Ingredients
- 2 cups fresh cranberries
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- ½ cup unsalted butter (softened)
- 3 large eggs
- ¼ cup freshly squeezed lemon juice
- Whipped cream or vanilla ice cream (optional)
- Cinnamon or nutmeg (optional, for flavor)
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, blend flour, sugar, and softened butter until it resembles coarse crumbs. Press into a tart pan and bake for 15-20 minutes until lightly golden. Let cool.
- In a saucepan, combine cranberries, sugar, and lemon juice. Cook over medium heat until cranberries burst (about 5-7 minutes). Remove from heat and let cool slightly.
- In a bowl, whisk eggs until frothy. Gradually add the cranberry mixture while whisking.
- Return the mixture to the saucepan and cook over low heat, stirring constantly until thickened (about 8-10 minutes).
- Pour the curd into the cooled tart crust and smooth with a spatula. Refrigerate for at least 2 hours to set.
- Serve sliced with whipped cream or vanilla ice cream.
Notes
For best flavor, use fresh cranberries when in season. Adjust sugar and lemon juice to taste.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian