CRANBERRY CURD TART
This cranberry curd tart uses a press-in shortbread crust inspired by one Alice Medrich uses in everything. This one has a bit of orange zest and powdered sugar to keep it tender. The cranberry curd itself is a riff on one I've been making for years that's rounded out with a generous splash of vanilla, some freshly squeezed orange juice from the orange you just zested, and an optional splash of any orange liqueur you like (but don't bother going out to buy Grand Marnier or Dry Curacao just for this). The tart crust can be made and baked up to two days ahead, and the curd can be cooked and chilled up to a week in advance, you can then assemble and bake the tart on the day (or day before) you want to eat it. The meringue is totally optional, but because the tart leaves you with extra egg whites from the curd, it's easy to go that extra step and add the meringue. The amount of meringue isn't as much what you would typically do for a towering lemon meringue pie, but it's plenty for piping decoratively on the top (and enough to cover the whole top with dots like you see pictured if you wanted to do that). You'll need a 9-inch tart pan with a removable bottom for this recipe.
Provided by Mary Kasprzak
Categories dessert
Time 1h15m
Number Of Ingredients 18
Steps:
- 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. The crust will look wet. Let cool for a few minutes until it firms up slightly.
- 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.
- 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. [Edit: this mixture is thick and takes some muscle to press it through a fine mesh sieve. It's easier with a food mill, but if you're struggling with this, put the mixture in a blender and then pass it through a sieve.]
- 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 (this usually takes about 8-9 minutes). Immediately strain through a fine mesh sieve into a bowl (ideally with a pouring spout) and then 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. You can serve this chilled or at room temperature.
- Add egg whites and cream of tartar to the bowl of a stand mixer fitted with a whisk attachment. Heat sugar and water in a small saucepan over medium high heat. When the sugar mixture registers about 220°F turn on the mixer and begin beating the egg whites on medium speed. When the sugar mixture registers 240°F remove from heat and carefully pour into the mixer over the egg whites. Increase the mixer speed to high and beat until the egg whites form stiff peaks. Transfer to a piping bag (or zip top bag) and pipe onto cooled tart as desired. If you want, torch the meringue with a kitchen torch. (But since it is cooked, this is totally optional).
Nutrition Facts : Calories 312 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 95 milligrams cholesterol, Fat 28 grams fat, Fiber 3 grams fiber, Protein 9 grams protein, SaturatedFat 203 grams saturated fat, ServingSize 1, Sodium 164 milligrams sodium, Sugar 56 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 18 grams unsaturated fat
CRANBERRY CURD TART
Creamy and bright cranberry curd filling inside a gluten-free oat and nut-based tart crust makes a stunningly delicious holiday dessert.
Provided by Running to the Kitchen
Categories Dessert
Time 4h15m
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F and lightly grease a tart pan with a removeable bottom with butter or baking spray making sure to pay attention to the sides.
- Combine the oats, walnuts, brown sugar and spices in a food processor. Process until finely chopped then pulse in the cubes of cold butter one by one until the mixture starts to come together.
- Turn the ingredients out into the prepared tart pan and press evenly into the bottom of the pan and up the sides.
- Place the crust in the refrigerator for 15 minutes.
- Remove from the refrigerator, place the tart pan on a baking sheet and bake the crust for 15 minutes.
- Remove from the oven, gently press down the middle if it's puffed up a bit from baking and let cool while you make the curd.
- Combine the cranberries, lemon zest, 3/4 cup sugar and water in a sauce pot. Bring to a simmer then lower the heat and cook for 15 minutes, stirring occasionally to help break down the cranberries.
- Turn off the heat and let cool for 5 minutes then transfer the mixture to a blender and blend until smooth.
- Return the mixture to the sauce pot over medium-low heat.
- One by one add the remaining ingredients including the leftover 2 tablespoons of sugar to the pot whisking constantly as you go.
