Cranberry Curd Tart Recipe

Introduction

This Cranberry Curd Tart combines a nutty hazelnut crust with a tangy, vibrant cranberry curd filling. It’s a delightful dessert that balances richness and tartness, perfect for special occasions or a cozy treat.

Ingredients

• 1 1/4 cups (180 grams) raw hazelnuts
• 1 cup (125 grams) rice flour
• 1/4 teaspoon salt
• 1/2 cup (112 grams) sugar
• 6 tablespoons (85 grams) softened butter, more as necessary
• 12 ounces (340 grams) cranberries
• 1 cup (225 grams) sugar
• Peel (orange part only) and juice of 1 orange (about 1/2 cup)
• 4 ounces (113 grams) softened butter (1 stick)
• 2 eggs plus 2 egg yolks

Instructions

1. Step 1: Preheat the oven to 325°F (163°C). Spread the hazelnuts on a baking sheet and roast them for 10 to 15 minutes until the skins darken and crack. Transfer the nuts to a clean towel and rub off the skins. Discard the skins and let the hazelnuts cool.
2. Step 2: In a food processor, pulse the roasted hazelnuts with half of the rice flour until the mixture resembles coarse cornmeal. Add the remaining rice flour and salt, then pulse briefly to combine.
3. Step 3: In a mixing bowl, cream the sugar and 6 tablespoons softened butter with a wooden spoon until pale and thick. Add the nut and flour mixture, stirring until the dough comes together. If crumbly, incorporate 1 to 2 tablespoons more softened butter or a splash of cold water.
4. Step 4: Press the dough evenly into a 10-inch tart pan, using half for the bottom and half for the sides. Prick the bottom with a fork and freeze the crust for 30 minutes (or longer if desired).
5. Step 5: Increase oven temperature to 350°F (177°C). Bake the chilled tart shell for about 15 minutes until lightly browned. Remove and cool.
6. Step 6: Prepare the cranberry curd by combining cranberries, 1 cup sugar, orange peel, and orange juice in a saucepan over medium heat. Simmer for about 10 minutes until cranberries pop and soften. Pass the mixture through a food mill or fine mesh sieve, or puree and strain for a smooth texture. While warm, whisk in the 4 ounces softened butter.
7. Step 7: Beat the eggs and egg yolks lightly. Gradually whisk about one cup of the warm cranberry liquid into the eggs to temper. Combine the eggs and liquid, then return to the saucepan. Cook over low heat, stirring constantly, until the curd thickens and nearly bubbles, about 10 minutes. Cool to room temperature before use; cover and refrigerate if preparing ahead.
8. Step 8: Pour the cooled cranberry curd into the prebaked tart shell and smooth the surface. Bake at 350°F (177°C) for 10 minutes to set the filling. Cool on a rack before serving. Store at room temperature for up to 2 days.

Tips & Variations

• For an extra smooth curd, puree the cranberry mixture thoroughly before straining to remove seeds and pulp.
• If hazelnuts are unavailable, toasted almonds or pecans can be used for the crust.
• Add a teaspoon of vanilla extract to the curd for a subtle flavor boost.
• Freeze the tart shell if not baking immediately to save time on serving day.

Storage

Store the finished tart at room temperature for up to 2 days. If you need to keep it longer, cover and refrigerate for up to 3 days but bring to room temperature before serving for best flavor. Leftover cranberry curd can be refrigerated in an airtight container for up to 1 day and gently warmed to restore its spreadable texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the tart shell ahead of time?

Yes, the crust can be frozen after pressing into the tart pan. Bake it directly from frozen, adding a few extra minutes if needed.

What can I substitute for rice flour?

You can use almond flour or finely ground oats as a gluten-free alternative, though the texture may vary slightly.

Cranberry Curd Tart Recipe

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★★★★★

4.5 from 426 reviews

• Author: Mariam
• Total Time: 1 hour 10 minutes
• Yield: 1 10-inch tart (8 servings) 1x

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Description

This Cranberry Curd Tart features a delicate hazelnut and rice flour crust paired with a smooth, tangy cranberry-orange curd filling. It’s a perfect balance of nutty and fruity flavors, ideal for festive occasions or a special dessert.

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Ingredients

Scale 1x2x3x

For the Crust

• 1 1/4 cups (180 grams) raw hazelnuts
• 1 cup (125 grams) rice flour
• 1/4 teaspoon salt
• 1/2 cup (112 grams) sugar
• 6 tablespoons (85 grams) softened butter, plus more if necessary

For the Cranberry Curd

• 12 ounces (340 grams) cranberries
• 1 cup (225 grams) sugar
• Peel (orange part only) and juice of 1 orange (about 1/2 cup)
• 4 ounces (113 grams) softened butter (1 stick)
• 2 eggs plus 2 egg yolks

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Instructions

1. Make the crust: Preheat oven to 325°F (163°C). Spread hazelnuts on a baking sheet and roast for 10 to 15 minutes until skins darken and crack. Transfer nuts to a clean towel and rub vigorously to remove skins. Discard skins and let nuts cool.
2. Grind the nuts and flour: In a food processor, pulse the cooled hazelnuts with half the rice flour until the mixture resembles coarse cornmeal. Add the remaining rice flour and salt, and pulse briefly to combine.
3. Mix dough: In a mixing bowl, cream the sugar and 6 tablespoons softened butter with a wooden spoon until pale and thick, about 1-2 minutes. Add the nut and flour mixture and combine until a dough forms. If crumbly, add 1-2 tablespoons softened butter or a little cold water to help bind.
4. Form tart shell: Press the dough evenly into a 10-inch tart pan, using half the dough for the base and half for the sides. Prick the bottom with a fork and freeze for 30 minutes (or up to several days) to firm.
5. Bake crust: Preheat oven to 350°F (177°C). Bake the chilled tart shell for about 15 minutes until lightly browned. Remove and allow to cool completely.
6. Prepare cranberry curd base: Place cranberries, sugar, orange juice, and orange peel in a saucepan over medium heat. Simmer until cranberries burst and soften, approximately 10 minutes. Pass the mixture through a food mill or fine mesh sieve into a bowl to remove solids. For vibrant color, alternatively purée with an immersion blender or food processor and strain through a fine sieve. Whisk the softened butter into the warm liquid until smooth.
7. Cook curd: Lightly beat the eggs and yolks in a bowl. Slowly whisk about 1 cup of the warm cranberry mixture into the eggs to temper, then combine with remaining cranberry liquid and whisk well. Wipe out the pot if needed, return the mixture, and cook over low heat, stirring constantly until the curd thickens and nearly bubbles, about 10 minutes. Cool to room temperature. Cover and refrigerate if making ahead (up to 1 day).
8. Assemble and set tart: Pour the cooled cranberry curd into the cooled prebaked tart shell and smooth the top with a spatula. Bake at 350°F (177°C) for 10 minutes to set the curd. Allow tart to cool on a rack; store at room temperature for up to 2 days before serving.

Notes

• Roasting and removing hazelnut skins adds a rich flavor and ensures a smooth crust texture.
• Tempering the eggs prevents them from scrambling when added to the hot cranberry mixture.
• The tart can be prepared a day ahead; refrigerate the curd and assemble just before the final bake.
• For best color and texture of the cranberry curd, puréeing and straining is recommended over just using a food mill.
• Store the tart at room temperature, but refrigerate leftovers to extend freshness.

• Prep Time: 35 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: cranberry tart, cranberry curd, hazelnut tart crust, festive dessert, holiday tart