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Cranberry Tart

A delightful cranberry tart featuring a buttery shortbread crust and a creamy, tangy cranberry filling, perfect for holidays or special occasions.
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Prep Time 40 minutes
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings: 8 servings
Course: Dessert, Pastry
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

For the Shortbread Crust
  • 1 cup Unsalted butter, cold and diced Provides a rich, creamy flavor.
  • 1/4 cup Powdered sugar Adds sweetness and ensures a smooth texture.
  • 2 large Egg yolks Binds the ingredients together and enriches the crust.
  • 2 cups All-purpose flour Creates a sturdy, flaky crust.
For the Cranberry Curd
  • 2 cups Fresh or frozen cranberries The star ingredient, providing vibrant color and tangy flavor.
  • 3/4 cup Granulated sugar Balances the tartness of cranberries.
  • 1/2 cup Water or orange juice Adds moisture and depth to the curd.
  • 1 large Whole large egg Contributes to the richness and helps set the curd.
  • 2 tablespoons Unsalted butter Used in the curd for smooth finish.
For the Egg Wash and Garnish
  • 1 large Egg For egg wash to give the tart a golden sheen.
  • 1 tablespoon Water Dilutes the egg for easy application.
  • to taste Sugared cranberries Optional garnish for sweetness.
  • to taste Whipped cream Optional topping for creamy contrast.
  • to taste Fresh rosemary sprigs Elegant garnish.
  • to taste Orange slices Brightens presentation.

Method
 

Preparation of the Crust
  1. In a food processor, pulse together cold diced butter, powdered sugar, and egg yolks until well combined.
  2. Add all-purpose flour and blend until the dough comes together.
  3. Shape the dough into a disc, wrap in parchment paper, and refrigerate for 30 minutes.
Baking the Crust
  1. Preheat your oven to 350°F (175°C).
  2. Roll out the chilled dough into a 12-inch circle on a lightly floured surface.
  3. Carefully place the rolled dough into a tart pan, pressing it into the edges.
  4. Prick the bottom of the crust with a fork and cover with parchment paper, adding pie weights on top.
  5. Bake for 15 minutes; then remove the parchment and weights, brush with egg wash, and bake for another 15 minutes until golden.
  6. Allow the crust to cool completely before filling.
Making the Cranberry Curd
  1. In a saucepan, combine cranberries, granulated sugar, and water or orange juice, bringing it to a boil.
  2. Simmer the mixture for 10 minutes, then blend until smooth; strain to remove any solids.
  3. Return the strained mixture to the pot, whisk in egg yolks and the whole egg, then heat until thickened, stirring continuously.
  4. Stir in unsalted butter until melted and incorporated.
  5. Pour the cranberry curd into the cooled tart crust.
Finishing Touches
  1. Refrigerate the tart for at least 3 hours to set fully.
  2. Before serving, garnish with sugared cranberries, whipped cream, fresh rosemary, or orange slices if desired.

Notes

For best flavor, use fresh cranberries when in season. Handle the dough gently to maintain flakiness. Allow adequate chilling time for the tart to set properly.