- Once all ingredients are added to the pot, continue cooking for 10 minutes whisking constantly until the mixture has thickened.
- Strain the cranberry curd over a large bowl through a fine mesh strainer using a spatula to push the curd through.
- Pour the strained filling into the cooled tart crust and refrigerate for at least 3 hours until set.
- Keep refrigerated until serving. Garnish with sugared cranberries or candied lemon slices.
Nutrition Facts : Calories 279 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 120 milligrams cholesterol, Fat 20 grams fat, Fiber 4 grams fiber, Protein 6 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 155 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
CRANBERRY CURD TART
If you are a fan of lemon curd or the classic French tarte au citron, you will love this cranberry version. To minimize kitchen time, make it in stages, preparing the crust and curd a day or two in advance. The finished tart keeps well for a couple of days too. The wheat-free hazelnut crust is adapted from a cookie recipe from the pastry chef and writer David Lebovitz's popular website.
Provided by David Tanis
Categories pies and tarts, dessert
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Make the crust: Heat oven to 325 degrees. Put hazelnuts on a baking sheet and roast for 10 to 15 minutes, until skins darken and crack. Put roasted nuts in a clean towel and rub off skins. Discard skins and let nuts cool.
- In a food processor, grind nuts with half the rice flour until mixture resembles coarse cornmeal. Add remaining rice flour and salt and pulse briefly.
- Cream sugar and butter in a mixing bowl with a wooden spoon for a minute or two until pale and thick. Add nut mixture and combine until dough comes together. If it seems crumbly, add 1 to 2 tablespoons softened butter or a little cold water.
- Press dough evenly into a 10-inch tart pan; use half the dough for the sides and half for the bottom. Prick bottom with a fork and freeze for 30 minutes (or several days if desired).
- Heat oven to 350 degrees. Bake chilled tart shell about 15 minutes until lightly brown. Cool.
- While the crust bakes and cools, make the cranberry curd: Put cranberries, sugar and orange juice and peel in a saucepan over medium heat. Simmer until cranberries have popped and softened, about 10 minutes. Transfer to a food mill or medium mesh sieve and press cooking liquid and solids into a bowl. (Alternatively, for the most vibrant color, purée the cooked cranberry and orange mixture with an immersion blender or in a food processor or blender. Press through a fine-mesh sieve.) Whisk the butter into the warm liquid.
- 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. Wipe out pot if necessary, return liquid to pot and cook over low heat until nearly bubbling and thickened, about 10 minutes. If using immediately, let cool to room temperature. If working ahead, cool to room temperature, cover with plastic wrap (press wrap against curd) and refrigerate. (Curd may be cooked up to 1 day ahead.)
- Pour cooled cranberry curd into the cooled prebaked tart shell and smooth top with a spatula. Bake at 350 degrees for 10 minutes to set curd. Cool on a rack. Store at room temperature for up to 2 days.
Nutrition Facts : @context http, Calories 479, UnsaturatedFat 16 grams, Carbohydrate 51 grams, Fat 30 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 12 grams, Sodium 75 milligrams, Sugar 36 grams, TransFat 1 gram
CRANBERRY CURD TART RECIPE
This tart has the perfect balance of tart and sweet. It's made with homemade cranberry curd, a crisp, nutty crust, and lots of seasonal fruit.
Provided by Cassie Johnston
Time 4h20m
Number Of Ingredients 16
Steps:
- In a stand mixer fitted with the paddle attachment, in a large bowl with an electric mixer, or in a food processor, cream together the sugar and butter until pale and thick.
- Add almond flour, almond extract, and salt.
- Mix until the dough comes together. If the mixture seems too crumbly to work with, add in cold water a tablespoon at a time until the mixture forms into a rough ball when squeezed.
- Press the dough evenly into a 10-inch tart pan. You should use about half the dough for the sides, and half for the bottom of the pan. Prick bottom of the crust with a fork and freeze for 30 minutes.
