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Cranberry Orange Curd Tart

Cranberry orange curd tart pairs a crisp, golden pastry shell with a smooth, tangy curd made from fresh cranberries and orange. The curd is cooked to 170°F to 175°F, poured into the cooled shell, and chilled until set.
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Prep Time 30 minutes
Cook Time 52 minutes
Chilling and setting 4 hours 45 minutes
Total Time 6 hours 7 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

For the tart shell and cranberry orange curd
  • 1.25 cup all-purpose flour
  • 1.25 cup granulated sugar 1/4 cup for the crust and 1 cup for the curd
  • 0.25 tsp fine salt
  • 14 tbsp unsalted butter 8 tablespoons cold and cubed for the crust; 6 tablespoons cut into small pieces for the curd
  • 3 tbsp ice water
For the cranberry orange curd
  • 1 bag (12 oz) fresh cranberries rinsed and picked over
  • 0.5 cup orange juice
  • 1 tbsp orange zest finely grated
  • 3 eggs large
  • 3 egg yolks large

Equipment

  • 1 9-inch tart pan with removable bottom
  • 1 2-quart saucepan

Method
 

Make the tart shell
  1. In a medium bowl, whisk together the flour, 1/4 cup of the sugar, and salt.
  2. Work in 8 tablespoons cold butter with your fingertips or a pastry blender until the pieces are pea-size.
  3. Stir in the ice water just until the dough holds together when pressed.
  4. Gather the dough into a disk, wrap, and refrigerate for 30 minutes.
  5. Roll the dough between two sheets of parchment into a 12-inch round.
  6. Fit the dough into a 9-inch tart pan with a removable bottom and trim the edge.
  7. Prick the bottom with a fork and freeze for 15 minutes.
  8. Heat the oven to 375°F.
  9. Line the chilled shell with parchment and fill it with pie weights.
  10. Bake for 20 minutes.
  11. Remove the parchment and weights, then bake for 8 to 12 minutes more, until the crust is evenly golden.
  12. Cool the shell completely in the pan.
Make the curd and assemble
  1. Combine the cranberries and orange juice in a 2-quart saucepan and cook over medium heat, stirring occasionally, for 8 to 10 minutes, until the berries have burst and softened.
  2. Press the cranberry mixture through a fine-mesh sieve into a medium heatproof bowl.
  3. Discard the skins and seeds.
  4. Bring about 1 inch of water to a gentle simmer in the saucepan.
  5. Whisk 1 cup of the sugar, orange zest, eggs, and egg yolks into the strained cranberry puree.
  6. Set the bowl over the pan, making sure it does not touch the water.
  7. Cook, whisking constantly, for 10 to 15 minutes, until the curd is thick and reaches 170°F to 175°F on an instant-read thermometer.
  8. Remove the bowl from the heat and whisk in the remaining 6 tablespoons butter a few pieces at a time until smooth.
  9. Pour the curd into the cooled tart shell and refrigerate for at least 4 hours, until set.
  10. Remove the tart ring, slice, and serve.

Notes

For a smooth curd, press the cranberry mixture thoroughly through the sieve and whisk constantly as it cooks. Refrigerate covered for up to 3 days; freezing is not recommended for the best texture. For a dairy-free version, use a plant-based butter that works for baking.