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Easy Cranberry Tart Recipe

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★★★★★

4.6 from 98 reviews

A delightful easy cranberry tart featuring a buttery shortbread crust filled with a smooth, tangy cranberry curd. Perfectly balanced with sweetness and tartness, this elegant tart is chilled until set and garnished with sugared cranberries, whipped cream, and fresh herbs for a festive touch.

Ingredients

Scale

For the Shortbread Crust

  • 12 tablespoons cold unsalted butter, diced
  • ⅔ cup powdered sugar
  • 2 large egg yolks
  • 2 cups all-purpose flour (240 grams)

For the Cranberry Curd

  • 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

For Baking and Garnish

  • 1 large egg
  • 1 tablespoon water
  • Sugared cranberries
  • Whipped cream
  • Fresh rosemary sprigs
  • Orange slices

Instructions

  1. Make the Shortbread Crust: Place 12 tablespoons cold diced butter, ⅔ cup powdered sugar, and 2 large egg yolks in the bowl of a food processor fitted with the blade attachment. Pulse until combined but still speckled with butter pieces.
  2. Form the Dough: Add 2 cups all-purpose flour and pulse just until the dough comes together when pinched. Turn the dough out onto parchment paper, knead gently a few times to bring it together, then pat into a disc shape.
  3. Chill the Dough: Wrap the dough tightly in parchment paper and chill in the refrigerator for 30 minutes to firm up.
  4. Prepare for Baking: Preheat the oven to 350°F with the rack in the center. Remove dough from the refrigerator and let it rest at room temperature for 15 minutes.
  5. Roll Out Dough: Lightly flour your work surface and the dough surface. Roll the dough out into an approximately 12-inch circle.
  6. Transfer to Tart Pan: Carefully move the dough into a 10-inch tart pan with a removable bottom, pressing lightly so it fits snugly against the bottom and sides. Prick the bottom evenly with a fork. Place the tart pan on a baking sheet.
  7. Blind Bake Setup: Cover the shell with parchment paper, making sure edges are covered. Fill with pie weights or dried beans to prevent shrinking during baking.
  8. Bake First Phase: Bake the crust for 15 minutes, then remove the parchment paper and weights.
  9. Optional Egg Wash: Beat 1 egg with 1 tablespoon water and brush the inside of the crust with this mixture to create a seal.
  10. Bake Second Phase: Return the tart shell to the oven and bake an additional 15 minutes until golden brown. If edges brown too quickly, cover with foil. Remove and cool completely before filling.
  11. Prepare Cranberry Mixture: In a medium saucepan, combine 12 ounces cranberries, 1 cup granulated sugar, and ¾ cup water or orange juice. Heat over medium-high until boiling, then reduce to low and simmer for 10 minutes until softened.
  12. Blend and Strain: Remove from heat and let cool 5 to 10 minutes. Blend the mixture until smooth in a high-powered blender. Strain through a fine-mesh sieve into a bowl, pressing with a spatula to remove solids.
  13. Cook Cranberry Curd: Return the smooth cranberry puree to the pot. Add 3 large egg yolks and 1 whole egg, whisking until combined. Cook over medium heat, whisking constantly for 5 to 10 minutes until thickened and coating the back of a spoon.
  14. Finish the Curd: Remove from heat and stir in 6 tablespoons cubed unsalted butter until fully melted and incorporated.
  15. Fill Tart Shell: Pour the cranberry curd into the cooled tart crust and spread evenly to the edges.
  16. Chill and Set: Refrigerate the tart for at least 3 hours until the filling is fully set.
  17. Garnish and Serve: Before serving, decorate with sugared cranberries, whipped cream, fresh rosemary sprigs, and orange slices as desired for an elegant presentation.

Notes

  • Using orange juice instead of water in the cranberry mixture adds a bright citrus flavor.
  • Pie weights or dried beans are essential to prevent the crust from puffing during blind baking.
  • The egg wash seals the crust, preventing it from becoming soggy after adding the filling.
  • Allow the tart to chill thoroughly for best texture and ease of slicing.
  • Fresh rosemary and sugared cranberries provide a festive and aromatic garnish perfect for holiday occasions.

Keywords: cranberry tart, cranberry curd, shortbread crust, holiday dessert, festive tart, easy tart recipe

Find it online: https://leofoster.com/easy-cranberry-tart-recipe/