- When chilling time is almost up, heat the oven to 350 degrees. Bake the chilled tart shell until lightly brown, about 15 minutes. Cool completely.
- Place the cranberries, orange zest, and cranberry juice in a medium saucepan over medium-high heat. Bring to a boil, and continue to cook, stirring frequently, until all the cranberries have burst open, about 5 minutes. Blend the mixture either using an immersion blender or by pureeing it in a blender.
- Fit a fine-mesh strainer over a large bowl. Pour the blended cranberry mixture through the strainer, using a spatula to press the mixture through. Discard the pulp left in the strainer. You should have about 1 1/3 cups of cranberry puree.
- In a large glass measuring cup or bowl, whisk together the eggs and egg yolks. Then temper the eggs by adding a few tablespoons of the warm cranberry puree to the eggs and whisking. Continue adding the cranberry puree a small amount at a time-increasing the amount added each time-until all the cranberry puree has been incorporated into the eggs.
- Wipe out the saucepan used for the cranberries, and then pour the cranberry and egg mixture back into the saucepan. Add in the sugar and salt and whisk until smooth. Place the mixture over medium heat and stir the curd constantly, making sure to scrape down the sides and bottoms of the pan. Cook until the mixture comes to a mixture and thickens slightly, about 5-7 minutes. It should coat the back of a spoon, and it'll read around 150ºF on a thermometer.
- Remove the pan from heat, and add in all the butter and vanilla extract, stirring well until the butter is completely melted.
- Pour the cranberry curd into the pre-baked tart crust and spread in an even layer. Bake in the preheated oven until the curd is set, but is still slightly jiggly in the center-about 12-15 minutes.
- Let the tart cool on a wire rack for one hour, and then transfer to the fridge until chilled through-at least 2 hours-before serving. Garnish with sugared cranberries and candied citrus peels for garnish.
Nutrition Facts : Calories 461 calories, Carbohydrate 35 grams carbohydrates, Cholesterol 262 milligrams cholesterol, Fat 33 grams fat, Fiber 3 grams fiber, Protein 10 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 1/8 tart, Sodium 367 milligrams sodium, Sugar 30 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
CRANBERRY CURD PIE WITH MERINGUE TOPPING
This is cranberry curd pie made easy with the addition of one surprisingly convenient ingredient - canned cranberry sauce. The curd has the ideal balance of tart and sweet, and once it's topped with a pillowy mound of meringue, the pie is a real show stopper. For extra flair, use a kitchen torch to brulee the meringue before serving. What's more, the pie can be made a day before serving, for a perfect make-ahead dessert when entertaining.
Provided by Food Network Kitchen
Categories dessert
Time 8h
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven according to the pie-dough package instructions for "Baked Shell." Unroll the pie dough, fit it into a 9-inch pie plate and crimp or decorate the edges as desired. Prick the bottom and sides of the dough with a fork and bake as directed. Let cool completely on a wire rack.
- Preheat the oven to 350 degrees F.
- Separate 4 of the eggs, reserving the egg whites for the meringue. Add the egg yolks, remaining 2 whole eggs, orange zest and juice, salt, 1/3 cup of the sugar and the jellied cranberry sauce to a medium pot. Add the butter, set the pot over medium heat and cook, whisking continuously, until the butter is melted and the curd has thickened and reached a temperature of 170 degrees F on an instant-read thermometer, about 10 minutes. Strain the mixture into a large bowl, then pour into the cooled pie crust. Bake until the curd is just starting to set but still jiggly in the center, 10 to 12 minutes.
- Let the pie cool to room temperature, about 1 hour, then refrigerate until the curd is chilled and completely set, at least 6 hours or up to overnight.
- When ready to serve, make the meringue. Beat the reserved 4 egg whites in a medium bowl with an electric mixer on medium speed until frothy, 2 to 3 minutes. Whisk in the cream of tartar and then gradually add the remaining 1/3 cup sugar, a spoonful at a time. Whisk on medium-high speed until the meringue is glossy and holds a stiff peak when the whisk is lifted, 8 to 10 minutes.
