Cranberry Curd Tart
by Julie Van Rosendaal
This tart tart is naturally brilliant pink. It’s beautiful to serve in thin slices on its own or with a dollop of crème fraîche, for a change from the usual pumpkin pie.
1-1/3 c. all-purpose flour
1 T. sugar
1/4 t. salt
1/2 c. butter, lard, or a combination
1/3 c. cold water
3 c. fresh or frozen cranberries
1 c. sugar
juice and zest of 1 lemon
1/2 c. butter, cut into bits
2 large eggs + 2 egg yolks
Preheat the oven to 375°F. In a medium bowl, combine the flour, sugar and salt. Grate in the butter or lard using the coarse side of a box grater, or cut it into bits. Blend it into the flour with a fork, pastry cutter or your fingers, until it’s crumbly, with bits of butter the size of peas remaining. Add the water and stir just until the dough comes together.
Shape it into a disk, and on a lightly floured surface, roll it out into about a 12-inch circle. Drape the pastry over a 10-inch tart pan with a removable bottom, and gently press it in to fit into the bottom and sides. Use the rolling pin to roll across the edge of the pan to cut the pastry cleanly away; discard any scraps.