I saw this recipe in the NYT's awhile back, thought it sounded like a change up from the standard pumpkin, pecan pies that traditionally go with Thanksgiving. Note - it turned out fabulous, just remember to plan ahead time wise -- there are a few steps. Delia and Anne Marie - enjoy!
Cranberry Curd Tart
Tart crust, I used the following recipe "great unshrinkable sweet tart shell", with a couple of changes (noted below in
ingredient list)
Tart crust/ shell ingredients
1 1/2 cups all-purpose organic flour, high grade 1/2 cup confectioner’s sugar
1/4 teaspoon salt
1 stick plus 1 tablespoon (9 tablespoons; 4 1/2 ounces) very cold (or frozen) unsalted butter, cut into small pieces ( I used half butter/ half coconut oil – and as noted above – very chilled, the freezer works great for about 5 minutes. Also – as an alternative, applesauce works straight across for butter and makes for a reduced fat crust).
1 large egg
1 Tablespoon of sour cream.
*optional --- ½ cup of pecans broken in half scattered across
the crust, lightly pressing in (before baking)
Mix the dry ingredients together, then add the butter/ oil. Mix well – should be coarse in texture, like
oatmeal. Add in the egg and the sour
cream until it pulls together. I did not
chill it but instead used the pat in method and placed it in the freezer for 30
minutes.
Remove from freezer, butter a piece of aluminum foil and
lightly press onto the crust. Pre-heat oven and place the tart pan on a baking
sheet and bake the crust for 20 to 25 minutes. At this time, carefully remove
the foil. If the crust has puffed, press it down gently with the back of a
spoon. Bake the crust for 10 minutes, to golden brown.
Cranberry Curd Tart filling (adapted from The New
York Times) makes a 9" tart
9" sweet tart crust, blind baked (above)
12 oz. fresh cranberries
1 cup organic sugar
½ cup juice and the zest from 1 orange (can use orange or I used mango)
1 stick unsalted butter, cut into pieces (I used half coconut oil and half butter)
9" sweet tart crust, blind baked (above)
12 oz. fresh cranberries
1 cup organic sugar
½ cup juice and the zest from 1 orange (can use orange or I used mango)
1 stick unsalted butter, cut into pieces (I used half coconut oil and half butter)
1 -2 Tablespoons of fresh grated ginger (use to your taste)
2 eggs plus 2 egg yolk
Pomegranate arils, for garnishing (optional)
Heat the cranberries, sugar, orange juice, and zest in a large saucepan over medium heat. Cook until the cranberries have popped and softened, about 10 minutes. Transfer to a food mill or sieve and push the cooking liquid into a medium bowl. Place butter in the saucepan and pour the liquid back into the saucepan.
Whisk the eggs and egg yolks in the bowl, then add a bit of the cranberry liquid into the bowl and whisk to temper the eggs. Pour everything back into the saucepan and cook over low heat, stirring constantly, until slightly thickened and steam just starts coming off. Cool to room temperature.
2 eggs plus 2 egg yolk
Pomegranate arils, for garnishing (optional)
Heat the cranberries, sugar, orange juice, and zest in a large saucepan over medium heat. Cook until the cranberries have popped and softened, about 10 minutes. Transfer to a food mill or sieve and push the cooking liquid into a medium bowl. Place butter in the saucepan and pour the liquid back into the saucepan.
Whisk the eggs and egg yolks in the bowl, then add a bit of the cranberry liquid into the bowl and whisk to temper the eggs. Pour everything back into the saucepan and cook over low heat, stirring constantly, until slightly thickened and steam just starts coming off. Cool to room temperature.
Reduce
heat in oven to 350°F. Pour the
cooled curd into the blind-baked tart crust. Bake for 10 minutes to set
the curd. Allow to cool completely before garnishing with pomegranate
arils.
Lastly - as my kitchen hero (Julia Child) would say "Bon Appetit"!
