Mid-March might seem like an odd time to share David Tanis’s Cranberry Curd Tart… and honestly, I’d agree! But while clearing out old photos and videos from my iPhone (because, once again, I ran out of storage), I stumbled upon the raw clips from when I made this tart back in December. Rather than waiting nine more months to post—here you go!
This was actually my second time making this tart. The first attempt was for Friendsgiving a few years ago, but I unknowingly used rancid hazelnuts in the crust (lesson learned — all my nuts now live in the freezer!).
The press-in hazelnut crust is baked and cooled before being filled with a silky cranberry curd infused with orange zest/juice and baked again to set.
The result? A perfect balance of tart, slightly sweet curd against a rich, buttery crust. No wonder this recipe has nearly 10,000 ratings on NYTCooking and holds a solid 5/5 stars!
Rating: 5/5
How Easy Is That: Easy
Store-Bought Is Fine: rice flour
Pricey Ingredients: —
Hard-to-find: —
Recipe on NYTCooking.com
