Traditional recipes

Cranberry-Lime Tart

Cranberry-Lime Tart

Ingredients

Lime curd

  • 1/2 cup (1 stick) unsalted butter, cut into 8 pieces
  • 2 1/2 teaspoons grated lime peel

Crust

  • 1 1/4 cups all purpose flour
  • 1/3 cup whole almonds, toasted, cooled
  • 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
  • 1 teaspoon vanilla extract

Cranberry Topping

  • 1 1/2 teaspoons cornstarch
  • 1 1/2 teaspoons Chinese five-spice powder (optional)
  • 1 12-ounce bag (3 cups) fresh cranberries or frozen, partially thawed

White Chocolate Cream

  • 5 ounces white chocolate, chopped
  • 1/2 cup plus 2 tablespoons sour cream
  • 1/2 teaspoon vanilla extract

Recipe Preparation

Lime curd

  • Whisk lime juice and cornstarch in heavy medium saucepan. Whisk in sugar and yolks, then add butter. Whisk constantly over medium heat until mixture simmers and thickens, about 8 minutes. Strain into small bowl. Mix in lime peel. Cover; chill overnight.

Crust

  • Finely grind flour, sugar, almonds, and salt in processor. Add butter and vanilla; cut in, using on/off turns, until mixture just forms soft moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic. Refrigerate 1 hour. Press dough onto bottom and up sides of 11-inch-diameter tart pan with removable bottom. Using thumb, press dough up sides to extend 1/8 inch above rim of pan. Freeze crust 30 minutes.

  • Preheat oven to 350°F. Bake crust until golden brown, pressing with back of spoon if crust bubbles, about 25 minutes. Transfer to rack and cool completely.

Cranberry topping

  • Whisk 1/4 cup water and cornstarch in heavy large saucepan to blend. Add sugar, honey, and five-spice powder, if desired. Stir over medium-high heat until mixture comes to boil. Add cranberries; cook until mixture boils and berries just begin to pop but still maintain shape, occasionally stirring gently, about 5 minutes. Cool completely (mixture will thicken).

White chocolate cream

  • Stir chocolate in top of double boiler over simmering water until melted and smooth. Remove from over water; whisk in sour cream and vanilla. Cool completely.

  • Spread white chocolate cream into crust; freeze 15 minutes. Spoon curd over; spread evenly. Spoon cranberry topping by tablespoonfuls over, then spread carefully to cover completely. Cover and chill overnight. DO AHEAD Can be made 2 days ahead. Keep refrigerated.

  • Remove pan sides; transfer tart to platter. Sprinkle chocolate curls around edge of tart. Garnish with lime twists.

  • To make chocolate curls, run a vegetable peeler along the edge of a 3.5-ounce white chocolate bar. To make lime twists, remove the peel in 2-inch lengths using a lemon stripper or the large V-shaped cutter on a citrus zester. Twist strips to form coils, dip into water, and lightly roll in sugar.

Reviews Section

Cranberry-Lime Pie

I hope I'm not jinxing myself, but I am like 85% done with my Christmas shopping. I've been 85% done since last Sunday. And yes, I'm bragging about it!! Because this is the first time in my life I've ever had this much done this early. Which means I can actually enjoy the holiday season instead of spending 94024 hours online clicking links and nonstop adding things and removing them from my shopping cart. I am the WORST online shopper. It's part indecisiveness, part obsessiveness, and part just pure crazy, but I will take hours and hours to make a simple purchasing decision. I don't even want to tell you how late I stayed up on Black Friday waffling on every purchase I was about to make. Or trying to determine how much more I had to purchase to get free shipping. Or why the one item I wanted to buy was the one item on the website not on sale. But now I am pretty much done. And because I'm bragging so heavily, that means that the remaining 15% I have to do will probably majorly trip me up and keep me stressed up until Christmas Eve. Because that's just my luck.

In addition to spending one million hours holiday shopping, I've had a serious amount of recipe fails lately. I don't know what my deal is, but I just haven't been able to get it together in the kitchen. When that happens, I generally like to go back to basics and take a little break from trying to get too inventive. I pick out a few fun recipes from magazines and cookbooks that I've been wanting to try and I focus on those. Actually following a recipe in the kitchen (especially from a trusted source) is so calming to me and puts me in a serious happy zone. There's no stressing over how something will come out or seriously questioning yourself over whether to use a cup of flour or a cup and a quarter of flour (my brain does not do well in these situations). I can turn on a podcast (Spilled Milk is my weekend jam!) and just do what I love. Don't get me wrong I find so much joy in creating recipes and experimenting in the kitchen, but it doesn't relax me like following a recipe does.

