Are you looking for a show-stopping dessert that's surprisingly easy to make? Look no further than this Cranberry Curd Tart, inspired by a recipe featured in the New York Times. This recipe delivers a delightful balance of tart cranberries and creamy curd, encased in a buttery, flaky crust. It’s perfect for holiday gatherings, special occasions, or simply a delicious treat to brighten your week. This easy recipe is perfect for homemade cooking and is sure to become one of your best recipes.
Ingredients:
For the Pastry Crust:
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, chilled and cubed
- ¼ cup ice water
For the Cranberry Curd:
- 1 ½ cups fresh or frozen cranberries
- ½ cup granulated sugar
- ¼ cup orange juice
- 2 large eggs
- ¼ cup unsalted butter, cut into cubes
- 1 tablespoon cornstarch
- Zest of one orange
Instructions:
Making the Pastry Crust:
- Combine dry ingredients: In a large bowl, whisk together the flour and salt.
- Cut in butter: Add the chilled butter cubes and use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs.
- Add water: Gradually add the ice water, mixing until the dough just comes together. Do not overmix.
- Chill the dough: Form the dough into a disc, wrap it in plastic wrap, and chill for at least 30 minutes. This allows the gluten to relax, resulting in a more tender crust.
- Roll and bake: On a lightly floured surface, roll out the dough into a 12-inch circle. Carefully transfer it to a 9-inch tart pan with a removable bottom. Trim and crimp the edges. Prick the bottom of the crust with a fork to prevent bubbling. Blind bake for 15 minutes at 375°F (190°C), then remove the weights and bake for another 5-7 minutes, until lightly golden.
Making the Cranberry Curd:
- Combine ingredients: In a medium saucepan, combine the cranberries, sugar, and orange juice. Bring to a boil over medium heat, then reduce heat and simmer for 10-12 minutes, or until the cranberries have burst and the mixture has thickened slightly.
- Whisk eggs and cornstarch: In a separate bowl, whisk together the eggs and cornstarch until smooth.
- Temper the eggs: Gradually whisk a few spoonfuls of the hot cranberry mixture into the eggs to temper them, preventing them from scrambling. Then, pour the tempered egg mixture back into the saucepan.
- Cook the curd: Cook over low heat, stirring constantly, until the curd thickens enough to coat the back of a spoon (about 3-5 minutes). Remove from heat and stir in the butter and orange zest until melted and smooth.
- Fill the tart: Pour the cranberry curd into the pre-baked tart shell. Let it cool completely before serving. Refrigerate for at least 2 hours to allow the curd to set properly.
Tips and Variations:
- For a richer flavor, use homemade pastry crust.
- Feel free to experiment with different citrus fruits, such as lemon or lime, instead of orange.
- Add a sprinkle of chopped pecans or walnuts to the tart for added crunch.
- If using frozen cranberries, there's no need to thaw them before using them.
- For a quicker option, use store-bought pie crust.
Nutritional Information (per serving, approximate):
Calories: Approximately 350-400 Fat: Approximately 20-25g Sugar: Approximately 25-30g
This NYT Cranberry Curd Tart is a delightful quick dinner idea, a perfect healthy meal addition, or a stunning addition to any holiday spread. Enjoy!