Cranberry Curd Tart with Pomegranate Recipe

Introduction

This Cranberry Curd Tart with Pomegranate is a vibrant and tangy dessert perfect for festive occasions or any time you crave a refreshing tart. The sweet and tart cranberry curd pairs beautifully with a buttery crust and the juicy crunch of pomegranate seeds on top.

Ingredients

• 1 ½ cups all-purpose flour
• ½ cup unsalted butter, cold and cubed
• ½ cup granulated sugar
• 2 cups fresh or frozen cranberries
• 3 large eggs, room temperature
• ¼ cup lemon juice, freshly squeezed
• ½ cup pomegranate seeds (for topping)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). In a bowl, combine the flour and sugar, then cut in the cold butter until the mixture becomes crumbly. Press this mixture evenly into a tart pan and prick the bottom with a fork.
2. Step 2: Bake the crust for 15-20 minutes until it turns lightly golden. Remove from the oven and let it cool.
3. Step 3: In a saucepan over medium heat, combine the cranberries, lemon juice, and sugar. Cook until the cranberries burst, about 5 minutes. Remove from heat and blend the mixture until smooth.
4. Step 4: Return the cranberry puree to low heat and gradually whisk in the eggs. Cook, stirring constantly, until the curd thickens, which should take about 7 minutes. Be careful not to scramble the eggs.
5. Step 5: Pour the curd into the cooled tart shell. Let the tart cool to room temperature, then refrigerate for at least 1 hour to set the filling.
6. Step 6: Just before serving, sprinkle the tart with pomegranate seeds for a burst of color and flavor.

Tips & Variations

• Use frozen cranberries if fresh ones are not available; just thaw slightly before cooking.
• Add a teaspoon of grated orange zest to the curd for an extra citrus note.
• For a gluten-free crust, substitute the flour with a gluten-free blend and adjust butter as needed.
• Serve with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.

Storage

Store the tart covered in the refrigerator for up to 3 days. The curd filling softens the crust over time, so it’s best enjoyed within a day or two. Reheat slices briefly at room temperature if desired, but it’s delicious chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the tart crust ahead of time?

Yes, you can prepare and bake the crust a day in advance. Keep it wrapped tightly at room temperature to maintain crispness until ready to fill.

What can I substitute for pomegranate seeds?

If pomegranate seeds are unavailable, try fresh red currants, raspberries, or a sprinkle of finely chopped pistachios for a similar tartness and texture contrast.

Cranberry Curd Tart with Pomegranate Recipe

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★★★★★

4.5 from 132 reviews

This vibrant Cranberry Curd Tart with Pomegranate combines a buttery, crisp tart crust with a tangy, smooth cranberry curd filling, finished with fresh pomegranate seeds for a burst of color and sweetness. Perfect for holiday gatherings or a festive dessert.

• Author: Dylan
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 50 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Tart Crust

• 1 ½ cups all-purpose flour
• ½ cup unsalted butter, cold and cubed
• ½ cup granulated sugar

Cranberry Curd Filling

• 2 cups fresh or frozen cranberries
• 3 large eggs, room temperature
• ¼ cup lemon juice, freshly squeezed
• ½ cup granulated sugar (additional, approximate for filling)

Topping

• ½ cup pomegranate seeds

Instructions

1. Prepare the crust: Preheat the oven to 350°F (175°C). In a bowl, combine the flour and sugar. Cut in the cold, cubed butter using your fingers or a pastry cutter until the mixture becomes crumbly. Press this mixture evenly into a tart pan and prick the bottom with a fork to prevent bubbling during baking.
2. Bake the crust: Place the tart shell into the oven and bake for 15-20 minutes until it turns a light golden color. Remove from the oven and allow it to cool completely.
3. Make the cranberry puree: In a medium saucepan over medium heat, combine the cranberries, lemon juice, and sugar. Cook, stirring occasionally, until the cranberries burst and soften, about 5 minutes. Remove from heat and blend the mixture until smooth using a blender or immersion blender.
4. Cook the curd filling: Return the cranberry puree to the saucepan and place over low-medium heat. Gradually whisk in the eggs, stirring constantly to prevent curdling. Continue to cook and whisk for about 7 minutes until the mixture thickens to a custard-like consistency.
5. Fill the tart shell: Pour the thickened cranberry curd into the cooled tart shell. Allow it to cool at room temperature before transferring to the refrigerator to chill for at least 1 hour to set fully.
6. Add the topping and serve: Just before serving, garnish the tart with fresh pomegranate seeds to add a pop of color and a juicy crunch.

Notes

• Ensure eggs are at room temperature to prevent curdling when mixing with hot cranberry puree.
• Use frozen cranberries if fresh are unavailable; thaw slightly before cooking.
• Make sure to chill the tart thoroughly for best slicing and texture.
• Pomegranate seeds add freshness and visual appeal but can be omitted if unavailable.
• The tart crust can be pre-baked and cooled in advance to streamline dessert preparation.

Keywords: cranberry curd tart, pomegranate, holiday dessert, tart crust, cranberry dessert, fruit curd tart