When ready to bake, preheat oven to 350 degrees F.Press tightly into the bottom and up the sides of tart pan.Remove from processor and transfer to pie pan.Now add in the melted butter and mix until well combined.Add in the sugar and pulse 2-3 times to incorporate.Using a food processor, pulse the graham crackers and macadamia nuts together into fine crumbs.While the cranberries are cooling, make the curd filling.Roll cranberries in batches in the remaining 1 cup sugar to coat.Remove cranberries with a slotted spoon and transfer to a parchment or silicone mat lined baking sheet to let cranberries dry out for 1 hour.Stir in the cranberries to fully coat in the syrup then remove from heat and stir 1 minute.Bring to a boil and let it simmer on low heat for 3 minutes. In a medium saucepan, combine water with 1/2 cup sugar.But then I had to control myself from eating the whole tart. Of course, the tart is just so beautiful, I had a very hard time slicing into it. Trust me, this will be a jaw-dropping dessert on the holiday table and one that you will be extremely proud of. And the rosemary, well, it just screams holidays to me. The orange slices reiterate the subtle brightness it’s juice gives the curd. Combining the curd with the tart, each forkful is a bite of bliss.Īs for the garnishing, I chose to sugar a few cranberries in the spirit of winter holidays. It’s the perfect shell that keeps the integrity of a curd filling. Along with the graham crackers, the macadamia nuts bring an earthy and creamy flavor to the tart. To build on this flavor, I did add a little hint of orange juice to balance the sharp flavors of the cranberry so that it can stand out and shine.Īs for the tart, well, I wanted a nutty flavor to balance fruity notes. The best part about this cranberry tart is that is offers a bit of tangy, citrusy flavor along with the beautiful color that attracts you towards it instantly. It becomes more about the pastry and the sugary filling rather than keeping true to the fruit. I love most fruit pies but I feel they’re usually loaded with sugar and the fruit doesn’t stand out as much. This got my creative juices flowing and I decided to experiment with a tart. I got asked how else can the curd be used besides to smear on toast. I started experimenting first by making a cranberry curd so that I have an extra condiment for the breakfast and brunch table. They usually get relegated to a sauce or jelly used for Thanksgiving or dried up and used as a snack or topping on a salad. This Cranberry Curd Tart is a beautiful show stopping dessert that has a velvety sweet and tart curd filling inside a macadamia nut and graham cracker crust.Ĭranberries are underrated as a holiday fruit.
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