Add cold butter pieces and pulse until mixture is crumbly. ½ cup granulated sugar - 3.5 ounces or 99 gramsġ6 tablespoons cold butter (2 sticks) - cut into small pieces - 8 ounces or 227 gramsĬombine flour, sugar, and salt in a food processor.
Great served with sweetened whipped cream.Ģ½ cups all-purpose flour - 10.6 ounces or 300 grams- see note on accurately measuring flour here Pour cranberry curd into the cooled and pre-baked tart crust, smoothing the top. Pour into cooled crust, or refrigerate for use later. Cool slightly, then cover with plastic wrap and cool completely. Remove from heat and whisk in softened butter chunks. Heat while whisking, stopping before it boils (~160 ☏ or 71 ☌). Rinse out the previously used saucepan and return the mixture to it. Slowly whisk some of the warm cranberry liquid into the eggs to temper. In a large bowl, beat the eggs and yolks. Strain the liquid (~2¼ cups) and discard the pulp ( ~ ¾ cup). Pour the warm filling into a medium mesh strainer (do not use a fine mesh strainer as the filling is too thick and so will cause problems) over a bowl.
(Note: this last step isn’t necessary, but it does make the straining process easier, while also giving the filling a more vibrant color). Use an immersion blender to slightly pulverize the cranberries. Place cranberries, sugar, orange juice, zest and salt in a saucepan and heat until cranberries all pop open (~10-15 minutes). ½ cup freshly squeezed orange juice - 4 ounces or 113 gramsġ2 tablespoons butter (1 ½ sticks) - softened and cut into pieces - 6 ounces or 170 grams My crust is very thick because I prefer it that way, but if you prefer a thinner crust, adjust mine to suit your preferences.ġ pound 2 ounces cranberries (5 cups or 510 grams)ġ½ cups granulated sugar - 10.5 ounces or 326 grams Regardless of which crust you use, this cranberry tart is a perfect way to end a meal, Thanksgiving or otherwise. David’s glutten-free crust was adapted from a David Lebovitz cookie recipe, which incorporates rice flour for that extra crunch.
I’ve also made it with the same hazelnut crust David Tanis recommends, which tastes great and is gluten-free to boot. I love pairing the tart filling with a rich cookie style crust, as cranberry curd really calls for a sweet counterpoint. This cranberry tart recipe is adapted from a recipe from the New York Times, courtesy of David Tanis. The color of cranberry tart in particular is spectacular it looks as if it contains food coloring, but no, the ruby color is all natural. And aren’t those two qualities we all want out of Thanksgiving? The tastes and textures of fillings and crusts always complement each other so well, and the tart’s aesthetic brilliance is the cherry on top. I love pies and tarts… they are both delicious and impressive. The leaves are beginning to change their colors, the mittens are coming out, and best of all, it’s time to bake some cranberry tart. As soon as the first bags of cranberries arrive in the produce section at my local farmer’s market, I smile because I know that autumn’s officially here.
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