I’m a sucker for a good lemon tart, so when I saw this NY Times recipe for a Cranberry Curd Tart I just had to give it a go.
I tried a couple of different variations of the curd & pastry but still haven’t found a combination I’m completely happy with.
First off I made the curd exactly as specifed & used the shortcrust pastry I had in my freezer (made using this Jamie Oliver recipe – I find it’s always handy to have a tart case or some pastry in the freezer). For me the curd was too sweet & the tartness of the cranberries didn’t come through as I’d hoped. For my next try I halved the sugar. This time was better, but I think I took a little too much of the sugar out. If I was to make it again I think I’d try 3/4 of the sugar. In the second try I also changed the pastry to more of a gingerbread. I used the same Jamie Oliver recipe but replaced the icing sugar with dark brown sugar and added a ton of dried ginger. This was a much better match. If I were to make it again I think I’d try the hazelnut pastry from the original recipe & see what that’s like.