Ingredients:

  • 1 1/4 cups (150g) all-purpose flour, plus more for dusting
  • 1/2 cup (113g) cold unsalted butter, cut into cubes
  • 1/4 cup (30g) powdered sugar
  • 1/4 teaspoon salt
  • 3-5 tablespoons (45-75ml) ice water
  • 12 ounces (340g) fresh or frozen cranberries
  • 1 cup (200g) granulated sugar
  • 1/2 cup (113g) unsalted butter, cut into cubes
  • 4 large eggs
  • 2 large egg yolks
  • 1/4 cup (60ml) fresh orange juice
  • 1 tablespoon orange zest

Instructions:

  1. Combine flour, butter, powdered sugar, and salt in a food processor or by hand. Pulse/cut in until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough just comes together. Form into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
  2. Roll out the dough on a lightly floured surface and transfer to the tart pan. Trim and crimp the edges. Dock the bottom of the crust with a fork. Line the crust with parchment paper and fill with pie weights or dried beans. Bake at 375°F (190°C) for 15 minutes. Remove the weights and parchment paper and bake for another 5-7 minutes, or until lightly golden.
  3. In a double boiler or heatproof bowl set over a simmering pot of water, combine cranberries, sugar, and butter. Cook, stirring occasionally, until the cranberries soften and the sugar dissolves. Whisk together eggs, egg yolks, orange juice, and orange zest in a separate bowl. Gradually whisk the egg mixture into the cranberry mixture. Cook, stirring constantly, until the curd thickens enough to coat the back of a spoon. Important: Don't let it boil! Strain the curd through a fine-mesh sieve to remove any lumps.
  4. Pour the warm cranberry curd into the pre-baked tart shell. Bake at 325°F (160°C) for 20-25 minutes, or until the curd is set but still slightly jiggly in the center.
  5. Let the tart cool completely on a wire rack before serving. Dust with powdered sugar, if desired.