This Cranberry Curd Tart is a showstopping holiday dessert with a buttery, sweet pastry crust and a silky-smooth cranberry orange filling that’s the most gorgeous shade of ruby red. It’s an elegant alternative to traditional Thanksgiving pies and looks absolutely stunning on a Christmas dessert table!
If you’re looking for something a little different to serve during the holidays, this cranberry tart is it. The filling is bright and tangy with just enough sweetness to balance the naturally tart cranberries, while fresh orange juice and zest add a lovely citrus flavor that complements the cranberries beautifully. Finished with fluffy whipped cream and sparkling sugared cranberries, it’s the perfect combination of sweet, tart, creamy, and crunchy.
And can we talk about that color? It’s completely natural, thanks to the cranberries, and makes this one of the prettiest desserts you can put on your holiday table.
I tested this recipe four times, experimenting with different crusts and toppings, including a meringue version. But I kept coming back to my favorite buttery pastry crust and a simple whipped cream topping. The combination of the crisp, almost shortbread-like crust, velvety cranberry curd, and light whipped cream is just so good.
And while this tart looks impressive, don’t let it intimidate you! The cranberry filling is really just a simple fruit curd, and the crust is one I’ve made dozens of times for my French Fruit Tart. There are a few steps involved, but none of them are particularly difficult, and you can spread the work out over a couple of days.
Why you’ll love this holiday recipe!
- Beautiful presentation. The vibrant cranberry filling, snowy whipped cream, and sparkling sugared cranberries make this a stunning centerpiece for Thanksgiving or Christmas.
- Perfectly balanced flavors. Tart cranberries, sweet sugar, and fragrant orange create a bright, refreshing dessert that isn’t overly sweet.
- Wonderful textures. The buttery, crisp pastry shell contrasts beautifully with the smooth, creamy cranberry curd.
- Make-ahead friendly. You can prepare the pastry dough and cranberry filling in advance, making holiday baking much easier.
- Flexible crust options. I love my traditional pastry crust, but a graham cracker, Biscoff, or gingersnap crust works beautifully if you want something simpler.
Ingredients You’ll Need
- Cranberries: Fresh or frozen cranberries both work beautifully! They provide the gorgeous natural color and signature tart flavor.
- Orange zest and juice: Cranberry and orange are a classic pairing for a reason! The citrus adds brightness and a wonderful fresh flavor.
- All-purpose flour: Gives the pastry shell its structure and tender, crisp texture.
- Sugar: Powdered sugar sweetens the crust while keeping it delicate and almost cookie-like while granulated sugar balances the cranberries’ tartness without overwhelming their bright flavor.
- Salted butter: Adds rich, buttery flavor and helps create that wonderful shortbread-like crunch. Keep it cold for the best results.
- Heavy cream: Provides just enough moisture to bring the pastry dough together.
- Vanilla extract: Adds a subtle sweetness and warmth to the crust.
- Eggs and egg yolks: Give the curd its rich, silky texture and help it set when cooked.
- Cornstarch: Thickens and stabilizes the filling so the tart slices cleanly.
- Salt: Enhance the other flavors and balance the sweet and tart elements.
How to Make a Cranberry Tart
This gorgeous tart is easier to make than it looks! There are a few steps and some chilling time involved, but most of the work is hands-off. You can even make the crust ahead of time to spread things out.
Step 1: Make the Pastry Crust
Combine the dry ingredients and cold butter in a food processor (affiliate link), then add the egg yolk, cream, and vanilla mixture until the dough comes together. Shape into a disk and chill for an hour before rolling it out and fitting it into a 9-inch tart pan. Trim the edges, freeze for 30 minutes, then blind bake at 375°F with pie weights until golden and crisp. Let the crust cool completely.
Step 2: Cook and Puree the Cranberries
Combine the cranberries, sugar, orange juice, and zest in a saucepan and cook for 10–15 minutes until the berries burst and soften. Blend until smooth, then press the mixture through a fine-mesh sieve to remove the skins and seeds. This extra step is what gives the filling its wonderfully silky texture!
Step 3: Finish the Cranberry Curd
Whisk together the eggs, egg yolks, cornstarch, and salt. Slowly whisk in some of the hot cranberry puree to temper the eggs, then return everything to the saucepan. Cook over low heat, stirring, until thickened and bubbling. Remove from the heat and stir in the butter and vanilla. Let the curd cool to room temperature.
Step 4: Fill and Bake the Tart
Spread the cooled cranberry curd into your baked pastry shell, smoothing the top with a spatula. Bake at 350°F for 10–15 minutes, until the edges are set but the center still has a slight jiggle. Let the tart cool completely, then refrigerate for at least 2 hours to firm up.
Step 5: Decorate and Serve
Once the tart is thoroughly chilled, it’s time for the fun part! I like to pipe little dollops of homemade whipped cream around the edges and scatter sparkling sugared cranberries on top for a festive finish. But you can absolutely skip the piping bag and spoon the whipped cream on in pretty swoops instead. Keep refrigerated until ready to slice and serve!
