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 PIE
Cranberry curd pie has a sweet-tart flavor and a beautiful red color. It can do double-duty as dessert AND decor on your holiday table!
Provided by The Redhead Baker
Categories Desserts and Sweets
Time 2h45m
Number Of Ingredients 12
Steps:
- Roll the pie dough out to 10 inches in diameter. Transfer to a 9-inch pie plate, trim and crimp the edges as desired. Lightly prick all over with a fork. Place in the freezer for 15 minutes.
- Preheat the oven to 350 degrees.
- Place the frozen pie crust in the oven and bake for 15 minutes. Remove to a wire rack to cool.
- Make the curd: place the cranberries, orange zest, orange juice and sugar in a small saucepan. Cook over medium heat for about 10 minutes, until the cranberries are beginning to burst and the sugar has dissolved.
- Remove from the heat and puree with an immersion blender (or, cool the mixture to room temperature and puree in a food processor or blender). Press the mixture through a fine-mesh sieve, scraping any puree clinging to the bottom of the sieve into the puree, and discarding any solids left in the sieve.
- If the mixture has cooled considerably, rewarm in the microwave. Wipe out the saucepan, and return to the stovetop (do not turn on the burner yet).
- Whisk the butter into the cranberry puree.
- In a small mixing bowl, thoroughly whisk together the eggs and egg yolks. While continously whisking, add 1/2 cup of the hot cranberry puree into the egg yolks
- Place the cranberry/egg mixture as well as the remaining cranberry puree into the saucepan. Cook over medium-low heat, whisking continuously, until the mixture thickens.
- Transfer to a storage container to stop the cooking process and cool to room temperature. If not using immediately, place a piece of plastic wrap on the surface of the curd, and refrigerate until needed.
- Pour the cooled curd into the cooled pie crust. Bake for 10 minutes or until the filling is set. Remove to a wire rack to cool to room temperature, then refrigerate, loosely covered in plastic wrap, until ready to serve.
- Make the sugared cranberries: In a small saucepan, combine 1/2 cup sugar and 1/2 cup water over medium heat. Whisk frequently, until the sugar dissolves. Do not let the mixture boil. Turn off the heat.
- Add the cranberries to the sugar syrup, and stir to coat. Use a slotted spoon to transfer the cranberries to a wire rack set over paper towels. Let dry for one hour.
- After one hour, toss the cranberries in the remaining 1/2 cup of sugar.
- Store in an airtight container until ready to serve the pie.
- Make the whipped cream: shortly before ready to serve the pie, whip the heavy cream to soft peaks. Sprinkle the sugar over the cream, and whip to stiff peaks, then whip in the vanilla.
Nutrition Facts : Calories 392 calories, Carbohydrate 73 grams carbohydrates, Cholesterol 120 milligrams cholesterol, Fat 10 grams fat, Fiber 3 grams fiber, Protein 5 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1 slice, Sodium 130 milligrams sodium, Sugar 58 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
CRANBERRY-LIME PIE
The spirit of a Key lime pie in the guise of a luscious cranberry curd. The contrast between the snappy press-in crust and the tart filling in this recipe is pure genius.
Provided by Ann Redding
Categories Bon Appétit Thanksgiving Christmas Dessert Cranberry Lime Lime Juice Pie Ginger
Yield Serves 8
Number Of Ingredients 16
Steps:
- Crust:
- Preheat oven to 350°F. Pulse cookies in a food processor until very finely ground (you should have about 1 cup). Add pecans; pulse until finely ground. Add butter and brown sugar; pulse to combine. Transfer to a deep 9" pie dish. Using a measuring cup, press firmly onto bottom and up sides of dish. Bake until firm and slightly darkened in color, 10-15 minutes. If crust slides down sides, gently press back up. Let cool.
- Filling and assembly:
- Bring 12 oz. cranberries, 1 cup granulated sugar, and 1/4 cup water to a boil in a large saucepan over medium-high. Reduce heat; simmer until cranberries burst and most of the liquid evaporates, 12-15 minutes. Let cool. Purée in a blender until very smooth.
