Description
A beautiful and tasty tart full of cranberry-orange flavor! If shortbread crusts aren’t your thing, feel free to use your favorite pastry crust instead!
Ingredients
- 1 cup all-purpose flour
- ¼ cup white sugar
- 1 ½ teaspoons ground ginger
- ¼ teaspoon salt
- ½ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 4 egg yolks, at room temperature
- 1 egg, at room temperature
- 1 (12 ounce) package fresh cranberries
- 1 cup white sugar
- 1 large orange, zested and juiced
- 1 teaspoon vanilla extract
- 1 pinch salt
- 4 tablespoons unsalted butter, cut into 4 pieces
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch tart pan with a removable bottom.
- Combine flour
- sugar
- ginger
- and salt for crust in a small bowl. Mix in melted butter
- vanilla extract
- and almond extract until mixture is combined and comes together in a thick dough.
- Press dough evenly into the bottom and up the sides of the prepared tart pan. Place the tart pan on a large baking sheet.
- Bake in the preheated oven until golden
- 20 to 25 minutes.
- Beat egg yolks and egg together in a large bowl with an electric mixer. Set aside.
- Combine cranberries and sugar in a large saucepan. Cook over medium heat until cranberries pop and sugar is dissolved
- 8 to 10 minutes. Pour mixture into a blender. Add orange juice
- orange zest
- vanilla extract
- and salt. Leave the lid vent open on the blender; do not seal without having a way to steam to vent
- and cover the lid with a kitchen towel.
- Blend on low speed until mixture is smooth and thoroughly pureed. Pour the warm mixture gradually into the eggs
- whisking constantly.
- Pour curd back into the saucepan and cook over low heat until mixture is thickened
- 8 to 10 minutes. Remove from heat and stir in butter
- 1 tablespoon at a time
- until thoroughly combined
- ensuring each piece of butter has thoroughly melted before adding the next. Strain the mixture through a fine-mesh sieve. Discard solids. Pour strained curd into the prepared crust.
- Bake in the preheated oven until curd is set around the edges and jiggles slightly in the center
- 20 to 25 minutes. Allow to cool to room temperature before removing from the tart pan
- 30 minutes to 1 hour.
Prep Time: 30 mins
Cook Time: 1 hr
Total Time: 2 hrs
Servings: 8