Cranberry Curd Tart with Almond Crust – Vibrant, Tangy, and Elegant

This Cranberry Curd Tart with Almond Crust is a show-stopping dessert that combines the bright tartness of cranberries with a silky-smooth curd and a tender, nutty crust. Its jewel-toned filling makes it perfect for holiday tables, dinner parties, or any time you want a dessert that’s both striking and delicious. Easy to prepare yet undeniably impressive, this tart delivers a balance of textures and flavors in every bite.

Why You’ll Love This Recipe

Vibrant Flavor – Tart cranberries create a beautifully tangy filling.
Nutty Crust – Almond flour gives the base a toasty, rich flavor.
Stunning Appearance – A gorgeous red filling that’s ideal for entertaining.
Make-Ahead Friendly – Prepare in advance for stress-free serving.

Ingredients

For the Almond Crust:

• 1 cup almond flour
• 1 cup all-purpose flour
• ½ cup unsalted butter, cold and cubed
• ¼ cup granulated sugar
• 1 egg yolk
• 1–2 tbsp ice water

For the Cranberry Curd:

• 12 oz (340g) fresh or frozen cranberries
• ¾ cup granulated sugar
• ½ cup orange juice
• 2 tbsp water
• 3 large eggs
• 4 tbsp unsalted butter, cut into cubes
• ½ tsp vanilla extract

Instructions

1. Make the Crust
   In a food processor, combine almond flour, all-purpose flour, sugar, and cold butter. Pulse until the mixture resembles coarse crumbs. Add egg yolk and enough ice water to form a dough. Press into a disk, wrap, and chill for 30 minutes.
2. Bake the Crust
   Roll out the dough and fit it into a 9-inch tart pan. Prick the bottom with a fork. Bake at 350°F (175°C) for 18–20 minutes or until lightly golden. Cool completely.
3. Cook the Cranberries
   In a saucepan, combine cranberries, sugar, orange juice, and water. Cook over medium heat for 8–10 minutes, stirring, until berries burst and the mixture thickens. Blend until smooth, then strain to remove skins.
4. Make the Curd
   Return the cranberry purée to the pan. Whisk in eggs over low heat, stirring constantly, until the mixture thickens enough to coat a spoon (about 5–6 minutes). Remove from heat and whisk in butter and vanilla until silky.
5. Assemble and Chill
   Pour the warm cranberry curd into the cooled crust. Smooth the top and refrigerate for at least 2 hours, or until set.
6. Serve
   Slice and serve chilled, optionally garnished with whipped cream or sugared cranberries.

Nutritional Information

Calories: ~310
Protein: 5g
Fat: 18g
Carbohydrates: 34g
Sugar: 20g
Fiber: 2g

Tips for Success

• Chill the Dough – Ensures a flaky, sturdy crust.
• Strain the Cranberries – Removes skins for a smooth, silky curd.
• Make Ahead – Both the crust and curd can be prepped a day before.

Why This Recipe Works

The tartness of cranberries pairs beautifully with the rich almond crust and creamy curd texture. The contrast of nutty, buttery base and bright, tangy filling creates an elegant dessert that feels both festive and refined.

Cranberry Curd Tart with Almond Crust is a stunning dessert that’s as delicious as it is beautiful. With its tangy cranberry curd and crisp almond crust, it’s perfect for special occasions or simply to elevate an everyday meal.