Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Cranberry Curd Tartlets 3.1 (70) 8 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 17, 2022 Print Rate It Share Share Tweet Pin Email Photo: Ryan Liebe Prep Time: 25 mins Total Time: 1 hr 15 mins Yield: 40 tartlets A tart curd filling made by simmering cranberries with water and orange juice is nestled into miniature tartlets and topped with whipped cream. Ingredients 4 cups fresh or unthawed frozen cranberries (from one 14.5-ounce package) ½ cup water ⅔ cup fresh orange juice (from about 3 oranges) 5 tablespoons unsalted butter, cut into pieces 1 ¾ cups sugar Pinch of coarse salt 3 large egg yolks plus 1 large whole egg 40 Pecan Pastry Cups Whipped cream, for serving Directions Place cranberries, water, and orange juice in a saucepan, cover, and cook over medium heat, stirring occasionally, until cranberries burst, about 35 minutes. Press through a fine sieve, scraping back of sieve to get all the pulp (you should have about 1 3/4 cups), and discard solids. Cook pulp in pan with butter, sugar, and salt over medium heat, stirring, until butter is melted and sugar is dissolved, about 7 minutes. Whisk together egg yolks and egg in a medium bowl, then whisk in cranberry mixture, 1 tablespoon at a time. Return mixture to pan and cook over low heat, stirring constantly, until mixture is thickened and coats the back of a wooden spoon, about 8 minutes. Pass through sieve into a bowl (you should have about 3 cups) and press plastic wrap directly on surface of curd to cover. Refrigerate until cold, about 30 minutes. To serve, let guests assemble their own tartlets, or spoon curd into pastry cups and top with whipped cream. Cook's Notes Curd can be made 3 days ahead and stored in refrigerator. Rate it Print