Cranberry Curd Tart w Gingerbread Crust

here it is. I used the scaled down curd recipe with 3 cups berries, since you don't need all of it >

for the tart. I also used only one fourth of the gingerbread recipe and subbed cloves for the black pepper cause I'm a chicken. (made half, but only needed half of that for an 8 inch tart. Used about 2 cups curd, should have used all the 3 cups. Used a 3 egg white meringue.

http://notwithoutsalt.com/2009/11/30/gingerbread-tart-with-cranberry-curd/

 
Well you had better get your cranberries NOW as they disappear from

the markets pretty quickly after the holidays. I found a huge 3 lb bag at Costco before Christmas. Froze the bag, they keep well. But I couldn't find them there before Christmas. I did buy a small bag (12 oz) at a local market Dec 31, but they didn't have many.
Another thing I didn't know was that the fresh berries are "dry harvested by hand" while the berries for canned sauce and juice are harvested from the flooded fields, which is a cheaper method.

 
Beautiful job Luisa! I have never made curd before, but I have the berries...How long will it last

in the fridge? Should I be concerned re: the eggs? Curd is new to me...Thoughts?

Happy New Year!

Barb

 
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