#Cranberry curd tart full#

They eat, three times a day, have pre-school and have many ideas of what they want to do with the day – often their ideas are much different than mine. I have two little sweet boys who want my attention and continually need to be re-directed before they seriously injure themselves. In this current season of life my time is very limited and more structured then I ever would have wanted it to be. Make this tart and bedazzle your family and friends this holiday season.While I technically did not finish off the month by posting everyday I still consider my crazy attempt a success. Garnish with pomegranate seeds or candied cranberries and serve with a ubiquitous dollop of whipped cream or if you like, a meringue (nope, not me). Remove and cool the tart at room temp for an hour and then into the fridge it goes to set. Quickly pour the curd into the crust and slide it into the oven for 10 minutes. The curd will thicken as it cools so make sure the crust is baked before finishing the curd.

Voila, a gorgeous ruby red cranberry curd-sweet, tart, and delicious. A little more elbow grease (ok, more than a little) without a food mill but doable. Don’t have a food mill? Make the curd and strain it. The curd starts with cooking the cranberries in orange juice until they burst then passing the mixture through a food mill to remove the seeds and skin. The finished crust is sweet, citrusy, and tender. I learned this from making Alice Medrich’s BOSS Lemon bar recipe. I am a believer in using melted butter for crusts. Melted butter means no waiting for the butter to soften. The powdered sugar makes a tender crust by lowering the protein content of the dough. The crust, all butter, flour, powdered sugar, egg yolk, and orange zest. It is a beautiful blog, craft cocktails, and delicious food, check it out. David Tanis’s recipe in the New York Times and the Cranberry Curd Tart from the blog Blossom to Stem.

Splash!įor the Cranberry Curd Tart, two recipes stood out (ok, they were the first two after Googling). We still made Pecan Pie and Pumpkin Pie but we then finished with a color flurry-Purple Sweet Potato Pie, Apple Tart (don’t peel your apples), and a Cranberry Curd Tart. Not the soft foods just the dessert color palette problem. The only reprieve is a dollop of whipped cream on every slice. The traditional desserts are a plethora of orangey-brown tones-pumpkin pie, sweet potato pie, and pecan pie. Have you ever noticed, Thanksgiving dinner is texturally (besides the turkey) a toothless delight-stuffing, yams, corn casserole, carrot pudding, overcooked green bean casserole…you know what I’m talking about. Our contribution to the annual feast was PIES and for forty-plus people. Our table would not be complete without sweet rice stuffing – Gnaw Mai Fanand Cousin Gary’s Sweet Potatoes (yep the classic copious amounts of butter and brown sugar, topped with mini-marshmallows). Potluck style, the spread is a mash-up of classic Thanksgiving dishes and Chinese dishes adapted for the holiday. Turkey Day was spent at my brother’s house in The City with aunties, uncles, cousins, and friends.

#Cranberry curd tart full#

Jump to Recipe Print Recipe The Perfect Potluck Eventīefore going full force into Christmas mode, a recap of Thanksgiving is due.