Cranberry Curd Tart
When you want a sweet and tart dessert, but don’t know what to make, this Cranberry Curd Tart is a great choice. It’s also a very pretty dessert and tastes amazing!
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Bringing this Cranberry Curd Pie to a party this year will automatically result in you looking like a professional. This dessert tastes good, but no one is stopping you from making it your table’s centerpiece.
Cranberry Tart
This Cranberry Tart is an old-fashioned recipe that your entire family is going to love. Not only is this dessert sweet and tasty, but it is also simple to make.
Why You’ll Love This Recipe
Sweet and Tart – This recipe has the perfect balance of sweet and tart flavors, thanks to the addition of cranberry curd.
Pretty – This tart is not only delicious, but it’s also very pretty, thanks to the bright red cranberries.
Easy – This recipe is surprisingly easy to make, thanks to a store-bought crust and a few simple steps.
Perfect for Holidays – This recipe is a great way to use cranberries during the holidays, but it can also be made year-round with frozen cranberries.
Ingredients
Crust Ingredients
gingersnap cookies
brown sugar
butter
Pie Filling Ingredients
fresh cranberries
sugar
eggs
yolks
salt
water
lemon juice
unsalted butter
Topping Ingredients
- sugared cranberries
- whipped cream
See the recipe card below for quantities.
How to Make Cranberry Curd Tart
Preheat the oven to 350 degrees
Lightly spray a 9-inch pie dish with baking cooking spray.
Add the gingersnaps to a food processor and pulse until they are fine crumbs. Add the sugar and pulse until well blended.
Pour the crumbs into a medium-sized bowl and add the butter and mix until combined with your hands or a fork.
Pour the gingersnap mixture into the pie dish and pat it down evenly on the bottom and sides.
Bake for 15 minutes.
Set the pie crust to the side too cool to room temp.
Rinse and pat dry your cranberries.
In a medium-sized saucepan over medium heat, add the washed cranberries, 1 ½ cups of sugar, and water.
Stir to combine.
Stir every few minutes for 5 minutes.
Lower the heat to low, cover the saucepan and simmer for 18 minutes. Stir to combine until thickened.
Set to the side until cooled, approximately 15 minutes.
Whisk the cranberry mixture until almost smooth.
Place the saucepan back over low to medium heat.
Whisk in the eggs, egg yolks, lemon juice, and 1 cup of sugar to the cranberry mixture. Stir the cranberry mixture for 10 minutes, until the mixture is thick and well combined. Remove from the heat and allow to cool to room temperature.
Pour the cranberry curd into the pie crust.
Chill the pie until it is firm, 3 hours.
Decorate and enjoy! I used sugared cranberries and whipped cream to top my pie.
Substitutions
If you don’t want to spend the time or money making a cranberry pie, then give this Cranberry Curd Tart a chance. The tart tastes good because the flavor of the fruit is very tart, which tastes amazing in this holiday dessert.
- Cranberry filling – this recipe calls for cranberry filling, you can use chutney instead.
- Fresh cranberries – if you are missing the regular cranberries, you can use a mixture of fresh cherries and pomegranates.
- Whipped cream – if you don’t have the whipped cream on hand, you can use Reddi whip or make your own homemade whipped cream.
Don’t cheat yourself when it comes to making this tart. You can make it and it will be delicious.
Variations
Part of cooking delicious desserts is changing it up if you want. You may not always want to make this recipe the same! Check out these variation options.
- Dried cherries and raisins – if you want to make this tart, but don’t have cherries, you can also use dried cherries and raisins. Give it a try!
- Switch up the gingersnaps – you can use graham crackers or vanilla wafers instead for the tart.
- Decorate the top – if you want to be even more festive, then decorate the top of the tart!
See this Mini Christmas Bundt Cake for another fun dessert option this holiday season!
Equipment
- measuring cups and spoons
- food processor
- fork
- pie plate
- medium saucepan
- whisk
Storage
You can make this Christmas Curd Tart ahead of time and serve it the day of your holiday party. Make sure it’s stored in an airtight container and placed in the fridge.
If you decide to make the dough ahead of time, you can store the dough for up to 2 weeks in your fridge.
Tips
Save the decor for AFTER you’ve made the pie and are ready to serve it. You can add as many or as few sugared cranberries as you’d like. This little touch helps to make the tart look amazing.
Frozen cranberries can be used in place of fresh if you are in a pinch.
FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
You can leave out anything you don’t want to put in. However, the sugared cranberries are something you’ll need to help you make this delicious tart. You’re going to add a few on top to help make it look extra fun and festive.
If you’ve never had a tart before, it’s something that has a soft filling. It’s usually made out of the juice of the fruit.
The answer is YES, you do need to chill the pie. To serve this Cranberry Curd Tart
Cranberry Curd Pie does need to be chilled. It tastes best this way!
More Holiday Recipes
Do you enjoy holiday recipes? Try these delicious recipes:
Cranberry Pie
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Cranberry Curd Tart
Ingredients
Gingersnap Crust
- 5 cups gingersnap cookies
- 3 Tbsp brown sugar
- 4 Tbsp butter melted
Cranberry Filling
- 4 cups fresh cranberries
- 2 cups sugar divided
- 3 large eggs
- 2 egg yolks
- pinch salt
- ¼ cup Water
- ½ cup fresh lemon juice
- 4 Tbsp unsalted butter at room temp
Granish
- Sugared cranberries
- Whip cream
Instructions
- Preheat the oven to 350 degrees
- Lightly spray a 9 inch pie dish with baking cooking spray.
- Add the gingersnaps in a food processor and pulse until they are fine crumbs. Add the sugar and pulse until well blended.
- Pour the crumbs into a medium sized bowl and add the butter and mix until combined with your hands or a fork.
- Pour the gingersnap mixture in the pie dish and pat it down evenly on the bottom and sides.
- Bake for 15 minutes.
- Set the pie crust to the side too cool to room temp.
- Rinse and pat dry your cranberries.
- In a medium sized saucepan over medium heat, add the washed cranberries, 1 ½ cups of sugar, and water.
- Stir to combine.
- Stir every few minutes for 5 minutes.
- Lower the heat to low, cover the saucepan and simmer for 18 minutes. Stir to combine until thickened.
- Set to the side until cooled, approximately 15 minutes.
- Whisk the cranberry mixture until almost smooth.
- Place the saucepan back over low to medium heat.
- Whisk in the eggs, egg yolks, lemon juice and 1 cup of sugar to the cranberry mixture. Stir the cranberry mixture for 10 minutes, until the mixture is thick and well combined. Remove from the heat and allow to cool to room temperature.
- Pour the cranberry curd into the pie crust.
- Chill the pie until it is firm, 3 hours.
- Decorate and enjoy!
Notes
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
