Festive Cranberry Curd Tart for the Holidays

This Festive Cranberry Curd Tart is one of my favorite holiday desserts—vibrant, elegant, and bursting with sweet-tart cranberry flavor. The silky cranberry curd sits in a crisp, buttery tart shell and delivers the perfect balance of richness and brightness. Topped with sugared cranberries, whipped cream, or citrus zest, it’s a stunning centerpiece for any winter celebration.

Why You’ll Love This Recipe

I love this tart because it brings something fresh and tangy to the holiday dessert table—especially when everything else tends to be rich and heavy. The cranberry curd is smooth, glossy, and deeply flavored, and it pairs beautifully with the crisp shortbread-style crust. Plus, the bright red color is absolutely gorgeous and festive. It’s make-ahead friendly, easy to slice, and always gets compliments.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:

• All-purpose flour
• Unsalted butter, cold and cubed
• Powdered sugar
• Egg yolk
• Pinch of salt
• Ice water (as needed)

For the cranberry curd:

• Fresh or frozen cranberries
• Granulated sugar
• Orange juice and zest
• Lemon juice
• Eggs
• Unsalted butter, cut into pieces
• Pinch of salt

Optional toppings:

• Sugared cranberries
• Whipped cream
• Orange or lemon zest
• Mint leaves

Directions

Make the crust:

1. I combine flour, powdered sugar, and salt in a bowl. I cut in the cold butter until the mixture resembles coarse crumbs.
2. I add the egg yolk and a splash of ice water, mixing just until the dough comes together.
3. I press the dough into a tart pan with a removable bottom and chill it for about 30 minutes.
4. I preheat the oven to 375°F (190°C), then bake the crust with pie weights for 15 minutes. I remove the weights and bake for another 10 minutes, or until golden. I let it cool completely.

Make the cranberry curd:

1. In a saucepan, I combine the cranberries, sugar, orange juice, and zest. I simmer until the cranberries burst and soften—about 10 minutes.
2. I blend the mixture until smooth, then strain it through a fine mesh sieve into a clean bowl or saucepan to remove skins and seeds.
3. I whisk in the eggs and lemon juice, then cook over medium-low heat, stirring constantly until the mixture thickens enough to coat the back of a spoon—about 8–10 minutes.
4. I remove it from the heat and stir in the butter and a pinch of salt until smooth.
5. I pour the curd into the cooled tart shell and smooth the top.
6. I chill the tart in the fridge for at least 3–4 hours, or until fully set.

Garnish:

Just before serving, I decorate the top with sugared cranberries, whipped cream swirls, or a sprinkle of citrus zest for a festive finish.

Servings and timing

This recipe makes about 8 servings. It takes 45–50 minutes to prepare and cook (not including chilling time), and about 3–4 hours to fully set in the refrigerator.

Variations

Sometimes I mix raspberries or pomegranate juice with the cranberries for added depth. I’ve also made a nut crust with ground almonds or pecans for extra flavor. If I want a dairy-free version, I use plant-based butter in the curd and crust.

Storage/Reheating

I store the tart in the fridge, covered, for up to 4 days. It slices cleanly when cold and doesn’t need to be reheated. I don’t recommend freezing it, as the curd texture can change once thawed.

FAQs

Can I use frozen cranberries?

Yes, I use frozen cranberries all the time—no need to thaw first. They work just as well as fresh.

Do I need to strain the curd?

Yes, for the smoothest texture. Straining removes any bits of skin and makes the curd silky and beautiful.

Can I make this tart ahead of time?

Definitely. I often make it a day in advance and keep it chilled until serving. Add garnishes just before serving for the best look.

What if I don’t have a tart pan?

I use a pie dish instead—it’ll work, but the edges may not be as sharp. Just watch the crust so it doesn’t overbake.

How do I make sugared cranberries?

I simmer cranberries in simple syrup, roll them in sugar, and let them dry on a rack. They make a gorgeous topping and add sparkle to the tart.

Conclusion

This Festive Cranberry Curd Tart is one of those desserts that feels just right for the holidays—colorful, elegant, and full of flavor. I love how the sweet-tart curd contrasts with the buttery crust, and how easy it is to prep ahead of time. Whether I’m hosting a dinner or bringing dessert to a gathering, this tart always brings a little extra magic to the season.

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