Cranberry Curd Tart
★★★★★
PREP TIME
3 hours
COOK TIME
40 minutes
MAKES
1 (9-inch) tart
Ingredients
1/2 cup
(1 stick) unsalted butter, cut into tablespoons, at room temperature, plus more for greasing the pan
1/2 cup
confectioners’ sugar
1
large egg
1
large egg yolk
1 1/2 cups
unbleached all-purpose flour, plus more for rolling
1 teaspoon
ground cinnamon
1/4 teaspoon
kosher salt
12 ounces
frozen cranberries
1 cup
granulated sugar
1
large orange, zest and juice
1/4 teaspoon
kosher salt
1/2 cup
(1 stick) unsalted butter, cut into tablespoons
1 teaspoon
vanilla extract
2
large eggs
2
large egg yolks
Instructions
- Make the tart dough: In a large bowl, cream the butter and confectioners’ sugar with a hand mixer about 2 minutes, until the mixture is smooth and fluffy. Add the egg and egg yolk, and mix for 1 minute, until fully combined. In a separate bowl mix the flour, cinnamon, and salt. While mixing on low speed, slowly add the flour mixture. The dough should be smooth and firm, but not sticky. Pop in the fridge for 5 minutes uncovered.
- Grease a 9-inch tart pan with melted butter. On a lightly floured surface, press the dough into a disc. Roll out to a 12-inch circle (about 1/8-inch thick). Transfer to the prepared tart pan. Press the dough into the pan, making sure it’s dough it’s pressed firmly into the creases and corners of the pan. Roll your rolling pin over the top to trim any overhang and discard the scraps of dough. Use a fork to evenly prick the dough (this prevents excess puffing when it bakes), wrap with plastic or foil, and freeze for 30 minutes.
- While the tart is in the freezer, heat the oven to 350°F and work on the filling: Add the cranberries, sugar, orange zest, salt, and orange juice to a medium saucepan. Turn on the heat to medium and bring to a boil. Cook for 8 to 10 minutes, until the sauce has reduced by half, the liquid should be even with the cranberries, not below it.
- Transfer the cranberry mixture to a food blender and blitz on high for 1 minute. Add butter and blitz on low for 15 seconds. Pour through a mesh strainer over a medium saucepan to remove any lumps.
- In another bowl, use a fork to beat the eggs, egg yolks, and vanilla together. Stir in 1/4 cup of warm cranberry liquid to temper the eggs. Add this mixture to the saucepan with the remaining cranberry liquid. Turn heat to medium-low and cook for 5 minutes, until mixture simmers slightly, stirring occasionally. Cool cranberry curd over an ice bath (take a large bowl and fill it with ice water—more ice than water, just enough that it doesn’t overflow).
- Add the tart shell to a sheet pan and bake for 15 minutes, until the crust is browned slightly. Remove and cool for 10 minutes. At this point, the tart is ready for it filling.
- Pour the cooled cranberry curd mixture into the tart crust and bake for about 10 minutes, until the curd is set—it will have a slight jiggle left but it should not be stiff. Cool the tart on a cooling rack (if you don’t have one, you can use a rack from your oven). You can serve at room temperature or chilled. The tart is good for up to 4 days in the fridge.
