Cranberry Gingersnap Tart

Makes a 10-inch tart

CranberryTart.jpg

FOR THE CRUST:

  • 12 ounces gingersnap cookies

  • 6 tablespoons unsalted butter, melted

  • Pinch of salt

Position a rack in the middle of oven and heat to 325ºF. Oil the sides and bottom of a 10-inch fluted tart pan with a removable bottom. In a food processor, grind the gingersnaps until they're the texture of sand. Transfer to a bowl, add the melted butter, and work it in by squishing the mixture together with your hands. Press into the sides and bottom of the oiled tart pan. Bake the tart crust on the baking sheet until fragrant, about 15 minutes. Set on a rack to cool.

FOR THE CURD:

  • 12 ounces fresh cranberries

  • 1 cup sugar

  • Juice of 2-3 tangerines (about 1/2 cup)

  • 1 stick unsalted butter, softened

  • 2 eggs

  • 2 egg yolks

Put cranberries, sugar and tangerine juice in a saucepan over medium heat. Summer until cranberries have popped and softened, about 10 minutes. Purée the cooked cranberry mixture with and immersion blender or in a food processor. Press blended mixture through a fine-mesh sieve into a large bowl, whisk the butter into the warm liquid.

Put eggs and egg yolks into a bowl and beat lightly. Slowly whisk a cup of warm cranberry liquid into the eggs to temper, then combine both and whisk together. Return liquid to pot and cook over low heat until nearly bubbling and thickened, about 10 minutes. Let cool to room temperature.

Pour cooled cranberry curd into the cooled tart shell and smooth top with a spatula. Bake at 350ºF degrees for 10 minutes to set curd. Cool on a rack. Store at room temperature for up to 2 days.

Serve with Bloom Tea

RECIPESKaren BeveridgeComment