Description
This Cranberry Curd Tart with Almond Crust is a festive and delightful dessert featuring a buttery almond flour crust and a tangy, smooth cranberry curd filling. Perfect for holiday gatherings or any special occasion, this tart combines the tartness of cranberries with the sweetness of orange and rich buttery notes, all set in a gluten-free, vegetarian crust.
Ingredients
Scale
Almond Crust
- 1 1/2 cups almond flour
- 2 tablespoons coconut flour (or all-purpose flour)
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, melted
- 1/2 teaspoon almond extract
Cranberry Curd
- 12 ounces fresh or frozen cranberries
- 1/2 cup water
- 2/3 cup granulated sugar
- Zest of 1 orange
- 1/4 cup orange juice
- 4 tablespoons unsalted butter
- 2 large eggs
- 2 large egg yolks
Optional Topping
- Sugared cranberries
- Whipped cream
- Slivered almonds
Instructions
- Make the crust: Preheat the oven to 350°F (175°C). In a mixing bowl, combine almond flour, coconut flour, granulated sugar, and salt. Stir in the melted butter and almond extract until the dough forms a cohesive mixture.
- Shape and bake crust: Press the dough evenly into the bottom and up the sides of a 9-inch tart pan. Prick the bottom of the crust with a fork to prevent bubbling. Bake for 12 to 15 minutes, or until the crust is golden brown. Remove from oven and allow to cool completely.
- Cook cranberries: In a saucepan, combine the cranberries and water and bring to a boil. Reduce heat to a simmer and cook until the cranberries burst, approximately 10 minutes.
- Strain cranberry mixture: Press the cooked cranberry mixture through a fine mesh sieve into a clean saucepan, discarding skins and seeds for a smooth texture.
- Add flavorings: Stir sugar, orange zest, orange juice, and butter into the strained cranberry liquid. Cook over low heat until the butter melts completely.
- Prepare eggs: In a separate bowl, whisk together the eggs and egg yolks. Temper the eggs by gradually whisking in a few spoonfuls of the warm cranberry mixture to prevent curdling.
- Cook curd: Pour the tempered egg mixture back into the saucepan with the cranberry mixture. Cook over medium-low heat, stirring constantly, until the curd thickens enough to coat the back of a spoon, about 5 to 7 minutes. Avoid boiling the mixture.
- Strain curd (optional): For an extra smooth texture, strain the curd again through a fine mesh sieve.
- Assemble tart: Pour the cranberry curd into the cooled almond crust and smooth the surface with a spatula.
- Chill tart: Refrigerate the assembled tart for at least 4 hours until fully set.
- Serve: Garnish with sugared cranberries, whipped cream, or slivered almonds before serving for added flavor and decorative touch.
Notes
- This tart can be prepared a day in advance, making it ideal for holiday planning.
- Leftover cranberry curd is fantastic spread on toast, scones, or muffins.
- For a gluten-free version, ensure all flours and other ingredients are certified gluten-free.
- Allow the tart to chill thoroughly to ensure the curd sets properly for clean slicing.
