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Cranberry Curd Tartlets

Recipe photo courtesy of Ryan Liebe
Source: Martha Stewart Living, November 2013
Total Time Prep Yield

Ingredients

Directions

Cook's Notes

Curd can be made 3 days ahead and stored in refrigerator.

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Reviews

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71
  • MS10233293
    28 NOV, 2014
    I made this as written and it turned out perfectly. I put some of it in little tartlet shells (leftover pie crust blind baked) and some was served with brie as an appetizer! Everyone loved it. The leftover curd will be eaten on toast for breakfast...or maybe with a spoon straight out of the refrigerator.
    Reply
  • Priscole
    2 FEB, 2014
    I'm a huge fan of lemon curd, so I was just dying to try a curd with cranberries. I added orange zest, and only 1 c of sugar based on other reviews. I was in the mood for a chunky curd, so I didn't strain at all. I love the texture of the fruit pulp, and it made the yield much higher too. I had a pie crust to use in my freezer, so I made one big tart and topped with toasted pecans. I baked in the oven at 350 until bubbly.
    Reply
  • TaraMS
    10 DEC, 2013
    These little labors of love are worth it! I didn't change anything in the recipe, it set up perfectly and wasn't too sweet. I noticed cranberries this year were a little more tart, so that may have contributed. The pecan cups were a perfect compliment (must be topped with fresh whipping cream) and overall the little tartlets were a great way to offset all the overly sweet Christmas goodies.
    Reply
  • AliDe
    29 NOV, 2013
    Based on the previous reviews, I reduced the sugar to 1 cup and in Step 2 I cooked the cranberries for closer to 20 minutes. The curd set up nicely and had a good flavor. It took much longer to make than listed though because straining the mixture took a long time. I also made the pecan shells to go with it, and those weren't a favorite.
    Reply
  • kattyface
    27 NOV, 2013
    How I modified based on other reviews: to simmer the cranberries I used 2/3c orange juice and only 1/4c of water, plus zest of 1 orange. Then I used only 1c of sugar, 3 whole eggs, 3 egg yolks, and the zest from another orange when it all cooked together. It's still just a bit too sweet for me even reducing the sugar that much! But it's a wonderful, luscious curd with these changes :D
    Reply
  • Emily DeWitt
    24 NOV, 2013
    Made the Cranberry Curd today to go with the pumpkin challah I am baking for Thanksgiving. I read the previous reviews stating that the curd was runny, so I added 2 more egg yolks. Seems to have set up pretty well with the 2 extra yolks. It could probably even use 3 extra yolks. Also agree that it is a tad sweet, will probably cut back some of the sugar next time. Overall, pretty satisfied with the recipe with those couple of changes.
    Reply
  • knightsni
    10 NOV, 2013
    I loved the look of this recipe but it is not a favorite. I found the curd entirely too sweet for my taste, it lost that tart quality and was pleasant red sugar curd. The crusts look beautiful but were entirely too rich for my taste. I would suggest cutting sugar in half for the curd and adding more flour and/or reducing the fat for the crusts. I did find the curd was runny, so you had to eat in one bite. I adore the look of this curd for the holidays and will try to adjust to taste.
    Reply
  • Jewlezita
    9 NOV, 2013
    I'm not finished making the recipe yet, but I have a concern: My curd (in the refrigerator) doesn't seem very thick. I'm wondering if I did something wrong? It coats the back of a wooden spoon, but it's not as thick as, say, the lemon curd I have purchased at the store. I'll let you know how the whole thing turns out!
    Reply

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