Enter this Cranberry-Lime Pie. As soon as I saw it in the November issue of Bon Appétit, I knew I'd be making it. The directions looked a little complicated, but when I actually sat down and read them, I realized it was pretty simple. I started it on Saturday night, in between going to get our Christmas tree, and finished it on Sunday morning. I'm deeply immersed in a severe cranberry obsession right now and have always had a lotta lime love going on, so to me, this pie is perfection. It will definitely be made again quite possibly for Christmas or Christmas Eve.


Cranberry Lime Shortbread Tart + Cookbook Giveaway!


Every year around this time, I start thinking about edible gifts to make for the holiday season. I remember a few people who would annually gift us an assortment of homemade treats. We would look forward to receiving those gifts every year, and it’s a goal of mine to come up with my own traditional holiday treat box. I’m still a little ways off, but hopefully this year I’ll get a little closer with the help of my friend Fanny Lam’s new cookbook Oh Sweet Day!: A Celebration Cookbook of Edible Gifts, Party Treats, and Festive Desserts!

Fanny and I have been internet foodie friends for a couple years now (she runs a lovely blog and posts delicious treats on her Instagram page) so when I received a copy of her cookbook, I knew it would packed with delightful yet approachable recipes perfect for sharing with loved ones. As Fanny writes in her introduction, “A lovely dessert doesn’t require a demanding recipe. It needs love! It needs personality! I hope this book will inspire you to go beyond your comfort zone, try something new, play with abandon, share with your loved one, make it a tradition, and let it be a memory.”

Trying out Fanny’s famous shortbread cookies and cheesecakes are high on my to-bake list, but the first thing I knew I had to make was this gorgeous cranberry lime shortbread tart — a lovely press-in shortbread crust filled with a velvety, vibrant curd. And let’s not forget that showstopping natural color! This dessert would be perfect for Thanksgiving dinner — it’s tangy, creamy, and bright, the perfect foil for a rich meal. Plus, it can be made ahead of time — always a bonus on busy cooking days!

Update: Winner of the giveaway is Quyen Weng. Congrats!I’m happy to be giving away one copy of Oh Sweet Day!: A Celebration Cookbook of Edible Gifts, Party Treats, and Festive Desserts to one of my readers! To enter, comment below with your favorite edible gift to give or receive. For more entries, you can also follow me on Instagram and enter on the related photo. Deadline to enter is Sunday, October 28, 2018, at 5pm EST. Winner will be announced here and on Instagram. Open to residents of USA and Canada.

A few notes:

  • I decorated the cranberry lime shortbread tart with a bit of melted white chocolate (about 25 grams), tinted the faintest of pink with a bit of cranberry powder. I transferred the melted chocolate to a ziplock bag and cut a tiny hole in one of the corners, then quickly piped it on. In her recipe, Fanny suggests topping the tart with whipped cream and lime zest (instructions included below).
  • I didn’t have quite enough lime juice, so I used about half lime and half orange juice (both freshly squeezed). The orange juice gave the curd a beautiful deep pink color if you use all lime juice as the recipe states the color will be just as vibrant and beautiful but probably a little lighter.
  • The curd can be made up to 5 days ahead and refrigerated with a piece of plastic pressed against the surface to keep a skin from forming. The tart shell can also be made a couple of days ahead and kept covered at room temperature. Assemble the tart the day you’ll be serving — just make sure to allow a full 4 hours for it to chill so you can get nice clean slices.
  • For clean slices, use a sharp knife cleaned with hot water after each cut.

Cranberry Lime Shortbread Tart

Ingredients

For the Vanilla Shortbread Crust

  • 113g (1/2 cup) unsalted butter, softened
  • 40g (1/4 cup) powdered sugar
  • 1/2 Tbsp. vanilla extract
  • 125g (1 cup) AP flour
  • 1/4 tsp. kosher salt

For the Cranberry Lime Curd

  • 454g (4 cups) cranberries, fresh or frozen
  • 200g (1 cup) granulated sugar
  • 1/2 cup lime juice
  • 2 tsp. lime zest
  • 1/2 cup water
  • 4 large egg yolks
  • 1 Tbsp. cornstarch
  • 28g (2 Tbsp) unsalted butter, softened

For the Whipped Cream Topping

  • 1/2 cup heavy whipping cream, cold
  • 1 Tbsp. powdered sugar
  • 1/4 cup fresh cranberries
  • 1 tsp. lime zest

Method:

For the Vanilla Shortbread Crust

  1. Preheat oven to 350 F. Grease a 9-inch tart pan with a removable bottom.
  2. In the bowl of a standing mixer fitted with a paddle attachment, beat the butter and powdered sugar on medium speed until light and fluffy, about 5 minutes.
  3. Mix in the vanilla until combined.
  4. Sift in the flour and salt. Mix on low speed until just incorporated.
  5. Press the mixture onto the bottom and sides of the prepared pan.
  6. Freeze the crust for 10 minutes.
  7. Bake the crust for 15 to 20 minutes. Let cool completely.

