Name: Lemon Cranberry Tart Recipe
Prep time: 45 min
Cook time: 55 min
Total time: 5 h 40 min
Cuisine: American
Ingredients: 113g (½ cup) butter; 250g (2 cups) all-purpose flour; 60g (¼ cup) milk; Zest of 1 orange; ½ tsp salt; 50g (¼ cup) granulated sugar; 30g (¼ cup) powdered sugar; 340g fresh cranberries; Juice and zest of 2 blood oranges or 1 large orange; 220g (1 cup) granulated sugar; 2 whole eggs plus 2 egg yolks; Pinch fine sea salt; ½ cup butter, sliced into pats; 1 cup lemon curd (about half of a full lemon curd recipe)

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Introduction

This Lemon Cranberry Tart combines the tartness of cranberries with the bright, creamy flavor of lemon curd in a crisp, buttery crust. It’s a beautiful dessert perfect for festive occasions or any time you want a refreshing fruity treat.

A slice of pie is shown on a white speckled plate set on a white marbled surface. The pie has three layers visible from the side: a light yellow bottom layer that looks smooth and custard-like, a bright pinkish-red middle layer with a slightly translucent and glossy texture, and a thin golden brown crust holding the layers together at the bottom and edges. On top of the pie slice is a dollop of white whipped cream with small yellow zest sprinkles scattered over it and around the plate. In the background, out-of-focus, there are more slices of the same pie on white plates. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Crust:

113g (½ cup) butter
250g (2 cups) flour
60g (¼ cup) milk
Zest of 1 orange
½ tsp salt
50g (¼ cup) granulated sugar
30g (¼ cup) powdered sugar

Cranberry Curd:

340g fresh cranberries
Juice and zest of 2 blood oranges or 1 large orange
220g (1 cup) sugar
2 eggs plus 2 yolks
Pinch fine sea salt
½ cup butter
1 cup lemon curd (about half of a full recipe)

Instructions

Step 1: If you haven’t made lemon curd yet, prepare it first. You will need 1 cup for this recipe.
Step 2: To make the cranberry curd, combine the cranberries, orange juice and zest, and sugar in a pot. Cook over low heat for about 15 minutes until most cranberries have burst.
Step 3: Blend the mixture with an immersion blender. Strain through a fine mesh sieve to remove skins and bits.
Step 4: Whisk in the eggs, yolks, and sea salt. Return mixture to the pot and cook over low heat until it thickens, reaching 170°F (77°C) on a thermometer.
Step 5: Place the sliced butter in a bowl. Pour the warm curd through a sieve over the butter and stir until the butter melts and the curd is smooth. Chill or proceed to the next step.
Step 6: For the crust, combine all crust ingredients in a food processor. Pulse until the dough forms a soft ball. Press the dough into the bottom of a 9-inch tart pan. Chill in fridge or freezer for 30 minutes.
Step 7: Preheat oven to 375°F (190°C). Cover the crust with parchment paper and fill with dried beans to weight it down. Bake for 20 minutes.
Step 8: Remove parchment and beans, prick the crust bottom with a fork. Reduce oven temperature to 350°F (175°C) and bake for another 10 minutes.
Step 9: Pour the lemon and cranberry curds into the crust in alternating layers, swirling them gently together. Use more cranberry as there is more of it.
Step 10: Bake the tart for about 20 minutes until the center jiggles slightly and the edges look matte.
Step 11: Let cool at room temperature for 10 minutes, then chill in the refrigerator for at least 4 hours before serving.

Tips & Variations

Use blood oranges if available for a deeper, more complex citrus flavor in the cranberry curd.
For extra zest, add a bit of lemon zest to the crust dough.
Try substituting cranberries with fresh raspberries for a different twist.
Make sure the curds are well chilled before swirling to keep distinct layers.
Blind bake the crust thoroughly to avoid a soggy bottom.

Storage

Store the tart covered in the refrigerator for up to 3 days. It can also be frozen for up to 1 month; thaw overnight in the fridge before serving. Reheat briefly at room temperature, but it’s best enjoyed chilled.

How to Serve

A tart with three main layers is shown on a white marble surface. The bottom crust is golden brown and has a thick, firm texture. Above it is a smooth, bright red and creamy yellow swirled layer, showing a mix of glossy textures. On top, there is a thick layer of white whipped cream with soft, fluffy peaks. Finally, glossy dark red cranberries covered in a light dusting of powdered sugar are placed in a small mound in the center of the whipped cream. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries for the cranberry curd?

Yes, frozen cranberries work well; just thaw them before cooking. The texture might be slightly softer but the flavor remains great.

Do I need a food processor to make the crust?

A food processor makes it easier, but you can also mix the crust ingredients by hand using a pastry cutter or two knives, then knead gently to form the dough.