To honor that, I’m linking you to the original source and if you encounter a pay wall, subscribe! Cooks and writers need to be paid for their work. Another best thing about this year has been giving credit where credit is due in the cooking world. Let me be clear: the credit for this recipe goes to its author, Genevieve Ko. If you make this Cranberry Curd Tart a comment and/or give this recipe a rating! Be sure to follow me on Facebook and Pinterest for my latest recipes.The picture tells the story, but that stripe of tart cranberry between the sweet lemon filling and the buttery crust of these bars qualifies it as the best of the best of the best of 2020. If you like the Cranberry Curd Tart be sure to take a look at some of my other recipes! Pour the curd into the cooled tart shell and refrigerate for at least 3 hours to set the curd. Cook for another 3-4 minutes or until the cranberry curd has thickened and then stir in the butter until thoroughly incorporated. Add this to the remaining cranberry mixture in the sauce pan whisking continuously until combined. While that is heating up whisk together the eggs and egg yolks in a bowl, then whisk in 1/4 cup of the warm cranberry mixture ( this is done to temper the eggs so they don’t curdle). Return the liquid to the pan and heat until warm. Blend the cranberry mixture ( either with an immersion blender or a traditional blender) and strain through a fine mesh strainer, using a silicon spatula to push as much of the liquid through as possible ( this can take a little time but is worth it to ensure a smooth cranberry curd). Cook over medium heat for about 10 minutes until the cranberries have popped and softened. While the crust is baking make the curd by combining together fresh cranberries, the zest and juice of one orange, sugar and water in a medium saucepan. Remove from the oven and allow to cool completely before removing the parchment paper and pie weights. Line the tart dough with parchment paper and weigh down with pie weights or dried beans then bake for 30 minutes. Using a fork prick the bottom of the crust and freeze for 30 minutes. Transfer the dough into a 9 inch tart pan (this tart pan with a removable bottom is great), press the dough into the sides and trim the excess crust. To roll out the dough place the dough between two pieces of parchment paper ( my preferred method of rolling out pie and pastry dough as it prevents the dough from sticking to your rolling pin) or on a lightly floured surface and roll into a 12 inch circle. Wrap tightly in plastic wrap and refrigerate for at least 1 hour or up to overnight. Remove the dough and form into a disc, about 1 inch thick, without kneading. Add the egg yolk and water 1 tablespoon at a time, pulsing after each addition but taking care not to over work the dough. Add the cubed, cold butter and pulse 4-5 times until it forms a coarse meal ( it should resemble large grains of sand). Place the flour, powdered sugar, and salt in your food processor ( I love this food processor) and pulse to combine. I like to use a food processor to make my pastry and pie doughs. Like any pastry dough the key to getting the best results is keeping everything ( especially the butter and water) as cold as possible. Pate sucree is a mix of flour, powdered sugar ( which produces a finer crumb that granulated sugar), salt, butter, egg yolk and water.
This traditional sweet French pastry crust is buttery and crisp, with a cookie-like texture. To begin this tart we’ll start with the crust, which is a pate sucree. place sugared cranberries along the crust.
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