 tablespoon orange zest
- 1/2 cup sugar
- 3 large eggs
- 4 tablespoons butter
Instructions
- Place flour, sugar, and salt in a bowl. Cut in butter until crumbly.
- Add egg yolk and water to form a soft dough.
- Press dough into a tart pan and chill for 20 minutes.
- Preheat oven to 350°F (175°C). Bake crust for 15–18 minutes until golden.
- In a saucepan, combine cranberries, orange juice, and zest. Cook until berries burst.
- Blend mixture until smooth and strain to remove skins.
- Whisk eggs and sugar in a bowl, then gradually whisk in warm cranberry mixture.
- Return mixture to saucepan and cook on low until thickened.
- Stir in butter until glossy and smooth.
- Pour curd into tart shell and chill until set.
Notes
- Chill the tart fully for clean and sharp slices.
- Use fresh oranges for maximum flavour and aroma.
- Strain the curd for a silky, lump-free texture.
- Add more sugar if you prefer a sweeter tart.
- Use a removable-bottom tart pan for easy serving.
Tips for Cranberry-Orange Curd Tart:
- Blind-bake the crust to keep it crisp and avoid sogginess.
- Cook curd on low heat to prevent scrambling the eggs.
- Taste the curd before pouring and adjust sweetness as needed.
- Garnish with whipped cream or sugared cranberries for a festive look.
- Serve chilled for the best texture and flavour.
FAQ’s for Orange Curd Tart:
Q: Can I make the crust ahead of time?
Yes, bake it a day ahead and store it tightly covered.
Q: Can I use bottled orange juice?
Fresh is best, but bottled will work in a pinch.
Q: How long does the tart stay fresh?
It lasts 3–4 days refrigerated.
Q: Can I freeze the tart?
Freeze the crust only; curd does not freeze well.
Q: Can I use a graham cracker crust instead?
Yes, it pairs nicely and makes preparation faster.
Conclusion:
A Cranberry-Orange Curd Tart is a festive, flavorful dessert that elevates any holiday celebration. Its silky curd, bright citrus notes, and crisp crust create a refreshing and elegant combination. Effortless to make yet stunning in presentation, this tart is a beautiful way to bring seasonal colors and flavors to your table. Whether for a family dinner or a holiday party, it promises to impress every guest.