For the Cranberry Lime Curd:

  1. Cook the cranberries, 1/2 cup sugar, lime juice, lime zest, and water on medium heat for 10 minutes, stirring occasionally, until the cranberries are popped and release their juice.
  2. Pulse the mixture in a food processor.
  3. Blend in the egg yolks, remaining sugar, and cornstarch until combined.
  4. Cook the mixture again on low heat while whisking for 10 minutes until thickened.
  5. Remove from heat. Whisk in the butter until combined.
  6. Strain the mixture to make it smooth.
  7. Let cool to room temperature.
  8. Fill the cooled crust with the cranberry lime curd.
  9. Refrigerate the tart until set, at least 4 hours.

For the Whipped Cream Topping:

  1. Whisk the cream and sugar until firm peaks form. Transfer the whipped cream to a piping bag with a star tip.
  2. Remove the tart from the pan.
  3. Pipe the whipped cream along the edges of the tart.
  4. Top with cranberries and lime zest.

Recipe from Oh Sweet Day!: A Celebration Cookbook of Edible Gifts, Party Treats, and Festive Desserts, reprinted by permission of Front Table Book, an imprint of Cedar Fort, Inc.

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Cranberry Lime Curd Tart with Pecan Ginger Crust: A Festive Finale

Happy 2020! What a learning curve this last year has been! I am so happy to be launching my new 2020 project via this Cranberry Lime Curd Tart with my daughter, Ragan.

Partnering with her in the kitchen last year as we ventured into the realm of better health for our family was so gratifying that partnering with her now in my Thermomix business can only bring greater joy. See the evidence, above? Oh, my goodness!

The vibrant colour represents our passion for 2020.

The texture of this luscious cranberry curd is sublime: the substantial luxurious velvet offering countered with a light bright citrus sparkle.

I am so tickled with my ability to be able to develop this recipe for Thermomix® owners to enable such a festive finale so effortlessly, and with such consistency. That is the beauty of the most versatile kitchen appliance on the planet. Of course, I also provide instructions for those of you that do not own a Thermomix® but cannot promise effortlessness and consistency.

Cranberry Lime Curd Tart: The Cranberry Purée

The consistency of the purée is key to this recipe. This thick lush dollop of brilliant fuchsia purée presents a deeply delicious brightness of flavour proudly expressed with the vibrancy of colour equivalent to the vibrancy of flavour.

Fresh whenever possible frozen will work, as well. Cranberries are native to Canada&rsquos Atlantic provinces and are sometimes known as &ldquomarsh apples.&rdquo. Our aboriginal people have a long history of using them in their food in a variety of fresh, cooked, dried and preserved forms. Canada is the world&rsquos second-largest producer of the cranberry and I don&rsquot know a Canadian table that doesn&rsquot have a bowl of cranberry sauce beside their holiday turkey meals throughout the year.

The berries are cooked with water and sugar for 15 minutes at 100˚C on speed Soft, then puréed until glossy, smooth and translucent, as you can see, below. It was intentionally cooked until thick and gelatinous to provide a stable foundation for the curd.

I can think of so many other uses for this purée! Homemade ice cream or sorbet, a gelatine layer in a chocolate cake, fruit gelée treats gelée centres for a very special cake or dessert. Add it to whipped cream for a flavourful concoction!

On this day, it is the base for our Winter Holiday Tart!

Cranberry Lime Curd Tart: The Crust

Toasting pecans enhances the flavour and it is my hope there will be a nut roasting recipe on Cookidoo for the Thermomix® TM6 high heat mode, but currently, pecans must be toasted on the stovetop.

The crust can also be gluten-free simply by purchasing gluten-free ginger cookies and it is my goal to make a pecan ginger crust from scratch. That should not be too difficult with all of the great ginger cookie recipes I have in my recipe vault. It&rsquoll just be about finding the time to do it. Making everything from scratch is always my goal &ndash but this year, oh, my! I did not have the time to experiment with developing the crust recipe for this tart any further than this.

It&rsquos a very simple combination of toasted nuts, ginger cookies, butter and brown sugar.

Whiz it all up and pat the moist ingredients into the tart shell.

Above is the unbaked shell and below, the baked crust.

The crust is flavourful but tender. When removing the tart from the tin, the edges do tend to crumble a bit.

Cranberry Lime Curd Tart: The Curd

I find seeing the ingredients that go into a recipe gratifying as I&rsquom such a visual learner. Of course, with Thermomix® it is completely unnecessary to gather ingredients together pre-measured in this fashion, but it is always my practice when presenting a new recipe.

