Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
golden brown tart crust filled with a vibrant red filling and topped with candied cranberries, rosemary, and candied oranges

Cranberry Curd Tart with Olive Oil Crust

  • Author: Lauren Grant
  • Prep Time: 15 minutes
  • Cooling time: 5 hours
  • Cook Time: 45 minutes
  • Total Time: 6 hours
  • Yield: one 9-inch tart (8 servings) 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

A toasty, herby crust holds a creamy sweet-tart filling that is just sweet enough. This cranberry curd tart is a must-make!


Ingredients

Scale

Whole-wheat olive oil crust:

  • 1 ¾ cups whole-wheat pastry flour (215g)
  • 5 tablespoons granulated sugar or coconut sugar*
  • 2 teaspoons minced rosemary, optional
  • ½ teaspoon kosher salt
  • ⅓ cup extra-virgin olive oil
  • 1 tablespoon cold water

Cranberry curd:

  • 1 (12-ounce) bag fresh or frozen cranberries
  • 3 large oranges
  • 1 teaspoon pink peppercorns, optional
  • ½ cup honey
  • ¼ teaspoon kosher salt
  • 4 tablespoons unsalted butter, cubed, chilled
  • 2 large egg yolks (37g)
  • 2 large eggs (100g)
  • 1 tablespoon orange liqueur (such as Grand Marnier) or brandy

Optional toppings:


Instructions

  1. Heat oven to 350ºF (176ºC) with rack set in middle position.
  2. For the crust, whisk together flour, sugar, rosemary, and salt in a medium bowl. Using a spatula or wooden spoon, mix oil and 1 tablespoon water into flour until combined and mixture looks slightly crumbly. If it still very dry and crumbly, mix in ½ tablespoon water.
  3. Crumble three quarters of dough into bottom of a 9-inch tart pan with removable bottom. Press dough into an even thickness lining bottom of pan. Crumble and scatter remaining dough around edge of pan; firmly press dough up and into edge into an even thickness.
  4. Bake crust, on a rimmed baking sheet, until deep golden brown and firm to touch, 30–35 minutes, rotating halfway through. Transfer sheet to a wire rack and let crust cool completely.
    tart crust on a baking sheet
  5. For the curd, zest one orange and juice all three oranges. Combine cranberries, ¾ cup orange juice, 1 teaspoon grated zest, and peppercorns in a saucepan over medium-high heat. Cook, stirring occasionally, until cranberries burst and mixture becomes thick and jammy, about 10 minutes.
  6. Transfer cranberry mixture to a food processor and purée.
  7. Strain cranberry mixture through a fine-mesh sieve back into saucepan; press on solids using a wooden spoon or rubber spatula to extract purée. Discard solids. Stir honey, butter and salt into saucepan with purée. 
    red sauce mixture in a fine mesh sieve
  8. Cook mixture over medium heat until butter is melted and mixture registers 130ºF (54ºC) on an instant-read thermometer, about 5 minutes.
  9. Whisk together eggs and egg yolks in a large bowl. Very gradually whisk cranberry mixture into egg mixture; transfer mixture back to saucepan over low heat and cook, whisking constantly, until mixture is thickened, coats back of a spoon, and registers 170ºF (77ºC) on an instant-read thermometer, about 8 minutes.
    red sauce mixture in a saucepan with whisk
  10. Off heat, stir in liqueur then strain through a fine mesh sieve into a bowl. Press a piece of plastic wrap on surface of curd and refrigerate until completely chilled, at least 4 hours (or up to 4 days).
    glass bowl filled with reddish-pink mixture
  11. Heat oven to 350ºF (176ºC) with rack set in middle position. Spread cooled curd into cooled crust and smooth. Bake tart until filling is set; 12–15 minutes.
  12. Transfer tart to a wire rack to cool completely. Remove tart from pan by placing on an inverted cup and pressing pan edges down. Set tart on a flat surface, then slide a thin metal spatula between tart and pan bottom; carefully slide tart onto a serving platter. Garnish with desired toppings and serve.


Notes

If you’re using coconut sugar in the tart crust, be sure to grind it into a powder using a spice grinder before mixing it with the flour.


Nutrition

  • Serving Size: 1/8 of the recipe
  • Calories: 380
  • Sugar: 28g
  • Sodium: 239mg
  • Fat: 17g
  • Saturated Fat: 5.5g
  • Carbohydrates: 51g
  • Fiber: 4.5g
  • Protein: 5g
  • Cholesterol: 119mg

Keywords: cranberry tart, cranberry curd tart

Recipe Card powered byTasty Recipes