This cranberry curd tart is delicious and perfect for the fall season. Also, the sharpness of the cranberries is balanced by the warm cinnamon. Then, orange zest gives brightness to bring everything together. Moreover, the curd is a sweet, creamy spread made from juice (usually lemon or orange), butter, eggs, and sugar. It’s typically served with toast, scones, biscuits, and other baked products. But it also works well as a tart filling.
Tips for best result: Finding fresh cranberries can be difficult sometimes, so you made this recipe with frozen cranberries. You can, however, use the same amount of fresh cranberries and follow as suggested. Fresh cranberries are done cooking when they start to pop, which takes around 8 to 10 minutes.
Since confectioners’ sugar dissolves faster than granulated sugar, it takes less time to mix the butter and sugar for the tart crust. Eggs are the key to a perfect pastry because their fat forms a crisp, cookie-like crust that is delicate in texture and flavorful. Over-mixing the dough creates too much gluten, causing the tart to toughen and shrink during baking.
Ingredients
Cinnamon Tart Crust
- 1/2 cup (1 stick) of unsalted butter, cut into tablespoons, at room temperature, and more for greasing the pan
- 1/2 cup of confectioners’ sugar
- 1 large egg
- 1 large egg yolk
- 1 1/2 cups of unbleached all-purpose flour, plus more for rolling
- 1 teaspoon of ground cinnamon
- 1/4 teaspoon of kosher salt
Cranberry Curd
- 12 ounces of frozen cranberries
- 1 cup of granulated sugar
- 1 large orange, zest, and juice
- 1/4 teaspoon of kosher salt
- 1/2 cup (1 stick) of unsalted butter, cut into tablespoons
- 1 teaspoon of vanilla extract
- 2 large eggs
- 2 large egg yolks
Instructions for Cranberry Curd Tart
Step 1: First, to make the tart dough, beat the butter and confectioners’ sugar together in a large mixing basin for about 2 minutes or until the mixture is creamy and fluffy. Second, mix the egg and egg yolk for 1 minute or until well incorporated. Separately, combine the flour, cinnamon, and salt. Slowly include the flour mixture while mixing on low speed. The dough should be smooth and firm but not stick to your fingers. Then, place uncovered in the fridge for 5 minutes.
Step 2: Use the melted butter to grease a 9-inch tart pan. Form the dough into a disc on a lightly floured surface. Roll out the dough to a 12-inch circle (1/8-inch thick). Then, place the tart in the prepared tart pan. Press the dough into the pan, ensuring sure it’s thoroughly squeezed into the folds and corners. Also, roll your rolling pin over the top to cut any overhanging dough and discard the scraps. After, wrap the dough in plastic or foil and freeze for 30 minutes after equally pricking it with a fork (this prevents excess puffing when baking).
Step 3: While the tart is freezing, preheat the oven to 350°F and prepare the filling: In a medium saucepan, combine the cranberries, sugar, orange zest, salt, and orange juice. Bring the water to a boil over medium heat. Moreover, cook for 8 to 10 minutes or until the sauce has reduced by half. The liquid should be even with, not below, the cranberries.
Step 4: Blend the cranberry mixture for 1 minute on high in a food processor. Blitz for 15 seconds on low with the butter. To eliminate any lumps, strain through a mesh strainer over a medium saucepan.
Step 5: In a separate dish, whisk together the eggs, egg yolks, and vanilla extract using a fork. Temper the eggs with 1/4 cup of warm cranberry juice. Combine this mixture with the remaining cranberry liquid in a saucepan. Reduce the heat to medium-low and cook for 5 minutes or until the mixture begins to boil softly, stirring occasionally. Cool cranberry curd in an ice bath (pour a big dish with ice water—more ice than water, just enough to keep it from overflowing).
Step 6: Place the tart shell on a baking sheet and bake for 15 minutes or until the crust is slightly browned. Remove from the oven and set aside for 10 minutes to cool. The tart is ready for filling at this point.
Step 7: Put the cooled cranberry curd mixture into the tart shell and bake for 10 minutes, or until the curd is set, it should still have a tiny jiggle but not be stiff. Cool the tart on a cooling rack (if you don’t have one, use an oven rack). Serve at either room temperature or chilled. The tart will keep in the fridge for up to 4 days.
Don’t hesitate to try this Cranberry Curd Tart recipe. This recipe is simple and easy. Try it now and tell us about your experience; we’d love to hear about it!
Recommended read: Ballet Cookies, Vanilla Sugar Cookies, and Dinosaur Cookies.
Leave a Reply