Cranberry Curd Tart with Almond Crust

americastestkitchen.com

Ms. Capers

subheading: GATHER YOUR INGREDIENTS:

subheading: Filling:

1 pound (454 grams; 4 cups) fresh or frozen cranberries

1 ¼ cups (8¾ ounces; 248 grams) plus 1 tablespoon sugar, divided

½ cup water

Pinch table salt

3 large egg yolks

2 teaspoons cornstarch

4 tablespoons unsalted butter, cut into 4 pieces and softened

subheading: Crust:

1 cup (4 ounces; 113 grams) almond flour

½ cup (2 ounces; 57 grams) cornstarch

⅓ cup (2⅓ ounces; 66 grams) sugar

½ teaspoon table salt

6 tablespoons unsalted butter, melted and cooled

¾ teaspoon almond extract

1 cup heavy cream

View Nutritional Information i

subheading: KEY EQUIPMENT:

All-Purpose Whisks

The Best Food Processors

The Best Tart Pans

subheading: BEFORE YOU BEGIN:

You'll need a 9-inch tart pan with a removable bottom for this recipe. We strongly recommend weighing the almond flour and cornstarch for the crust. If preferred, you can use a stand mixer or handheld mixer to whip the cream in step 4. The tart crust will be firm if you serve the tart on the day that it's made; if you prefer a more tender crust, make the tart through step 3 up to two days ahead. For tips on how to pipe the whipped cream into decorative patterns, see note. You'll need a 9-inch tart pan with a removable bottom for this recipe. We strongly recommend weighing the almond flour and cornstarch for the crust. If preferred, you can use a stand mixer or handheld mixer to whip the cream in step 4. The tart crust will be firm if you serve the tart on the day that it's made; if you prefer a more tender crust, make the tart through step 3 up to two days ahead. For tips on how to pipe the whipped cream into decorative patterns, see note.

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