Cranberry Curd Tart

This festive cranberry curd tart with a homemade almond crust is the perfect dessert to impress guests at Thanksgiving or holiday parties.

• Preparation Time: 30 mins
• Cooking Time: 35 mins
• Total Time: 1 hr 5 mins
• Calories: 500 Calories

Ingredients

• 1 cup all-purpose flour
• 1 cup packed light brown sugar
• 2 large eggs
• 6 tablespoons unsalted butter, softened
• 2 teaspoons grated orange zest
• 12 ounces fresh or frozen cranberries
• 2 large egg yolks
• 1 cup raw almonds
• 0.5 cup unsalted butter, softened
• 0.25 teaspoon ground ginger
• 0.25 teaspoon kosher salt
• 0.25 teaspoon ground cloves
• 0.5 teaspoon kosher salt
• 0.5 cup packed light brown sugar
• 0.75 cup orange liqueur (such as Grand Marnier®)

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Toast almonds in the preheated oven until fragrant and skins have cracked, about 15 minutes. Let cool, about 5 minutes.

Step 3

Combine almonds, flour, brown sugar, salt, ginger, and cloves in a food processor; pulse until mixture resembles coarse cornmeal, about 12 (1-second) pulses. Add softened butter and pulse until combined, about 5 (1-second) pulses.

Step 4

Press dough into a 10-inch tart pan, using about two thirds for the sides and one third for the bottom. Prick the bottom with a fork and freeze for at least 30 minutes, or up to 1 week.

Step 5

Bake chilled crust in the preheated oven until lightly golden, about 15 minutes. Let cool completely, about 30 minutes.

Step 6

Transfer to a blender and blend until smooth, about 30 seconds. Strain back into saucepan through a fine mesh strainer, pressing on solids in strainer. Whisk softened butter into cranberry liquid.

Step 7

Pour cooled cranberry curd into prebaked crust and smooth top with an offset spatula. Refrigerate until set, about 3 hours. Store at room temperature for up to 2 days.

Step 8

To make the crust: Preheat the oven to 300 degrees F (150 degrees C). Spread almonds onto a rimmed baking sheet.

Step 9

To make the curd: Combine cranberries, brown sugar, orange liqueur, and salt in a medium saucepan over medium-high heat. Bring to a boil, then reduce heat to medium-low to maintain a simmer. Simmer, stirring occasionally, until cranberries have burst and are very soft, about 10 minutes.

Step 10

Whisk eggs and egg yolks in a separate small bowl until lightened. Slowly whisk about 1 cup of the warm cranberry mixture into the eggs. Add egg-cranberry mixture to remaining cranberry mixture in saucepan, whisking constantly. Place saucepan back over medium-low and cook, whisking constantly, until bubbly and thickened, 5 to 10 minutes. Stir in orange zest. If using immediately, pour into a shallow dish and let cool slightly, about 10 minutes. If making ahead, cool to room temperature and then cover with plastic wrap pressed tightly to the curd's surface before refrigerating.