Description
A delightful blend of tart cranberries and creamy curd, encased in a buttery crust, perfect for any celebration.
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup granulated sugar
- 2 egg yolks
- 1 cup fresh cranberries
- 1/2 cup granulated sugar (for filling)
- 1/4 cup butter
- 2 eggs
Instructions
- Prepare the crust: In a large bowl, mix together flour, 1/4 cup sugar, and cold butter until it resembles coarse crumbs. Add egg yolks and a few tablespoons of cold water until just combined. Form dough into a disc, wrap in plastic, and chill for at least 30 minutes.
- Roll out the dough: Roll out chilled dough on a floured surface to about ¼ inch thick. Transfer it carefully to a tart pan, pressing gently into the edges. Preheat oven to 350°F (175°C).
- Prepare the cranberry curd: In a saucepan, combine fresh cranberries and 1/2 cup sugar over medium heat. Cook until cranberries burst, about 5-8 minutes. Cool slightly.
- Blend the curd: Whisk together butter and eggs in another bowl. Slowly add the cooled cranberry mixture, stirring until smooth.
- Bake: Pour the cranberry filling into the crust and bake for 40-45 minutes, until set but slightly jiggly in the center. Cool on a wire rack, then chill for at least 2 hours before serving.
- Serve with flair: Dust with powdered sugar and serve with whipped cream or vanilla ice cream.
Notes
Be mindful not to overwork the crust to maintain flakiness. Allow the tart to chill before serving for cleaner slices.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Keywords: Cranberry, Tart, Dessert, Holiday, Family Recipe