Cranberry Curd Tart with Almond Crust

Name: Cranberry Curd Tart with Almond Crust
Yield: Serves 8
Ingredients: 1 pound (4 cups) fresh or, frozen cranberries; 1 1/4 cups (8¾ ounces) plus 1 tablespoon, sugar, divided; 1/2 cup, water; Pinch , table salt; 3 , large egg yolks; 2 teaspoons, cornstarch; 4 tablespoons, unsalted butter, cut into 4 pieces and softened; 1 cup (4 ounces), almond flour; 1/2 cup (2 ounces), cornstarch; 1/3 cup (2⅓ ounces), sugar; 1/2 teaspoon, table salt; 6 tablespoons, unsalted butter, melted and cooled; 3/4 teaspoon, almond extract; 1 cup, heavy cream

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Appears in Cook's Illustrated November/December 2020, America's Test Kitchen TV

Desserts or Baked Goods

Fruit

Tarts

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.

SERVES8

TIME1½ hours, plus 4 hours resting

has video

WHY THIS RECIPE WORKS

Our cranberry curd tart showcases cranberries’ bold flavor and brilliant color while making use of their ample pectin content. The cranberry filling started with a quick simmer, which softened the berries, releasing their acids and pectin. ...

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