Cranberry Curd Tart

Name: Cranberry Curd Tart
Total time: 1200 s
Yield: 12 to 16 people
Cuisine: American
Ingredients: 1 cup (4 oz) almond flour; 1/2 cup (2 oz) cornstarch; 1/3 cup (2.3 oz) white sugar; 1/2 teaspoon salt; 6 Tablespoons melted butter; 3/4 teaspoon almond extract; 1 pound cranberries (fresh or frozen, not canned); 1 and 1/4 cup white sugar; 1/2 cup water; Pinch salt; 3 egg yolks; 2 teaspoons cornstarch; 4 Tablespoons softened butter; 1/4 cup water; 1/4 cup white sugar; 1/2 teaspoon minced orange zest; 1/4 cup superfine sugar; 1/4 cup cranberries (or less, depending on how many you want as decoration); Rosemary sprigs, if desired

Chris Gan @ChrissyAlpha

This amazing, vibrantly-colored tart is a great alternative to holiday pies. Its mild tartness is a welcome change from the excess of sweet desserts typically available during the holidays. Plus, you don’t have to struggle with making a perfect pie crust! A quick bake of only the crust also means that your oven can be freed up for other baking endeavors. I’ve made this tart twice. It sets up beautifully, and the texture of the filing is sooooo smooth. I highly recommend giving it a try if you can get your hands on some cranberries. The original recipe appeared in Cook’s Illustrated.
#Christmas #Holiday #Thanksgiving #Dessert

Chris Gan @ChrissyAlpha

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Ingredients

~20 minutes

12 to 16 people

For The Crust
1 cup (4 oz)almond flour
1/2 cup (2 oz)cornstarch
1/3 cup (2.3 oz)white sugar
1/2 teaspoonsalt
6 Tablespoonsmelted butter
3/4 teaspoonalmond extract
For The Filling
1 poundcranberries (fresh or frozen, not canned)
1and 1/4 cup white sugar
1/2 cupwater
Pinchsalt
3egg yolks
2 teaspoonscornstarch
4 Tablespoonssoftened butter
For Optional Topping: Sugared Cranberries
1/4 cupwater
1/4 cupwhite sugar
1/2 teaspoonminced orange zest
1/4 cupsuperfine sugar
1/4 cupcranberries (or less, depending on how many you want as decoration)
Rosemary sprigs, if desired

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Steps

~20 minutes

1

Preheat the oven to 350°F (177°C).
2

Make the crust:
In a bowl, whisk the dry ingredients together.
Stir the almond extract into the melted butter, then pour this into the bowl.
3

Stir until all the dry ingredients are thoroughly moistened. Then, firmly press 2/3 of the mixture into the bottom of a tart pan. (Use a tart pan with a removable rim.). Press the remaining 1/3 of the mixture onto the sides of the pan.
Prick the crust in several places with a fork.
4

Place the tart pan on a rimmed baking sheet, then transfer the pan into the preheated oven. Bake the crust for 18 to 20 minutes or until lightly browned. Keep an eye on it, especially if your oven runs hot! You don’t want to over-bake it.
(If you have pie weights, it may be good to use them during baking to keep the bottom of the crust flat. However, I didn’t do this, and everything turned out ok)
5

While the crust cools, make the filling.
Whisk together the egg yolks and cornstarch. Set this aside until you need it.
Set up your food processor with a blade attachment so that it’s ready to go.
6

In a saucepan, combine the cranberries, sugar, water, and pinch of salt.
Bring to a boil, then reduce heat and simmer until all the berries have popped (~10 minutes). Stir frequently while cooking.
7

Transfer the cranberries to the food processor.
*Immediately* add the egg yolk mixture and process until smooth (~1 minute).
8

Let the mixture cool to 120°F.
9

Add the 4 Tablespoons of softened butter to the filling and process for 30 seconds until smooth.
10

Strain the mixture through a fine-mesh sieve onto the crust. It’s okay if the crust is still warm. Press on the mixture to get it through the sieve.
This takes a little time and effort since the cranberry skins will be left in the sieve. Keep scraping the inside and outside of the sieve to maximize filling extraction.
11

Smooth the top of the filling and let the tart sit undisturbed at room temperature for 4 hours. Then, transfer it to the fridge.
12

(OPTIONAL) Make sugared cranberries for decoration:
Bring the water and sugar to a boil in a small saucepan. Stir until the sugar is dissolved, then reduce the heat and stir in the cranberries until they are coated. You don’t want to cook the cranberries, just coat them with the hot sugar syrup.
13

Transfer the cranberries to a parchment paper-lined small container or plate and chill in the fridge for at least 30 minutes.
14

Combine the superfine sugar and orange zest, then toss and roll the sticky, chilled cranberries into this sugar mixture until they are thoroughly coated.
15

Place the tart pan on a stable elevated surface (like an upside down container or bow) and carefully press the removable side down and off.
16

Place the sugared cranberries and rosemary sprigs on top of the tart as decoration immediately before serving.
The tart should be stored covered in the fridge for up to 4 days.
17

Notes:
❤️. Instead of sugared cranberries, you can use sweetened whipped cream for decoration.
❤️. If you don’t have a food processor, a blender would probably work. I have never tried a blender with this recipe though, so proceed at your own risk. 😬