Cranberry Curd Tarts

A vibrant filling surrounded by a festive wreath of pastry crust make these individual cranberry curd tarts destined for the holiday table.  Since the braided edges and hand-cut leaves are unique to each tart, they make a beautiful presentation with details we celebrate even more this time of year.  Sprinkle on some raw sugar for a bit of holiday sparkle.

Certainly these tarts can be made without a decorative crust, and they will be just as delicious.  If you would like to make ones similar to those pictured, I have included tips below.  As with the crust details, the size of the individual desserts can be adjusted based on the tart pans you already have on hand.  They can even be made mini with a multi-tart pan.

In the same way a decorative wreath of berried stems and leaves announces the holiday season, I plan to surround my fillings with pretty edible packages that announce the deliciousness in each bite.

Ingredients

Pastry

2 ½ cups all-purpose flour
4 tablespoons confectioners’ sugar
½ teaspoon kosher salt
12 tablespoons chilled unsalted butter
2 egg yolks
1 teaspoon vanilla extract
4 tablespoons ice water
Note:  This is a double batch of my tart pastry dough, which yields enough for 6, 4 ½-inch tarts plus enough extra for decoration.

Filling

12-ounce package of cranberries
1 cup granulated sugar
½ cup fresh orange juice
6 tablespoons unsalted butter
2 eggs plus 2 egg yolks

For the tarts pictured, I used 4 ½-inch tart pans with removable bottoms.  This recipe can be adapted for similarly sized pans or even made mini using a 12-well tart pan, in which case you should have enough for two batches.

How to Make the Tart Pastry

Combine the flour, sugar, and salt in a food processor.  Cut the butter into small pieces and pulse into the flour mixture until it resembles breadcrumbs.  In a separate bowl, stir the egg yolks, vanilla extract, and water just until combined.  Add to the flour mixture and pulse until dough is shaggy and begins to hold together when a small amount is pinched.  If necessary, drizzle in additional ice water until the dough reaches this consistency. 

Turn dough onto work surface or plastic wrap and gently form into a cohesive round.  Divide dough in half and flatten each into a disk.  Refrigerate wrapped dough for at least 30 minutes.

Once the dough has chilled, remove one disk from the refrigerator.  Allow it to rest briefly so that it does not crack when rolled.  Roll on a lightly floured surface to ⅛-inch thickness.  Cut rounds to line as many tart pans as you can, saving the extra for decoration.  Return the extra dough to the refrigerator while you cut rounds from the other disk.  

Cover lined tart pans and refrigerate for 30 minutes.  If you are decorating the edges, follow the step below.  Otherwise, proceed to the blind baking step.

How to Decorate the Tart Crust

While the tart shells are chilling, use extra dough to make leaves and decorations.  I like to do this on a sheet of parchment so it can easily be transferred to the refrigerator if the dough becomes too soft.  A knife works well for cutting leaves.  (Alternately, you can use a small cookie cutter.)  For a braided edge, use a knife or smooth pastry or pizza cutter to cut thin strips.  Using a ruler as a guide helps keep the lines straight.  Line two or three strips next to each other and braid, pinching the edge when you have the desired length. 

Brush egg wash on the tart edge and gently press on decorative edges and details.  Any elements that will extend onto the center of the filling must be baked separately and added once the tarts are completely baked with filling.  Chill the decorated tarts for 30 minutes.

How to Blind Bake the Tart Shells

Use a fork to dock the bottom of the crust.  Line each shell (decorated or not) with parchment and baking beans or pie weights.  Make sure the parchment overhangs the edge so that it does not darken too quickly.  Bake at 350 degrees for 15 minutes, remove parchment and weights, and continue baking for 10 minutes.  Place other decorative elements not attached to the crust on a parchment-lined baking sheet, apply a bit of egg wash and raw sugar if desired, and bake for 10 to 15 minutes until golden.

Allow shells to cool completely.

How to Make the Cranberry Curd and Assemble the Tarts

Combine cranberries, sugar, and orange juice in a saucepan and cook over medium heat until the cranberries have burst.  Remove from heat and use a food processor, immersion blender, or stand blender to process until smooth.  Strain mixture through a fine mesh sieve into a bowl, using a spoon to move it through.  Discard pulp.  Cut butter into small pieces and stir until melted.  Wipe out or clean the saucepan as it will be used again.

Whisk the eggs and extra yolks in a bowl, and slowly add the warm mixture, whisking constantly.  Return the filling to the saucepan and cook over medium heat until it has thickened to the consistency of pudding, about 8 minutes, making sure not to boil.  Lower heat as necessary.

Strain cranberry curd through a fine mesh sieve into a bowl then divide among tart shells.  Bake at 350 degrees until the curd has just set, no more than 10 minutes.

Allow to cool completely.  Top with additional baked decorations if desired.

For a festive cranberry dish to accompany dinner, try this holiday cranberry sauce.