- Cook purée, eggs, egg yolks, lemon zest, lime juice, salt, 1/2 cup sugar, and 1 tsp. lime zest in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring with a rubber spatula and scraping down sides of bowl often, until curd thickens and coats spatula, 8-10 minutes. Let cool until just warm.
- Using an electric mixer on medium-high, beat curd, adding butter a piece at a time and incorporating after each addition, until curd looks lighter in color and texture, about 5 minutes. Scrape into crust and chill until firm, about 2 hours.
- Bring 1/2 cup granulated sugar and 1/2 cup water to a simmer in a small saucepan over medium heat, stirring to dissolve sugar. Add remaining 4 oz. cranberries and cook until barely starting to soften, about 1 minute. Using a slotted spoon, transfer cranberries to a wire rack set inside a rimmed baking sheet. Chill until no longer sticky, 20-30 minutes.
- Toss remaining 1/2 cup granulated sugar and 1 tsp. lime zest in a small bowl. Toss cranberries in lime sugar. Top pie with cranberries; serve with whipped cream.
- Do Ahead
- Crust can be baked 1 day ahead. Store tightly wrapped at room temperature. Pie (without topping) can be made 2 days ahead. Cover once filling is firm and keep chilled. Let sit at room temperature 2 hours before serving.
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
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.
CRANBERRY CURD PIE WITH MERINGUE TOPPING
This is cranberry curd pie made easy with the addition of one surprisingly convenient ingredient - canned cranberry sauce. The curd has the ideal balance of tart and sweet, and once it's topped with a pillowy mound of meringue, the pie is a real show stopper. For extra flair, use a kitchen torch to brulee the meringue before serving. What's more, the pie can be made a day before serving, for a perfect make-ahead dessert when entertaining.
Provided by Food Network Kitchen
Categories dessert
Time 8h
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven according to the pie-dough package instructions for "Baked Shell." Unroll the pie dough, fit it into a 9-inch pie plate and crimp or decorate the edges as desired. Prick the bottom and sides of the dough with a fork and bake as directed. Let cool completely on a wire rack.
- Preheat the oven to 350 degrees F.
- Separate 4 of the eggs, reserving the egg whites for the meringue. Add the egg yolks, remaining 2 whole eggs, orange zest and juice, salt, 1/3 cup of the sugar and the jellied cranberry sauce to a medium pot. Add the butter, set the pot over medium heat and cook, whisking continuously, until the butter is melted and the curd has thickened and reached a temperature of 170 degrees F on an instant-read thermometer, about 10 minutes. Strain the mixture into a large bowl, then pour into the cooled pie crust. Bake until the curd is just starting to set but still jiggly in the center, 10 to 12 minutes.
- Let the pie cool to room temperature, about 1 hour, then refrigerate until the curd is chilled and completely set, at least 6 hours or up to overnight.
- When ready to serve, make the meringue. Beat the reserved 4 egg whites in a medium bowl with an electric mixer on medium speed until frothy, 2 to 3 minutes. Whisk in the cream of tartar and then gradually add the remaining 1/3 cup sugar, a spoonful at a time. Whisk on medium-high speed until the meringue is glossy and holds a stiff peak when the whisk is lifted, 8 to 10 minutes.
- Dollop the meringue over the pie in an even layer. Use a kitchen torch if desired to brulee the top.
More about "cranberry curd pie recipes"
CRANBERRY CURD PIE – BUNSEN BURNER BAKERY
From bunsenburnerbakery.com
4.9/5 (15)Total Time 4 hrs 42 minsCategory PiesCalories 431 per serving
- Preheat the oven to 350 °F. To make the crust, finely chop the gingersnap cookies in a food processor. Add in the chopped hazelnuts and brown sugar and pulse until no large pieces of nuts remain. Stir in the melted butter. Press the mixture firmly in the bottom and up the sides of a 9-inch pie dish. Bake for 12 minutes, or until crust is golden brown. Remove from oven to cool.
