Cranberry Curd Tart Recipe (2024)

Tip for bright color *and* easy cranberry straining: First I pureed the cranberry mixture in the pot with an immersion blender, then I pushed it through my sieve with a spatula. It only took a minute or two and the puree is buttery smooth and NEON red.

2 cups of almond flour will work instead of the hazelnuts and rice flour. You can add a little arrowroot flour or cornstarch. Or use half almond flour and half cup-4-cup.

I used the lemon poppyseed crust (minus the poppyseeds) from Melissa Clarks ricotta tart, it uses ground almonds and it was fantastic with the curd.

Can regular white or wheat flour be substituted for the rice flour? We don't need to avoid gluten, but would rather avoid extra shopping if possible. Thanks in advance.

I don't sieve the cranberries as the skins have a lot of pectin which helps the curd solidify. Plus I like the taste. I also use three whole eggs rather than 2 yolks and 2 eggs. I've made this several times and the curd has always been delicious.

For the color to remain the beautiful jewel-red, it might be better to add the butter last, and perhaps a little less of it. I have made this recipe twice; the first time I forgot the butter till the end, and kept the lovely color. This time I followed the directions and the butter lightened the cranberry puree to a pinkish-orangey tone, less attractive. The old NY Times Cookbook recipe for lemon meringue pie left the butter to the end, with I think good results.

Loved this recipe but two hints for making it the next time: 1 - do ahead (make and freeze crust, make curd) but do NOT combine and bake until day of serving. The crust turned slightly soggy when it was made the day ahead and stored at room temp as indicated in directions. 2 - add extra liquid in the form of 2 - 3 ounces of non-pulp orange juice or unsweetened cranberry juice (which also makes an excellent Cosmo!)

I too struggled with the volume of the cranberry mush after straining; to cut the tartness and to add volume, I made a stove-top vanilla custard and layered the cranberry curd on top, which ended up filling the pan perfectly, and the flavor combo is yummy! Baking it creates the lovely, bright color; it will look pasty before that. Cracking, roasting and peeling 50 raw hazelnuts was nuts (pun intended). Boil the nuts in baking soda in water and rise off skin in a cool bath; so much easier!

Despite the fuss involved sieving the cranberries without a food mill I turned around and made a second batch the moment I tasted the first. Yum yum yurrrm. I opted for three whole eggs instead of the 2 eggs, 2 yolks (I'm not fond of the taste of commercial yolks) and that worked beautifully. I served the curd with gingerbread one night and in a simple butter crust the next. And I ate a goodly portion directly out of the jar.
Gorgeous color and tastes awesome.

It also seemed like it would take an eternity to push the cranberries through a sieve, so I just used an immersion blender and pureed. Perhaps not perfectly smooth, but tasted fine.

I didn't have time for the hazelnut crust, so I followed braylon's advice about the almond flour as a substitute (2 cups as a replacement for rice/hazelnut). This tart was a huge hit with kids and adults alike, especially with guests that have celiac. I used the pulp remaining in my mesh sieve in Mark Bittman's basic muffin recipe and the pulp (cranberry/orange peel) made a perfect flavoring.

This is an unusually poorly written recipe. Could you please add the amount of liquid we should expect from the orange (they vary considerably in size and in juice content) and after straining the cranberry mixture. It was barely enough for one cup after I strained them.

Very good. Just used leftover homemade cranberry sauce and added a bit of sugar, the butter and eggs to make the curd. Could have this on toast/

One of the best desserts of all time.

Use 2 cups almond lour in place of hazelnuts and rice flour

I'm not a huge fan of hazelnuts so I substituted a ginger snap crust. I also struggled with volume and added 12oz of frozen raspberries to the curd. Both paired beautifully with the cranberry.

This recipe worked so well for me- I froze the crust for a few days before making the curd.It came out perfectly and was GORGEOUS. I used slightly less sugar- It was definitely tart but I loved that about it.

Wow, this came out amazing! I did as others suggested and used an immersion blender for the cranberry mixture. It came out a deep red even after adding the butter. I didn't have rice flour so I used oat flour instead. I didn't take the skins off of my toasted hazelnuts because I didn't have the time which made the crust a wee bit darker in color but still tasted great! Absolutely will be making again, super easy and very impressive looking.

The crust is too sweet for me. cut the sugar. Use the Vitamix to macerate.

It’s quite unfortunate that cranberries aren’t available year round - this recipe was a hit for us!

I know in the recipe it says that blending is optional, but I think it is an essential step! I read that some people had trouble with yield, but blending then pushing through a sieve gives high yield, better color, and a better consistency by preserving more of the pectins from the cranberry skins.Also, I subbed the orange for a blood orange and it added a lovely, more complex flavor!

Why rice flour? I used my standard Fannie Farmer pie dough which works fine with regular flour. If you have almond flour, put in 1/4 C and the other 3/4 regular flour. You don’t need hazelnuts and rice flour to make this otherwise easy tart a crowd-surprised and pleaser.

Tasted great and looked beautiful.. I will never make it again! The prep is exhausting...

This was just fantastic! Decorated it to look like a wreath with edible fruits and such. A huge hit and big flavor!!

Six tablespoons of butter do not weight 100 grams. A four ounce stick of butter weighs about 113.5 g. That makes 6 Tbs. about 85 g. Should this crust use 6 Tbs. of butter or 100 g. of butter?

Why do I have to cool the cranberry mixture to room temperature before baking it?

For my crew, this was basically perfect made as written. *Vitamixed the cranberry/sugar mixture and then ran through a fine mesh sieve before adding in the butter. *2nd sieve of finished curd to get out any little bits of overcooked egg. *Will add a little lemon juice next time (my oranges weren't great tbf.) A beautiful, silky curd -- and a perfect special occasion dessert. Will be using the hazelnut crust for other crumb-crust recipes in the future.