This tart, hey? I discovered it’s tricky to say “cranberry curd tart” (try it) – but it turned out to be one of the most stop-in-your-tracks stunningly gorgeous things I’ve ever made. (In that it’s a brilliant pink colour, not because I made a particular effort to get fancy on its behalf.) I made it a few weeks ago for a holiday story, and wanted to share before Thanksgiving weekend, since it is the first of two annual holidays during which cranberries are crown jewels.
It’s a simple curd, like lemon – with lemon, because the cranberry on its own doesn’t have quite enough pucker. It’s thin and sweet-tart and crunchy-smooth, hitting all the right notes – something I saw in the New York Times food section (one of my faves), but more or less completely changed, crust, curd and all. I could have topped it with sugared cranberries, which would have been gorgeous, but I kind of liked the look of the brilliant pink puddle, unadorned. It would do fine with a blop of softly whipped cream, or really anything you might scatter over a lemon tart. But we ate it by the sliver as is, and it made me want to play Pac-Man.