Cranberry Curd Christmas Tart in Sweet Crust
- Cook Time: 1 hour 15 minutes (plus chilling time)
- Total Time: 1 hour 15 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/2 cup cold unsalted butter, cubed
- 1 large egg yolk
- 1 tablespoon heavy cream
- 1/4 teaspoon salt
- 12 oz fresh or frozen cranberries
- 1 cup granulated sugar
- 1/2 cup fresh orange juice
- 1 tablespoon orange zest
- 3 large eggs
- 2 large egg yolks
- 1/2 cup unsalted butter, softened and cubed
Instructions
- Step 1: Prepare the Sweet Crust Dough In a food processor, pulse the flour, powdered sugar, and salt until combined. Add the cold, cubed butter and pulse until the mixture looks like coarse crumbs. Add the egg yolk and heavy cream, pulsing just until the dough begins to clump together. Wrap the dough in plastic wrap and chill in the fridge for at least 30 minutes.
- Step 2: Roll and Bake the Crust Preheat your oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan. Press the dough into the pan and trim the edges. Prick the bottom with a fork, line with parchment paper, and fill with pie weights. Bake for 15 minutes, remove weights, and bake for another 10 minutes until golden brown. Let it cool completely.
- Step 3: Simmer the Cranberries In a medium saucepan, combine the cranberries, orange juice, and granulated sugar. Cook over medium heat for about 10 to 12 minutes until the cranberries burst and the mixture becomes syrupy. Use a spoon to mash the berries against the side of the pot as they soften.
- Step 4: Strain the Puree Press the cooked cranberry mixture through a fine-mesh sieve into a clean bowl. Use a spatula to push through as much pulp as possible while discarding the skins and seeds. You should have a smooth, thick red liquid. Let it cool slightly so it doesn’t scramble the eggs in the next step.
- Step 5: Cook the Curd Whisk the eggs and egg yolks into the cranberry puree. Pour the mixture back into a clean saucepan over low heat. Stir constantly with a whisk or wooden spoon for 8 to 10 minutes until the mixture thickens enough to coat the back of a spoon. Do not let it boil.
- Step 6: Emulsify with Butter Remove the pan from the heat and stir in the orange zest. Add the softened butter one cube at a time, stirring until each piece is fully melted and incorporated. This will give the curd a glossy, silky texture. Pour the warm curd into the cooled tart shell.
- Step 7: Chill and Set Smooth the top of the curd with an offset spatula. Let the tart sit at room temperature for 30 minutes, then transfer it to the refrigerator. Chill for at least 4 hours, or preferably overnight, to allow the curd to set firmly before slicing.