Cranberry Curd Tart with Almond Crust

Name: Cranberry Curd Tart with Almond Crust
Ingredients: 1 pound (454 grams/4 cups) fresh or, frozen cranberries; 1 1/4 cups (8¾ ounces/248 grams) plus 1 tablespoon, sugar, divided; 1/2 cup, water; Pinch , table salt; 3 , large egg yolks; 2 teaspoons, cornstarch; 4 tablespoons, unsalted butter, cut into 4 pieces and softened; 1 cup (4 ounces/113 grams), almond flour; 1/2 cup (2 ounces/57 grams), cornstarch; 1/3 cup (2⅓ ounces/66 grams), sugar; 1/2 teaspoon, table salt; 6 tablespoons, unsalted butter, melted and cooled; 3/4 teaspoon, almond extract; 1 cup, heavy cream

Desserts or Baked Goods
Fruit
Tarts
Thanksgiving
Holiday

By Lan Lam ･ Appears in Cook's Illustrated November/December 2020, America's Test Kitchen TV

Silky cranberry curd cradled in a nutty, buttery crust has the bracing punch of a lemon tart, but its vivid color makes it look downright regal.

SERVES 8

TIME 1½ hours, plus 4 hours resting

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