Cranberry Curd Tart
The holiday season isn’t complete without the sweet and sour taste of the ubiquitous cranberry sauce or, in this case, a cranberry curd tart. Last week, I was informed that a potluck would be scheduled at my workplace the Monday, before Thanksgiving so I had to come up with something to bake. As many of you may know, I love and enjoy baking, especially during the holiday season. I started searching the web and found a recipe for a Cranberry Curd Tart from The New York Times. I love cranberries, and I also love a nice well-prepared curd as well. So as soon as I saw the title I knew this was for me. The tart’s crust is made with hazelnuts and rice flour, so if you are gluten-intolerant this is the dessert for you. The filing itself made out of cranberries, of course, is very flavorful and rich. This luscious cranberry tart will be sure to please your family and house guests this holiday season that are cranberry lovers.
The taste of cranberry just brings me back so many memories of my grandmother at Thanksgiving time. Although she cooked everything from scratch there was one thing my grandmother cheated on, and that was the canned cranberry sauce which she did purchase from the supermarket. She served the jelled cranberry sauce on a very lavish crystal platter year after year. Although it wasn’t a gourmet cranberry sauce made from scratch, it was what I knew to be the best of the best at that time. Year after year with every bite of cranberry sauce I take, I always think of how the holidays use to be with my loving grandmother. Enjoy! And shoot me a message if you bake this tart. Happy Thanksgiving!