- To make the cranberry curd, combine the cranberries, sugar, lime juice, and lime zest in a medium-sized heavy bottom sauce pan over medium heat. Bring to a simmer and cook for 10 minutes, until the cranberries soften and pop open to release their juices.
- Remove the cranberry mixture from the heat and whisk in the eggs and egg yolks, one at a time, mixing well to ensure eggs do not cook too quickly. Bring the mixture to a simmer over medium heat, stirring well, until the mixture reaches 170 °F, or the mixture bubbles and thickens. Remove from the heat and stir in the butter, continuing to stir until butter is melted.
- Press the mixture through a fine mesh sieve, scraping and pushing, until all the curd has run through the strainer and only the cranberry skins remain behind. Cool slightly, then pour into the prepared crust. Smooth the top with a knife and refrigerate until set, at least 2 hours but preferably overnight. Decorate with sugared cranberries before serving.
CRANBERRY-LIME PIE RECIPE | BON APPéTIT
From bonappetit.com
4.5/5 (85)Estimated Reading Time 8 minsServings 8
- Preheat oven to 350°. Pulse cookies in a food processor until very finely ground (you should have about 1 cup). Add pecans; pulse until finely ground. Add butter and brown sugar; pulse to combine. Transfer to a deep 9" pie dish. Using a measuring cup, press firmly onto bottom and up sides of dish. Bake until firm and slightly darkened in color, 10–15 minutes. If crust slides down sides, gently press back up. Let cool.
- Bring 12 oz. cranberries, 1 cup granulated sugar, and ¼ cup water to a boil in a large saucepan over medium-high. Reduce heat; simmer until cranberries burst and most of the liquid evaporates, 12–15 minutes. Let cool. Purée in a blender until very smooth.
- Cook purée, eggs, egg yolks, lemon zest, lime juice, salt, ½ cup sugar, and 1 tsp. lime zest in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring with a rubber spatula and scraping down sides of bowl often, until curd thickens and coats spatula, 8–10 minutes. Let cool until just warm.
CRANBERRY PECAN PIE RECIPE | GET CRACKING
From eggs.ca
Servings 8Total Time 1 hr 5 minsCategory Desserts & SweetsCalories 434 per serving
CRANBERRY CURD PIE RECIPE | WILLIAMS SONOMA TASTE
From blog.williams-sonoma.com
2/5 (53)Total Time 3 hrs 50 minsEstimated Reading Time 3 mins
CRANBERRY CHEESECAKE PIE - BAKES BY BROWN SUGAR
From bakesbybrownsugar.com
5/5 (5)Total Time 6 hrs 40 minsCategory DessertCalories 486 per serving
- Put the flour, sugar, and salt in a bowl and stir to combine. Cut the butter into 1/2-inch cubes and add it to the flour mixture. Use your fingers or a pastry cutter to cut the butter into the dry ingredients until it resembles small peas.
- Place the cold cream cheese and. powdered sugar in a large bowl. With a handheld mixer beat the mixture on low speed until the ingredients are combined and then increase the speed to high and beat until the cream cheese mixture is smooth and cream. Taste the mixture and determine if you want to add additional sugar.
- Place the heavy cream and sugar in a stainless steel bowl. Start by whipping the cream on medium-low speed and then increase it to medium-high just until traces of the beater begin to appear in the cream and there are soft peaks.
CRANBERRY CURD RECIPE - BAKES BY BROWN SUGAR
From bakesbybrownsugar.com
5/5 (3)Total Time 3 hrs 35 minsCategory DessertCalories 1100 per serving
- In a small bowl whisk together the whole eggs and egg yolks. Place a bowl with a medium-coarse strainer next to the stove.
