This tart is so beautiful, even if you don’t even both to eat it your guests will be impressed. I will say, this definitely has an acquired taste. My daughter had been asking to make this for a few years, and when we finally did she wasn’t a fan. I enjoyed it, and it came out perfectly. The original NY Times recipe I used had a different crust, which I chose not to make. I went with my go-to pie crust recipe, but you can choose whatever crust you prefer.
The orange flavor is very strong in this recipe. I personally enjoy the orange flavor, but if you prefer more of a tart cranberry flavor you may want to use less of the orange rind. With that said, this is still a very tart, tart.
Let’s get baking!
Ingredients:
Pie Crust for a 10″ pie
12 oz fresh cranberries
1 cup sugar
Peel of an orange (orange part only), or less
Juice of an orange
1/2 cup butter, softened
2 eggs, plus 2 egg yolks
Extra cranberries and sugar for decorative topping
Pre-heat oven to 350 degrees.
Press dough into a 10 inch tart pan. I have included the pie crust recipe I use at the bottom of this blog. Bake for 15 minutes or until lightly brown.
While the crust is in the oven, make the cranberry curd. In a large saucepan combine cranberries, sugar, orange juice, and peel. As I mentioned earlier, if you want to cut the orange flavor use less of the peel.
Simmer over medium heat until the cranberries have popped and softened, about 10 minutes, while stirring frequently.
Transfer mixture to a blender, or use an immersion blender, to puree.
Press the pureed mixture through a sieve or fine-mesh sifter into a bowl with a spatula.
Whisk the butter into the warm mixture.
In a separate large mixing bowl, add the eggs and yolks; beat lightly. Slowly whisk a cup of the warm cranberry mixture into the eggs to temper, then whisk in the remaining mixture.
Wipe out the saucepan, and return the mixture to the pan and cook over low/medium heat until nearly bubbling and thickened for about 10 minutes.
If using immediately, let cool to room temperature. If preparing ahead of time, cool to room temperature and cover with plastic wrap pressed against the curd and refrigerate. Curd may be made up to a day ahead.
Pour cooled cranberry curd into the cooled, pre-baked tart shell and smooth top with a spatula. Bake at 350 degrees for 10 minutes to set the curd. Cool.
Store at room temperature for up to 2 days.
For the decoration, roll whole cranberries in sugar and place on cooled tart.
Enjoy!
Cranberry Curd Tart
Ingredients
- 1 10 inch pie crust
- 12 oz fresh whole cranberries
- 1 cup sugar
- peel (orange part only) of an orange
- juice of an orange
- 1/2 cup butter, softened
- 2 eggs
- 2 egg yolks
Instructions
- Pre-heat oven to 350 degrees.
- Press dough into a 10 inch tart pan. I have included the pie crust recipe I use at the bottom of this blog. Bake for 15 minutes or until lightly brown.
- While the crust is in the oven, make the cranberry curd. In a large saucepan combine cranberries, sugar, orange juice, and peel. ** If you want to cut the orange flavor use less of the peel.
- Simmer over medium heat until the cranberries have popped and softened, about 10 minutes, while stirring frequently.
- Transfer mixture to a blender, or use an immersion blender, to puree.
- Press the pureed mixture through a sieve or fine-mesh sifter into a bowl with a spatula.
- Whisk the butter into the warm mixture.
- In a separate large mixing bowl, add the eggs and yolks; beat lightly. Slowly whisk a cup of the warm cranberry mixture into the eggs to temper, then whisk in the remaining mixture.
- Wipe out the saucepan, and return the mixture to the pan and cook over low/medium heat until nearly bubbling and thickened for about 10 minutes. If using immediately, let cool to room temperature. If preparing ahead of time, cool to room temperature and cover with plastic wrap pressed against the curd and refrigerate. Curd may be made up to a day ahead.
- Pour cooled cranberry curd into the cooled, pre-baked tart shell and smooth top with a spatula. Bake at 350 degrees for 10 minutes to set the curd. Cool. Store at room temperature for up to 2 days.
- For the decoration, roll whole cranberries in sugar and place on cooled tart.
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