Ingredients
- 2 cups fresh cranberries
- 1 cup sugar
- 3 large eggs
- 1/2 cup unsalted butter, melted
- Juice of 1 large lemon
- Tart crust (store-bought or homemade)
Instructions
- Preheat your oven to 350°F (175°C). Blind-bake your tart crust for about 15 minutes until lightly golden, and let it cool.
- In a saucepan over medium heat, combine cranberries, sugar, and lemon juice. Stir until cranberries pop and soften, around 7-10 minutes.
- Let the mixture cool slightly, then blend until smooth. Sieve back into the saucepan to remove skins.
- Whisk in eggs and melted butter until well combined.
- Cook over low heat, stirring continuously until thickened, about 10 minutes.
- Pour the curd into the pre-baked tart shell and smooth the top.
- Bake for an additional 15-20 minutes until set.
- Cool completely, and optionally top with whipped cream or powdered sugar before serving.
Notes
Chill overnight for enhanced flavor and easier slicing. Store leftovers in an airtight container for up to 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian