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Cranberry Curd Tart with Olive Oil Crust

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4.28 from 11 votes
Prep Time 15 mins
Cook Time 45 mins
Chilling time 4 hrs
Total Time 5 hrs
Category Dessert
Cuisine American
Author Lauren Grant


A toasty, herby crust holds a creamy sweet-tart filling that is just sweet enough. This cranberry curd tart is a must-make!


Olive Oil Crust

  • 1 ¾ cups (215g) whole-wheat pastry flour
  • 5 tablespoons granulated sugar or coconut sugar*
  • 2 teaspoons minced rosemary, optional
  • ½ teaspoon kosher salt
  • cup extra-virgin olive oil
  • 1 tablespoon cold water

Cranberry Curd

  • 1 (12-ounce) bag fresh or frozen cranberries
  • 3 large oranges
  • 1 teaspoon pink peppercorns, optional
  • ½ cup honey
  • ¼ teaspoon kosher salt
  • 4 tablespoons unsalted butter cubed, chilled
  • 2 large egg yolks (37g)
  • 2 large eggs (100g)
  • 1 tablespoon orange liqueur, such as Grand Marnier or brandy



  • Heat oven to 350ºF (176ºC) with rack set in middle position.

Olive Oil Crust

  • Whisk together flour, sugar, rosemary, and salt in a medium bowl. Using a spatula or wooden spoon, mix oil and 1 tablespoon water into flour until combined and mixture looks slightly crumbly. If it still very dry and crumbly, mix in ½ tablespoon water.
  • Crumble three quarters of dough into bottom of a 9-inch tart pan with removable bottom. Press dough into an even thickness lining bottom of pan. Crumble and scatter remaining dough around edge of pan; firmly press dough up and into edge into an even thickness.
  • Bake crust, on a rimmed baking sheet, until deep golden brown and firm to touch, 30–35 minutes, rotating halfway through. Transfer sheet to a wire rack and let crust cool completely.
    tart crust on a baking sheet

Cranberry Curd

  • Zest one orange and juice all three oranges. Combine cranberries, ¾ cup orange juice, 1 teaspoon grated zest, and peppercorns in a saucepan over medium-high heat. Cook, stirring occasionally, until cranberries burst and mixture becomes thick and jammy, about 10 minutes.
  • Transfer cranberry mixture to a food processor and purée.
  • Strain cranberry mixture through a fine-mesh sieve back into saucepan; press on solids using a wooden spoon or rubber spatula to extract purée. Discard solids. Stir honey, butter and salt into saucepan with purée. 
    red sauce mixture in a fine mesh sieve
  • Cook mixture over medium heat until butter is melted and mixture registers 130ºF (54ºC) on an instant-read thermometer, about 5 minutes.
  • Whisk together eggs and egg yolks in a large bowl. Very gradually whisk cranberry mixture into egg mixture; transfer mixture back to saucepan over low heat and cook, whisking constantly, until mixture is thickened, coats back of a spoon, and registers 170ºF (77ºC) on an instant-read thermometer, about 8 minutes.
    red sauce mixture in a saucepan with whisk
  • Off heat, stir in liqueur then strain through a fine mesh sieve into a bowl. Press a piece of plastic wrap on surface of curd and refrigerate until completely chilled, at least 4 hours (or up to 4 days).
    glass bowl filled with reddish-pink mixture
  • Heat oven to 350ºF (176ºC) with rack set in middle position. Spread cooled curd into cooled crust and smooth. Bake tart until filling is set; 12–15 minutes.
  • Transfer tart to a wire rack to cool completely. Remove tart from pan by placing on an inverted cup and pressing pan edges down. Set tart on a flat surface, then slide a thin metal spatula between tart and pan bottom; carefully slide tart onto a serving platter. Garnish with desired toppings and serve.


If you’re using coconut sugar in the tart crust, be sure to grind it into a powder using a spice grinder before mixing it with the flour.


Serving: 1/8 of the recipeCalories: 380kcalCarbohydrates: 51gProtein: 5gFat: 17gSaturated Fat: 5.5gCholesterol: 119mgSodium: 239mgFiber: 4.5gSugar: 28g
Keywords cranberry curd tart, cranberry tart
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