Every holiday season, my kitchen transforms into a cranberry wonderland. I’ve been baking this Cranberry Curd Tart for years, and it’s become the star of our family table. The first time I made it, I was skeptical—could tart cranberries really shine in a dessert? But that first bite of smooth, tangy curd nestled in a buttery crust convinced me. It’s now my go-to when I want something festive yet fuss-free. After countless tests and tweaks, I’ve perfected the balance of sweet and tart, and I can’t wait to share it with you. Trust me, this tart is worth every minute!

Why You’ll Love This Cranberry Curd Tart

This tart is a showstopper for so many reasons—here’s why it’s become my holiday must-have:

That silky-smooth curd: Blending and straining fresh cranberries gives the filling an irresistible texture—like the lovechild of lemon bars and cheesecake, but with a festive twist.
Perfect sweet-tart balance: The filling’s natural zing plays beautifully against the buttery crust—no cloying sugar overload here.
Stunning color: That deep ruby-red hue makes it the prettiest dessert on the table (no food coloring needed!).
Surprisingly simple: Don’t let the elegance fool you—it comes together with basic tools and a little patience for the curd to set.

Ingredients for Cranberry Curd Tart

Here’s everything you’ll need to make this holiday stunner. I’ve split it into crust and filling so you can gather ingredients like a pro:

For the Crust:

1 1/2 cups all-purpose flour (spooned and leveled)
1/4 cup granulated sugar
1/2 cup unsalted butter, chilled and cubed (that means straight from the fridge!)
1 large egg yolk
2 tablespoons cold water

For the Cranberry Curd Filling:

2 cups fresh cranberries (see notes below if you must use frozen)
3/4 cup granulated sugar
3 large eggs (room temperature works best)
1/2 cup unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract

Ingredient Notes & Substitutions

Fresh cranberries give the best flavor and color, but frozen work in a pinch (thaw first and pat dry). For gluten-free, swap all-purpose flour 1:1 with your favorite blend. And please—real butter only! Margarine makes the crust sad and the curd taste artificial. Trust me on this one.

Equipment You’ll Need

Don’t worry—you don’t need fancy gadgets for this tart! Just gather these basics (I bet you already have most):

9-inch tart pan with removable bottom (this is key for clean slices!)
Food processor or blender to puree those cranberries into velvet
Mixing bowls (one for crust, one for curd—no need to wash in between!)
Whisk for smoothing out the curd like a pro
Fine-mesh sieve (your secret weapon for that flawless curd texture)

That’s it! I’ve made this with just a fork and elbow grease before, but these tools make it a breeze. Now let’s get baking.

How to Make Cranberry Curd Tart

Alright, let’s get to the fun part—bringing this tart to life! Follow these steps carefully, and you’ll have a dessert that looks like it came from a fancy bakery (but secretly took way less effort).

Preparing the Crust

First things first: preheat your oven to 350°F (175°C). While that warms up, let’s make magic happen with flour and butter.

In a medium bowl, combine the flour and sugar. Now grab your chilled butter cubes—this is where the pastry chef vibes kick in. Use your fingers or a pastry cutter to work the butter into the flour until it looks like coarse sand with pea-sized bits. Those little butter pockets are what’ll make your crust flaky!

Make a well in the center and add the egg yolk and cold water. Mix gently with a fork until shaggy dough forms—don’t overwork it! Turn it out onto plastic wrap, pat into a disc, and chill for 15 minutes if you can spare the time (it helps prevent shrinkage).

Press the dough evenly into your tart pan, going up the sides. I like using a measuring cup to smooth it—just roll gently in circular motions. Prick the bottom all over with a fork (this stops bubbles), then bake for 15 minutes until lightly golden. Set aside.

Making the Cranberry Curd Filling

Now for my favorite part—that gorgeous ruby-red filling!

Toss cranberries and sugar into your food processor and blend until completely smooth, scraping down sides as needed. You’ll hear those berries pop—that’s the sound of flavor developing! Strain through a fine-mesh sieve into a bowl, pressing with a spatula. Yes, it’s messy, but skipping this step means lumpy curd, and we’re perfectionists here.

In another bowl, whisk eggs lightly. Slowly drizzle in the melted butter while whisking constantly—this tempers the eggs so they don’t scramble. Now stir in the vanilla and your vibrant cranberry puree. The color at this stage will make you gasp!

Baking and Cooling

Pour that beautiful cranberry mixture into your pre-baked crust—it should come right to the top. Bake for 25 minutes until the edges are set but the center still jiggles slightly when nudged (like barely-set Jell-O).

Here’s the hard part: walk away! Let it cool completely at room temperature—at least 2 hours—before even thinking about slicing. I know, the wait is torture, but this lets the curd firm up properly. The tart will continue setting as it cools, promising clean slices later.

Pro tip: If you’re making this ahead, once cooled, chill it uncovered in the fridge overnight. The flavors deepen beautifully, and cold tart slices like a dream!

