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Cranberry Orange Curd Tart

Cranberry orange curd tart pairs a crisp, golden butter crust with a smooth, bright cranberry filling. Bake the shell, cook the curd until thickened to 170°F, then chill until set for clean slices.
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Prep Time 25 minutes
Cook Time 49 minutes
Chilling and setting 4 hours 45 minutes
Total Time 5 hours 59 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 443
Ingredients Equipment Method Notes

Ingredients
  

Make and bake the crust
  • 1.25 cups all-purpose flour plus more for the work surface
  • 0.25 teaspoon fine salt
  • 14 tablespoons unsalted butter cold and cubed; divided, 8 tablespoons for the crust and 6 tablespoons for the curd
  • 1 egg yolk large
  • 2 tablespoons cold water
Cook and finish the curd
  • 1 bag (12 oz) fresh cranberries
  • 0.5 cup orange juice
  • 1 cup granulated sugar
  • 3 eggs large
  • 2 egg yolks large
  • 1 tablespoon orange zest finely grated

Equipment

  • 1 9-inch tart pan with a removable bottom
  • 1 2-quart saucepan
  • 1 blender

Method
 

Make and bake the crust
  1. Whisk the flour and salt in a medium bowl, then cut in 8 tablespoons of the butter with a pastry blender until the pieces are about the size of peas.
  2. Stir in the egg yolk and cold water just until the dough clumps together.
  3. Press the dough into a disk, wrap, and refrigerate for 30 minutes.
  4. Heat the oven to 375°F.
  5. Roll the dough on a lightly floured surface into a 12-inch round, fit it into a 9-inch tart pan with a removable bottom, trim the edges, and prick the bottom with a fork.
  6. Freeze the crust for 15 minutes.
  7. Line the crust with parchment, fill with pie weights, and bake for 20 minutes.
  8. Remove the parchment and weights and bake for 10 to 14 minutes more, until golden brown.
  9. Cool the crust completely.
Cook and finish the curd
  1. Combine the cranberries and orange juice in a 2-quart saucepan and cook over medium heat for 8 to 10 minutes, stirring occasionally, until the berries burst and soften.
  2. Carefully puree the hot cranberry mixture in a blender.
  3. Press the puree through a fine-mesh sieve into a bowl and discard the skins and seeds.
  4. Whisk the cranberry puree, sugar, eggs, egg yolks, and orange zest in the saucepan.
  5. Cook over medium-low heat, whisking constantly, for 6 to 10 minutes until thickened and 170°F.
  6. Strain the curd through the sieve into a heatproof bowl.
  7. Stir in the remaining 6 tablespoons of butter until smooth.
  8. Pour the curd into the cooled tart shell.
  9. Refrigerate for at least 4 hours, until set.

Notes

For the neatest slices, cool the tart shell completely before adding the curd. Store covered in the refrigerator for up to 3 days; freezing is not recommended for the finished tart. For a gluten-free option, use a measure-for-measure gluten-free flour blend in the crust.