Cranberry Curd Tart
It took me quite a while to nail this Cranberry Curd Tart because it’s a bit of a challenge to make, but trust me, the results are absolutely stunning. The flavors are a bit on the sophisticated side. It’s definitely not a dessert for the kids, but if you want to impress your guests and show off your baking skills, this tart is a winner. The cranberries add a touch of bitterness, balanced out by the lusciousness of the curd, and the rosemary in the meringue gives the whole thing a herbaceous note. The whole thing sits in my favorite go-to tart crust.
A Culinary Challenge
This tart is not for the faint of heart or beginners seeking an easy recipe. It will impress your guests and showcase your baking skills. If you’re ready to amaze and astonish, this is the tart for you.
Perfecting the Recipe
Crafting this tart took me several attempts to get just right, mainly due to the necessary chilling time for each element. Ideally, it requires three days of preparation:
Day 1: Create the tart dough.
Day 2: Bake the tart shell and fill it with cranberry curd.
Day 3:
Morning: Glaze the tart with cranberry jelly.
Afternoon: Prepare and pipe the rosemary meringue.
Evening: Serve the tart chilled from the fridge, avoiding leaving it out at room temperature.
The Origins of Cranberries
Cranberries have a rich history as a native North American fruit, cultivated and harvested for centuries. Thriving in acidic, sandy bogs and marshes found in cooler regions of the United States and Canada, these low-growing, evergreen shrubs form dense mats in their natural habitats.
The Journey of Cranberries
Cranberries grow on vines that either trail along the ground or float in water. Unique among fruits, cranberries possess the ability to float, allowing them to be cultivated in water-filled bogs. In the spring, these vines produce delicate pink flowers, which eventually develop into berries. Initially green, the berries transition to a deep red hue as they reach maturity.
Fall Harvest and Thanksgiving Tradition
Harvested primarily from September to November, cranberries are often collected using the “wet harvesting” method. This involves flooding the cranberry bogs and utilizing specialized machinery to dislodge the berries from the vines. Thanks to their buoyancy, the cranberries effortlessly float to the surface, simplifying the collection process.
Cranberries and Thanksgiving
The association of cranberries with Thanksgiving traces back to the early 17th century when Native Americans introduced this vibrant fruit to the Pilgrims. The timing of the cranberry harvest in the fall perfectly coincided with Thanksgiving, making them a natural addition to festive meals. Over time, cranberry sauce or relish became a beloved accompaniment to roast turkey. Today, cranberries have become an iconic symbol of the holiday, enjoyed in various forms during Thanksgiving celebrations.
Cranberry Curd Tart
Ingredients
Tart Dough
- 1 egg
- 1 egg yolk
- 125 g room temperature butter
- ½ vanilla bean pod or 1 teaspoon of vanilla sugar
- 90 g powdered sugar
- 250 g all-purpose flour
Cranberry Curd
- 300 g cranberries
- 75 g orange juice
- 200 g sugar
- 3 eggs
- 225 g room temperature butter
- 4 g gelatin
Cranberry Jelly
- 200 g cranberries
- 200 g sugar
- 50 g orange juice
- 2 g gelatin
Rosemary Italian Meringue
- 1 bunch of rosemary
- 150 g sugar
- 60 g water
- 75 g egg whites
- 15 g sugar
Instructions
Tart Dough
- In a mixing bowl, cream together 125g of butter, 90g of powdered sugar, and the seeds scraped from ½ vanilla bean pod (or 1 teaspoon of vanilla sugar).
- Add 1 egg and 1 egg yolk to the mixture and whisk together.
- Gradually add 250g of all-purpose flour, mixing until the dough comes together.
- Wrap the dough in plastic wrap and refrigerate for at least 1 hour or overnight.
- Roll out the dough and line a tart shell with it. Place the lined shell in the freezer.
- Preheat the oven to 190°C/375°F.
- Line the frozen tart shell with parchment paper and fill it with baking beans.
- Bake for 20 minutes, then remove the beans and brush the shell with egg wash.
- Bake for another 15 minutes or until golden brown. Set aside to cool.
Cranberry Curd
- Bloom 4g of gelatin in a bowl of ice water and set aside.
- In a saucepan, combine 300g of cranberries, 75g of orange juice, and 200g of sugar. Bring to a boil, then reduce to a simmer and cook for 3 minutes.
- Strain the cranberry mixture through a fine mesh strainer.
- In a separate bowl, whisk together 3 eggs. Slowly add the warm cranberry juice to the eggs, whisking continuously.
- Return the mixture to the saucepan and heat it over low heat while whisking vigorously until it reaches 82°C/180°F.
- Remove from heat, add the bloomed gelatin, and strain the mixture again.
- Allow the mixture to cool slightly, then gradually add 225g of room temperature butter, incorporating it tablespoon by tablespoon.
- Pour the cranberry curd into the baked tart shell and refrigerate for at least 3 hours or preferably overnight.
Cranberry Jelly
- Bloom 2g of gelatin in a bowl of ice water and set aside.
- In a pot, combine 200g of cranberries, 50g of orange juice, and 200g of sugar. Bring to a boil, then simmer for 3 minutes.
- Remove from heat, add the bloomed gelatin, and strain the mixture through a fine mesh strainer.
- Use a spoon to remove any scum from the surface of the glaze.
- Carefully pour the glaze over the chilled tart, moving continuously to ensure even coverage.
- Pop any bubbles that form on the surface with a toothpick.
- Return the tart to the refrigerator for at least 3 to 4 more hours, preferably overnight.
Rosemary Italian Meringue
- In a saucepan, combine 150g of sugar and 60g of water. Heat over medium heat until the syrup reaches 120°C/250°F.
- In the bowl of a stand mixer, whisk 75g of egg whites until foamy. Gradually add 15g of sugar while continuing to whisk.
- Carefully pour the hot sugar syrup down the side of the mixing bowl while the mixer is running.
- Whisk until the meringue reaches stiff peaks.
- Finely chop the rosemary leaves, reserving some for decoration.
- Fold the chopped rosemary into the meringue.
- Fill a piping bag with the rosemary meringue and pipe decorative swirls or patterns onto the chilled tart.
Decoration
- Garnish the tart with fresh cranberries and reserved rosemary sprigs.
- Aim for odd numbers of cranberries and rosemary sprigs for an appealing presentation.
- Serve and enjoy your delicious Cranberry Curd Tart!