This one has a bit of orange zest and powdered sugar to keep it tender. This cranberry curd tart uses a press-in shortbread crust inspired by one Alice Medrich uses in everything. Which, honestly, is a totally unnecessary bit of showing off and you don’t have to do it if you don’t want to.
It sits on a super-easy press-in shortbread crust that doesn’t need any resting time, making this even easier than most pies.Īnd, because the curd leaves a couple of egg whites behind, I like to top it with a bit of Italian meringue that I hit with a blow torch. It comes together in a few minutes on the stove, and it doesn’t even require you to set up a double boiler.Īnd honestly, the curd itself is worthy of licking off the spatula. The curd itself is a deep-red garnet color, with a silky smooth texture and the tart cranberry flavor gets rounded out with vanilla and orange (and not a small amount of butter and sugar and eggs). This cranberry curd tart is the cold-weather dessert you didn’t know you needed. But it’s not the only way to celebrate fall and winter. Not that there’s anything wrong with a classic apple pie. Which is a shame, because when strategically deployed, cranberry desserts not only bring a welcome burst of color, they bring a lovely puckery acidity to punctuate a big meal.(Sort of the way this lemon ginger tart does.) They’re often relegated to a sad cylinder of canned cranberry sauce at the edge of the Thanksgiving table, an afterthought to the apples and pumpkins taking up the dessert space. Cranberries are the under-appreciated fruit of fall and winter.
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