A toasty, herby crust holds a creamy sweet-tart filling that is just sweet enough. This cranberry curd tart is a must-make!
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
- 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
- Sugared cranberries
- Dried orange wheels
- Rosemary sprigs
- Heat oven to 350ºF (176ºC) with rack set in middle position.
- 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.
- 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.
- 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.
- 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.
- Transfer cranberry mixture to a food processor and purée.
- 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.
- Cook mixture over medium heat until butter is melted and mixture registers 130ºF (54ºC) on an instant-read thermometer, about 5 minutes.
- 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.
- 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).
- 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.
- 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.
- 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