This Lemon Cranberry Tart is a perfect mix of tangy lemon and sweet cranberries that dance on your taste buds. It’s fresh, fruity, and simply delightful!
I think the tartness of the lemon paired with the tart cranberries makes this dessert a showstopper. Plus, it looks pretty fancy for not much fuss. Who wouldn’t love that? 😄
Key Ingredients & Substitutions
Tart Shell: A pre-baked tart shell helps save time. If you’re making dough from scratch, try a basic shortcrust pastry. For a gluten-free option, use a gluten-free tart crust available in stores.
Cranberries: Fresh cranberries are the best choice, but frozen ones work well too. You can also opt for a berry mix if cranberries are hard to find. Just keep in mind it will alter the tartness!
Sugar: You can reduce the sugar to make the tart less sweet, especially if you’re using sweeter fruits. Alternatively, substitute with honey or agave syrup, but adjust the quantities since they are sweeter than granulated sugar.
Butter: If you’re looking for a dairy-free option, you can replace unsalted butter with coconut oil or a plant-based butter substitute.
Lemon Juice: Fresh lemon juice is always best, but bottled juice works in a pinch. Make sure to check for 100% lemon juice with no added sugars.
How Do I Make Lemon Curd Without Curdling?
Lemon curd can be finicky, but it’s all about the cooking process. Cooking on low heat helps prevent curdling. Here’s how to do it:
- Whisk eggs, yolks, lemon juice, zest, and sugar until smooth in a bowl.
- Pour the mixture into a saucepan. Keep the heat low and stir constantly until thickened—this usually takes about 8-10 minutes.
- Use a thermometer to ensure it stays below 170°F (77°C), as higher temperatures can cause the eggs to scramble.
- To cool off quickly, you can transfer the curd into a bowl sitting in an ice bath while stirring. This will help you avoid over-cooking.
Making lemon curd can take practice, but soon you’ll get the hang of it. Just remember—low and slow is the way to go!
How to Make Lemon Cranberry Tart
Ingredients You’ll Need:
For the Tart:
- 1 9-inch tart shell, pre-baked
- 1 1/2 cups fresh or frozen cranberries
- 3/4 cup granulated sugar, divided
- 1/4 cup water
For the Lemon Curd:
- 2 large eggs
- 1 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1/2 cup freshly squeezed lemon juice (about 2-3 lemons)
- 2 teaspoons lemon zest
- 2 large egg yolks
How Much Time Will You Need?
This delightful Lemon Cranberry Tart takes about 20 minutes to prepare, plus cooling and chilling time of at least 3-4 hours in the refrigerator. Perfect for planning ahead of parties or special moments!
Step-by-Step Instructions:
1. Prepare the Tart Shell:
If you don’t have a pre-baked tart shell, that’s okay! Roll out your favorite tart or pie dough and carefully fit it into a 9-inch tart pan with a removable bottom. Chill it for about 30 minutes to help it hold its shape. Then, bake at 350°F (175°C) for 15-20 minutes, until it’s a lovely golden brown color. Let it cool completely.
2. Make Cranberry Sauce:
In a small saucepan, combine the cranberries, 1/4 cup of sugar, and water. Cook over medium heat for about 10 minutes, stirring occasionally, until the cranberries burst and the sauce thickens. Once done, remove it from the heat and let it cool slightly.
3. Prepare Lemon Curd:
In a medium bowl, whisk together the eggs, egg yolks, lemon juice, lemon zest, and 3/4 cup of sugar until smooth. Pour this mixture into a saucepan and cook over low heat, stirring constantly to avoid curdling. Cook for about 8-10 minutes until thickened, and it can coat the back of a spoon. Remove from heat and stir in the melted butter. If you want a super smooth texture, strain the mixture before it cools.
4. Assemble the Tart:
Pour half of the lemon curd into the cooled tart shell and spread it evenly. Spoon dollops of the cranberry sauce over this layer, then drizzle the remaining lemon curd on top, spreading gently.
5. Create the Swirl Effect:
Grab a knife or skewer, and gently swirl the cranberry sauce into the lemon curd to create a marbled pattern. Don’t overdo it; you want it swirled but still visible!
6. Chill the Tart:
Now, cover the tart and place it in the refrigerator for at least 3-4 hours, or until the lemon curd is set properly. This is one of the hardest parts—waiting!
7. Serve:
Once chilled, slice the tart and enjoy your beautifully swirled, tangy, and sweet Lemon Cranberry Tart! Perfect for sharing with friends and family or indulging in yourself.
This tart strikes the perfect balance between the tartness of cranberries and the smoothness of lemon curd, all nestled in a crispy shell. It’s a fantastic dessert for any occasion—enjoy! 🍰
Can I Use Frozen Cranberries for This Recipe?
Yes, frozen cranberries work perfectly! Just toss them into the saucepan straight from the freezer. You may need to cook them a minute or two longer to ensure they burst and thicken properly.
How Long Can I Store Leftovers?
Leftover Lemon Cranberry Tart can be stored in the refrigerator for up to 3 days. Keep it covered with plastic wrap or in an airtight container to maintain freshness.
Can I Make the Tart Shell Ahead of Time?
Absolutely! You can prepare the tart shell in advance. After baking and cooling it, wrap it tightly with plastic wrap and store it at room temperature for up to 2 days. For longer storage, freeze it and thaw before using.
Is There a Substitute for Eggs in the Lemon Curd?
If you need to make this recipe egg-free, you can try using a commercial egg replacer or silken tofu blended until smooth. However, the texture and taste may vary slightly. Adjust the sweetener accordingly if using a sweeter substitute.
