If you’re on the lookout for a holiday dessert that effortlessly combines tart and sweet flavors with a delightfully crunchy texture, you’re going to fall head over heels for this Cranberry Curd Tart with Almond Crust Recipe. It’s a luscious cranberry curd nestled inside a rich almond crust, creating a perfect balance of bright citrus notes and nutty aroma. Whether you’re treating yourself or impressing guests, this tart will become your go-to festive favorite that’s as stunning as it is delicious.
Ingredients You’ll Need
Every ingredient in this Cranberry Curd Tart with Almond Crust Recipe is simple yet plays a crucial role in building the layers of flavor and texture. From the nutty almond flour in the crust to the zingy orange juice in the curd, each element is thoughtfully included to give you the perfect holiday tart.
- Almond flour: The base of the crust that brings a tender, buttery texture and a lovely nutty depth.
- Coconut flour (or all-purpose flour): Adds structure to the crust without overpowering the almond flavor.
- Granulated sugar: Sweetens both crust and curd just enough to balance the tartness.
- Salt: Enhances the overall flavor while grounding the sweetness.
- Unsalted butter: Adds moisture and richness, making the crust perfectly flaky.
- Almond extract: Gives an extra pop of nutty aroma that complements the crust beautifully.
- Fresh or frozen cranberries: The star of the curd with their natural tartness and vibrant color.
- Water: Helps cook down the cranberries to create a smooth base for the curd.
- Orange zest and juice: Introduce fresh citrus notes that brighten the curd.
- Eggs and egg yolks: Essential for thickening the curd to that luscious, creamy consistency.
- Optional toppings: Sugared cranberries, whipped cream, or slivered almonds add texture and festive flair.
How to Make Cranberry Curd Tart with Almond Crust Recipe
Step 1: Prepare the Almond Crust
Start by preheating your oven to 350°F (175°C). In a mixing bowl, combine almond flour, coconut flour, sugar, and salt. Stir in the melted butter and almond extract until your dough comes together evenly. Press this mixture firmly into the base and up the sides of a 9-inch tart pan, making sure to keep it even. Use a fork to prick the bottom gently so it cooks evenly without puffing up. Bake for 12 to 15 minutes, or until the crust turns a warm golden brown. Once baked, set it aside to cool completely. This crust gives a nutty crunch that perfectly holds the delicate cranberry curd.
Step 2: Cook the Cranberry Mixture
In a saucepan, combine cranberries and water, bringing them to a boil before lowering to a simmer. Cook until the cranberries burst and soften, about 10 minutes, stirring occasionally to prevent sticking. This forms the fresh, tart base essential for your curd.
Step 3: Strain and Enhance the Curd Base
Press the cooked cranberries through a fine mesh sieve into a clean saucepan, removing the skins and seeds for a silky smooth texture. Stir in sugar, orange zest, orange juice, and butter, warming gently until the butter melts completely. This step infuses your curd with citrus brightness and a velvety richness.
Step 4: Thicken the Curd
Whisk eggs and egg yolks in a separate bowl. Temper your eggs by gradually whisking in a few spoonfuls of the warm cranberry mixture; this prevents scrambling. Pour the tempered eggs back into the saucepan and cook over medium-low heat, stirring constantly, until the curd thickens enough to coat the back of a spoon, about 5 to 7 minutes. Be careful not to let it boil, or your curd might curdle. For an ultra-smooth finish, strain the curd once more before pouring.
Step 5: Assemble and Chill
Pour the thick cranberry curd into the cooled almond crust, smoothing the surface with a spatula. Refrigerate for at least 4 hours to let the curd set properly. This chilling step is key for that perfect sliceable texture and luscious mouthfeel.
How to Serve Cranberry Curd Tart with Almond Crust Recipe
Garnishes
To elevate your tart, sprinkle with sugared cranberries for a sparkling touch, add a dollop of fluffy whipped cream for creamy contrast, or scatter slivered almonds for extra crunch. These finishes not only make the tart look inviting but also add delightful textures.
Side Dishes
This tart pairs wonderfully with a cup of hot tea or a glass of champagne, especially during holiday gatherings. For a fuller dessert spread, consider serving it alongside vanilla ice cream or a simple citrus salad to complement the tart’s bright flavors.
Creative Ways to Present
Try serving individual mini tarts for intimate gatherings or decorate the whole tart with festive edible flowers and fresh herbs like mint for a colorful presentation. Using clear plates or cake stands can showcase the tart’s gorgeous layers and vibrant cranberry curd.
Make Ahead and Storage
Storing Leftovers
Keep your leftover tart refrigerated in an airtight container for up to 3 days. The flavors actually deepen overnight, making each slice just as wonderful the next day.
