Cranberry Curd Tart

Yield: 12 servings


  • Crust
    • 1.5 cups hazelnuts
    • 1.25 cups flour
    • 1/2 tsp salt
    • 2/3 cup sugar
    • 10 tbsp butter
  • Filling
    • 15 oz. cranberries
    • 1.25 cups sugar
    • Zest & juice of one orange
    • 10 tbsp butter
    • 3 eggs + 2 egg yolks
Pairs well with lemon gelato.


  1. Toast the hazelnuts on a baking sheet at 325°F for 10 minutes.  Cool, and then rub with a clean dishtowel to remove the skins.
  2. Place the cooled hazelnuts in a food processor with 1/2 cup flour.  Process until it's coarse.  Add the remaining flour and salt and process together until crumbly.
  3. In a stand mixer, cream together the butter and sugar.  Add the hazelnut mixture and mix until it forms into a dough.  It should be a little crumbly, but stick together when pressed.
    • If needed, you can add a bit more butter.
  4. Line the pop-out bottom of an 11" tart pan with parchment paper.  Press the dough into the sides and bottom, forming a uniform shell.  Prick the bottom with a fork, and then freeze for 30 minutes.
  5. Bake the tart shell at 350°F until brown, about 15 minutes.  Cool completely.
  6. For the filling, place the cranberries, sugar, orange zest, and orange juice in a pot.  Cool over low heat until the cranberries are boiling, pop, and you've got a sauce.
  7. Remove from the heat.  Use an immersion blender to process and mix everything together.  Most of the skins should get pureed.  Then pass the mixture through a fine metal strainer to remove the larger chunks of skin.
  8. Add the butter into the strained cranberry sauce, and whisk together as it melts.
  9. In a small bowl, whisk together the eggs and egg yolks.  Slowly add 1 cup of the cranberry sauce to the eggs while whisking constantly to temper them together.  Then add the egg mixture back to the cranberry sauce.
  10. Return the sauce to the stove and cook over low heat until thickened.
  11. Remove from the heat and cool to room temperature.
  12. Pour the cranberry curd into the cooled tart shell.  Bake at 350°F or 10 minutes.  Cool on a wire rack.
  13. Refrigerate until ready to serve.
  14. When serving, pop the tart out of the pan and transfer to a cutting board for easier slicing.
Adapted from NY Times.