- Dollop the meringue over the pie in an even layer. Use a kitchen torch if desired to brulee the top.
CRANBERRY CURD TARTLETS
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h15m
Yield Makes 40 tartlets
Number Of Ingredients 9
Steps:
- Place cranberries, water, and orange juice in a saucepan, cover, and cook over medium heat, stirring occasionally, until cranberries burst, about 35 minutes. Press through a fine sieve, scraping back of sieve to get all the pulp (you should have about 1 3/4 cups), and discard solids. Cook pulp in pan with butter, sugar, and salt over medium heat, stirring, until butter is melted and sugar is dissolved, about 7 minutes.
- Whisk together egg yolks and egg in a medium bowl, then whisk in cranberry mixture, 1 tablespoon at a time. Return mixture to pan and cook over low heat, stirring constantly, until mixture is thickened and coats the back of a wooden spoon, about 8 minutes. Pass through sieve into a bowl (you should have about 3 cups) and press plastic wrap directly on surface of curd to cover. Refrigerate until cold, about 30 minutes. To serve, let guests assemble their own tartlets, or spoon curd into pastry cups and top with whipped cream.
CRANBERRY-ORANGE CURD TART
A beautiful and tasty tart full of cranberry-orange flavor! If shortbread crusts aren't your thing, feel free to use your favorite pastry crust instead!
Provided by Kim
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 2h
Yield 8
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch tart pan with a removable bottom.
- Combine flour, sugar, ginger, and salt for crust in a small bowl. Mix in melted butter, vanilla extract, and almond extract until mixture is combined and comes together in a thick dough.
- Press dough evenly into the bottom and up the sides of the prepared tart pan. Place the tart pan on a large baking sheet.
- Bake in the preheated oven until golden, 20 to 25 minutes.
- Beat egg yolks and egg together in a large bowl with an electric mixer. Set aside.
- Combine cranberries and sugar in a large saucepan. Cook over medium heat until cranberries pop and sugar is dissolved, 8 to 10 minutes. Pour mixture into a blender. Add orange juice, orange zest, vanilla extract, and salt. Leave the lid vent open on the blender; do not seal without having a way to steam to vent, and cover the lid with a kitchen towel.
- Blend on low speed until mixture is smooth and thoroughly pureed. Pour the warm mixture gradually into the eggs, whisking constantly.
- Pour curd back into the saucepan and cook over low heat until mixture is thickened, 8 to 10 minutes. Remove from heat and stir in butter, 1 tablespoon at a time, until thoroughly combined, ensuring each piece of butter has thoroughly melted before adding the next. Strain the mixture through a fine-mesh sieve. Discard solids. Pour strained curd into the prepared crust.
- Bake in the preheated oven until curd is set around the edges and jiggles slightly in the center, 20 to 25 minutes. Allow to cool to room temperature before removing from the tart pan, 30 minutes to 1 hour.
