Festive Cranberry Curd Tart Recipe

Ingredients

• 1 cup raw almonds
• 1 cup all-purpose flour
• 0.5 cup packed light brown sugar
• 0.5 teaspoon kosher salt
• 0.25 teaspoon ground ginger
• 0.25 teaspoon ground cloves
• 6 tablespoons unsalted butter, softened
• 12 ounces fresh or frozen cranberries
• 1 cup packed light brown sugar
• 0.75 cup orange liqueur (such as Grand Marnier®)
• 0.25 teaspoon kosher salt
• 0.5 cup unsalted butter, softened
• 2 large eggs
• 2 large egg yolks
• 2 teaspoons grated orange zest

Instructions

1. To prepare the crust: Preheat your oven to 300 degrees F (150 degrees C). Spread the almonds evenly on a baking sheet with a rim.
2. Bake the almonds in the preheated oven until they become fragrant and their skins crack, approximately 15 minutes. Allow them to cool for about 5 minutes.
3. In a food processor, combine the almonds, flour, brown sugar, salt, ginger, and cloves. Pulse until the mixture has a coarse, cornmeal-like consistency, around 12 (1-second) pulses. Incorporate the softened butter and pulse until just combined, about 5 (1-second) pulses.
4. Press the dough into a 10-inch tart pan, using roughly two-thirds for the sides and one-third for the bottom. Pierce the bottom with a fork and freeze for a minimum of 30 minutes, or up to 1 week.
5. Preheat your oven to 350 degrees F (175 degrees C).
6. Bake the chilled crust in the preheated oven until it turns a light golden color, which should take about 15 minutes. Let it cool completely for approximately 30 minutes.
7. For the curd: In a medium saucepan, mix the cranberries, brown sugar, orange liqueur, and salt. Place over medium-high heat and bring to a boil, then reduce the heat to medium-low to maintain a gentle simmer. Continue to simmer, stirring occasionally, until the cranberries have burst and softened, about 10 minutes.
8. Transfer the mixture to a blender and blend until completely smooth, about 30 seconds. Strain the mixture back into the saucepan using a fine mesh strainer, pressing down on the solids to extract as much liquid as possible. Whisk in the softened butter.
9. In a separate small bowl, whisk together the eggs and egg yolks until they lighten in color. Slowly whisk about 1 cup of the warm cranberry mixture into the eggs to temper them. Then, add the egg-cranberry mixture back into the remaining cranberry mixture in the saucepan, whisking continuously. Return the saucepan to medium-low heat and cook, whisking constantly, until the curd thickens and bubbles form, approximately 5 to 10 minutes. Stir in the orange zest. If you are using it immediately, pour it into a shallow dish and let it cool slightly for about 10 minutes. If you are making it in advance, cool it to room temperature before covering it with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming, and refrigerate.
10. Pour the cooled cranberry curd into the pre-baked crust and smooth the top with an offset spatula. Refrigerate the tart until the curd is set, which should take about 3 hours. Store at room temperature for up to 2 days. Recipe created by Julia Levy

Nutrition

• Calories: 500 kcal
• Fat Content: 25 g
• Fiber Content: 4 g
• Sodium Content: 173 mg
• Protein Content: 7 g
• Cholesterol Content: 121 mg
• Carbohydrate Content: 57 g
• Saturated Fat Content: 11 g
• Unsaturated Fat Content: 0 g