CRANBERRY CURD TART
If you are a fan of lemon curd or the classic French tarte au citron, you will love this cranberry version. To minimize kitchen time, make it in stages, preparing the crust and curd a day or two in advance. The finished tart keeps well for a couple of days too. The wheat-free hazelnut crust is adapted from a cookie recipe from the pastry chef and writer David Lebovitz's popular website.
Provided by David Tanis
Categories pies and tarts, dessert
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 479, UnsaturatedFat 16 grams, Carbohydrate 51 grams, Fat 30 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 12 grams, Sodium 75 milligrams, Sugar 36 grams, TransFat 1 gram
CRANBERRY CURD
Delicious over scones, oatmeal, or yogurt, this cranberry curd is a seasonal spin on traditional lemon curd. If you prefer a smoother texture, press the cranberry mixture through a fine mesh sieve after blending in the food processor. This makes enough to fill a pint jar.
Provided by France C
Categories Desserts Fillings Fruit Fillings
Time 30m
Yield 16
Number Of Ingredients 5
Steps:
- Place cranberries in a medium saucepan. Add water and sugar and bring to a boil over medium heat. Reduce heat to medium-low and cook, stirring occasionally, until cranberries have burst, 8 to 10 minutes.
- Pour cranberry mixture into a food processor or blender; blend until smooth, 10 to 20 seconds. Reserve 1/3 cup and return remaining cranberry mixture to the saucepan over low heat.
- Whisk egg yolks together in a small bowl. Slowly add reserved cranberry mixture, whisking constantly. Slowly whisk egg-cranberry mixture back into the saucepan and continue whisking until thickened and the curd coats the back of a metal spoon, about 5 minutes. Add butter, 1 tablespoon at a time, whisking until melted and fully incorporated.
- Pour into a sterile jar and allow to cool. Curd keeps in the refrigerator for up to 1 week.
Nutrition Facts : Calories 56.4 calories, Carbohydrate 8.9 g, Cholesterol 42.2 mg, Fat 2.3 g, Fiber 1 g, Protein 0.6 g, SaturatedFat 1.2 g, Sodium 12.5 mg, Sugar 7.1 g
CRANBERRY CURD TARTLETS
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h15m
Yield Makes 40 tartlets
Number Of Ingredients 9
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.
JAN'S CRANBERRY CURD
Tangy and sweet! Spread on toast, rolls, or your favorite pumpkin quick bread. Delicious served warm over ice cream or pancakes. Endless possibilities. Also makes a nice addition to a holiday gift basket of home made baked goods.
Provided by What's for dinner, mom?
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 25m
Yield 24
Number Of Ingredients 6
Steps:
- Combine cranberries and water in a saucepan over medium heat; cook, stirring occasionally, until cranberries begin to open and pop, about 10 minutes. Lightly crush cranberries with a spoon or potato masher; remove from heat.
- Combine egg yolks and egg in a bowl; add sugar and whisk until frothy and smooth. Spoon 1 tablespoon hot cranberry mixture into egg mixture and whisk immediately. Continue adding hot cranberry mixture, 1 tablespoon at a time and whisking after each addition, until 1/2 cup hot cranberry mixture has been incorporated.
- Pour cranberry-egg mixture into hot cranberry mixture and immediately whisk together. Blend mixture with an immersion blender until curd is silky and smooth.
- Cook curd over medium heat, whisking constantly, until a low boil is reach and curd coats the back of a spoon, about 5 minutes. Remove saucepan from heat. Add butter to curd and whisk continuously until incorporated.
Nutrition Facts : Calories 54.9 calories, Carbohydrate 7.5 g, Cholesterol 38.4 mg, Fat 2.7 g, Fiber 0.4 g, Protein 0.6 g, SaturatedFat 1.5 g, Sodium 4.5 mg, Sugar 6.6 g
CRANBERRY CURD TART
Creamy and bright cranberry curd filling inside a gluten-free oat and nut-based tart crust makes a stunningly delicious holiday dessert.
Provided by Running to the Kitchen
Categories Dessert
Time 4h15m
Number Of Ingredients 16
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.
