Description
A delightful blend of sweet and tart, this Cranberry Curd Tart features a buttery crust and a creamy cranberry filling, making it a perfect dessert for gatherings.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup cold unsalted butter, cubed
- ¼ cup sugar
- 1 egg yolk
- 1 tablespoon ice water
- 2 cups fresh cranberries
- ½ cup water
- 3 eggs
- 1 cup sugar
- ½ cup butter
- Salt, to taste
- Zest of lime or orange (or lemon zest as a substitute)
Instructions
- Combine the flour, salt, and cubed butter until the mixture resembles coarse crumbs.
- Add the sugar, egg yolk, and ice water, mixing until a dough forms.
- Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Cook cranberries and water in a saucepan over medium heat until the cranberries have burst, about 10 minutes.
- Strain the mixture to yield about 1 cup of cranberry juice and pulp.
- Beat together the eggs, sugar, and cranberry juice until well combined.
- Cook the egg mixture in a saucepan over low heat, stirring constantly, until thickened (about 10 minutes).
- Remove from heat and stir in the butter until melted.
- Preheat the oven to 350°F and bake the tart shell for 20 minutes until lightly golden.
- Pour the cranberry curd filling into the tart shell and bake for an additional 20-25 minutes until set.
- Cool the tart before refrigerating for at least 2 hours.
Notes
Serve chilled. Consider pairing with whipped cream or vanilla ice cream for an enhanced experience.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Keywords: cranberry, tart, dessert, autumn, family recipe