Cranberry Curd Tart with Almond Crust | America's Test Kitchen

Cranberry Curd Tart with Almond Crust | America's Test Kitchen

www.americastestkitchen.com

Silky cranberry curd cradled in a nutty, buttery crust has the bracing punch of a lemon tart, but its vivid color makes it look downright regal.

Keywords

  • Desserts or Baked Goods
  • Fruit
  • Gluten Free
  • Vegetarian
  • Tarts
  • Holiday
  • Thanksgiving
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Ingredients

  • 1 pound (454 grams/4 cups) fresh or frozen cranberries
  • 1 1/4 cups (8¾ ounces/248 grams) plus 1 tablespoon sugar, divided
  • 1/2 cup (118 grams) water
  • Pinch table salt
  • 3 large egg yolks
  • 2 teaspoons cornstarch
  • 4 tablespoons (57 grams) unsalted butter, cut into 4 pieces and softened
  • 1 cup (4 ounces/113 grams) almond flour
  • 1/2 cup (2 ounces/57 grams) cornstarch
  • 1/3 cup (2⅓ ounces/66 grams) sugar
  • 1/2 teaspoon table salt
  • 6 tablespoons (86 grams) unsalted butter, melted and cooled
  • 3/4 teaspoon almond extract
  • 1 cup (231 grams) heavy cream

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