Nutrition Facts : Calories 279 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 120 milligrams cholesterol, Fat 20 grams fat, Fiber 4 grams fiber, Protein 6 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 155 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
CRANBERRY CURD TART
This cranberry curd tart uses a press-in shortbread crust inspired by one Alice Medrich uses in everything. This one has a bit of orange zest and powdered sugar to keep it tender. The cranberry curd itself is a riff on one I've been making for years that's rounded out with a generous splash of vanilla, some freshly squeezed orange juice from the orange you just zested, and an optional splash of any orange liqueur you like (but don't bother going out to buy Grand Marnier or Dry Curacao just for this). The tart crust can be made and baked up to two days ahead, and the curd can be cooked and chilled up to a week in advance, you can then assemble and bake the tart on the day (or day before) you want to eat it. The meringue is totally optional, but because the tart leaves you with extra egg whites from the curd, it's easy to go that extra step and add the meringue. The amount of meringue isn't as much what you would typically do for a towering lemon meringue pie, but it's plenty for piping decoratively on the top (and enough to cover the whole top with dots like you see pictured if you wanted to do that). You'll need a 9-inch tart pan with a removable bottom for this recipe.
Provided by Mary Kasprzak
Categories dessert
Time 1h15m
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F. Add the flour, powdered sugar, and salt to a small bowl and whisk together. Melt the butter in a small saucepan (or in the microwave), add the vanilla extract and orange zest to the butter and stir, then pour into the dry ingredients and stir together until thoroughly moistened. The crust will look wet. Let cool for a few minutes until it firms up slightly.
- Press the dough evenly along the bottom and sides into a 9-inch tart pan with a removable bottom. Place the tart pan on a baking sheet and bake until the crust is golden brown, about 20 minutes.
- Heat the cranberries and orange juice in a medium saucepan over medium-high heat until the cranberries split. Strain through a food mill or fine mesh sieve and discard the skins. [Edit: this mixture is thick and takes some muscle to press it through a fine mesh sieve. It's easier with a food mill, but if you're struggling with this, put the mixture in a blender and then pass it through a sieve.]
- Return the strained cranberry mixture to the saucepan and add the sugar, eggs, egg yolks, butter, vanilla, and orange liqueur (if using) to the pan and give everything a good stir. Heat gently over medium-low heat, stirring constantly, until the mixture thickens and registers 170°F on an instant read thermometer (this usually takes about 8-9 minutes). Immediately strain through a fine mesh sieve into a bowl (ideally with a pouring spout) and then pour into the prepared crust. Bake (still at 350°F) until the curd is set (it should jiggle but not slosh), about 10 minutes.
- Let cool at room temperature for about 1 hour, then transfer to the refrigerator to chill. You can serve this chilled or at room temperature.
- Add egg whites and cream of tartar to the bowl of a stand mixer fitted with a whisk attachment. Heat sugar and water in a small saucepan over medium high heat. When the sugar mixture registers about 220°F turn on the mixer and begin beating the egg whites on medium speed. When the sugar mixture registers 240°F remove from heat and carefully pour into the mixer over the egg whites. Increase the mixer speed to high and beat until the egg whites form stiff peaks. Transfer to a piping bag (or zip top bag) and pipe onto cooled tart as desired. If you want, torch the meringue with a kitchen torch. (But since it is cooked, this is totally optional).
Nutrition Facts : Calories 312 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 95 milligrams cholesterol, Fat 28 grams fat, Fiber 3 grams fiber, Protein 9 grams protein, SaturatedFat 203 grams saturated fat, ServingSize 1, Sodium 164 milligrams sodium, Sugar 56 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 18 grams unsaturated fat
GINGERBREAD JARS WITH CRANBERRY CURD
Provided by Nancy Fuller
Categories dessert
Time 3h20m
Yield 26 (4 ounce) jars
Number Of Ingredients 18
Steps:
- Make the gingerbread: Preheat the oven to 350 degrees F. Grease an 8-by-8-inch cake pan with a little softened butter and line with parchment paper, letting any excess hang over the edges of the pan.
