Cranberry curd tart from City Kitchen at The New York Times by David Tanis

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Notes about this recipe

  • rchewing on December 15, 2024

    Made wheat tart crust. Could double curd, very thin layer as written. Added citron zest instead of orange, and balsam sugar in crust + curd.

  • Babycarrot on December 01, 2024

    Definitely the star of Thanksgiving dinner for me. Next time I’d go a little lighter of the sugar in the curd to really bring out the tartness of the cranberries. Really good though, would make again.

  • tmitra on December 27, 2023

    This was stunning but not as flavorful as I expected, so I'm not sure if I'd make it again. My orange yielded 0.25 c juice (instead of 0.5 c), so that may have been a factor. I used a standard tart crust. I decorated with sugared cranberries, pomegranate arils, and sage leaves.

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