Introduction

This Orange Cranberry & Lemon Tart is a vibrant and tangy dessert perfect for any occasion. The crisp buttery crust holds a luscious swirl of tart cranberry and bright lemon curds, creating a delightful balance of flavors that will impress your guests.

A round tart with a golden-brown flaky crust forming the outer edge, filled with two swirled layers of smooth, glossy filling; the base layer is bright yellow, creamy and thick, and the top layer is deep red with a velvety texture, artistically mixed to create swirling patterns across the surface. The tart is presented on a white plate resting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the 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

For the cranberry curd:

340g fresh cranberries
Juice and zest of 2 blood oranges or 1 large orange
220g or 1 cup sugar
2 eggs plus 2 egg yolks
Pinch fine sea salt
½ cup butter

1 cup lemon curd (about half of your lemon curd recipe)

Instructions

Step 1: Prepare the cranberry curd by combining cranberries, orange juice and zest, and sugar in a pot. Cook over low heat for about 15 minutes until most cranberries burst. Use an immersion blender to smooth the mixture.
Step 2: Strain the cranberry mixture through a fine mesh sieve to remove skins and bits. Whisk in eggs, yolks, and a pinch of salt. Return to low heat and cook until thickened, about 170°F (77°C) on a thermometer.
Step 3: Place sliced butter in a bowl. Pour the curd through the sieve into the butter, stirring until smooth and fully melted. Chill or proceed to make the tart.
Step 4: For the crust, combine all crust ingredients in a food processor and pulse until the dough forms a soft ball. Press into the bottom of a 9” tart pan and chill for 30 minutes.
Step 5: Preheat oven to 375°F (190°C). Line crust with parchment and fill with dried beans or pie weights. Bake for 20 minutes. Remove weights and parchment, prick crust with a fork, lower heat to 350°F (175°C), and bake 10 more minutes.
Step 6: Pour cranberry and lemon curds alternately into the crust, swirling gently to create a marbled effect.
Step 7: Bake the tart for about 20 minutes until the edges are matte and the center slightly jiggles. Let cool at room temperature for 10 minutes, then chill in the fridge for at least 4 hours before serving.

Tips & Variations

Make sure not to overcook the curd when thickening to avoid scrambling the eggs; stirring constantly and using a thermometer helps.
Use blood oranges for a richer flavor and more vibrant color in the cranberry curd.
For a gluten-free crust, substitute flour with a gluten-free blend and adjust liquids slightly.
If you don’t have lemon curd on hand, store-bought curd works well as a convenient shortcut.

Storage

Store the tart in an airtight container in the refrigerator for up to 3 days. Before serving, allow it to come to room temperature for about 15 minutes for the best texture. Reheating is not recommended, as it may affect the curd consistency.

How to Serve

The image shows three white plates each holding a slice of colorful pie with three visible layers. The bottom layer is a light tan crust with a slightly scalloped edge. The middle layer is a thick, smooth, bright red filling. The top layer has swirled patterns of bright yellow and red, creating a glossy, marbled look with a shiny texture. The plates rest on a white marbled surface, adding a clean and simple background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the curds ahead of time?

Yes, both cranberry and lemon curds can be made up to 2 days in advance and stored in airtight containers in the fridge.

What can I substitute for dried beans or pie weights?

If you don’t have pie weights, you can use uncooked rice or dried lentils to weigh down the crust during blind baking.

Orange Cranberry & Lemon Tart Recipe

Print Recipe

★★★★★

4.6 from 134 reviews

This delightful Orange Cranberry & Lemon Tart combines a buttery, tender crust with vibrant cranberry and lemon curds swirled together for a beautiful and flavorful dessert. The tart offers a perfect balance of sweet and tart, featuring fresh cranberries, blood orange zest, and homemade lemon curd, baked to a silky finish and chilled for a refreshing treat.

Author: Maya
Prep Time: 45 minutes
Cook Time: 55 minutes
Total Time: 5 hours 40 minutes
Yield: 8 servings 1x
Category: Baking
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

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
220g or 1 cup sugar
2 eggs plus 2 egg yolks
Pinch of fine sea salt
½ cup butter (sliced into pats)

Additional

1 cup lemon curd (prepared beforehand, recipe yields about 2 cups)

Instructions

Prepare Cranberry Curd: In a pot, combine cranberries, orange juice and zest, and sugar. Cook over low heat for about 15 minutes until most cranberries burst. Blend the mixture using an immersion blender until smooth. Strain through a fine mesh sieve to remove skins and solids. Whisk in eggs, egg yolks, and a pinch of salt. Return to low heat and cook gently until the curd thickens, reaching 170°F (77°C) on a thermometer. Remove from heat.
Incorporate Butter: Place sliced butter in a bowl. Strain the curd mixture over the butter to catch any cooked egg bits. Stir until butter melts completely and curd is smooth. Store in an airtight container in the fridge or proceed to tart assembly.
Make Tart Crust: Add all crust ingredients to a food processor and pulse on high until a soft dough ball forms. Press dough evenly into the bottom of a 9-inch round tart pan. Chill in the fridge or freezer for 30 minutes.
Blind Bake Crust: Preheat oven to 375°F (190°C). Cover crust with parchment paper and fill with dried beans to weigh down. Bake for 20 minutes. Remove beans and parchment, prick crust bottom with a fork, reduce oven temperature to 350°F (175°C), and bake for another 10 minutes until golden.
Assemble Tart: Pour cranberry and lemon curds alternately onto the baked crust, using more cranberry curd. Gently swirl the two curds together with a butter knife or skewer to create a marbled effect.
Bake Tart: Bake at 350°F (175°C) for approximately 20 minutes until the center jiggles slightly and the edges appear set and matte.
Chill Before Serving: Allow the tart to cool at room temperature for 10 minutes, then refrigerate for at least 4 hours to fully set before slicing and serving.

Notes

Lemon curd should be prepared in advance; this recipe uses about half a standard batch to yield 1 cup.
Use dried beans or pie weights for blind baking to prevent the crust from puffing up.
Ensure curds reach the proper temperature (170°F) for safe egg cooking and optimal texture.
Swirling cranberry and lemon curds creates a beautiful marbled effect; do this gently to maintain visual appeal.
Chilling the tart is essential for curd to set properly, making slicing cleaner and presentation better.

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