This version of the classic cranberry tart is our modified version of the recipe by David Tanis at the New York Times. Rather than a hazelnut and rice flour crust we made an almond flour crust (gluten-free) – which is a lot easier to make – and reduced the amount of butter in the curd and the amount of eggs and yolks used.
We found there were better results by taking the time to use an immersion blender on the cranberry mixture and then to carefully press the mixture through a sieve in order to produce a smooth curd.
Ingredients
Pie crust
2 cups of almond flour
2 tablespoons corn starch
¼ teaspoon salt
½ cup sugar
6 tablespoons (100 grams) softened butter
Cranberry curd
12 ounces (340 grams) fresh cranberries
1 cup sugar
Orange peel from 1 orange
Orange juice from 1 orange (about ½ cup)
3 eggs
½ stick of softened butter (about 55 grams)
Instructions
Make the crust: in a food processor add almond flour, corn starch and salt. Pulse to mix.
Cream sugar and butter in a mixing bowl using a wooden spoon until thick.
Add flour mixture to the bowl and combine until a dough is formed (add a little cold water if the dough is on the crumbly side).
Press the dough into a 10-inch tart pan (grease pan with cooking oil spray or similar), using about half the dough for the base and half for the sides. Prick the dough with a fork and then freeze for at least 30 minutes.
Heat the oven to 350F and then bake the pie shell until a light brown (about 15 minutes). Allow time to cool.
Cranberry curd: place fresh cranberries, sugar, orange juice and orange peel into a saucepan over a medium heat.
Simmer mixture until the cranberries have softened – 10 minutes or so.
Remove mixture from heat and remove the orange peel. Using an immersion blender, blend the mixture while still in the saucepan until it resembles a purée. Press purée mixture through a mesh sieve.
In a separate bowl beat together the eggs and then slowly whisk about a cup of the warm cranberry mixture into the eggs to temper before adding the remaining mixture. Whisk together. Add softened butter, whisking to combine.
Return the mixture to a clean saucepan and cook over a low heat until thick – 10 minutes or so.
Allow mixture to cool. Pour the cooled cranberry mixture into the tart shell and smooth the surface of the curd with a spatula.
Bake at 350F for 10 minutes to set the curd.
Allow time to cool. Serve with whipped cream. Store the tart in the refrigerator.
Happy Holidays!
