from scratch PIE DOUGH
Good House Keeping - US|November 2022
Crisp, flaky crusts make for Thanksgiving showstoppers and so much more. From dazzling tarts to savory treats, this dough does it all. Mix up a batch (or two!) of our best-ever recipe, then get baking.
from scratch PIE DOUGH

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.

This story is from the November 2022 edition of Good House Keeping - US.

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This story is from the November 2022 edition of Good House Keeping - US.

Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.

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