This Cranberry-Orange Curd Tart features a zesty filling balanced by a spiced ginger crust, making it a delightful dessert for any occasion.

Scale

1 cup all-purpose flour

¼ cup white sugar

1 ½ teaspoons ground ginger

¼ teaspoon salt

½ cup unsalted butter melted

1 teaspoon vanilla extract

¼ teaspoon almond extract

4 large egg yolks at room temperature

1 large egg at room temperature

1 (12 ounce) package fresh cranberries

1 cup white sugar

1 large orange zested and juiced

1 teaspoon vanilla extract

1 pinch salt

4 tablespoons unsalted butter cut into 4 pieces

Preheat oven to 350°F (175°C).
In a bowl, mix flour, ¼ cup sugar, ginger, and salt for the crust.
Stir in melted butter, vanilla, and almond extracts until combined.
Press the mixture into a tart pan and bake for 15 minutes.
While crust bakes, prepare the filling by combining egg yolks, egg, cranberries, 1 cup sugar, orange zest and juice, vanilla extract, and a pinch of salt in a saucepan.
Cook over medium heat, stirring until cranberries burst and mixture thickens, about 10 minutes.
Remove from heat and stir in butter pieces until melted.
Pour the filling into the crust and return to the oven for 15 minutes.
Let cool before slicing. Serve chilled or at room temperature.

Use fresh cranberries for the best flavor. You can adjust the sugar to taste depending on the tartness of the cranberries.

Keywords: Cranberry-Orange Curd Tart, tart recipe, dessert, cranberry, orange, baking