Cooking With the Corleys

During the holiday season, I’m always looking for ways to sneak cranberries onto our menu. I love their tart pop and how effortlessly they swing between sweet and savory.

As much as I adore a good sweet treat, holiday desserts can get heavy. One bite too many and suddenly you’re contemplating a nap you definitely don’t have time for. Maybe that’s why I fell so hard for this Cranberry Curd Tart. It’s bright and tangy, with just the right touch of sweetness. Add in the nutty pecan crust and a whisper of cinnamon, and you’ve basically wrapped all the best holiday flavors into one stunning dessert.

This recipe was inspired by Sally’s Baking Addiction’s Cranberry Curd Tart, but of course I had to add my own spin. I tweaked the curd, swapped in a pecan shortbread crust (because… why wouldn’t I?), and the result is a dessert that feels festive without being fussy.

It’s adaptable, totally worth the effort, and the perfect addition to any holiday table. Trust me—this is one tart that will not be left behind at the dessert table.

Pecan Shortbread Crust

• 4 tablespoons unsalted butter, melted
• ⅓ cup brown sugar
• ⅔ cup all-purpose flour
• ¼ cup pecans, finely pulsed (almond-flour texture)
• ½ teaspoon cinnamon
• Pinch of salt

Cranberry Curd Filling

• 1 bag fresh cranberries
• 1 cup orange juice
• 1 cup granulated sugar
• Zest of 2 oranges
• ½ teaspoon cinnamon
• 1 large egg
• 2 large egg yolks
• 2 tablespoons cornstarch
• 1/4 teaspoon salt

Spiced Whipped Cream

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• ½ teaspoon vanilla bean paste (or vanilla extract)
• ½ teaspoon almond extract
• ½ teaspoon cinnamon

Instructions

1. Make the Pecan Shortbread Crust

1. Preheat oven to 350°F (175°C).
2. In a food processor, pulse the pecans until very fine (similar to almond flour).
3. In a bowl, combine melted butter, brown sugar, flour, ground pecans, cinnamon, and salt. Mix until a cohesive dough forms.
4. Press the dough evenly into the bottom of a 9-inch tart pan.
5. Bake for 10 minutes or until lightly golden. Remove and let cool while you prepare the cranberry curd.

2. Make the Cranberry Curd Filling

1. In a medium saucepan over medium heat, combine cranberries, orange juice, orange zest, cinnamon, and sugar.
2. Bring to a boil and cook, stirring, until all cranberries burst, about 8–10 minutes. Mash with a spatula as needed.
3. Remove from heat and cool for 20 minutes.
4. Transfer mixture to a blender or food processor and puree until completely smooth.
5. Pour the puree back into the saucepan.
6. In a small bowl, whisk together the egg, egg yolks, cornstarch, and salt until smooth.
7. Whisk the egg mixture into the cranberry puree.
8. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
9. Reduce heat to medium-low and simmer, stirring and scraping the bottom and sides of the pan, until thickened, about 5–7 minutes.
10. Pour the thickened curd over the cooled crust.
11. Cool at room temperature, then refrigerate overnight.

3. Make the Spiced Whipped Cream

1. In a stand mixer fitted with a whisk attachment, beat heavy cream, powdered sugar, cinnamon, and vanilla bean paste on medium-high speed for about 2-4 minutes, or until soft peaks form.
2. Before serving, top the tart with the spiced whipped cream. Use as much or as little as you like!