Ingredients

250 g or 1 ¼ cups sugar

510 g fresh cranberries

180 g or ¾ cups orange juice

Zest from 2 oranges

5 large eggs

113 g or ½ cup unsalted butter

220 g or 2 cups quick cooking oats or rolled oats

30 g or ¼ cup all purpose flour

30 g or ¼ cup powdered sugar

1 tsp ground cinnamon

Pinch fine sea salt

½ cup unsalted butter (softened)

Instructions

Step 1: Set the cranberries, orange juice, orange zest, and sugar in a large pot over medium heat. Cook for about 15-20 minutes until most cranberries have burst and softened. Turn off the heat.

Step 2: Blend the mixture using an immersion blender or transfer to a blender/food processor. Pour the puree through a fine mesh sieve into a bowl or back into the pot, pressing to extract all the juice.

Step 3: Crack the eggs into a bowl and add them one by one to the slightly cooled puree, whisking continuously to avoid cooking the eggs prematurely. Once all eggs are mixed in, whisk well with the puree.

Step 4: Pour the curd back into the pot if in a bowl and heat over medium-low, stirring every 30 seconds, until the curd thickens and reaches 165°F or coats the back of a spoon evenly.

Step 5: Place softened butter in a large bowl and strain the hot curd through a fine mesh sieve over it, pressing to remove any cooked egg bits. Stir the butter into the curd until fully melted.

Step 6: You can store the curd in an airtight container in the fridge for several hours or up to a week, or freeze for up to 2 months.

Step 7: For the crust, process oats, flour, powdered sugar, cinnamon, and sea salt in a food processor until finely ground, about 2-4 minutes.

Step 8: Add softened butter slices and pulse on low until the dough forms a sticky, shapeless ball. Scrape down the bowl and mix again to ensure even incorporation.

Step 9: Press the dough into a 10” tart pan with a removable bottom, evenly pressing on the base and sides. Use a powdered sugar-dusted measuring cup base to smooth the crust.

Step 10: Freeze the crust for 10 minutes. Meanwhile, preheat oven to 350°F.

Step 11: Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 25 minutes.

Step 12: Remove the parchment and weights using the paper as a sling. Prick the bottom of the crust lightly with a fork.

Step 13: Pour in the cranberry curd, spreading evenly. Bake for 20-22 minutes until the tart has a matte finish, the sides are set, and the center has a slight jiggle.

Step 14: Let the tart cool at room temperature, then refrigerate for 4-8 hours or up to 2 days before serving cold.

Tips & Variations

Use frozen cranberries if fresh ones aren’t available, but adjust cooking time to soften them properly.

For a nutty twist, add chopped toasted almonds to the crust mixture before pressing it into the pan.

If you prefer a sweeter curd, increase sugar by 2 tablespoons, tasting as you go before cooking.

FAQs

Can I make the cranberry curd ahead of time?

Yes, the cranberry curd can be made several days in advance and stored in the fridge or frozen. Just thaw in the refrigerator before using.

What can I use instead of pie weights?

If you don’t have pie weights, dried beans, rice, or even sugar can be used to weigh down the crust while baking to prevent bubbling and shrinking.

Dessert

Cranberry Curd Tart Recipe

Introduction