Cranberry Pomegranate Curd Tart – Bake from Scratch



Velvety smooth cranberry curd finds the perfect complement in a crunchy Salty Peanut Crust. A halo of pomegranate arils adds another layer of tart, juicy flavor and a touch of glowing wintry charm.

Cranberry Pomegranate Curd Tart

  • 2 cups (224 grams) frozen cranberries
  • 1 cup (200 grams) granulated sugar
  • 2½ tablespoons (20 grams) orange zest
  • ⅓ cup (80 grams) fresh orange juice
  • ¼ teaspoon kosher salt
  • ½ cup (113 grams) unsalted butter cubed and softened
  • 2 large eggs (100 grams)
  • 2 large egg yolks (37 grams)
  • Salty Peanut Crust (recipe follows)
  • ¾ cup (125 grams) pomegranate arils
  1. Preheat oven to 350°F (180°C)
  2. In a medium saucepan, bring cranberries sugar, orange zest and juice, and salt to a simmer over medium heat Simmer until cranberries have softened and released their juices, about 10 minutes. Strain mixture through a fine-mesh sieve into a medium bowl, pressing on solids. Discard solids. Add butter to cranberry mixture, whisking until combined. Let cool for 3 minutes Add eggs and egg yolks, whisking until well combined.
  3. Return cranberry mixture to saucepan; cook over medium heat, whisking constantly, until thickened, 5 to 10 minutes. Let cool to room temperature. Pour cranberry mixture into prepared Salty Peanut Crust, smoothing top.
  4. Bake until set, about 10 minutes. Let cool completely on a wire rack. Sprinkle with pomegranate arils. Store at room temperature for up to 2 days.

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Salty Peanut Crust

  • 1¼ cups (156 grams) all-purpose flour
  • 1 cup (142 grams) unsalted roasted peanuts
  • ¼ cup (27 grams) peanut butter powder
  • ¾ teaspoon (2.25 grams) kosher salt
  • ½ cup (113 grams) unsalted butter, cubed and softened
  • 1 large egg yolk (19 grams)
  1. Preheat oven to 350°F (180°C).
  2. In the work bowl of a food processor, place flour, peanuts, peanut butter powder, and salt; pulse until finely ground. Add butter and process until mixture is crumbly. Add egg yolk and process until a crumbly dough forms. Shape dough into a disk, and wrap tightly in plastic wrap. Refrigerate for 10 minutes.
  3. Transfer dough to a 9-inch round removable-bottom tart pan, pressing into bottom and up sides. Freeze for 15 minutes.
  4. Top dough with a piece of parchment paper, letting ends extend over edges of pan. Add pie weights.
  5. Bake until edges are set, about 20 minutes. Carefully remove paper and weights. Bake until crust is golden brown, about 10 minutes more. Let cool completely on a wire rack.

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