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Sugared Cranberry Tart

Sugared Cranberry Tart
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Ingredients

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  • 1 ½ cups all-purpose flour
  • ½ cup unsalted butter, softened
  • ¼ cup powdered sugar
  • ¼ teaspoon salt
  • 12 ounces fresh cranberries
  • 1 cup granulated sugar (for the curd)
  • ¼ cup orange juice
  • 1 tablespoon orange zest
  • 3 large eggs
  • 2 large egg yolks
  • ½ cup unsalted butter, cubed
  • 1 cup granulated sugar (for the sugared topping)
  • ½ cup water

Instructions

  1. In a medium bowl, cream together the softened butter and powdered sugar. Stir in the flour and salt until a crumbly dough forms. Press the mixture firmly into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Prick the base with a fork and chill in the freezer for 15 minutes.
  2. Preheat your oven to 350°F (175°C). Line the chilled crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment. Bake for another 8 to 10 minutes until the crust is lightly golden. Set aside to cool completely.
  3. In a saucepan over medium heat, combine the fresh cranberries, 1 cup of granulated sugar, orange juice, and orange zest. Cook for about 10 to 12 minutes until the cranberries burst and the mixture thickens into a jam-like consistency. Remove from heat and let it cool slightly.
  4. Blend the cooked cranberry mixture until smooth, then press it through a fine-mesh sieve into a clean bowl to remove the skins. Whisk in the eggs and egg yolks. Return the mixture to a clean saucepan over low heat. Whisk constantly while adding the cubed butter, one piece at a time, until the curd is thick enough to coat the back of a spoon.
  5. Pour the warm cranberry curd into the pre-baked tart shell. Smooth the top with a spatula. Place the tart back in the oven at 350°F for about 10 minutes just to set the filling. Remove from the oven and let it cool to room temperature, then refrigerate for at least 2 hours.
  6. While the tart chills, make a simple syrup by boiling ½ cup water and ½ cup sugar. Let it cool until warm but not hot. Toss a handful of fresh cranberries in the syrup, then roll them in the remaining ½ cup of granulated sugar until coated. Place them on a wire rack to dry for 30 minutes.
  7. Just before serving, arrange the sparkling sugared cranberries on top of the chilled tart. You can pile them in the center or create a ring around the edge for a beautiful presentation.

Find it online: https://www.pleasecook.com/desserts/sugared-cranberry-tart/