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Sparkling Cranberry Curd Tart

A festive holiday tart featuring a buttery almond shortbread crust filled with silky, sweet-tart cranberry curd and topped with sparkling sugared berries.
Print Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American, French
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Almond Shortbread Crust
  • 1.5 cups all-purpose flour
  • 0.5 cup almond flour
  • 0.33 cup powdered sugar
  • 9 tbsp unsalted butter cold and cubed
  • 1 large egg yolk
  • 0.5 tsp vanilla extract
Cranberry Curd
  • 12 oz fresh cranberries
  • 1 cup granulated sugar
  • 0.5 cup orange juice freshly squeezed
  • 1 tbsp orange zest
  • 2 large eggs
  • 2 large egg yolks
  • 4 tbsp unsalted butter cut into pieces
Sugared Topping
  • 1 cup fresh cranberries
  • 1 cup sugar for syrup and rolling
  • 1 bunch fresh rosemary for garnish

Equipment

  • 9-inch tart pan with removable bottom
  • Food processor
  • Fine-mesh sieve
  • Blender
  • Saucepan

Method
 

  1. Pulse flours, sugar, and salt in a processor. Add cold butter until crumbly. Mix in yolk and vanilla.
  2. Press dough into a 9-inch tart pan. Prick bottom. Freeze for 20 mins. Bake at 350°F (175°C) for 25 mins. Cool.
  3. Simmer cranberries, sugar, OJ, and zest until berries pop (10 mins). Puree and strain through a sieve.
  4. Whisk eggs and yolks. Temper with hot puree, then return all to pan. Cook on low until thickened.
  5. Remove from heat. Whisk in butter until smooth. Pour into crust. Chill 4+ hours.
  6. For garnish: Simmer sugar water, coat berries, let tacky, then roll in sugar. Top tart before serving.

Notes

Plan ahead: The tart needs at least 4 hours to set in the refrigerator. Sugared cranberries are best applied just before serving.