- Place the orange juice and raisins in a measuring cup and set aside to soak. In a mixing bowl add the melted butter, molasses and sour cream, whisking until well combined. Add 1 2/3 cups of flour, the ginger, baking soday, cinnamon, cloves and salt and whisk together until combined. Drain the raisins, then add them to the batter along with the remaining 1 cup of flour and the crystallized ginger. Combine with a silicone spatula, then pour into the prepared pan and bake until a cake tester inserted into the center comes out clean, about 45 minutes. Remove the cake from the oven and set aside to cool completely before cutting the cake into 1-inch cubes.
- While the cake bakes, make the cranberry curd: Into a saucepan set over medium heat, add the sugar, cranberry juice and salt and whisk until smooth. Once the sugar is dissolved, whisk in the egg yolks, then add the butter. Reduce the heat to low and cook, stirring constantly, until the cranberry curd thickens and reaches 170 degrees F on an instant-read thermometer. Remove from the heat and transfer the curd to a bowl to cool.
- To assemble: Place a few pieces of the gingerbread cubes in a small jar, add 2 tablespoons of the cranberry curd on top of the gingerbread and top with whipped cream.
CRANBERRY CURD TART RECIPE
Prepare and bake a sweet and citrusy holiday cranberry curd tart for the holidays in less than an hour with our easy-to-follow recipe!
Provided by Recipes.net Team
Categories Tart
Time 55m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat your oven to 350 degrees F.
- In a saucepot, combine cranberries, sugar and orange juice, and zest.
- Simmer over medium heat for about 10 minutes until cranberries have popped and softened.
- Purée the cooked cranberry and orange mixture with an immersion blender or in a food processor or blender.
- Press through a fine-mesh sieve and discard any remaining solids.
- Whisk the butter into the warm liquid until evenly incorporated and set aside.
- In a mixing bowl, combine eggs and egg yolks then beat until evenly incorporated.
- Temper the eggs by slowly adding a cup of warm cranberry liquid into the eggs while whisking. Do this about twice, then transfer the egg mixture into the cranberry liquid, which is then transferred to a clean saucepot.
- Cook the cranberry filling over very low heat for about 10 minutes, stirring frequently until thickened.
- Avoid overheating the filling as it will curdle, resembling scrambled eggs. You can use this straight away. If working ahead, cool to room temperature, cover with plastic wrap, press wrap against curd, and refrigerate.
- Pour cranberry curd into the cooled pre-baked tart shell and smooth top with a spatula.
- Transfer to the oven and bake for 15 to 20 minutes to set curd.
- Cool on a rack, portion accordingly and serve. Should you wish to decorate this, you can use crushed almond nuts, cranberries, orange zest, and dill.
Nutrition Facts : Calories 346.00kcal, Carbohydrate 41.00g, Cholesterol 120.00mg, Fat 19.00g, Fiber 3.00g, Protein 4.00g, SaturatedFat 10.00g, ServingSize 8.00 slices, Sodium 107.00mg, Sugar 27.00g, TransFat 1.00g, UnsaturatedFat 7.00g
CRANBERRY CURD TART RECIPE
This tart has the perfect balance of tart and sweet. It's made with homemade cranberry curd, a crisp, nutty crust, and lots of seasonal fruit.
Provided by Cassie Johnston
Time 4h20m
Number Of Ingredients 16
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.
Nutrition Facts : Calories 461 calories, Carbohydrate 35 grams carbohydrates, Cholesterol 262 milligrams cholesterol, Fat 33 grams fat, Fiber 3 grams fiber, Protein 10 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 1/8 tart, Sodium 367 milligrams sodium, Sugar 30 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
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Calories 190 per serving
Servings 1.5
- Place cranberries and water in 2-quart saucepan. Cook over medium-high heat, stirring occasionally, 15 minutes or until cranberries are very soft.
- Place fine strainer over bowl. Pour cranberry mixture into strainer, pressing cranberries with back of spoon to squeeze out as much juice as possible. Discard cranberry pulp and skins. Return strained cranberry mixture to saucepan. Stir in sugar. Cook over medium heat, stirring until sugar is dissolved.
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