All into the mixing bowl, except for the butter for 6 minutes at 98˚C at speed 2. What could you do differently? After you taste this, you will have so many ideas. Though there is only 1 teaspoon of lime zest and only 1/2 cup or 115 grams of freshly squeezed lime juice, the lime flavour is assertive. As a lover of the fresh, bright citrus fragrance and flavour of lime, this was a very appealing addition, particularly with a winter berry like the cranberry. However, the personality of this curd could be altered considerably by using fresh orange juice in the place of lime. I found that using cranberry juice certainly presented a beautifully textured cranberry curd that was lovely, but it did lack the brightness the lime presents. What would you do differently?

Such a vibrant concoction needing only the unctuous addition of butter to be finished.

Through the hole in the lid of the mixing bowl set for 5 minutes at speed 2 without heat, the butter is dropped onto the blade, bit by bit until fully incorporated and to puréed into silky submission. Oh, my.

Video is not really in my wheelhouse, but I am forcing myself through this learning curve this year as it is long past due. I promise to improve, but either way, seeing the texture and process is always helpful.

Poured into the shell immediately upon completion, the tart sets in the refrigerator for a minimum of two hours before service.

At this point, it can also be covered well and kept up to two days in advance. One day is preferable if there will be leftovers, but two days will work well if there are eight guests. After three days, the curd is still delicious, but the crust becomes soggy.

Cranberry Lime Curd Tart: Sugaring the Berries

Oftentimes, the garnish is optional, but not this time. These sugared jewels not only add a noble finesse to the finished tart, but they add a zippy crunch that is quite delightful and unexpected to the taste experience.

Melt sugar in water to create a light and simple sugar syrup immerse the berries into it at low-simmer for barely a minute, then drip dry on a wire rack until set.

Meanwhile, mix the fragrant lime-zest with the sugar. Roll each berry in this mass when dried and set set aside in a bowl in the fridge until just prior to service.

Garnish with that added zest of lime for colour, fragrance and that bright &ldquofull of life&rdquo flavour that only lime manages to offer.

Cranberry Lime Curd Tart: Putting it all Together

Berries and lime crown the curd.

Remove the tart ring and place it on a pedestal, presenting the entire tart, for effect.

Slice and ensure that there are plenty of sugared berries on each plate.

Garnish with whipped cream, lime zest and a great big dollop of hostess-with-the-mostest warmth. Be prepared for your guests to linger longer into the evening lavishing within that rare sensual moment when one&rsquos irresistible desires are served onto a plate. Who wants to leave? No one. More, please.

Cranberry Lime Curd Tart: Video Tutorial

It&rsquos a 4-minute 19-second video. Grab a coffee. If you make it, let me know how it goes. If you watched the video and can offer me advice, please do! One item of many on my list of 2020 goals: learn how to make professional 2-minute educational videos. If you have read this far, please chime in and share your feedback (comment below!).


Gingersnap Cranberry Lime Pie

This beauty of a pie is like a Key Lime Pie that married the fresh and tangy cranberry. This is my adaption from Ann Redding & Matt Danzer’s recipe at Bon Appetit/Epicurious.

A fantastic holiday dessert table treat to wow the family. I also have made these in little mini muffin form for that bite sized treat, too.

But a pie is great for the family dinner table, to bring as a gift for the host or hostess, and if you’re like me, anytime of the year. I purposely buy several extra bags of cranberries and pop them in the freezer for when the time hits during the rest of the year and they’re out of season.

This Cranberry Lime Pie is amazingly sweet and the walnuts ground in with the gingersnap cookie and butter crust is THE perfect combination of flavors to offset the tangy cranberries.

If time is not your friend on these busy holidays and oven time is limited, the crust can get baked and made up to 1 day in advance, too. The crust reminds me of a shortbread. As you pierce the crust with your fork you’ll feel a slight snap and the flavorful crumbs are delicious.

Cranberries cook down with sugar and water then get puréed in a blender before cooking with eggs and the lime juice over a pan of simmering water to cook and thicken.

With an electric mixer you beat in the butter and your done. The cranberry lime curd is amazing.

Simply pour this in your pre-baked pie crust and refrigerate.

I made candied cranberries, too. Just set aside about 12 of them in the beginning. Before serving I rolled them in a small bowl with about a tablespoon of corn syrup and dried them on a wire rack in the refrigerator for 30 minutes. Tossed them in a bowl of sugar when they were tacky dry and rolled them until the sugar was crusted all over. On the pie they went for decoration. This is optional of course.

For other cranberry ideas, try my Fresh Cranberry Sauce with Cherry, Cranberry Coffee Cake, or Cranberry Apple Slab Pie. For holiday recipes and ideas come to my Holiday page. Enjoy!

This recipe first appeared on Kevin Is Cooking November 2017 and has been updated with new photos and video.


