Cranberry Curd Tart
Servings: 8 Servings
Ingredients
For the crust
- 1 cup all-purpose flour
- 1/4 cup powdered sugar
- 1/4 teaspoon kosher salt
- 1/2 cup unsalted butter 1 stick
- 1/2 teaspoon vanilla extract
- zest of one orange
For the cranberry curd
- 12 ounces cranberries fresh or frozen
- juice of one orange Approximately 1/2 cup
- 1 1/4 cups sugar
- 2 whole eggs
- 2 egg yolks
- 1/2 cup unsalted butter 1 stick
- 1 teaspoon vanilla extract
- 1 tablespoon orange liqueur such as Grand Marnier (optional)
Instructions
Make the crust
- 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 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.
Make the cranberry curd
- 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 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 (about 8-9 minutes). Immediately strain through a fine mesh sieve into a bowl and 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 hour, then transfer to the refrigerator to chill. Serve this chilled or at room temperature.
- Serve with softly whipped cream