Cranberry Curd Tart Recipe

Step 1

Start with the tart crust: Place the flour, sugar, and salt in the bowl of a food processor or large mixing bowl. Pulse or cut the butter using a pastry cutter until the mixture resembles coarse sand. Add the egg yolk, cream, and vanilla, pulsing or stirring until it gathers itself into a ball. Wrap the dough tightly in plastic wrap and chill for 1 hour in the refrigerator.

Step 2

Once chilled, preheat the oven to 325ºF.

Step 3

On a lightly floured surface, roll the dough until it's 1-2 inches wider than the tart pan. Carefully press the dough into the tart pan, trimming away the excess. Bake for 18-20 minutes until the edges begin to turn golden brown.

Step 4

While the crust bakes, begin the filling: Add the cranberry sauce, eggs, egg yolks, butter, and salt in a large heat-safe bowl. Place over a pot of simmering water to create a double boiler. Whisk until the mixture begins to thicken and reaches 170ºF– this will take about 10-12 minutes.

Step 5

Pour the filling into the par-baked crust and smooth into an even layer. Bake for 16-20 minutes until the edges are set and the crust is golden brown. Allow to cool completely before topping with meringue.

Step 6

Make the meringue: Place the egg whites and cream of tartar in a large bowl. Using a hand or stand mixer on high speed, fitted with the whisk attachment, whip until foamy– about 10 minutes.

Step 7

Reduce the speed to medium and slowly stream in the sugar. Once the sugar is combined, increase the speed to medium-high until stiff peaks form, about 1-3 minutes.

Step 8

Spread or pipe the meringue on top of the cooled tart. Toast the meringue with a torch or place under the broiler (keep a very close eye on it). Add desired toppings like fresh cranberries. Leftovers stay fresh in the refrigerator for up to 3 days.