Cranberry Curd Tart with Pomegranate Recipe

Introduction

This Cranberry Curd Tart with Pomegranate is a delightful balance of tart and sweet flavors wrapped in a buttery crust. Perfect for festive occasions or a special dessert, its vibrant colors and fresh fruit topping make it as beautiful as it is delicious.

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. Cut in the cold, cubed butter until the mixture resembles coarse crumbs. 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 is lightly golden. Remove from oven and allow it to cool slightly.
3. Step 3: In a saucepan over medium heat, cook the cranberries with the lemon juice and sugar until the cranberries burst, about 5 minutes. Remove from heat and blend until smooth.
4. Step 4: Return the cranberry puree to the saucepan over low heat. Gradually whisk in the eggs and cook, stirring constantly, until the mixture thickens, about 7 minutes. Be careful not to scramble the eggs.
5. Step 5: Pour the cranberry curd into the cooled tart shell. Let it cool to room temperature, then chill in the refrigerator for at least 1 hour until set.
6. Step 6: Just before serving, scatter pomegranate seeds on top for a fresh burst of color and flavor.

Tips & Variations

• For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.
• If you prefer a smoother curd, strain the blended cranberry mixture before returning it to the heat.
• Add a teaspoon of vanilla extract to the curd for added depth of flavor.
• Use fresh pomegranate seeds for the best texture, or substitute with fresh raspberries if unavailable.

Storage

Store the tart covered in the refrigerator for up to 3 days. To serve, let it sit at room temperature for about 15 minutes. This tart is best enjoyed fresh, but leftover slices can be reheated gently in a low oven if desired, though it is typically served chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries for this recipe?

Yes, frozen cranberries work well. Just thaw them slightly before cooking to ensure even cooking and blending.

How do I prevent the curd from curdling while cooking?

Cook the curd over low heat and whisk continuously as you add the eggs. This helps maintain a smooth texture and prevents the eggs from scrambling.

Cranberry Curd Tart with Pomegranate Recipe

Print Recipe

★★★★★

4.8 from 64 reviews

A vibrant and tangy Cranberry Curd Tart topped with juicy pomegranate seeds, featuring a buttery tart crust filled with luscious homemade cranberry curd. Perfect for festive occasions or a refreshing dessert treat.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 45 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Tart Crust

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

For the Cranberry Curd Filling

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

For Topping

• ½ cup pomegranate seeds

Instructions

1. Prepare the crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the all-purpose flour and ½ cup granulated sugar. Cut the cold, cubed butter into the mixture until it forms a crumbly texture. Press this mixture evenly into a tart pan and prick the bottom with a fork to prevent bubbling.
2. Bake the crust: Place the tart pan in the preheated oven and bake for 15-20 minutes, or until the crust is lightly golden. Remove from oven and allow it to cool completely before adding the filling.
3. Cook the cranberry puree: In a saucepan over medium heat, combine the cranberries, freshly squeezed lemon juice, and ½ cup granulated sugar. Cook until the cranberries burst and soften, about 5 minutes. Remove from heat and blend the mixture until smooth to create a cranberry puree.
4. Make the cranberry curd: Return the cranberry puree to the saucepan over medium heat. Gradually whisk in the eggs and continuously stir until the mixture thickens, about 7 minutes. Be careful to keep the heat moderate to prevent curdling.
5. Fill and chill: Pour the thickened cranberry curd into the cooled tart shell. Let it cool at room temperature before placing it in the refrigerator to chill and set for at least 1 hour.
6. Garnish and serve: Before serving, sprinkle the tart with fresh pomegranate seeds for a beautiful, colorful topping that adds a burst of flavor and texture.

Notes

• Ensure eggs are at room temperature to prevent the curd from curdling while cooking.
• Use fresh cranberries for a brighter flavor or frozen if out of season; just thaw before using.
• Pricking the tart crust before baking helps avoid bubbles and uneven rising.
• Let the tart chill thoroughly to allow the curd to set properly, making it easier to slice.
• For a gluten-free version, substitute all-purpose flour with a gluten-free blend.

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