Cranberry Curd Tart with Pomegranate Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