Tips for the Perfect Mocktail

  • I like to use crushed ice for this recipe! The smaller the cubes, the colder the drink gets!
  • Fresh cranberries and lime slices are a fun garnish. Wash the cranberries, then add a few to each glass. Slice the lime into thin slices, then make a slice halfway through each circle, to perch it on the edge of the glass.
  • Be sure your bubly™ sparkling water is chilled before pouring! This helps keep your drink fizzy.
  • You can add as much simple syrup as you like, depending on how sweet you want your drink. I like just a hint of sweetness to balance out the tart flavors of the cranberry and lime!

You guys know I’m obsessed with bubly™ sparkling water. It has no calories and no sweeteners, so it’s perfect when you want a little something fun to drink without added sugar! I pick up a few cases from the sparkling water aisle every time I’m at Publix because it disappears quickly at our house. Even our 9-year-old foster son likes these! You can sign into your Instacart account and order bubly™ sparkling water from Publix here! #bublypartner

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Recipe Summary

  • 1 recipe Deep-Dish Pâte Brisée crust
  • Unbleached all-purpose flour, for dusting
  • 1 1/3 cups sugar
  • 1/3 cup cornstarch
  • 1/2 teaspoon kosher salt
  • 4 large egg yolks (whites reserved for meringue)
  • 2 teaspoons grated lemon zest, plus 3/4 cup fresh juice
  • 4 tablespoons unsalted butter, cut into 1/2-inch pieces
  • 10 ounces fresh cranberries, rinsed and drained or frozen cranberries (about 2 1/2 cups)
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • Pinch of kosher salt
  • 5 large egg whites, room temperature
  • 3/4 cup sugar
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon pure vanilla extract

Crust: Preheat oven to 400°F. Roll out dough on a lightly floured surface to an approximately 13-inch round. Transfer to a 9-by-2-inch fluted tart pan, or a 9-inch deep-dish pie dish. Trim dough to be flush with edges of pan.

Line with parchment and fill with dried beans or pie weights. Bake until crust is set and dry, about 25 minutes. Remove beans and parchment continue baking until crust is golden on bottom, about 15 minutes. Transfer to a wire rack let cool completely.

Lemon Filling: Combine sugar, cornstarch, and salt in a saucepan. Whisk in egg yolks, lemon zest, and 1 1/3 cups water until smooth. Bring mixture to a boil over medium-high heat, whisking frequently boil 1 minute.

Remove from heat whisk in lemon juice and butter until smooth. Pour mixture into crust. Refrigerate until filling is cool and set, about 30 minutes.

Cranberry Gelée: Combine cranberries, sugar, cornstarch, salt, and 3/4 cup water in a saucepan. Bring to a boil over medium-high heat, stirring occasionally boil 1 minute. Press through a fine-mesh sieve (discarding solids), then pour over chilled and set lemon pudding in crust, gently spreading to edges with an offset spatula. Refrigerate until cold and set, at least 30 minutes or, loosely covered, up to 1 day. If using tart pan, remove pie from pan and transfer to a serving plate or cake stand.

Meringue: In the bowl of a mixer set over (but not in) a bowl of simmering water, beat egg whites and sugar until sugar has dissolved and mixture is hot. Transfer to mixer fitted with the whisk attachment beat on low speed until foamy. Add cream of tartar and vanilla, increase speed to medium-high and whisk until stiff, glossy peaks form, about 8 minutes.

Spoon meringue onto center of pie, spreading slightly and leaving a 1-inch border between meringue and crust. Wave a kitchen torch over meringue until browned in places. Cut pie into wedges serve. (Pie is best eaten the same day.)


FOR THE CRUST:

  • 1/2 cup cranberries, fresh or frozen (thaw and pat dry for frozen)
  • 2 cups flour
  • 1/2 cup confectioners sugar
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) butter, cut into 1/2-inch pieces

FOR THE FILLING:

  • 6 eggs
  • 2/3 cup fresh lime juice
  • 1/2 cup all-purpose flour
  • 2 1/2 cups sugar
  • 3/4 teaspoon baking powder
  • 4 tablespoons lime zest
  • 1-2 drops green food coloring (optional)

FOR TOPPING (OPTIONAL):


Let’s Lunch – Cranberry Lime Tart

Decadent as it may sound, we’re having dessert for this month’s lunch installment! Set aside those cold sandwiches, wrinkled salads and overnight soups for this Cranberry Lime tart. It’s as finger-licking delicious and yes, tart as they come.

A category as wide and tempting as ‘Fall Desserts’ is pure nightmare for an indecisive Libran like me. So many ingredients, so little time. Karen over at Geofooding, ever the decisive blogger that she is, staked her claim on pumpkin ice-cream while I was still tossing up between persimmons, pears and butternut squash. None of the recipes I came across really jumped out at me, until I read this recipe for a Cranberry Lime Galette from Dorie Greenspan. Not a big fan of galettes in general, I decided to make a tart out of it, with my mother-in-law’s trusted pâte brisée recipe.

