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–+ servings
Cranberry Curd Tart

Cranberry Curd Tart

Tangy cranberry and orange curd is combined with a pecan and almond crust for an elegant and seasonal treat.
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Prep Time 10 minutes
Cook Time 45 minutes
Course Dessert
Servings 10

Equipment

  • 1 saucepan
  • 1 10" tart pan
  • 1 fine mesh sieve

Ingredients
  

Crust

  • 2 cups pecan meal
  • 1 cup almond meal
  • pinch of salt
  • 1/2 cup sugar
  • 1/2 stick butter, softened

Cranberry Curd

  • 3 cups fresh cranberries
  • 1 cup sugar
  • juice of 1 orange, about 1/2 cup
  • peel of 1 orange
  • 2 eggs
  • 2 egg yolks
  • 1 stick butter

Instructions
 

  • Preheat your oven to 350 degrees.
  • Add the cranberries, orange juice and peel, and sugar to a saucepan over medium heat. Allow it to come to a simmer and cook for 15 minutes or until the cranberries burst and begin to break down and the mixture thickens. Remove from the heat and allow to partially cool.
  • Add your pecan and almond meals to a bowl along with sugar, salt, and butter. Mix to combine. The mixture will be slightly crumbly.
  • Press the crust mixture into a 10" tart pan. Bake at 350 degrees for 15 minutes.
  • Pour the partially cooled cranberry mixture into a mesh sieve and use a spatula press the mixture through, leaving the pulp and skin behind.
  • Add the butter and whisk to combine. Add the eggs and egg yolks and whisk until they are fully mixed in.
  • Pour the cranberry curd into the baked crust. Bake for 10 minutes.
  • Enjoy!
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