Cranberry Curd Tart

Special Equipment

Food processor

9-inch tart pan (with removable bottom) or 9-inch pie plate

Fine-mesh strainer

Ingredients:

For the crust:

1½ cups buckwheat groats or rolled oats

1 cup walnuts

3 tablespoons honey (or maple syrup)

1 teaspoon ground cinnamon

½ teaspoon salt

Pinch of nutmeg

5 tablespoons cold unsalted butte

For the Filling

12 ounces fresh cranberries (about 3 cups)

Zest of 1 lemon

½ cup plus 1 tablespoon honey, divided

¼ cup water

½ cup freshly squeezed lemon juice (or orange juice for a milder flavor)

2 large eggs

2 large egg yolks

4 tablespoons unsalted butter, room temperature

Pinch of salt

Instructions

1. Preheat oven to 350°F (175°C). Lightly butter a 9-inch tart pan or pie plate.

   
   

2. In a food processor, combine buckwheat groats (or oats), walnuts, honey, cinnamon, salt, and nutmeg. Pulse until finely ground. Add the cold butter, one cube at a time, pulsing until the mixture just begins to clump together.

   
   

3. Transfer the mixture to the prepared pan and press evenly into the bottom and up the sides. Refrigerate for 15 minutes.

   
   

4. Place the tart pan on a baking sheet and bake for 15 minutes, or until lightly golden. Remove from oven, gently press down any puffed areas, and let cool while preparing the filling.

   
   

5. In a medium saucepan, combine cranberries, lemon zest, ½ cup honey, and water. Bring to a simmer, then reduce heat to low. Cook for 10–15 minutes, stirring occasionally, until the cranberries burst and soften.

   
   

6. Remove from heat and let cool for 5 minutes. Transfer to a blender or food processor and blend until completely smooth.

   
   

7. Pour the cranberry purée back into the saucepan over medium-low heat. Whisk in lemon (or orange) juice, eggs, egg yolks, butter, remaining 1 tablespoon honey, and a pinch of salt. Cook for about 10 minutes, whisking constantly, until the curd thickens and coats the back of a spoon. Do not boil.

   
   

8. Pour the curd through a fine-mesh strainer into a large bowl, using a spatula to press it through. Discard any solids.

   
   

9. Pour the strained curd into the cooled tart crust, smoothing the top. Refrigerate at least 3 hours, or until fully set.

   
   

10. Keep refrigerated until ready to serve. Optional: garnish with whipped cream, sugared cranberries, or lemon zest.

Recipe adapted from: Running to the Kitchen