Like a perfect pair of shoes, having a trusted pie/tart dough recipe will get you through any icky situation. Sure, you’ll look around, try on countless new pairs (recipes) whenever they catch your eye, but for those times when you need a pair that will get you from office chic to evening glam in full comfort (or, in culinary terms, whip out a tart out to impress), there’s only one that you turn to for results. Don’t feel compelled to use the dough recipe I share here (which was previously used in the apple tart), especially if you’ve got a recipe that you know and trust. I’ve found that the most important thing when transforming flour, dough and butter into flaky crust is confidence, and you need to be comfortable with any recipe you use. Just like, you know, that pair of shoes.

In typical Dorie fashion, she surprised me with the combination of flavors in this filling: cranberries, lime, ginger, apples and raspberry jam, which made for a long finish on the palate. I was struck by the pungent tartness of the cranberries, each ball of nutritious juice and vitamins gently shriveled into deflated balloons alongside apple chunks caramelized in their own juice. I found the final filling too sweet though, and suspect it came from the three tablespoons of raspberry jam originally called for. I used a store-bought jam, which probably has a higher content than home-made versions, so I’ll cut it down in future tarts. All the same, I’ve moderated the amount of jam in the recipe below, so be sure to taste for balance before filling the shell.

If, like me, you happen to launch into a recipe without reading it completely, let me highlight that in this case, you’ll want to ‘protect’ the bottom of the tart by spreading a layer of ground nuts and bread crumbs before adding the fruits. I misread the original recipe and ended up mixing all the ingredients together, which, as you can guess, resulted in a crust that was soggier than it otherwise would be. Moral of the story? Read carefully!

Cranberry Lime Tart (adapted from Dorie Greenspan’s Baking: From My Home To Yours)
Makes one 9-inch or one 13-by-4-inch tart

1 batch of pâte brisée dough, chilled
3 tablespoons ground nuts (walnuts, almonds, pecans or skinned hazelnuts – I used a mix of walnuts and pistachios)
3 tablespoons dry bread crumbs
2 cups fresh cranberries, rinsed (if using frozen cranberries, thaw and pat dry before using)
1 medium red or green apple, peeled, cored and cut into ½-inch chunks
¾ cup packed light brown sugar
1-inch piece of fresh ginger, peeled and finely chopped or grated
Grated zest of 1 lime
Juice of ½ a lime
1 to 2 tablespoons store-bought raspberry jam (feel free to add another tablespoon if using home-made jam)
Confectioners’ sugar, for dusting

Preheat the oven to 400F/ 200C and line a baking sheet with parchment or a silicone mat. Grease the tart pan.

Roll out the dough on a well-floured surface until 1/8-inch thick and a couple of inches larger than the size of your tart pan.

Transfer the dough to the pan, gently pressing it into the corners with your fingers. Remove any excess dough by passing the rolling pin over the pan’s edges. Refrigerate while you prepare the filling.

Mix the nuts and bread crumbs in a small bowl and set aside. In another bowl, toss together the remaining ingredients until each cranberry and apple chunk is well-coated in a thick, syrupy sauce.

Remove the crust from the refrigerator and sprinkle the base with the nut and crumb mixture. Top with the filling and place the pan on the baking sheet.

Bake for 35 to 40 minutes, rotating the pan half-way through for even baking. The tart is ready when the cranberries have popped and the filling is all bubbly.

Leave the tart to cool on a rack and serve just warm or at room temperature, dusted with confectioners’ sugar.

For more lunch decadence, check out what the rest of the Let’s Lunch folks whipped up today:



In a serendipitous turn of events, I’m posting a Valentine’s Day dessert recipe an entire month early. But by no means should this delightfully refreshing tart be reserved for the February holiday—it’s appropriate any time.

This all started when a co-worker with a January birthday shared her preference for office birthday party treats as either “a chocolate peanut butter combination or something with fruit.” I debated making a decadent peanut butter cup cheesecake, but for a mid-morning party, that might be a little too rich. Then a recipe made years ago came to mind—a somewhat light tart with fruit in two forms, fresh lime curd and cranberries. Plus almonds are in the crust, so with the incorporation of cranberries, this should qualify as super food, am I right.

Decision made, and completely certain I owned the called for 11-inch tart pan with removable bottom (after all, I’ve made this before!), my search for it began. Even though it’s been almost 8 years since I last moved, there are a few things still in boxes and it had to be there if not in my kitchen. After digging through boxes several times with no luck, and not enough time to order one (even with Amazon Prime!), I had to go with my closest option, a heart-shaped pan with removable bottom. Thus, a Valentine’s Day dessert.

With the heart shape holding less than a round, I knew I would have extra of everything, so I made a cute little round version of the tart for Pete—because he’s such a sweetheart!


