Whisk the sugar, eggs, egg yolks, and vanilla into the cranberries.Make sure the press down on the cranberries and scrape the bottom of the sieve to get as much of the cranberries as you can. Strain the cranberry mixture through a fine-mesh sieve into a medium bowl.Cook over medium-low heat, stirring often, until all the cranberries have burst and softened. In a medium saucepan, combine the fresh cranberries and orange juice. While the crust bakes, prepare the filling.After freezing, bake the crust for 22-23 minutes, until it just begins to turn golden. Place on a baking sheet and freeze for 15 minutes. Place the mixture into a 9-inch part pan.Add in the butter and orange zest and pulse until combined and the mixture looks like a sandy crumb. Place the flour, powdered sugar, and salt in a food processor and pulse a few times to combine. Pour and scrape into the crust and chill until firm, about 2 hours. Using an electric mixer, beat curd on medium-high, adding butter a piece at a time and incorporating after each addition. Transfer to a mixing bowl and let cool until just warm.
Stir with a rubber spatula often, until curd thickens, 8-10 minutes. Place the glass bowl on top of the pot with simmering water. Once the cranberry puree has cooled, whisk that in too. Whisk together eggs, egg yolks, lemon zest, lime zest, lime juice and salt in a large glass bowl. Let cool.Ĭlean the cranberry pot and fill with 3 inches of water. Simmer until cranberries burst and most of the liquid evaporates, 12-15 minutes. The crust should eventually evenly cover the entire surface area of the dish.īring cranberries, 1 cup granulated sugar and ¼ cup water to a boil in a saucepan. Add butter and brown sugar and pulse to combine.ĭump into a 9” pie dish and use your fingers and fist to press the mixture into the bottom and edges of the pie tin. Add pecans and pulse until finely ground. Pulse cookies in a food processor until finely ground. fresh or frozen (thawed) cranberriesġ ½ sticks unsalted butter, room temperature, cut into slices It requires but TEN minutes of oven time and depending on the state-lines of your holiday kitchen, can be made way ahead or just a couple hours before the dinner bell.ġ2 oz. Whether you’re a Thanksgiving pacifist like me or are already knee-deep in turkey brine, this recipe is a great way to shake things up.
Not only is this an unexpected twist on Thanksgiving mainstays, but baking and assembling it at home means I surrender the oven to no one and I don’t have to share the leftover curd. This year, Bon Appetit’s Cranberry-Lime Pie struck my attention – it looked rich, festive and to my happy surprise, made way ahead of time! So, I’m forgoing the baked-just-before pumpkin pie ordeal and starting a new tradition. Usually, I’ll make a guest appearance in the kitchen to whip up a pumpkin pie – my perennial responsibility. I’ll lend a helping whisk here, lower the turkey into the deep fryer there, but on this weekend I relinquish the helm to the more tenured folk and plop myself down with a glass of red to watch the theater of the day unfold.īut being the that Mintz I am, I can’t sit still on the sidelines for too long. As you might imagine, this has really brought out the pacifist in me. My family is chock-full of kitchen alphas, making that room a veritable combat zone in which it’s every man for himself and we’re all fighting for oven territory.
All of this was a little irrelevant to me.
CRANBERRY CURD TART BON APPETIT HOW TO
As I flipped through the pages of Bon Appetit’s annual Thanksgiving issue, I saw the usual suspects: off-kilter turkey brines, ambitious stuffings and minute-by-minute instructions for how to stay sane the weekend-of.
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