Cranberry Curd Tart
Active 1 hr. 30 min.
Total 2 hr. 15 min. plus cooling and chilling
Serves 8 to 10
1. Make crust: Fit dough into bottom and up sides of 9-in. tart pan with removable bottom; trim and reroll excess and refrigerate until ready to use.
2. Heat oven to 375°F. Press large piece of parchment paper into tart shell and fill with pie weights. Bake 15 min. Remove parchment and weights and bake until pastry feels sandy and just starts to turn golden, 10 to 15 min. Transfer to wire rack and lower oven temp to 350°F.
3. Make filling: In medium saucepan, bring cranberries, sugar, lime zest and juice and 1/4 cup water to a boil on medium-high. Lower heat and simmer until berries start to burst, 8 to 10 min. (a few more min. for frozen berries).
4. Strain mixture through large sieve into clean medium saucepan and press through gently, scraping underside into pan. Stir in butter to melt, then eggs, yolks and salt. Cook on low, stirring constantly, until curd thickens slightly, 8 to 10 min. (do not boil).
5. Pour filling into prepared crust and bake until mostly set but still jiggles, 10 to 15 min. Transfer to wire rack, let cool to room temp, then refrigerate at least 2 hr., up to overnight.
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