Cranberry curd tarts

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Lemon curd has a very special place in my heart, a place only it could possibly ever fill. Even puppies can't touch that one little spot. (It's a pretty small spot mind you) 

But this cranberry curd... all I can say is, wow. It's absolutely delicious and while it doesn't replace lemon curds spot in my heart - it does give it a run for all it's tangy sweet goodness. 

The curd alone is amazing, it's makes a beautiful gift, (tell me, who wouldn't be happy to receive a box of these beauties?) a wonderful topping for freshly baked bread, or pancakes.... 

But it finds a special sort of happy place in these tarts.

My after Christmas diet starts as soon as all the tarts are gone.

Cranberry Curd
from Cooking Light magazine Dec. 2012


  • 1/2 cup water
  • 2 tablespoons fresh lemon juice
  • (12-ounce) package fresh cranberries
  • 2/3 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 2 tablespoons unsalted butter, softened
  • large egg yolks
  • large egg
  • 1 1/2 teaspoons cornstarch
  • 1/8 teaspoon salt
  • 1 tablespoon Grand Marnier

  • Combine first 3 ingredients in a medium saucepan; bring to a boil. Reduce heat; simmer 5 minutes or until cranberries pop. Place cranberry mixture in a blender or food processor; process until smooth. Strain cranberry mixture through a fine sieve over a bowl; discard solids.

  • Combine sugars and butter in a bowl; beat with a mixer at medium speed until well combined. Add egg yolks and egg, 1 at a time, beating well after each addition. Stir in cranberry mixture, cornstarch, and salt. Place mixture in the top of a double boiler. Cook over simmering water until a thermometer registers 160° and mixture thickens (about 10 minutes), stirring frequently. Remove from heat; let stand 5 minutes. Stir in liqueur. Cover and refrigerate up to 1 week.

  • For the tarts

  • I made up a batch of my favorite pie dough - I use this recipe here. The secret to a good pie crust is always cold butter and lots of it. And never try and skip chilling the dough. You can use prepared tart shells if you'd like.
  • Preheat your oven to 425 degrees Fahrenheit. 
  • Put your dough into a highly greased (you can use spray or butter) mini muffin tin. Fill each of the shells halfway with the cranberry curd. 
  • Baked in your preheated oven for 20 minutes or until golden brown and bubbly. 
  • These tarts are delicious on their own, or you could top them with a meringue or freshly whipped cream.

Comments

jaz@octoberfarm said…
i never thought of making cranberry curd but i would love it. a layer of lemon curd topped with cranberry curd would be realyl good!
Those tarts are so cute! I've heard of lemon curd, but never heard of cranberry curd! I bet it is delicious.
Sara said…
I may have to try this one. Sounds good!
Primitive Stars said…
Yum Yum, thanks for sharing, mouth watering now....Hugs Francine.
Mary Ann said…
I love that it came from "Cooking Light". I like the new header, too!
Cranberry curd is a new one on me. But, if you love it more than lemon curd it must really be good.

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