- Place the cranberries, sugar, water, and salt in a medium saucepan. Zest the orange directly into the saucepan. Juice the orange and add 1/4 cup of orange juice to the saucepan. Cook the mixture over medium heat, mashing occasionally with a potato masher until cranberries have mostly broken down and mixture measures 1 1/2 cups, 10 to 12 minutes. Strain cranberry mixture through the medium-coarse strainer into a bowl, pressing on solids with a rubber spatula to extract as much puree as possible.
- Whisk eggs and yolks into cranberry mixture in the bowl. Return the mixture to the saucepan. Place a clean bowl with a fine-mesh strainer near the stove. Cook the cranberry mixture over medium heat, stirring constantly with a rubber spatula, until the mixture is thickened and registers 175 degrees in multiple spots, 5 to 7 minutes.
CRANBERRY CURD TART WITH MERINGUE TOPPING RECIPE | MYRECIPES
From myrecipes.com
4/5 (10)Calories 245 per servingServings 12
- Weigh flour. Combine first 4 ingredients in a bowl; cut in shortening with a pastry blender until mixture resembles coarse meal. Make a well in center of flour mixture. Combine 1/4 cup boiling water and melted butter in a bowl. Pour butter mixture into center of well. Gently draw flour mixture into butter mixture until moist clumps form. Press dough into a 4-inch circle; cover. Chill for 30 minutes.
- Unwrap dough; place between 2 sheets of plastic wrap. Roll dough into an 11-inch circle. Remove top sheet of plastic wrap. Fit dough, plastic wrap side up, into a 9-inch round tart pan coated with cooking spray. Remove plastic wrap. Press dough into bottom and up sides of pan; fold excess crust back in and press. Pierce bottom and sides of dough lightly with a fork; freeze 10 minutes. Line bottom of dough with foil; arrange pie weights on foil. Bake at 400° for 18 minutes. Remove foil and pie weights. Bake 15 minutes or until lightly browned. Cool on a wire rack.
- Combine cranberries, 1/2 cup sugar, 1/4 cup water, and 1/8 teaspoon salt in a medium saucepan. Cook over medium-high heat 10 minutes or until cranberries burst. Combine 1/2 cup sugar, 1/2 cup water, cornstarch, and egg yolks in a small bowl; stir with a whisk until smooth. Gradually add 1 cup hot cranberry mixture to egg mixture, stirring constantly. Return egg mixture to pan. Cook until a thermometer registers 160°, stirring constantly.
MICROWAVE CRANBERRY CURD - THE VIEW FROM GREAT ISLAND
From theviewfromgreatisland.com
3.9/5 (12)Category DessertCuisine AmericanEstimated Reading Time 4 mins
- Rinse your berries and put them in a medium saucepan along with the sugar and the cranberry juice. Stir to combine, and bring to a boil over medium heat, stirring to dissolve the sugar.
- Puree the cranberries in a food processor. Be careful when pureeing hot liquids...I loosely cover the opening at the top with a dish towel. Run the machine until the mixture is smooth, this will take about 30 seconds to a minute or so.
- Push the mixture through a mesh strainer, using the back of a large spoon to make sure as much of it as possible goes through.
CRANBERRY GINGERSNAP PIE - WAVES IN THE KITCHEN
From wavesinthekitchen.com
5/5 (3)Category DessertCuisine CalifornianTotal Time 1 hr
- Place the gingersnap cookies in the bowl of a food processor and process until they are finely ground. You should have about 2 cups. Add the walnuts and sugar; pulse to combine. Add the butter and pulse briefly again until everything is mixed together.
- Pat the crust into a deep 9-inch pie plate, and up the sides. Bake for 10-15 minutes, until firm and slightly darkened. Set aside to cool. Note: Crust can be baked 1 day ahead. Store tightly wrapped at room temperature.
- Put the cranberries, 2 cups of the sugar, and ½ cup water to a simmer in a large saucepan over medium heat. Lower the heat and simmer the cranberries, uncovered, for about 15 minutes until they've burst, most of the liquid evaporates and the mixture is quite thick. Let cool slightly and then puree in a blender until completely smooth.
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3/5 (2)Total Time 3 hrs 50 minsServings 8
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