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Lemon Cranberry Tart Recipe

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★★★★★

4.4 from 136 reviews

This Lemon Cranberry Tart features a buttery and tender crust filled with a luscious swirl of tart cranberry curd and smooth lemon curd, offering a perfect balance of citrus brightness and sweet-tart flavors. Ideal for festive occasions or a sophisticated dessert, this tart combines vibrant fruit curds baked to silky perfection in a classic tart shell.

Ingredients

Scale

Crust

  • 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

Cranberry Curd

  • 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

Lemon Curd

  • 1 cup lemon curd (about half of a full lemon curd recipe)

Instructions

  1. Prepare the Cranberry Curd: Combine cranberries, orange juice and zest, and sugar in a pot. Cook over low heat for about 15 minutes until most berries burst. Blend the mixture with an immersion blender, then strain through a fine sieve to remove skins and bits. Whisk in eggs, yolks, and salt. Return to low heat and cook, stirring constantly, until thickened to 170°F (77°C).
  2. Finish the Cranberry Curd: Place sliced butter in a bowl. Strain the hot curd through a sieve over the butter to remove any cooked egg bits. Stir until butter melts completely and curd is smooth. Refrigerate or proceed to tart assembly.
  3. Make the Crust: Add all crust ingredients into a food processor and pulse until the dough forms a soft ball. Press the dough evenly into the bottom of a 9-inch round tart pan. Chill in the fridge or freezer for 30 minutes.
  4. Blind Bake the Crust: Preheat oven to 375°F (190°C). Cover crust with parchment paper and fill with dried beans to weigh it down. Bake for 20 minutes. Remove beans and parchment, dock the crust with a fork, lower oven temperature to 350°F (175°C), and bake for another 10 minutes.
  5. Assemble the Tart: Pour cranberry curd and lemon curd alternately onto the crust. Gently swirl the two curds together to create a marbled effect.
  6. Bake the Tart: Bake the assembled tart at 350°F (175°C) for about 20 minutes until the center jiggles slightly but edges appear set and matte.
  7. Chill and Serve: Let the tart cool at room temperature for 10 minutes, then refrigerate for at least 4 hours before serving to allow curds to set properly.

Notes

  • Make sure to chill the crust well before blind baking to prevent shrinking.
  • Using fresh cranberries and blood oranges enhances the tart’s flavor vibrancy.
  • The swirling technique creates a beautiful marbled effect, avoid overmixing.
  • Leftover curds can be stored in airtight containers in the fridge for up to 3 days.
  • Use dried beans or pie weights for blind baking to keep crust shape intact.

Keywords: lemon cranberry tart, cranberry curd, lemon curd tart, citrus tart, holiday dessert, marbled tart

Find it online: https://recipeswithmia.com/lemon-cranberry-tart-recipe/