This gorgeous tart is perfect for the holidays. Lemon and cranberry is a synergistic combination. If you have a major sweet tooth, you can modify the tartness by adding up to another two tablespoons of sugar to the lemon curd, but the tartness tempers the creamy richness.
Plan Ahead The finished tart needs to sit for a minimum of 6 hours before serving.
Thirty minutes or longer before baking, set oven racks at the middle and lowest levels and
Run a finger along the outside fluted edge of the pan to make sure that no dough is attached. The dough must not extend onto the outside of the pan, or as the sides slip down a bit on baking, it will make a hole when the baked crust is removed.
Line the pan with the coffee filter or parchment and fill it three-quarters full with beans or rice to weight it, pushing the weights up against the sides. Carefully transfer the tart pan to the foil-lined baking sheet and set the sheet on the lower rack.
Remove the tart pan, still on the baking sheet, to a wire rack. Remove the foil ring and set it aside. If any holes have formed, seal them with a little egg white and return the pan to the oven for 30 seconds for the egg white to set and become opaque. Alternatively, seal the hole or holes with a little melted white chocolate.
Lower the oven temperature to 300°F/150°C.
The unbaked tart shell can be refrigerated for 1 week or frozen for about 1 year. The baked tart shell will keep at room temperature in an airtight container for 2 days.
If it is not already there, carefully place the tart pan on the baking sheet. It is now necessary to work quickly to integrate the cranberry sauce into the lemon curd before the gelatin in the lemon curd causes it to set. Scrape
Immediately pour the remaining lemon curd onto the tart shell. If necessary, with an offset spatula, quickly smooth the surface. With a small spoon, spread the cranberry sauce in thin bands onto the lemon curd in back and forth loops. With a small offset spatula, press the cranberry sauce lightly into the lemon curd.
Briefly whisk the reserved lemon curd. Carefully pour the curd in thin bands over the cranberry sauce bands. With the offset spatula, quickly smooth the surface to cover the cranberry sauce bands.
Place the foil ring on top of the tart to protect the edges from overbrowning and set the baking sheet with the tart on the middle rack.
Use a cake lifter or
Place the tart pan on top of a canister that is smaller than the bottom opening of the tart pan’s outer rim. Press down on both sides of the tart ring. The outer rim should slip away easily. Slip a long metal spatula between the crust and the bottom of the pan, loosening it all around if necessary, and slide the tart onto a serving plate. If desired, spoon lightly sweetened whipped cream on the side of each slice.
Refrigerated, 5 days. Do not freeze, because the flavor will be less vibrant.
Copyright © 2014 by Cordon Rose, LLC. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.