Freezing
If you want to save the tart for later, freeze it uncovered until firm, then wrap tightly with plastic wrap and foil. It’s best enjoyed within one month. Thaw overnight in the refrigerator before serving.
Reheating
This tart tastes best cold or at room temperature, but if you prefer, you can gently warm a slice in the microwave for 10 to 15 seconds. Avoid overheating to maintain the custard’s smooth texture.
FAQs
Can I use frozen cranberries for this tart?
Absolutely! Frozen cranberries work wonderfully and are often easier to find year-round. Just thaw them before cooking, and you’re good to go.
Is this tart gluten-free?
Yes, when using almond flour and coconut flour (or certified gluten-free all-purpose flour), this tart is gluten-free and suitable for those avoiding gluten.
Can I make the cranberry curd ahead of time?
Definitely. You can prepare the cranberry curd up to two days in advance and keep it refrigerated. Just give it a good stir before pouring into the crust when ready to assemble.
What’s the best pan to bake this tart in?
A 9-inch tart pan with a removable bottom is ideal for even baking and effortless release of your finished tart without damage.
Can I substitute the almond extract in the crust?
Yes, but the almond extract really enhances the nutty flavor, so if you substitute, use vanilla extract or leave it out, though the taste will be subtler.
Final Thoughts
Once you try this Cranberry Curd Tart with Almond Crust Recipe, it’s bound to become a cherished tradition on your dessert table. The harmony between the tangy, silky cranberry curd and the buttery almond crust is simply irresistible. So dive in and share this beautiful tart with friends and family—you’ll be amazed at how quickly it disappears!
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Cranberry Curd Tart with Almond Crust Recipe
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 5 hours
- Yield: 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Cranberry Curd Tart with Almond Crust is a festive and delightful dessert featuring a buttery almond flour crust and a tangy, smooth cranberry curd filling. Perfect for holiday gatherings or any special occasion, this tart combines the tartness of cranberries with the sweetness of orange and rich buttery notes, all set in a gluten-free, vegetarian crust.
Ingredients
Almond Crust
- 1 1/2 cups almond flour
- 2 tablespoons coconut flour (or all-purpose flour)
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, melted
- 1/2 teaspoon almond extract
Cranberry Curd
- 12 ounces fresh or frozen cranberries
- 1/2 cup water
- 2/3 cup granulated sugar
- Zest of 1 orange
- 1/4 cup orange juice
- 4 tablespoons unsalted butter
- 2 large eggs
- 2 large egg yolks
Optional Topping
- Sugared cranberries
- Whipped cream
- Slivered almonds
Instructions
- Make the crust: Preheat the oven to 350°F (175°C). In a mixing bowl, combine almond flour, coconut flour, granulated sugar, and salt. Stir in the melted butter and almond extract until the dough forms a cohesive mixture.
- Shape and bake crust: Press the dough evenly into the bottom and up the sides of a 9-inch tart pan. Prick the bottom of the crust with a fork to prevent bubbling. Bake for 12 to 15 minutes, or until the crust is golden brown. Remove from oven and allow to cool completely.
- Cook cranberries: In a saucepan, combine the cranberries and water and bring to a boil. Reduce heat to a simmer and cook until the cranberries burst, approximately 10 minutes.
- Strain cranberry mixture: Press the cooked cranberry mixture through a fine mesh sieve into a clean saucepan, discarding skins and seeds for a smooth texture.
- Add flavorings: Stir sugar, orange zest, orange juice, and butter into the strained cranberry liquid. Cook over low heat until the butter melts completely.
- Prepare eggs: In a separate bowl, whisk together the eggs and egg yolks. Temper the eggs by gradually whisking in a few spoonfuls of the warm cranberry mixture to prevent curdling.
- Cook curd: Pour the tempered egg mixture back into the saucepan with the cranberry mixture. Cook over medium-low heat, stirring constantly, until the curd thickens enough to coat the back of a spoon, about 5 to 7 minutes. Avoid boiling the mixture.
- Strain curd (optional): For an extra smooth texture, strain the curd again through a fine mesh sieve.
- Assemble tart: Pour the cranberry curd into the cooled almond crust and smooth the surface with a spatula.
- Chill tart: Refrigerate the assembled tart for at least 4 hours until fully set.
- Serve: Garnish with sugared cranberries, whipped cream, or slivered almonds before serving for added flavor and decorative touch.
Notes
- This tart can be prepared a day in advance, making it ideal for holiday planning.
- Leftover cranberry curd is fantastic spread on toast, scones, or muffins.
- For a gluten-free version, ensure all flours and other ingredients are certified gluten-free.
- Allow the tart to chill thoroughly to ensure the curd sets properly for clean slicing.
