cranberry curd tart

This cranberry curd tart uses a press-in shortbread crust inspired by one Alice Medrich uses in everything. This one has a bit of orange zest and powdered sugar to keep it tender. The cranberry curd itself is a riff on one I've been making for years that's rounded out with a generous splash of vanilla, some freshly squeezed orange juice from the orange you just zested, and an optional splash of any orange liqueur you like (but don't bother going out to buy Grand Marnier or Dry Curacao just for this). The tart crust can be made and baked up to two days ahead, and the curd can be cooked and chilled up to a week in advance, you can then assemble and bake the tart on the day (or day before) you want to eat it. The meringue is totally optional, but because the tart leaves you with extra egg whites from the curd, it's easy to go that extra step and add the meringue. The amount of meringue isn't as much what you would typically do for a towering lemon meringue pie, but it's plenty for piping decoratively on the top (and enough to cover the whole top with dots like you see pictured if you wanted to do that). You'll need a 9-inch tart pan with a removable bottom for this recipe.

Cranberry Curd Tart

all-purpose flour

sugar

salt

(1 stick, 113 grams) unsalted butter

vanilla extract

orange

cranberries (fresh

eggs

orange liqueur,

cream of tartar

water

Preheat oven to 350°F. Add the flour, powdered...

Preheat oven to 350°F. Add the flour, powdered sugar, and salt to a small bowl and whisk together. Melt the butter in a small saucepan (or in the microwave), add the vanilla extract and orange zest to the butter and stir, then pour into the dry ingredients and stir together until thoroughly moistened. 

Press the dough evenly along the bottom and...

Press the dough evenly along the bottom and sides into a 9-inch tart pan with a removable bottom. Place the tart pan on a baking sheet and bake until the crust is golden brown, about 20 minutes.

Heat the cranberries and orange juice in a...

Heat the cranberries and orange juice in a medium saucepan over medium-high heat until the cranberries split. Strain through a food mill or fine mesh sieve and discard the skins.  

Return the strained cranberry mixture to the saucepan...

Return the strained cranberry mixture to the saucepan and add the sugar, eggs, egg yolks, butter, vanilla, and orange liqueur (if using) to the pan and give everything a good stir. Heat gently over medium-low heat, stirring constantly, until the mixture thickens and registers 170°F on an instant read thermometer (this usually takes about 8-9 minutes). Immediately strain through a fine mesh sieve into a bowl (ideally with a pouring spout) and then pour into the prepared crust. Bake (still at 350°F) until the curd is set (it should jiggle but not slosh), about 10 minutes.

Let cool at room temperature for about 1...

Let cool at room temperature for about 1 hour, then transfer to the refrigerator to chill. You can serve this chilled or at room temperature.

Add egg whites and cream of tartar to...

Add egg whites and cream of tartar to the bowl of a stand mixer fitted with a whisk attachment. Heat sugar and water in a small saucepan over medium high heat. When the sugar mixture registers about 220°F turn on the mixer and begin beating the egg whites on medium speed. When the sugar mixture registers 240°F remove from heat and carefully pour into the mixer over the egg whites. Increase the mixer speed to high and beat until the egg whites form stiff peaks. Transfer to a piping bag (or zip top bag) and pipe onto cooled tart as desired. If you want, torch the meringue with a kitchen torch. (But since it is cooked, this is totally optional).

This cranberry curd tart will make a striking addition to your holiday dessert table. With a tart, sweet, and smooth custard filling on top of a buttery shortbread crust. Dress it up with toasted meringue and sugared cranberries.

Cranberry Curd Tart Recipe

unsalted butter (cold)

Tablespoons heavy whipping cream

cranberry sauce (homemade

unsalted butter

Start with the tart crust: Place the flour, sugar, and salt in the bowl of a food processor or large mixing bowl. Pulse or cut the butter using a pastry cutter until the mixture resembles coarse sand. Add the egg yolk, cream, and vanilla, pulsing or stirring until it gathers itself into a ball. Wrap the dough tightly in plastic wrap and chill for 1 hour in the refrigerator.

Once chilled, preheat the oven to 325ºF.

On a lightly floured surface, roll the dough until it&#39;s 1-2 inches wider than the tart pan. Carefully press the dough into the tart pan, trimming away the excess. Bake for 18-20 minutes until the edges begin to turn golden brown.

While the crust bakes, begin the filling: Add the cranberry sauce, eggs, egg yolks, butter, and salt in a large heat-safe bowl. Place over a pot of simmering water to create a double boiler. Whisk until the mixture begins to thicken and reaches 170ºF– this will take about 10-12 minutes.

Pour the filling into the par-baked crust and smooth into an even layer. Bake for 16-20 minutes until the edges are set and the crust is golden brown. Allow to cool completely before topping with meringue.

Make the meringue: Place the egg whites and cream of tartar in a large bowl. Using a hand or stand mixer on high speed, fitted with the whisk attachment, whip until foamy– about 10 minutes.

Reduce the speed to medium and slowly stream in the sugar. Once the sugar is combined, increase the speed to medium-high until stiff peaks form, about 1-3 minutes.

Spread or pipe the meringue on top of the cooled tart. Toast the meringue with a torch or place under the broiler (keep a very close eye on it). Add desired toppings like fresh cranberries. Leftovers stay fresh in the refrigerator for up to 3 days.

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Top 2 cranberry curd tart recipes from across the web

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Cranberry Curd Tart

Cranberry Curd Tart Recipe

The most viewed cranberry curd tart recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine