Cranberry Curd Tart

Cranberry-almond is a common flavor combination, so it is no surprise that the almond crust pairs so nicely with a cranberry curd in this tart. The clove and ginger in the crust add a little warmth and spice which give the tart depth and complexity. The curd is creamy, yet fresh and bright. Love how beautiful the color is, too. The color makes it looks very festive, and would make a nice addition to your holiday table.

Cranberry Curd Tart
Prep Time:
30 mins
Cook Time:
35 mins
Additional Time:
4 hrs 15 mins
Total Time:
5 hrs 20 mins
1 10-inch tart


Almond Crust:

  • 1 cup raw almonds

  • 1 cup all-purpose flour

  • ½ cup packed light brown sugar

  • ½ teaspoon kosher salt

  • ¼ teaspoon ground ginger

  • ¼ teaspoon ground cloves

  • 6 tablespoons unsalted butter, softened

Cranberry Curd:

  • 12 ounces fresh or frozen cranberries

  • 1 cup packed light brown sugar

  • ¾ cup orange liqueur (such as Grand Marnier®)

  • ¼ teaspoon kosher salt

  • ½ cup unsalted butter, softened

  • 2 large eggs

  • 2 large egg yolks

  • 2 teaspoons grated orange zest


  1. To make the crust, preheat the oven to 300 degrees F (150 degrees C). Spread almonds onto a rimmed baking sheet.

  2. Toast almonds in the preheated oven until fragrant and skins have cracked, about 15 minutes. Let cool, about 5 minutes.

  3. Combine almonds, flour, brown sugar, salt, ginger, and cloves in a food processor; pulse until mixture resembles coarse cornmeal, about 12 (1-second) pulses. Add softened butter and pulse until combined, about 5 (1-second) pulses.

  4. Press dough into a 10-inch tart pan, using about two thirds for the sides and one third for the bottom. Prick the bottom with a fork and freeze for at least 30 minutes, or up to 1 week.

  5. Preheat the oven to 350 degrees F (175 degrees C).

  6. Bake chilled crust in the preheated oven until lightly golden, about 15 minutes. Let cool completely, about 30 minutes.

  7. To make curd, combine cranberries, brown sugar, orange liqueur, and salt in a medium saucepan over medium-high heat. Bring to a boil, then reduce heat to medium-low to maintain a simmer. Simmer, stirring occasionally, until cranberries have burst and are very soft, about 10 minutes.

  8. Transfer to a blender and blend until smooth, about 30 seconds. Strain back into saucepan through a fine mesh strainer, pressing on solids in strainer. Whisk softened butter into cranberry liquid.

  9. Whisk eggs and egg yolks in a separate small bowl until lightened. Slowly whisk about 1 cup of the warm cranberry mixture into the eggs. Add egg-cranberry mixture to remaining cranberry mixture in saucepan, whisking constantly. Place saucepan back over medium-low and cook, whisking constantly, until bubbly and thickened, 5 to 10 minutes. Stir in orange zest. If using immediately, pour into a shallow dish and let cool slightly, about 10 minutes. If making ahead, cool to room temperature and then cover with plastic wrap pressed tightly to the curd's surface before refrigerating.

  10. Pour cooled cranberry curd into prebaked crust and smooth top with an offset spatula. Refrigerate until set, about 3 hours. Store at room temperature for up to 2 days.

Nutrition Facts (per serving)

500 Calories
25g Fat
57g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 500
% Daily Value *
Total Fat 25g 33%
Saturated Fat 11g 57%
Cholesterol 121mg 40%
Sodium 173mg 8%
Total Carbohydrate 57g 21%
Dietary Fiber 4g 13%
Protein 7g
Potassium 213mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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