Tips for Perfect Cranberry Curd Tart

After making this tart more times than I can count (and yes, learning from a few disasters!), here are my non-negotiable tips for cranberry curd success:

Chill that crust like it owes you money

I know, I know—you want to skip the chilling step. Resist! That 15-minute fridge rest for the dough prevents shrinkage and keeps your crust crisp. If I’m feeling extra fancy, I’ll even freeze the shaped crust for 10 minutes before baking. Cold butter equals flaky layers, and that’s science, my friend.

Strain twice for silkier-than-satin curd

Here’s my secret: after blending the cranberries, strain them once through a fine-mesh sieve. Then—plot twist—strain the finished filling again before pouring into the crust. Double straining catches any sneaky bits of cranberry skin or eggy lumps. The result? A curd so smooth, your spoon will glide through it like hot fudge.

Room-temp eggs are your new BFF

Cold eggs straight from the fridge can make your curd separate or turn grainy. I leave mine on the counter for 30 minutes before baking—or if I forget (hey, it happens), I submerge them in warm water for 5 minutes. Warmer eggs blend seamlessly into the cranberry mixture, giving you that velvety texture we’re obsessed with.

Bonus tip from my last holiday panic: if your filling seems too thin after mixing, let it sit for 10 minutes. The cranberry pectin works magic, thickening it naturally. No need for cornstarch or other cheats—trust the process!

Serving and Storing Cranberry Curd Tart

Now comes the best part—showing off your masterpiece! This tart shines on its own, but a few finishing touches take it to the next level. I love topping slices with barely sweetened whipped cream—the cloud-like texture balances the tangy curd perfectly. For holidays, I’ll garnish with fresh mint sprigs or candied cranberries (just simmer fresh ones in simple syrup for 2 minutes, then roll in sugar).

Leftovers? Ha—good luck having any! But if you do, cover the tart loosely with foil and refrigerate for up to 3 days. The crust stays surprisingly crisp, though I recommend letting slices sit at room temp for 10 minutes before serving—the flavors wake right up.

One warning: don’t try reheating this beauty. The curd will weep, and the crust turns soggy. Trust me—I learned this the hard way after attempting a “quick warm-up” before guests arrived. Room temp or slightly chilled is the way to go!

Pro tip: For parties, I sometimes make mini tarts in muffin tins (just roll small dough balls and press into cups). They bake in half the time and make adorable individual servings—no slicing required!

Cranberry Curd Tart Nutrition

Okay, let’s be real—nobody eats holiday desserts for their nutritional benefits! But since you asked (or maybe just feel curious while licking cranberry filling off your fingers), here’s the scoop on what’s in each glorious slice:

Serving Size: 1 slice (about 1/8 of the tart)
Calories: 320 (worth every single one)
Sugar: 25g (mostly from the natural cranberry sweetness)
Fat: 18g (thank you, glorious butter)
Protein: 4g (eggs pulling their weight!)

Small print time: These numbers are estimates—your exact totals will depend on how thick you slice it (no judgment if yours are “generous”) and whether you use every last drop of filling. The tart packs vitamin C from fresh cranberries and a happy dose of holiday joy!

Important disclaimer: Nutrition varies based on specific ingredients and measurements. I’m a baker, not a dietitian—so if you need precise counts, plug your exact brands into a calculator. But honestly? Some desserts are meant to be savored, not scrutinized. Enjoy!

FAQs About Cranberry Curd Tart

I get so many questions about this tart—here are the ones that pop up most often (along with my brutally honest answers from years of trial and error):

Can I use canned cranberry sauce instead of fresh?

Oh honey, no. That jiggly canned stuff won’t give you the bright, tart flavor or smooth texture we’re after. In a pinch, frozen cranberries work (thaw and drain them well first). But trust me—fresh is best for that vibrant color and natural pectin that sets the curd perfectly.

Help! My filling came out runny—can I fix it?

Don’t panic! First, let it cool completely—the curd keeps thickening as it sets. If it’s still too soft after chilling overnight, you might’ve underbaked it. Next time, give it 5 extra minutes in the oven (look for set edges with just a slight wiggle in the center). For now? Serve it in bowls with spoons and call it “deconstructed tart.” I won’t tell!

Can I freeze leftovers for later?

Technically yes, but the texture won’t be quite the same. The curd gets slightly grainy after thawing. If you must freeze, do it in slices on a parchment-lined tray first, then wrap tightly. Thaw overnight in the fridge—but frankly, I’d rather eat it all fresh within 3 days (quality control, right?).

Bonus Q from my Aunt Martha last Thanksgiving: “Why did my crust shrink?” Answer: You probably skipped the chilling step or overworked the dough. That butter needs to stay cold to hold its shape—just like me when someone tries to take the last slice!

Share Your Cranberry Curd Tart

Nothing makes me happier than seeing your versions of this tart come to life! If you bake it, I’d be over the moon if you snapped a photo—that ruby-red curd deserves its moment in the spotlight. Tag me on Instagram so I can cheer you on (and maybe steal your garnish ideas!).

Did you add a twist? Swap the vanilla for orange zest? Top it with sugared rosemary? Tell me everything in the comments below—I read every one and love hearing how you make it your own. And if this becomes your new holiday tradition like it did for me? Well, that’s just the best compliment a baker could ask for.