Cranberry Curd Tart w Gingerbread Crust

[luisa_calif]

I made mine several days Before Christmas and it is still good. Some people

pressure can it, but I haven't. Just leave it in fridge. The eggs are cooked, so no worries about raw.

 

[cheezz]

Learn something new every day! And thanks - it occured to me later that they weren't year-round.

 

[cheezz]

I thought someone here mentioned that they freeze it with good results?

 

[cheezz]

yes, let's see... Traca's post of Pierre Herme's lemon curd says you can freeze it up to 2 months

and thaw it overnight in the refrigerator to use:
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=105858

CactusSue says she keeps lemon/lime curd in the freezer:
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=79083

dianncy1964 says you can freeze up to 2 months:
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=83714

wigs says she freezes it "for months" - even after 6 months it's been fine:
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=91715

 

[luisa_calif]

Thanks, very good to know that.

 

[barbara-in-va]

Luisa, the tart is beautiful, it makes me want to go make one right now! Tks for the pics + recipe.

 

[cindy]

This is really, really pretty!