Substitutions and Variations
Try a cookie crust. For an easier alternative to the traditional pastry shell, use a graham cracker, Biscoff, or gingersnap cookie crust. Graham crackers give a classic sweet crunch, Biscoff adds caramelized spice, and gingersnaps bring a warm, gingery flavor that’s especially delicious with cranberries. Bake the crumb crust until set and let it cool before filling.
Swap the orange juice. If you don’t have orange juice, you can use water in its place, although you’ll lose some of that lovely cranberry-orange flavor. I recommend keeping the orange zest if possible.
Try a meringue topping. I tested a version with a meringue (see the notes in the recipe card) and it’s another beautiful way to finish the tart. Just make sure to use a properly cooked meringue topping. I ultimately preferred whipped cream for its lightness and simplicity.
Skip the piping bag. You can spoon or spread the whipped cream in pretty swoops over the tart instead of piping a decorative border. It’s just as delicious!
Use a pie plate. Don’t have a tart pan? You can make this in a standard 9-inch pie plate (affiliate link) instead. The sides will be a little taller and you won’t get the same fluted edges, but it will taste just as wonderful. You may have some extra crust or filling depending on the depth of your dish.
Tips for the Best Cranberry Curd Tart
- Strain the cranberry mixture. This is one step you don’t want to skip! Pressing the cooked cranberries through a fine-mesh sieve removes the skins and seeds, giving the curd its wonderfully smooth, silky texture.
- Temper the eggs carefully. Slowly whisking some of the hot cranberry mixture into the eggs before adding everything back to the saucepan helps prevent scrambled eggs in your curd.
- Don’t rush the chilling time. The filling needs time to firm up so you can cut beautiful, clean slices. I recommend making this tart the day before you plan to serve it.
- Bake the crust completely. Unlike a traditional fruit pie, the pastry shell is fully baked before the cranberry filling goes in. Look for a golden crust that feels dry and crisp rather than pale or doughy.
- Use a tart pan with a removable bottom. My favorite is a 9-inch tart pan with fluted sides and a removable bottom. It makes it easy to lift the finished tart out of the pan for a beautiful presentation. But a regular pie plate works, too!
- Decorate just before serving. For the prettiest results, add the whipped cream and sugared cranberries shortly before serving so the cream stays fluffy and the cranberries keep their sparkling sugar coating.
PRO TIP: Use a sharp knife, wiping the blade clean between cuts, for the prettiest slices.
Frequently Asked Questions
Can I use frozen cranberries for cranberry curd?
Absolutely! Fresh and frozen cranberries work equally well in this recipe. There’s no need to thaw frozen cranberries first. They may just need a few extra minutes on the stove to soften and burst. However, this recipe will not work with dried cranberries.
What does cranberry curd taste like?
Cranberry curd has a bright, tangy flavor similar to lemon curd, but with a distinct cranberry fruitiness and a beautiful hint of orange. It’s sweet and tart, rich and creamy, and wonderfully refreshing after a big holiday meal.
Can I make this tart without a tart pan?
Yes! A 9-inch pie plate (affiliate link) works well. You won’t get the same crisp, fluted edges or removable bottom, but the flavor and texture will be just as delicious. Be sure to fully bake the pastry shell before adding the filling.
Why is my cranberry curd not thickening?
The curd needs enough heat and cooking time for the eggs and cornstarch to thicken the mixture. Cook it over low heat, stirring constantly, until it becomes noticeably thick and begins to bubble. It will continue to firm up as it cools and chills.
Can I make this cranberry tart without the whipped cream?
Definitely! The tart is delicious on its own, and the vibrant cranberry filling is beautiful even without decoration. You could also add a few sugared cranberries or a little orange zest for a simpler finish.
More Holiday Desserts to Try
Cranberry Curd Tart
Ingredients
Crust
- 1 large egg yolk
- 1 Tablespoon heavy cream
- 1/2 teaspoon pure vanilla extract
- 1 1/4 cups (176g) all-purpose flour
- 2/3 cup (65g) powdered sugar
- 1/4 teaspoon salt
- 1/2 cup cold salted butter cut into chunks
Filling
- 1 lb. (454g) fresh or frozen cranberries
- 1 1/4 cups (250g) granulated sugar
- Zest from 1 orange
- 1 cup orange juice
- 2 large eggs room temperature
- 2 large egg yolks
- 2 Tablespoons cornstarch
- 1/8 teaspoon salt
- 3 Tablespoons (43g) salted butter softened
- 1 teaspoon pure vanilla extract
Decoration
- 1 batch homemade whipped cream
- 1 batch sugared cranberries
Instructions
Make the Crust
- Whisk together the egg yolk, cream, and vanilla in a small bowl. Set aside.1 large egg yolk, 1 Tablespoon heavy cream, ½ teaspoon pure vanilla extract
- Combine the flour, powdered sugar, and salt in a food process and briefly process to combine. Add the cold butter pieces to the flour mixture and pulse to cut into the flour until the mixture resembles coarse meal, about 15 pulses.1 ¼ cups (176g) all-purpose flour, 2/3 cup (65g) powdered sugar, ¼ teaspoon salt, ½ cup cold salted butter
- While the food process is running, add the liquid through the feed tube and continue to process just until the dough comes together around the blade.
