I had this bag of cranberries left over from Thanksgiving that was begging to be used up, and it had been far too long since I’d made any kind of a curd. I came up with an idea: a cranberry orange tart that would give me the chance to use up my cranberries, make a curd, and finally do something with my tart pan.
I am so pleased with how this tart turned out! Just looking at it makes me really happy. The cranberry orange curd is just tart enough, but still plenty sweet thanks to the honey. The crust is a delicious combination of almonds and pecans with a touch of Pompeian olive oil. The whipped cream on top seals the deal. Also, how gorgeous are those cranberries and those orange zest curls? I’m obsessed with looking at pictures of this tart. And also with eating it. I did share some with my mom, though, and she said it was one of the best things I’ve ever made! If you don’t have cranberries on hand, this tart would also be fabulous with any other kind of curd–try classic lemon, dairy-free lemon, or strawberry. The curd possibilities are endless! This cranberry orange curd would be equally delicious on pancakes, toast, scones or ice cream if you don’t feel like making a tart. A jar of curd also makes a wonderful homemade gift!
Ingredients (makes one 8 or 9″ round tart):
For the cranberry orange curd:
1 cup cranberries, washed and picked over
Zest of one orange (about 2 teaspoons), divided
Juice of half an orange (about 3 tablespoons)
3/4 cup honey
2 whole eggs
2 egg yolks
Pinch of salt
1/2 teaspoon vanilla
For the pecan crust (adapted from Against All Grain):
1 cup pecans, crushed into a powder*
1 and 1/4 cups almond flour
2 tablespoons honey
1 tablespoon olive oil
1/4 teaspoon vanilla
Pinch of saltFor serving:
3/4 cup heavy cream, or coconut cream from 1 (14-ounce) can of coconut milk, refrigerated overnight
1 teaspoon maple syrup
1/4 teaspoon vanilla
Orange zest (I used a vegetable peeler to make long ribbons of zest for the garnish)
Oil for greasing the pan
*I recommend using a food processor to get the pecans finely ground. Mine is broken, so I had to take a different approach involving a zip-top bag and a kitchen mallet. Ideally, your pecans will be almost as finely ground as your almond flour.
To make the cranberry curd, place the cranberries, orange zest and juice, and honey in a medium saucepan. Cook over medium-low heat, stirring almost constantly, until the berries have burst and the surrounding liquid is dark pink and a bit syrupy. Cool slightly, then puree with an immersion or regular blender. Strain the mixture, pushing on the solids to extract as much cranberry syrup as possible. Save the solids if you like–they make a delicious cranberry orange compote. Wash the saucepan out, and return the cranberry syrup to it.
Beat the eggs and egg yolks together in a small bowl. Whisking constantly, slowly pour the eggs into the saucepan with the warm cranberry syrup. Add the salt and vanilla. Cook over low heat, whisking constantly, until the mixture has thickened and coats the back of a spoon (about 15 minutes). Remove from the heat and let cool. The curd will thicken a little more as it cools down.
Cranberry curd will keep in a jar in the refrigerator for up to a week, so you can make it several days before you make the tart.
To make the crust, preheat the oven to 325. Grease the bottom and sides of an 8 or 9-inch tart pan with a removable bottom, and set aside on a baking sheet. Combine all ingredients in a large bowl and mix with a fork until the dough comes together. Press the dough into the tart pan and prick it a few times with a fork. Bake for about 15 minutes, until the edges of the crust are golden. Let the crust cool completely before proceeding. To unmold the crust, carefully slide a thin knife around the edges to loosen it, then remove the side of the pan. I like to leave the bottom of the pan with the tart for easy transport & slicing.When you are ready to serve the tart, beat the heavy cream or coconut cream with an electric mixer until it holds soft peaks, then beat in the maple syrup and vanilla. Spread the cranberry curd on top of the crust, and top with whipped cream or coconut whipped cream, orange zest, and cranberries. Slice into wedges and serve. The tart will keep, refrigerated, for up to three days, but it’s best to fill the crust right before you plan to serve it.
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Sandy Piscopo says
Why is it that some recipes don’t have a “print” option….?
I just recently discovered your site & I am enjoying it immensely & I will be trying two recipes for Thanksgiving 2020. Thank you!Sandy
Hi Sandy, some of my older recipes don’t have a print option because I haven’t transferred them over to the recipe plugin I’m using for newer posts. If you’d like to print, you can copy and paste into word or print the web page itself. Hope that helps! Enjoy!
Are the pecans for the crust supposed to be whole pecans, pecan halves, or pecan pieces? Or, if one were to just use pre-made pecan flour, how much should be used?
Rebecca Winkler says
Hi Lauren! I use pecan halves. I am not sure about the amount for pre-made pecan flour since I've never used it. If you want to try this with pecan flour, I would try 3/4 cup plus 1 tablespoon, and add a little more if the crust looks too wet. If you end up trying that, I'd love to hear how it goes. Thanks for reading!
Delphine Fortin says
Hi Becky! Thank you for sharing your beautiful cranberry orange tart to my fruit pie party. Here's the link to the party with all the recipes. Enjoy! http://www.delscookingtwist.com/2014/04/22/fruit-pie-party-with-a-twist/ Cheers. -Del's cooking twist