Cranberry Curd Tart with Almond Crust
This is a mix of 3 recipes I came across over the years.
Ingredients
Filling
- 12 ounces/340 grams cranberries
- 1 cup/225 grams sugar
- Juice and peel (orange part only) of 1 orange
- 4 ounces/113 grams softened butter (1 stick)
- 2 eggs plus 2 egg yolks
Crust
- 1 cup all-purpose flour
- ½ cup sliced almonds, toasted
- ¼ cup sugar
- 6 tablespoons cold butter
- ½ teaspoon almond extract
- ¼ teaspoon salt
- 2 to 3 tablespoons cold water
Directions
Filling
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 into a bowl. 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. Wipeout 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.)
Crust
Place the flour, almonds, sugar, butter, extract and salt in a food processor. Cover and pulse until blended. Gradually add water, 1 tablespoon at a time, pulsing until mixture forms a soft dough. Press onto the bottom and up the sides of a greased 9-in. fluted tart pan with a removable bottom. Bake at 400° for 15–20 minutes or until golden brown. Cool on a wire rack. Reduce heat to 325°.