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Prep time
30 minutes
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Cook time
30 minutes
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makes
one 9" tart
Author Notes
I've been making this recipe every fall/winter for the last 6 years whenever cranberries and pomegranates show up at my local grocery store. The filling is adapted from David Tanis' cranberry curd tart recipe, but I prefer using my favorite sweet tart crust by Dorie Greenspan. Use your favorite one, just make sure it's blind baked before you fill it with the curd.
Over the many years of making this tart and quite a few fails, I've figured out how to consistently get that vibrant color and guarantee a set filling.
I like to decorate with pomegranate arils (and sometimes reserved orange zest and rosemary sprigs)--feel free to lay them out in a pretty pattern or just scatter--either way it'll be beautiful! —Joy Huang | The Cooking of Joy
Ingredients
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9" blind baked tart crust
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12 ounces
cranberries
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1 cup
sugar
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1
orange, zested and juiced
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1/2 cup
unsalted butter
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2
eggs
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2
egg yolks
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Pomegranate arils for garnishing
Directions
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Heat the cranberries, sugar, orange juice, and zest in a large saucepan over medium heat. Cook until the cranberries have popped and softened, about 10 minutes. Transfer to a blender and blend until smooth. Strain the mixture through a sieve back into the saucepan and add the butter.
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Whisk the eggs and egg yolks in a bowl, then add a couple of ladlefuls of the liquid into the bowl and whisk to temper the eggs. Pour everything back into the saucepan and cook over low heat, stirring constantly, until slightly thickened and steam just starts coming off. Cool to room temperature, then transfer to the fridge to cool completely, preferably overnight.
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Preheat the oven to 350°F. Pour the cooled curd into the blind-baked tart crust. Bake for 15 minutes to set the curd. Allow to cool completely before garnishing with pomegranate arils. Store at room temperature for 1-3 days.
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