Orange Cranberry & Lemon Tart Recipe

Introduction

This Orange Cranberry & Lemon Tart offers a delightful balance of tartness and sweetness with a buttery crust. Featuring a luscious cranberry curd paired with fresh lemon curd, it’s a perfect dessert to brighten any occasion.

Ingredients

• 113g (½ cup) butter
• 250g (2 cups) flour
• 60g (¼ cup) milk
• Zest of 1 orange
• ½ tsp salt
• 50g (¼ cup) granulated sugar
• 30g (¼ cup) powdered sugar
• 340g fresh cranberries
• Juice and zest of 2 blood oranges or 1 large orange (120g or ½ cup)
• 200g (1 cup) sugar
• 2 eggs plus 2 yolks
• Pinch of fine sea salt
• ½ cup butter
• 1 cup lemon curd (about half a standard recipe)

Instructions

1. Step 1: If you don’t already have lemon curd, prepare it first and set aside.
2. Step 2: To make the cranberry curd, combine cranberries, orange juice and zest, and sugar in a pot. Cook over low heat for about 15 minutes, until most cranberries burst. Blend the mixture with an immersion blender.
3. Step 3: Strain the cranberry mixture through a fine mesh sieve to remove skins and bits. Whisk in the eggs, yolks, and a pinch of salt.
4. Step 4: Return the mixture to the pot and cook over low heat until it thickens and reaches 170°F (77°C) on a thermometer.
5. Step 5: Place the butter, sliced into pats, in a bowl. Pour the curd mixture through a sieve into the butter to remove any cooked egg bits. Stir until butter is fully melted and the curd is smooth. Refrigerate or proceed immediately.
6. Step 6: Combine all crust ingredients in a food processor and pulse on high until a soft dough ball forms. Press the dough evenly into the bottom of a 9-inch tart pan. Chill in the fridge or freezer for 30 minutes.
7. Step 7: Preheat the oven to 375°F (190°C). Line the crust with parchment paper and fill with dried beans or pie weights. Bake for 20 minutes.
8. Step 8: Remove parchment and weights, prick the crust bottom with a fork, reduce oven heat to 350°F (175°C), and bake for another 10 minutes.
9. Step 9: Pour the cranberry and lemon curds alternately into the crust. Since there is more cranberry curd, pour the lemon curd carefully. Swirl gently to combine.
10. Step 10: Bake the tart for about 20 minutes, until the center jiggles slightly and the edges look matte.
11. Step 11: Let the tart cool at room temperature for 10 minutes, then chill in the refrigerator for at least 4 hours before serving.

Tips & Variations

• Use blood oranges for a deeper color and more complex flavor in the curd.
• Make lemon curd ahead of time to speed up assembly.
• For a gluten-free crust, substitute flour with a gluten-free flour blend.
• Gently swirl the curds with a toothpick or skewer to avoid over-mixing and maintain pretty marbling.

Storage

Store the tart covered in the refrigerator for up to 3 days. Bring to room temperature before serving for the best texture. Leftovers can be gently reheated in a low oven (300°F/150°C) for 5-7 minutes if a warm tart is desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the tart in advance?

Yes, the tart benefits from chilling for several hours or overnight to allow the curds to set properly and flavors to meld.

What can I use instead of fresh cranberries?

If fresh cranberries are unavailable, frozen cranberries can be substituted. Thaw them before cooking and proceed as directed.

Orange Cranberry & Lemon Tart Recipe

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★★★★★

4.7 from 76 reviews

This delightful Orange Cranberry & Lemon Tart combines a buttery, crisp crust with a luscious swirl of tangy cranberry and lemon curds. The tart balances the tartness of fresh cranberries and citrus with a smooth, rich filling, perfect for a sophisticated dessert or special occasion treat.

• Author: nova
• Prep Time: 45 minutes
• Cook Time: 55 minutes
• Total Time: 5 hours 40 minutes
• Yield: 1 tart (9-inch) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 113g or ½ cup butter
• 250g or 2 cups flour
• 60g or ¼ cup milk
• Zest of 1 orange
• ½ tsp salt
• 50g or ¼ cup granulated sugar
• 30g or ¼ cup powdered sugar

Cranberry Curd

• 340g fresh cranberries
• Juice and zest of 2 blood oranges or 1 large orange (120g or ½ cup)
• 200g or 1 cup sugar
• 2 eggs plus 2 egg yolks
• Pinch fine sea salt
• ½ cup butter (cut into pats)

Other

• 1 cup lemon curd (about half of a typical recipe needed)

Instructions

1. Prepare Lemon Curd: Ensure you have lemon curd ready before starting the tart recipe. You will need about 1 cup for swirling into the tart filling.
2. Make Cranberry Curd: In a pot, combine cranberries, orange juice and zest, and sugar. Cook over low heat for 15 minutes until most cranberries burst. Use an immersion blender to puree the mixture. Strain through a fine mesh sieve to remove skins and solids. Whisk in eggs, yolks, and a pinch of salt. Return to pot and cook on low until thickened, reaching 170°F on a thermometer. Remove from heat. Place sliced butter in a bowl, strain the curd mixture over it, and stir until butter melts and curd is smooth. Refrigerate or proceed immediately.
3. Prepare Tart Crust: Add all crust ingredients to a food processor and pulse until dough forms a soft ball. Press dough evenly into the bottom of a 9-inch round tart pan. Chill in fridge or freezer for 30 minutes.
4. Blind Bake the Crust: Preheat the oven to 375°F. Cover crust with parchment paper and fill with dried beans for weight. Bake for 20 minutes. Remove beans and parchment. Dock the crust bottom with a fork. Reduce oven temperature to 350°F and bake for another 10 minutes. Remove from oven.
5. Assemble Tart Filling: Pour the cranberry and lemon curds into the crust alternately, using more cranberry curd. Carefully swirl the two curds together with a knife or skewer for a marbled effect.
6. Bake the Tart: Bake the tart at 350°F for about 20 minutes until the center slightly jiggles and the edges look matte and set.
7. Chill and Serve: Let the tart cool at room temperature for 10 minutes, then refrigerate for at least 4 hours before serving to allow the curds to fully set.

Notes

• If you don’t have lemon curd prepared, make it ahead as the tart requires about 1 cup.
• For best texture, chill the crust before blind baking to prevent shrinkage.
• Use fresh cranberries for the curd for the best natural tartness and flavor.
• Swirling the curds creates a beautiful marbled pattern—take care and work gently.
• Cooling the tart properly ensures clean slices and enhances flavor melding.

Keywords: orange cranberry tart, lemon tart, cranberry curd, citrus dessert, baked tart, holiday dessert