Cranberry Curd Tartlets Recipes

CRANBERRY CURD TART

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.

CRANBERRY CURD TART

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.

CRANBERRY CURD TARTLETS

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 CURD TART RECIPE

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.

CRANBERRY CURD PIE WITH MERINGUE TOPPING

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-ORANGE CURD TART

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.