Archives

Archives for: 'Tart'

Cranberry Curd

Lovely cranberry curd for your brunch this winter

Perfect for your holiday feasts! This cranberry curd can be used as a filling for a tart or muffins, or the perfect accompaniment for orange scones. If there is any leftover, grab a spoon!

 

 

Print Recipe
 Cranberry Curd
A luscious cranberry curd makes a tangy addition to your winter and holiday brunches and desserts. Make into tarts - use frozen pie crust or make your own. Follow directions on pie crust package.
Course Dessert
Cuisine American
Keyword Tart
Prep Time 10 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
  • 12 ounces whole cranberries fresh
  • 1 cup sugar
  • 1 large orange peel and juice
  • 1 stick butter
  • 2 large eggs
  • 2 egg yolks
Course Dessert
Cuisine American
Keyword Tart
Prep Time 10 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
  • 12 ounces whole cranberries fresh
  • 1 cup sugar
  • 1 large orange peel and juice
  • 1 stick butter
  • 2 large eggs
  • 2 egg yolks
Instructions
  1. Cook cranberries, orange juice and peel (just the orange skin, not the pith), and sugar over medium heat for about 10 minutes. The cranberries will be soft.
  2. Remove from heat and press thru a medium mesh sieve into a bowl. Discard cranberry skins and orange peels.
  3. Return cranberry juice to the pan and stir in the butter. Set aside to cool.
  4. While the juice is cooling use the time to bake the tart shell if you are going to use the curd to make a pie. (9" pie pan)
  5. Return to the cooled cranberry juice. Whisk the eggs in a separate bowl. Slowly add 1 cup of the cranberry juice to the eggs to temper.
  6. Mix the tempered eggs into the remaining cranberry juice and return to heat. Cook over low-medium heat until thickened. Do not boil.
  7. Remove from heat and set aside to cool.
  8. Once cooled, pour into tart shell and bake for 10 minutes at 350 to set. Curd will still be a little jiggly.
  9. Cool tart, cover with plastic wrap to avoid 'skin' forming on curd. Serve cooled.
Recipe Notes

This took quite a bit of time as I've never made curd before. If you've made lemon curd, you probably know all the shortcuts!

The tart can be cut into 8 large slices or 12 slim sections.

If you are not making a tart, you can use the curd in muffins as a filling. Or, use it as a spread for orange scones.

Looking for more yummy dessert ideas? Check out the rest of our recipe blog.

Share this Recipe

Lemon Tart

Lemon Tart

This lemon tart is a deliciously tangy dessert for any occasion.

 

Print Recipe
 Lemon Tart
There's not much we won't try for breakfast. Maybe steak and fish. Steak preparation is very personal and fish is very stinky. Otherwise? What the heck, let's give it a try!
Course Dessert
Cuisine American
Keyword Tart
Prep Time 20 minutes
Cook Time 30 minutes
Passive Time 30 minutes
Servings
slices
Ingredients
  • 1 premade pie crust Pillsbury works well if you don't have a good pie crust recipe
  • 3 eggs
  • 3 lemons for juice and zest
  • 1 1/2 cup sugar reduce sugar by 1/2 cup for Meyer lemons
  • 1/2 cup flour
Course Dessert
Cuisine American
Keyword Tart
Prep Time 20 minutes
Cook Time 30 minutes
Passive Time 30 minutes
Servings
slices
Ingredients
  • 1 premade pie crust Pillsbury works well if you don't have a good pie crust recipe
  • 3 eggs
  • 3 lemons for juice and zest
  • 1 1/2 cup sugar reduce sugar by 1/2 cup for Meyer lemons
  • 1/2 cup flour
Instructions
  1. Unpack the pie crust from the plastic wrap and let sit about 20 minutes to make it easier to unroll. Unroll pie crust into a tart or quiche pan. (A pie pan or large cake pan will also work.) Prick bottom and sides to keep from puffing up. Bake at 450 for 15-20 minutes until lightly browned. (I found this works much better than the pie weights from the Kiwi Tart recipe.) Preheat oven to 350.
  2. While the crust is baking, zest and juice the lemons. You should have at least 2 tbsp of zest and a 1/2 c of juice. If the lemons are cold, nuke them for 5-10 seconds before juicing to get more juice out of them. If 3 lemons aren't enough, juice another.
  3. Whisk the eggs, lemon juice, lemon zest, sugar and flour together.
  4. Let pie shell cool a bit before pouring lemon mixture in. Bake at 350 for 25-30 minutes. Center should be well set, not wiggly at all. Let cool & refrigerate. Slice into wedges, dust with powdered sugar to serve.
Recipe Notes

BIG TIP- don't forget to reduce the temp on the oven from 450 (baking pie shell) to 350 (baking tart). Yes, I learned that the hard way.

We slice this into thin slivers as it is so very tart. You can dust with powdered sugar and top with raspberries for a bit of sweet and a pop of color.

Looking for more breakfast ideas? Here are some of our guests' favorite recipes.

From our kitchen to yours
White Cedar Inn Bed and Breakfast
Freeport, Maine

Share this Recipe