Name: Spiced Cranberry Curd Tart
Prep time: 25 minutes
Cook time: 1.5 hours
Yield: 8-10
Ingredients: For the filling:; 12 ounces fresh cranberries; 1 cup granulated sugar; 1 Tbsp. orange zest; ½ cup fresh orange juice (from 2 oranges); 1 stick softened butter; 2 eggs plus 2 egg yolks; For the crust:; 1 cup macadamia nuts; 1 ½ cups gluten free all-purpose flour, we recommend King Arthur; ½ cup granulated sugar; 1 stick chilled butter, diced into ½ inch pieces; 1 large egg

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Spiced Cranberry Curd Tart

Recipe by Savory Spice Test Kitchen

Baking

Sweet Treats

Bright, tangy, and dressed in seasonal flair, this Cranberry Curd Tart was designed to be the centerpiece for your holiday dessert table. Bursting with color from fresh cranberries and accented by warm holiday spices—cardamom, cinnamon, and ginger—this tart balances sweet and tart with a smooth curd and a buttery macadamia nut crust. Each bite tastes like the holidays wrapped in citrus and spice.

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Serves 8-10

Prep Time 25 minutes

Cooking Time 1.5 hours

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Ingredients

For the filling: 12 ounces fresh cranberries 1 cup granulated sugar

⅛ tsp. Ground Inner Cardamom Seeds

¼ tsp. Ground Ceylon Cinnamon

⅛ tsp. Ground Ginger

1 tsp. Pure Orange Extract

1 Tbsp. orange zest ½ cup fresh orange juice (from 2 oranges) 1 stick softened butter 2 eggs plus 2 egg yolks

¼ cup Candied Orange Peel Strips, to garnish

For the crust: 1 cup macadamia nuts 1 ½ cups gluten free all-purpose flour, we recommend King Arthur ½ cup granulated sugar

¼ tsp. Kosher Salt

1 stick chilled butter, diced into ½ inch pieces 1 large egg

Directions

Step 1 Make the cranberry curd: In a medium saucepan add cranberries, granulated sugar, Ground Inner Cardamom Seeds, Ground Ceylon Cinnamon, Ground Ginger, Pure Orange Extract, orange zest and ½ cup orange juice. Heat over medium heat. Simmer until the cranberries have popped and softened, about 8 minutes. Whisk in the butter until melted. Remove from heat and transfer to a blender or blend with an immersion blender in the pot until smooth. Press mixture immediately through a medium fine mesh sieve into a large bowl, to remove any specks of seeds and skin for the most smooth texture. Discard skins and seeds.

Step 2 Beat eggs and egg yolks in a separate large bowl. Whisk one cup of warm cranberry liquid into the eggs to temper, then add the remaining cranberry mixture and whisk together. Wipe out the pot if necessary and return cranberry egg mixture to the pot and cook over low heat until nearly bubbling and thickened, about 10 minutes. If using immediately, let cool to room temperature. If working ahead, cool to room temperature, cover with plastic wrap and store in the refrigerator for up to one day.

Step 3 While the curd cools, make the tart crust: Preheat the oven to 350°F with a rack set in the middle of the oven.

Step 4 In a food processor, pulse the macadamia nuts until finely chopped and resembling wet sand. Add the flour, Kosher Salt, and sugar and pulse to combine. Add the butter and pulse until pea-size pieces form, then add the egg and pulse until the dough just comes together. Turn the dough out onto a clean work surface and use your hands to bring it all together in a uniform disc. Set in the refrigerator for about 5 minutes before pressing into a 10-inch tart pan.

Step 5 Press the dough into the bottom and up the sides of a 10-inch tart pan, creating about a ¼ inch thick border. Dock the dough all over with a fork. Line the crust with parchment and top with pie weights. Bake in a sheet tray for about 15 minutes, until the crust is beginning to turn golden. Remove from the oven and remove the pie weights. Continue to bake 15-20 minutes more.

Step 6 Remove from the oven and cool slightly for about 15 minutes. Fill with the cranberry curd and use an offset spatula to smooth the top. Bake for an additional 10 minutes to allow the cranberry curd to set.

Step 7 Set on a wire rack to cool completely before removing from the tart pan. Store at room temperature for up to 2 days.

Step 8 Top with Candied Orange Peel Strips and serve.

Recipe Notes

For best results, make the curd a day in advance so it has time to thicken and develop flavor. To elevate this tart, swap granulated sugar for Vanilla Bean Sugar. Toasting the macadamia nuts lightly gives the crust extra depth.

Serve this tart at room temperature topped with Candied Orange Peel for a beautiful, festive finish. For an elegant holiday presentation, garnish with sugared cranberries or sprigs of rosemary for a wintery look.