Cranberry Orange Curd Tarts
Cranberry Orange Curd Tarts
Ingredients
For the Tart Shells
- 1 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold, cut into 1/2-inch cubes
- 2 tablespoons ice water, or more, as needed
For the Cranberry Orange Curd
- 1 cup leftover cranberry sauce, whole berry or jellied
- 3 large egg yolks
- 1/2 cup granulated sugar
- 1 tablespoon orange zest
- 1/4 cup fresh orange juice
- 1/4 cup unsalted butter, cold, cut into 1/2-inch cubes
For Garnish (Optional)
- 1 tablespoon confectioners' sugar
- 1/4 cup fresh cranberries
- 1/2 teaspoon orange zest
Instructions
- 1
Prepare the tart shells: In a large bowl, whisk together the flour, granulated sugar, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
⏱️ 5 min
- 2
Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix. Form the dough into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
⏱️ 5 min
- 3
Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Cut out four 4-inch circles using a cookie cutter or knife. Gently press each circle into a 4-inch tart pan with a removable bottom. Trim any excess dough.
⏱️ 10 min•🌡️ 375
- 4
Prick the bottom of each tart shell several times with a fork. Line each shell with parchment paper or foil and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment/foil and bake for another 5-7 minutes, or until lightly golden. Let cool completely on a wire rack.
⏱️ 20 min•🌡️ 375
- 5
While tart shells cool, prepare the cranberry orange curd: In a medium saucepan, combine the cranberry sauce, egg yolks, granulated sugar, orange zest, and orange juice. Whisk constantly over medium-low heat until the mixture thickens enough to coat the back of a spoon, about 8-10 minutes. Do not boil.
⏱️ 10 min
- 6
Remove the saucepan from the heat. Stir in the cold butter, one piece at a time, until fully melted and incorporated, creating a smooth and glossy curd. Strain the curd through a fine-mesh sieve into a clean bowl to remove any lumps or cranberry skins.
⏱️ 5 min
- 7
Cover the surface of the curd directly with plastic wrap to prevent a skin from forming. Refrigerate for at least 2 hours, or until thoroughly chilled and set.
⏱️ 120 min
- 8
Once chilled, spoon the cranberry orange curd into the cooled tart shells. Garnish with a dusting of confectioners' sugar, fresh cranberries, and a sprinkle of orange zest, if desired. Serve immediately or keep refrigerated until ready to serve.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Cranberry Orange Curd Tarts
Ingredients
For the Tart Shells
- 1 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold, cut into 1/2-inch cubes
- 2 tablespoons ice water, or more, as needed
For the Cranberry Orange Curd
- 1 cup leftover cranberry sauce, whole berry or jellied
- 3 large egg yolks
- 1/2 cup granulated sugar
- 1 tablespoon orange zest
- 1/4 cup fresh orange juice
- 1/4 cup unsalted butter, cold, cut into 1/2-inch cubes
For Garnish (Optional)
- 1 tablespoon confectioners' sugar
- 1/4 cup fresh cranberries
- 1/2 teaspoon orange zest
Instructions
- 1
Prepare the tart shells: In a large bowl, whisk together the flour, granulated sugar, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
⏱️ 5 min - 2
Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix. Form the dough into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
⏱️ 5 min - 3
Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Cut out four 4-inch circles using a cookie cutter or knife. Gently press each circle into a 4-inch tart pan with a removable bottom. Trim any excess dough.
⏱️ 10 min•🌡️ 375 - 4
Prick the bottom of each tart shell several times with a fork. Line each shell with parchment paper or foil and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment/foil and bake for another 5-7 minutes, or until lightly golden. Let cool completely on a wire rack.
⏱️ 20 min•🌡️ 375 - 5
While tart shells cool, prepare the cranberry orange curd: In a medium saucepan, combine the cranberry sauce, egg yolks, granulated sugar, orange zest, and orange juice. Whisk constantly over medium-low heat until the mixture thickens enough to coat the back of a spoon, about 8-10 minutes. Do not boil.
⏱️ 10 min - 6
Remove the saucepan from the heat. Stir in the cold butter, one piece at a time, until fully melted and incorporated, creating a smooth and glossy curd. Strain the curd through a fine-mesh sieve into a clean bowl to remove any lumps or cranberry skins.
⏱️ 5 min - 7
Cover the surface of the curd directly with plastic wrap to prevent a skin from forming. Refrigerate for at least 2 hours, or until thoroughly chilled and set.
⏱️ 120 min - 8
Once chilled, spoon the cranberry orange curd into the cooled tart shells. Garnish with a dusting of confectioners' sugar, fresh cranberries, and a sprinkle of orange zest, if desired. Serve immediately or keep refrigerated until ready to serve.
⏱️ 5 min