Aprile's Kitchen

This cranberry curd tart features a tangy cranberry filling nestled in a deliciously nutty walnut crust. The combination of the tart curd and the rich, earthy flavor of walnuts creates a unique and delightful dessert that’s perfect for any occasion.

Ingredients

For the walnut crust:

• 1 1/2 cups walnut flour (or finely ground walnuts)
• 1/2 cup all-purpose flour
• 1/4 cup powdered sugar
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1 large egg yolk
• 2-3 tablespoons ice water (if needed)

For the cranberry curd:

• 1 cup fresh or frozen cranberries
• 1/2 cup granulated sugar
• 3 large eggs
• 1/2 cup fresh lemon juice (about 2-3 lemons)
• Zest of 1 lemon
• 1/2 cup unsalted butter, cut into pieces
• Pinch of salt

Instructions

1. In a large mixing bowl, combine the walnut flour, all-purpose flour, powdered sugar, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs.
2. Add the egg yolk and mix until combined. Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Be careful not to overmix. If the dough is too crumbly, add a bit more ice water.
3. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
4. Preheat your oven to 350°F (175°C).
5. On a floured surface, roll out the chilled dough into a circle large enough to fit a 9-inch tart pan. Carefully transfer the dough to the tart pan and press it into the bottom and sides. Trim any excess dough.
6. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for an additional 5-7 minutes, or until lightly golden. Allow to cool slightly.
7. In a saucepan over medium heat, combine the cranberries and granulated sugar. Cook until the cranberries have burst and released their juices, about 5-7 minutes. Remove from heat and strain the mixture through a fine mesh sieve to remove the solids, pressing to extract as much liquid as possible. You should have about 1/2 cup of cranberry juice.
8. In a mixing bowl, whisk together the cranberry juice, eggs, lemon juice, lemon zest, and a pinch of salt.
9. In a saucepan over low heat, combine the butter and cranberry mixture. Stir constantly until the butter is melted and the mixture thickens slightly, about 5-7 minutes.
10. Pour the curd into the pre-baked walnut crust.
11. Bake the tart for 20-25 minutes, or until the curd is just set and slightly jiggly in the center.
12. Allow the tart to cool completely before slicing. Serve chilled or at room temperature, optionally garnished with additional cranberries or walnut pieces.