cranberry curd tart

[redbird]

Adrian and Cattitude made a cranberry curd tart a couple of days ago: cranberry curd poured into a baked crust, the same pastry shell he used for quiche and for the onion tart.

It sounded more interesting than it turned out to be, and we agreed that it was food but not worth the effort. It's impressively pink, but not very cranberry-flavored; the main flavor is orange, from the zest of a single orange.

The cranberry curd involved cooked cranberry, blended and then pushed through a sieve, mixed with margarine (instead of butter or cream). I might have liked a dairy version better, but it still wouldn't have been worth the effort, even if Adrian and Cattitude could eat the dairy version). It's been a while since I bought lemon or other citrus curd, after not finishing the last jar I opened, but I'm thinking of trying again, just for a change.

Comments

[azurelunatic]

Huh, I wonder if you could get a better flavor with lingonberries (I say, as an Alaskan lowbush cranberry fan). (The usual place I get them here in the Lower 48 is Ikea lingonberry jam.)

[mrissa]

We make everything better. Signed, one of the Lingons

(yes, that's where my surname comes from)

[redbird]

You absolutely do. Lingonberry jam stopped being readily available around here (Boston) a few years ago, and the specialty groceries that used to have it now only sell less dense/set preserved lingonberries. But that perserve is fine for mixing into yogurt or oatmeal, and might work for this, or for my grandmother's linzer torte. Hers is I think close to the standard German recipe of a century ago, except that it calls for fresh cranberries instead of raspberries, that being the fruit she had available in Brooklyn by the time I was growing up. [She was from eastern Germany, and came here in 1946.]

[sine_nomine]

Good to know and OMG using lingonberry could be amazing!