Cranberry Curd Tart

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Citrus tarts/pies are some of my favorite desserts. Cool and refreshing, tart and sweet. I had never heard of a cranberry curd tart until about a year ago when I came across this recipe*. I've been wanting to make it ever since, but put it off last winter due to the number of steps and then the season passed and I couldn't find fresh cranberries anymore. BUT, 'tis the season again and I had some extra time this weekend and thought I'd give it a whirl. The cranberry curd is insanely delicious and although this dessert requires multiple steps, none of them are particularly challenging. The bright pink color is a show-stopper and it is delicious. Just do it!

*I've adjusted the original recipe a by making the crust easier and upping the volume of the cranberry curd so that the tart is filled completely.

INGREDIENTS

Almond Tart Crust

2 cups almond flour

1/4 teaspoon salt

1/2 cup sugar

6 tablespoons unsalted butter, softened

Cranberry Curd

16 oz fresh cranberries

1 cup sugar

1/2 cup of blood orange juice and the peel of 1 large (or 2 small) oranges**

1 stick unsalted butter, softened

2 eggs plus 3 egg yolks

Preheat the oven to 350 degrees. Using a mixer or food processor, blend together the butter and sugar for a few minutes until light and fluffy. Add in the salt and flour and mix together. Pour dough into a 10" tart pan and press the dough into the bottom of the pan and up the sides. Use a fork to prick the bottom and then freeze for 30 minutes (or a day, if making ahead). After the tart shell has chilled, cook in oven for 15 minutes until the dough is lightly browned. Remove and let cool completely. 

Meanwhile, make the cranberry curd. In a medium saucepan combine the cranberries, sugar, orange juice and peel and cook over medium heat, stirring frequently, until the cranberries pop open, approximately 10 minutes. If you'd like to help this process and get a brighter colored tart, use a spoon to press some of the berries against the side of the pan, helping to release their juices. You can also take an immersion blender and give it a pulse 2-3 times (you don't want to blend the entire thing). Transfer to a fine mesh strainer and press cooking liquid into a glass bowl. Whisk the butter into the warm liquid, 1 tablespoon at a time until combined and melted. 

Put eggs and egg yolks into a bowl and beat lightly. Slowly whisk a cup of warm cranberry liquid into the eggs to temper, then combine both and whisk together. Return the liquid to a medium saucepan and cook over low heat until nearly bubbling and thickened, about 10 minutes. Let cool completely.

Once cool, pour into prepared tart shell and smooth the top. Bake at 350 degrees for 10 minutes until tart is just set. Remove from oven and let cool completely. Store at room temperature same-day.

**I tasted the curd as it was cooking and thought it would benefit from a little extra zip, so I squeezed in about a half a lemon. Do or don't, I trust you.