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Cranberry curd tart bon appetit11/25/2023 ![]() ![]() Whisk in sugar and yolks, then add butter. Transfer to rack and cool completely.įor lime curd: Whisk lime juice and cornstarch in heavy medium saucepan. Bake crust until golden brown, pressing with back of spoon if crust bubbles, about 25 minutes. Using thumb, press dough up sides to extend 1/8 inch above rim of pan. Press dough onto bottom and up sides of 11-inch-diameter tart pan with removable bottom. Gather dough into ball flatten into a disk. Add butter and vanilla cut in, using on/off turns, until mixture just forms soft moist clumps. One 12-ounce bag (3 cups) fresh cranberries or frozen, partially thawedįor crust: Finely grind flour, sugar, almonds, and salt in processor. And this doesn’t have a rolled crust, you just press it over the bottom and up the sides of the pan-it’s so easy! Enjoy!īegin preparing the tart two days before you plan to serve itġ/2 cup (1 stick) unsalted butter, cut into 8 piecesģ/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes Most of the time involves chilling or cooling, so just plan a bit in advance. Please note this is a recipe you’ll need to start a couple days before serving, but with a fairly small amount of hands on time. I love desserts you can tweak depending on preference or season. Blueberries would be great with a lemon curd, raspberries or mango would suit the blood orange, etc. If you’re not big on cranberries, pick a different fruit that pairs well with the curd you opt for. The tart is quite a versatile dessert-you could play with the curd, making lemon instead of lime, or this time of year, be adventurous and go with blood orange, but then I’d cut the sugar to 1/3 to 1/2 cup. I tried figuring out how to calculate the area of a heart so I could determine the ratio to the area of the 11” pan and that looked like too much work for me, but go for it if you’re so inclined! If you don’t have the 11-inch tart pan with removable bottom (the removable bottom is necessary to show off the sides of that pretty fluted crust), you can use a similar sized tart pan with regular bottom or improvise like I did and use a different shaped pan, but keep in mind you may need to adjust the amount of everything you put in that pan. With the heart shape holding less than a round, I knew I would have extra of everything, so I made a cute little round version of the tart for Pete-because he’s such a sweetheart! After digging through boxes several times with no luck, and not enough time to order one (even with Amazon Prime!), I had to go with my closest option, a heart-shaped pan with removable bottom. Even though it’s been almost 8 years since I last moved, there are a few things still in boxes and it had to be there if not in my kitchen. Then a recipe made years ago came to mind-a somewhat light tart with fruit in two forms, fresh lime curd and cranberries. Plus almonds are in the crust, so with the incorporation of cranberries, this should qualify as super food, am I right!?!ĭecision made, and completely certain I owned the called for 11-inch tart pan with removable bottom (after all, I’ve made this before!), my search for it began. ![]() This all started when a co-worker with a January birthday shared her preference for office birthday party treats as either “a chocolate peanut butter combination or something with fruit.” I debated making a decadent peanut butter cup cheesecake, but for a mid-morning party, that might be a little too rich. ![]() ![]() But by no means should this delightfully refreshing tart be reserved for the February holiday-it’s appropriate any time. In a serendipitous turn of events, I’m posting a Valentine’s Day dessert recipe an entire month early. ![]()
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