Introduction

This easy cranberry tart combines a buttery shortbread crust with a smooth, tangy cranberry curd. It’s a perfect festive dessert that balances sweetness and tartness in every bite.

A tart with three visible layers is shown: the bottom crumbly brown crust holds a thick, glossy bright red filling with a smooth texture, cut into slices. The top edge of the tart is decorated with alternating fresh shiny red cranberries and sugar-coated cranberries, along with small sprigs of green rosemary evenly placed between the berries. The tart sits on a detailed white plate with a dotted pattern, all set against a white marbled surface scattered with rosemary sprigs and loose cranberries. A silver pie server is partially visible under one lifted slice. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 tablespoons cold unsalted butter, diced
⅔ cup powdered sugar
2 large egg yolks
2 cups all-purpose flour (240 grams)
12 ounces fresh or frozen cranberries
1 cup granulated sugar
¾ cup water or orange juice
3 large egg yolks
1 whole large egg
6 tablespoons unsalted butter, cut into small cubes
1 large egg
1 tablespoon water
Sugared cranberries (for garnish)
Whipped cream (for garnish)
Fresh rosemary sprigs (for garnish)
Orange slices (for garnish)

Instructions

Step 1: Make the shortbread crust. In a food processor fitted with a blade, pulse together 12 tablespoons cold diced butter, ⅔ cup powdered sugar, and 2 egg yolks until combined but still speckled with butter.
Step 2: Add 2 cups all-purpose flour and pulse just until the dough comes together when pinched. Turn out onto parchment paper, knead a few times, and pat into a disc. Wrap in parchment and chill for 30 minutes.
Step 3: Preheat the oven to 350°F (175°C). Let the dough rest at room temperature for 15 minutes. Dust a work surface and dough with flour and roll out to a 12-inch circle.
Step 4: Transfer the dough carefully to a 10-inch tart pan with a removable bottom. Press lightly against sides and bottom, then prick the bottom all over with a fork. Place the pan on a baking sheet.
Step 5: Cover the shell with parchment paper and fill with dried beans or pie weights. Bake for 15 minutes, then remove parchment and weights.
Step 6: Optional: Beat 1 egg with 1 tablespoon water and brush the shell with this egg wash. Return tart shell to oven and bake another 15 minutes or until golden brown. Cover edges with foil if browning too quickly. Cool completely.
Step 7: Make the cranberry curd. In a medium saucepan, combine 12 ounces cranberries, 1 cup granulated sugar, and ¾ cup water or orange juice. Bring to a boil over medium-high heat, then reduce heat and simmer for 10 minutes.
Step 8: Remove from heat and let cool 5 to 10 minutes. Blend in a high-powered blender until smooth, then strain through a fine-mesh sieve into a bowl.
Step 9: Return the smooth cranberry mixture to the saucepan. Whisk in 3 egg yolks and 1 whole egg. Cook over medium heat, whisking constantly for 5 to 10 minutes until thickened and coats the back of a spoon.
Step 10: Remove from heat and stir in 6 tablespoons butter cubes until fully melted and incorporated. Pour the curd into the cooled tart shell, spreading evenly.
Step 11: Refrigerate for at least 3 hours or until set. Before serving, garnish with sugared cranberries, whipped cream, rosemary sprigs, and orange slices as desired.

Tips & Variations

Use orange juice instead of water in the curd for a brighter citrus flavor.
Blind bake the crust carefully to avoid shrinkage by chilling dough well before rolling and letting it rest at room temperature before baking.
For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup.
Garnish creatively with fresh herbs or a dusting of powdered sugar for an elegant presentation.

Storage

Store the tart covered in the refrigerator for up to 3 days. Reheat slightly at room temperature before serving or enjoy chilled. The crust may lose some crispness when refrigerated but the flavors will remain excellent.

How to Serve

The image shows a tart with three clear layers: the base layer is a golden brown crumbly crust, the middle layer is a bright, smooth red filling spread evenly, and the top layer is decorated with a ring of fresh and frosted cranberries mixed with small sprigs of green rosemary around the edge. The tart is placed on a white plate with green dots, set on a dark wooden table which has scattered cranberries and rosemary sprigs. In the background, there is a white bowl filled with frosted cranberries, a white plate holding a knife and fork, and a green cloth. The scene is well-lit with natural light highlighting the bright colors of the tart and garnishes. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries for this tart?

Yes, frozen cranberries work well. Just thaw them before cooking and drain any excess liquid if needed to maintain the right curd consistency.

How can I prevent the crust edges from burning?

If the edges brown too quickly, cover them loosely with foil halfway through baking to protect them while the rest of the tart cooks to a golden finish.