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Cranberry Curd Tart

Cranberry curd tart pairs a crisp, golden blind-baked crust with a smooth, tangy cranberry filling. Chill the finished tart until the curd is firm for neat slices and a bright cranberry flavor.
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Prep Time 30 minutes
Cook Time 57 minutes
Chilling 4 hours 30 minutes
Total Time 5 hours 57 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 1 tsp unsalted butter softened, for greasing
  • 1.25 cup all-purpose flour
  • 0.33 cup granulated sugar
  • 0.25 tsp salt
  • 0.5 cup unsalted butter cold and cut into small pieces
  • 1 egg yolk large
  • 2 tbsp ice water to 3 tablespoons
For the cranberry curd
  • 1 bag (12 oz) cranberries fresh or frozen
  • 0.25 cup water
  • 1 cup granulated sugar
  • 3 eggs large
  • 2 egg yolks large
  • 0.125 tsp salt
  • 1 tbsp lemon juice
  • 0.5 cup unsalted butter cut into small pieces

Equipment

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

Method
 

Make and blind-bake the crust
  1. Heat the oven to 375°F.
  2. Lightly butter a 9-inch tart pan with a removable bottom using the softened butter.
  3. Whisk the flour, sugar, and salt in a large bowl.
  4. Cut in the cold butter until the mixture has pea-size pieces.
  5. Add the egg yolk and 2 tablespoons ice water and mix until the dough begins to come together, adding the remaining water a teaspoon at a time if it is still dry.
  6. Roll the dough between sheets of parchment into an 11-inch round.
  7. Fit the dough into the tart pan, trim the edges, and prick the bottom all over with a fork.
  8. Chill the tart shell for 30 minutes.
  9. Line the shell with parchment and fill with pie weights.
  10. Bake for 20 to 25 minutes; remove the parchment and weights and bake for another 8 to 12 minutes, until golden brown.
  11. Cool completely in the pan.
Cook the cranberry curd
  1. Combine the cranberries and water in a 2-quart saucepan and cook over medium heat for 8 to 10 minutes, stirring occasionally, until the berries have burst.
  2. Remove the pan from the heat and mash the berries.
  3. Press the berries through a fine-mesh sieve into a bowl, discarding the skins.
  4. Whisk the sugar, eggs, egg yolks, and salt in a large heatproof bowl.
  5. Whisk in the cranberry puree until smooth.
  6. Set the bowl over the saucepan of gently simmering water, making sure the bottom of the bowl does not touch the water, and cook while whisking constantly for 12 to 18 minutes, until thickened and the curd reaches 170°F to 175°F.
  7. Remove the bowl from the heat and whisk in the lemon juice and butter, a few pieces at a time, until smooth.
Fill and chill the tart
  1. Pour the curd through a fine-mesh sieve into the cooled tart shell and smooth the top.
  2. Refrigerate the tart for at least 4 hours, until the curd is firm, before removing the tart ring and serving.

Notes

For the smoothest curd, whisk constantly and cook until it reaches 170°F to 175°F. Store covered in the refrigerator for up to 3 days; freezing is not recommended. For a gluten-free version, use a measure-for-measure gluten-free flour blend in the crust.