Nutrition Facts : Calories 400.5 calories, Carbohydrate 51.7 g, Cholesterol 171.4 mg, Fat 20.3 g, Fiber 2.9 g, Protein 4.3 g, SaturatedFat 12 g, Sodium 108.5 mg, Sugar 35.4 g
More about "cranberry curd tart recipes"
BEAUTIFUL CRANBERRY CURD TART RECIPE | THE RECIPE CRITIC
From therecipecritic.com
5/5 (1)Total Time 3 hrs 53 minsCategory DessertCalories 201 per serving
CRANBERRY CURD TART WITH ALMOND CRUST | AMERICA'S TEST …
From americastestkitchen.com
BEAUTIFUL CRANBERRY CURD TART RECIPE - RECIPES STUDIO
From recipesstudio.com
WHITE CHOCOLATE CRANBERRY CURD TART WITH ALMOND CRUST
From cookwithbelula.com
CHOCOLATE CRANBERRY CURD TART RECIPE - TASTING TABLE
From tastingtable.com
CRANBERRY CURD TART WITH MERINGUE TOPPING RECIPE | MYRECIPES
From myrecipes.com
CRANBERRY CURD TART | NEW COOKING RECIPES
From newcookingrecipes.com
TRY THIS UNEXPECTED TART AT YOUR THANKSGIVING TABLE | KITCHN
From thekitchn.com
CRANBERRY CURD TART (MINI VERSION) » THE COZY PLUM
From thecozyplum.com
AMERICA’S TEST KITCHEN: CRANBERRY CURD TART WITH ALMOND …
From wskg.org
CRANBERRY CURD TART RECIPE: HOW TO MAKE CRANBERRY CURD …
From masterclass.com
CRANBERRY LEMON CURD TART - THE STARVING CHEF
From thestarvingchefblog.com
CRANBERRY CURD TART WITH ALMOND CRUST THE ZXD RECIPE COLLECTION
From zxd.recipes
CRANBERRY GOAT CHEESE TART - THERESCIPES.INFO
From therecipes.info
CRANBERRY CURD SHORTBREAD TART - THE FARMER'S DAUGHTER
From the-farmersdaughter.com
CRANBERRY CURD TART – PIEDMONT GROCERY
From piedmontgrocery.com
BEST CRANBERRY CURD TART RECIPE - FOOD52
From food52.com
CRANBERRY CURD TART - MISSION FOOD ADVENTURE
From mission-food.com
CRANBERRY CURD TART - SAVOR THE BEST
From savorthebest.com
CRANBERRY AND ROSEMARY CURD TART WITH SHORTBREAD CRUST
From wornslapout.com
CRANBERRY CURD TART - LAUGHING SPATULA
From laughingspatula.com
CRANBERRY TART RECIPE (CRANBERRY CURD) - MON PETIT FOUR
From monpetitfour.com
MINI CRANBERRY CURD TART RECIPE: FESTIVE & EASY · NOURISH AND NESTLE
From nourishandnestle.com
CRANBERRY CURD TART RECIPE - RECIPES.NET
From recipes.net
THIS DELICIOUSLY EASY CRANBERRY CURD RECIPE IS A MUST MAKE!
From scatteredthoughtsofacraftymom.com
CRANBERRY CURD TART - MAMA'S ON A BUDGET
From mamasonabudget.com
CRANBERRY CURD RECIPE - BAKES BY BROWN SUGAR
From bakesbybrownsugar.com
CRANBERRY CURD TART RECIPE - FINEDININGLOVERS.COM
From finedininglovers.com
PURPLE AND BLUE CRANBERRY TART | WILTON
From wilton.com
CRANBERRY CURD TART – THE THRESHERS TABLE
From thethresherstable.com
CRANBERRY CURD TART WITH ALMOND CRUST | COOK'S ILLUSTRATED
From cooksillustrated.com
HOLIDAY CRANBERRY CURD HOLIDAY TART RECIPE: BEST DESSERTS
From unpeeledjournal.com
CRANBERRY LEMON CURD TARTS RECIPE | GET CRACKING
From eggs.ca
CRANBERRY CURD TART - CASUAL FOODIST
From casualfoodist.com
CRANBERRY AND LEMON CURD TART - BUTTERMILK
From buttermilkbysam.com
CRANBERRY CURD TART WITH TOASTED MERINGUE RECIPE ~ BARLEY & SAGE
From barleyandsage.com
CRANBERRY CURD TART RECIPE WITH CANDIED CRANBERRIES & GINGER …
From jojotastic.com
CRANBERRY CURD TART – FLOURIST
From flourist.com
CRANBERRY CURD TART RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
CRANBERRY CURD - LOVE IN MY OVEN
From loveinmyoven.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love