When the holiday season rolls around, nothing captures the spirit quite like a vibrant, tangy dessert that balances sweet and tart with a crunchy, nutty base. The Cranberry Curd Tart with Almond Crust is exactly that—a stunning treat that combines the rich, creamy texture of homemade cranberry curd with a crisp, buttery almond crust. This tart is elegant enough to impress guests yet simple enough for home bakers to prepare with confidence.
In this article, we’ll explore the origins of this delicious dessert, the secrets to making perfect cranberry curd and almond crust from scratch, and tips on how to present this show-stopping tart.
The Inspiration Behind the Tart
Curds, such as lemon or lime curd, have long been cherished for their bright citrus flavor and velvety texture. Cranberry curd is a seasonal variation that captures the festive tartness of cranberries while mellowing their sharpness with sugar and eggs. Paired with an almond crust—a variation on the traditional pastry crust—this tart offers a beautiful contrast of flavors and textures.
The almond crust adds a subtle nuttiness and extra richness, elevating the tart beyond the ordinary. Almonds also lend a delicate crunch that complements the smooth curd filling perfectly.
What Makes This Tart Special?
- Vibrant Flavor: The cranberry curd is sweet, tangy, and rich, bursting with fresh cranberry flavor.
- Nutty Crust: The almond crust offers a tender, crumbly texture with a hint of nuttiness, balancing the tart filling.
- Visual Appeal: The glossy, deep red curd inside a golden crust makes for a beautiful centerpiece dessert.
Ingredients
For the Almond Crust:
- 1 ¼ cups all-purpose flour
- ½ cup almond flour (finely ground almonds)
- ½ cup unsalted butter, cold and cubed
- ⅓ cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- Pinch of salt
For the Cranberry Curd:
- 2 cups fresh or frozen cranberries
- ¾ cup granulated sugar
- 3 large eggs
- 3 tablespoons unsalted butter, softened
- 1 tablespoon lemon juice
- Zest of 1 lemon
Preparation Time and Yield
- Prep Time: 30 minutes
- Bake Time: 20–25 minutes for crust; 15 minutes for curd to set
- Cooling Time: 2 hours
- Total Time: Approximately 3 hours (including cooling)
- Yield: One 9-inch tart, about 8 servings
Step-by-Step Instructions
1. Prepare the Almond Crust
- Preheat oven to 350°F (175°C).
- In a food processor, combine all-purpose flour, almond flour, sugar, and salt. Pulse to mix.
- Add the cold butter cubes and pulse until the mixture resembles coarse crumbs.
- Add egg yolk and vanilla extract, pulsing just until dough begins to come together.
- Press the dough evenly into a 9-inch tart pan with a removable bottom. Use your fingers or the back of a spoon to smooth the crust.
- Bake for 20–25 minutes until golden brown. Remove from oven and let cool completely.
2. Make the Cranberry Curd
- In a medium saucepan, combine cranberries and sugar. Cook over medium heat until cranberries burst and soften, about 10 minutes. Remove from heat and strain through a fine mesh sieve to remove skins and seeds, leaving smooth cranberry juice.
- In a bowl, whisk eggs until combined. Slowly add the warm cranberry juice to the eggs, whisking constantly to prevent curdling.
- Pour mixture back into the saucepan over low heat. Cook, stirring constantly, until thickened and coats the back of a spoon (about 8–10 minutes).
- Remove from heat and whisk in butter, lemon juice, and zest until smooth. Let cool to room temperature.
3. Assemble the Tart
- Pour the cooled cranberry curd into the baked almond crust, smoothing the top.
- Refrigerate for at least 2 hours or until the curd is fully set.
Nutritional Information (Per Serving)
Each serving (1/8 tart) contains approximately:
- Calories: 320
- Fat: 18g (mostly from butter and almonds)
- Carbohydrates: 35g
- Sugar: 22g
- Protein: 5g
- Fiber: 2g
- Sodium: 90mg
Presentation and Serving Suggestions
The Cranberry Curd Tart with Almond Crust is a feast for the eyes as well as the palate. Here are some tips to present it beautifully:
- Garnish: Top with fresh cranberries, lemon zest curls, or a sprinkle of sliced toasted almonds for extra crunch and visual interest.
- Serve with Whipped Cream: A dollop of lightly sweetened whipped cream or crème fraîche provides a luscious contrast to the tartness of the curd.
- Seasonal Decor: For holiday occasions, decorate the serving platter with sprigs of rosemary or pine and edible flowers for a festive touch.
Tips for Success
- Use fresh cranberries for the best flavor, but frozen will work well too—just thaw before cooking.
- Be patient while cooking the curd; low and slow heat is essential to avoid curdling and to get that perfectly smooth texture.
- Allow the tart to chill fully so the curd sets firm enough for clean slices.
- The almond crust dough can be prepared a day in advance and refrigerated, which helps deepen the flavor.
Why You’ll Love This Tart
The Cranberry Curd Tart with Almond Crust is an inspired blend of textures and flavors: crisp and nutty crust, silky smooth curd, and a bright, festive flavor that perfectly captures the essence of cranberry season. It’s a dessert that’s both comforting and elegant—ideal for family gatherings, holiday dinners, or whenever you want to treat yourself to something special.
Try making this tart for your next celebration or as a delightful surprise on a cozy weekend. With its gorgeous presentation and irresistible flavor, it’s sure to become a favorite in your baking repertoire.