If you don’t have the 11-inch tart pan with removable bottom (the removable bottom is necessary to show off the sides of that pretty fluted crust), you can use a similar sized tart pan with regular bottom or improvise like I did and use a different shaped pan, but keep in mind you may need to adjust the amount of everything you put in that pan. I tried figuring out how to calculate the area of a heart so I could determine the ratio to the area of the 11” pan and that looked like too much work for me, but go for it if you’re so inclined!

The tart is quite a versatile dessert—you could play with the curd, making lemon instead of lime, or this time of year, be adventurous and go with blood orange, but then I’d cut the sugar to 1/3 to 1/2 cup. If you’re not big on cranberries, pick a different fruit that pairs well with the curd you opt for. Blueberries would be great with a lemon curd, raspberries or mango would suit the blood orange, etc. I love desserts you can tweak depending on preference or season.

Please note this is a recipe you’ll need to start a couple days before serving, but with a fairly small amount of hands on time. Most of the time involves chilling or cooling, so just plan a bit in advance. And this doesn’t have a rolled crust, you just press it over the bottom and up the sides of the pan—it’s so easy! Enjoy!

Cranberry Lime White Chocolate Tart

Lime curd
1/2 cup fresh squeezed lime juice

1/2 teaspoon arrowroot or cornstarch

1/2 cup (1 stick) unsalted butter, cut into 8 pieces

2 1/2 teaspoons grated lime zest

Crust
1 1/4 cups all-purpose flour

1/3 cup whole almonds, toasted, cooled

3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes

1 teaspoon vanilla extract

Cranberry Topping
1/4 cup water

1 1/2 teaspoons arrowroot or cornstarch

One 12-ounce bag (3 cups) fresh cranberries or frozen, partially thawed


White Chocolate Cream

5 ounces white chocolate, chopped

1/2 cup plus 2 tablespoons sour cream

1/2 teaspoon vanilla extract

Garnish
White chocolate curls

For crust: Finely grind flour, sugar, almonds, and salt in processor. Add butter and vanilla cut in, using on/off turns, until mixture just forms soft moist clumps. Gather dough into ball flatten into a disk. Wrap in plastic. Refrigerate 1 hour. Press dough onto bottom and up sides of 11-inch-diameter tart pan with removable bottom. Using thumb, press dough up sides to extend 1/8 inch above rim of pan. Freeze crust 30 minutes.

Preheat oven to 350°F. Bake crust until golden brown, pressing with back of spoon if crust bubbles, about 25 minutes. Transfer to rack and cool completely.

For lime curd: Whisk lime juice and cornstarch in heavy medium saucepan. Whisk in sugar and yolks, then add butter. Whisk constantly over medium heat until mixture simmers and thickens, about 8 minutes. Strain into small bowl. Mix in lime zest. Cover chill overnight.

For cranberry topping: Whisk 1/4 cup water and cornstarch in heavy large saucepan to blend. Add sugar and honey. Stir over medium-high heat until mixture comes to boil. Add cranberries cook until mixture boils and berries just begin to pop but still maintain shape, occasionally stirring gently, about 4-5 minutes. Cool completely (mixture will thicken).

For white chocolate cream: Stir chocolate in top of double boiler over simmering water until melted and smooth. Remove from over water whisk in sour cream and vanilla. Cool completely.

To assemble: Spread white chocolate cream into crust freeze 15 minutes. Spoon curd over spread evenly. Spoon cooled cranberry topping by tablespoonsful over, then spread carefully to cover completely. Cover and chill overnight. (Can be made 2 days ahead. Keep refrigerated.)

Carefully remove pan sides transfer tart to a platter. Sprinkle white chocolate curls around edge of tart.


Crazy for Cranberries! - 11 recipes

Since the first year I made this, it has become a firm family favorite and my father-in-law requests it every Thank.

  • 1 3/4 cup sugar
  • 3/4 cup water
  • 2 1/2 cups fresh cranberries
  • 3 cups bread, toasted and cubed (about 9-10 slices)
  • 3 eggs
  • 2 egg yolks
  • 1 tsp vanilla
  • 1/2 tsp cinnamon
  • 1/4 tsp each nutmeg, cloves, salt
  • 1 1/2 cups double or whipping cream

Cranberry Bliss Cookies

This pretty cookies are topped with cranberries and white chocolate cream cheese frosting