- Turn out the tart dough onto a sheet of plastic wrap and flatten into a 6-inch disk, then wrap it tightly and refrigerate for 1 hour. Let sit out on the counter for 10 minutes to soften slightly before rolling out.
- Roll out the pastry crust on a lightly floured surface until it is slightly larger than your tart pan (mine is a 9-inch pan). Carefully transfer the dough to the pan by rolling it onto the rolling pin (affiliate link), then gently easing the dough into the pan, pressing into the corners and fluted sides of the pan.
- Run the rolling pin (affiliate link) over the top of the pan so that the excess dough gets cut off on the edge of the pin, making a clean edge. Patch any edges that are too thin with excess dough, trimming away the edge again as necessary. Freeze the tart shell for 30 minutes.
- When ready to bake the tart shell, heat oven to 375℉. Press a double layer of foil into the frozen tart shell, covering the edges of the pan and filling the tart shell with pie weights. Bake for 30 minutes, rotating halfway through, then carefully remove the pie weights and foil and bake another 5 to 10 minutes, until the tart shell is fully baked and golden. Cool completely before filling.
Make the Filling
- Cook cranberries, sugar, orange zest and juice for 10-15 minutes over medium heat until cranberries have popped and softened. You can press them against the inside of the pan with the back of a wooden spoon to help them burst and release their juices.1 lb. (454g) fresh or frozen cranberries, 1 ¼ cups (250g) granulated sugar, Zest from 1 orange , 1 cup orange juice
- Remove from the heat and puree with an immersion blender or transfer to a food processor (affiliate link) or blender and process until smooth. Pour the puree into a fine-mesh sieve set over a bowl and use the back of a spoon to press most of the liquid through, discarding the solids.
- Meanwhile, whisk the eggs, egg yolks, cornstarch, and salt in a bowl. Slowly whisk in 1 cup of the hot cranberry puree to temper the eggs. Return the mixture to the pot and cook over low heat until bubbling and thickened, about 5-10 minutes.2 large eggs, 2 large egg yolks, 2 Tablespoons cornstarch, ⅛ teaspoon salt
- Remove the pan from the heat and whisk in the butter and vanilla. Cool to room temperature, then pour the cooled cranberry curd into the prepared tart shell and smooth with a spatula.3 Tablespoons (43g) salted butter, 1 teaspoon pure vanilla extract
- Bake at 350℉ (177℃) for 10-15 minutes. The tart should still jiggle slightly in the center but be set around the edges.
- Cool completely, then chill in the fridge for 2 hours before decorating with the whipped cream and sugared cranberries. I transferred my whipped cream to a piping bag with an open tip and piped dollops of cream around the edges of the tart to create a decorative design but you could just spread it in swoops over the tart for an easier finish. Store in the fridge until ready to serve.1 batch sugared cranberries, 1 batch homemade whipped cream
Notes
- Graham Cracker or Biscoff Cookie Crust: Combine (150g) graham cracker crumbs, 3 Tablespoons (37g) granulated sugar, and 4 Tablespoons (56g) melted salted butter in a bowl until evenly moistened. Press into the tart pan then proceed with the recipe like normal.
- Meringue Version: Whisk together 7 egg whites and 2/3 cup granulated sugar in a heatproof bowl set over a pan of simmering water until they reach 160°F. Transfer the mixture to a stand mixer fitted with a whisk attachment and add another 2/3 cup granulated sugar and ¼ teaspoon cream of tartar. Whisk on medium-high speed for 7-10 minutes until thick and glossy stiff peaks form. You should be able to rub the meringue between your fingers and it will feel smooth instead of grainy. Pile on top of the pie and torch using a kitchen blow torch just before serving.
- Make-ahead pastry dough: Make the dough up to 3 days in advance, wrap it tightly in plastic wrap, and refrigerate. You can also freeze the dough for up to 2 months. Thaw overnight in the refrigerator before rolling it out.
- Make-ahead baked tart shell: Bake the pastry crust a day in advance and store it tightly covered at room temperature once completely cooled.
- Make-ahead cranberry curd: Prepare the cranberry curd up to 1 day ahead and refrigerate it in an airtight container with plastic wrap pressed directly against the surface to prevent a skin from forming.
- Make-ahead assembled tart: Make the tart a day before serving and refrigerate it overnight. Wait to add the whipped cream and sugared cranberries until shortly before serving for the freshest appearance.
- Storage: Store leftover cranberry tart covered in the refrigerator for up to 3 days. The crust will gradually soften as it sits, so it’s best enjoyed within the first day or two.
- Freezer: You can freeze the undecorated tart for up to 1 month, wrapped tightly to protect it from freezer burn. Thaw overnight in the refrigerator before adding fresh whipped cream and sugared cranberries. The texture may soften slightly after freezing.