  • COOKIES:
  • 5 tablespoons 5 tablespoons (70 grams) butter
  • 1/2 cup 1/2 cup + 2 tablespoons (125 grams) unrefined or white sugar
  • 1 1 egg, room temperature
  • 1 teaspoon 1 teaspoon orange zest
  • 1/2 teaspoon 1/2 teaspoon vanilla extract
  • 3/4 cup 3/4 cup (93 grams) white whole wheat flour
  • 3/4 cup 3/4 cup (93 grams) whole wheat pastry flour
  • 1/4 teaspoon 1/4 teaspoon salt
  • 1/4 teaspoon 1/4 teaspoon baking soda
  • FROSTING:
  • 1/2 cup 1/2 cup (80 grams) white chocolate
  • 4 ounces 4 ounces (112 grams) cream cheese
  • 2 teaspoons 2 teaspoons milk
  • 1 teaspoon 1 teaspoon vanilla
  • TOPPING:
  • 1/3 cup 1/3 cup (40 grams) dried cranberries, cut into halves or fourths
  • 1/4 cup 1/4 cup (40 grams) white chocolate

CRANBERRY-LIME TART

Lime curd and tart cranberries are balanced by a layer of sweet white chocolate cream

  • Lime curd
  • 1/2 cup fresh lime juice
  • 1/2 teaspoon cornstarch
  • 3/4 cup sugar
  • 6 large egg yolks
  • 1/2 cup (1 stick) unsalted butter, cut into 8 pieces
  • 2 1/2 teaspoons grated lime peel
  • Crust
  • 1 1/4 cups all purpose flour
  • 1/2 cup powdered sugar
  • 1/3 cup whole almonds, toasted, cooled
  • 1/2 teaspoon salt
  • 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
  • 1 teaspoon vanilla extract
  • Cranberry Topping
  • 1/4 cup water
  • 1 1/2 teaspoons cornstarch
  • 2/3 cup sugar
  • 3 tablespoons honey
  • 1 1/2 teaspoons Chinese five-spice powder* (optional)
  • 1 12-ounce bag (3 cups) fresh cranberries or frozen, partially thawed
  • White Chocolate Cream
  • 5 ounces white chocolate, chopped
  • 1/2 cup plus 2 tablespoons sour cream
  • 1/2 teaspoon vanilla extract
  • White chocolate curls
  • 8 thin lime twists

Cranberry Orange Cheesecake

Preheat oven to 350°F. Use a food processor to combine ground gingersnaps, butter and salt

  • Orange Cheesecake Ingredients:
  • 1 3/4 cups ground gingersnaps
  • 1/3 cup unsalted butter, melted
  • pinch of salt
  • 1 cups sugar
  • 3 (8-ounce) bricks PHILADELPHIA Neufchatel (Low-Fat) cream cheese, softened
  • 1 cup Greek yogurt
  • 2 tsp. vanilla extract
  • 3 eggs
  • zest of one orange
  • Cranberry Orange Topping Ingredients:
  • 4 cups (1 12-ounce bag) fresh cranberries
  • 1 cup sugar
  • 1 cup water
  • (topping) zest of one orange

Cranberry Christmas Cake

Tart cranberries, sweet buttery cake and a fantastic texture will call you and your guests back for more of this ca

  • 3 eggs
  • 2 cups sugar
  • 3/4 cup butter, softened
  • 1 teaspoon vanilla
  • 2 cups flour
  • 12 ounces fresh cranberries

Cranberry Pretzel Salad

Both sweet and savory, this Cranberry Pretzel Salad offers the best of two worlds! Serve this up at your Thanksgivi.

  • LAYER 1:
  • 2 cups pretzels, crushed
  • 3/4 cup butter, melted
  • 1 tablespoon sugar
  • LAYER 2:
  • 1 (8-ounce) package cream cheese
  • 1 (8-ounce) container Cool Whip
  • 1/2 cup sugar
  • LAYER 3:
  • 1 large package black cherry Jello
  • 2 cans whole cranberry sauce
  • 2 cups boiling water

Cranberry White Chocolate Almond Cookies

By Foodiewife, A Feast for the Eyes

Dried cranberries, and white chocolate are a perfect match

  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter, room temperature
  • 1 cup brown sugar
  • 2 whole large eggs
  • 3 teaspoons vanilla
  • 1 teaspoon almond extract, optional
  • 1 cup dried cranberries
  • 1 cup white chocolate chips
  • 1 cup almonds, chopped or sliced

Cranberry Tart

Mmmm, we've been making this Cranberry Tart every year for Thanksgiving since we discovered it

  • 1 prepared piecrust (such as Pillsbury)
  • 2 (4 ounce) logs cinnamon-cranberry goat cheese
  • 6 tablespoons plus 1 cup sugar
  • 1 egg
  • 2 tablespoons milk
  • 1 (12 ounce) bag cranberries
  • 1 cup cranberry juice
  • 1/2 teaspoon lemon zest
  • 1 tablespoon lemon juice

Fruit Cobbler with Cinnamon Ice Cream

A fun mix of fruits makes this a cobbler to remember! Cranberries, cherries and plums (or pears!) combine the tart .


Watch the video: Gingersnap Cranberry Lime Pie (December 2021).