Whisking room temperature butter into the curd makes it extra glossy.The curdcomes together easily on the stovetop, avoiding the hassle of a double boiler.Pureeing fresh and tart cranberries creates a curd that’s bursting with bright flavor.Using equal parts gingersnaps and walnuts makes a crumb crust with a glorious spicy and nutty depth of flavor.I felt like a pie rock star! Why this Recipe Works This tart is best consumed within two days.I know for a fact this cranberry pie is a showstopper cause while I was carrying it from my place to my friends dinner party the last Sun, every single person I passed on the way asked me about. Keep in the refrigerator until ready to serve.Build out from your starting point and slowly fill the whole surface, gradually working your way to the other edge. Continue cutting shapes, alternating among fruits, and puzzling the pieces together on the tart.
Cut another shape, perhaps a rhombus, from a slice of dragon fruit, and fit it next to the kiwi.Generally, polygons like triangles, parallelograms, and trapezoids work well for this design. Cut another shape from a kiwi slice and place it next to the mango, leaving some space between the fruit, not unlike tile grout lines.
Otherwise, throw math to the wind and cut any sort of shape with three sides.
Pause here if you feel the need to Google image search some triangles. Cut any type of triangle-equilateral, scalene, obtuse, acute, isosceles, right-from a piece of mango, slicing as close to the edge as possible to maximize the yield of each fruit slice.Arrange the fruit slices on a large plate organized by type. Peel and cut the fruit into ¼-inch slices.This curd would also be great on its own as a spread over toast. I would keep it in the refrigerator until you’re ready to serve it as otherwise the filling will start to soften up. It’s also baked in the crust for a few minutes to help it set more. Look at the gorgeous color on that cranberry curd – i’m pretty sure it’s from the high ratio of cranberries to the eggs and butter. I made some very similar cranberry curd tarts with a gingersnap crust a while back, so I’d say any spiced cookie makes a great base for the tart cranberry curd filling. I’m a big fan of the Trader Joe’s speculoos cookies, both for eating and for making crusts – they have a nice, spice-forward flavor and the ideal crisp texture. The crust is a simple press-in mixture of speculoos cookie crumbs and butter. It was the first recipe I made out of Ko’s book, and based on the final result, it won’t be the last. This tart is simple to make and will be a great dessert pick for your holiday table. It was almost impossible to decide where to start, but I settled on this cranberry curd and speculoos tart, or the Happy as a Gram tart as she names it, since it suits the upcoming winter season. The designs range from simple geometric forms made with fruit to elaborate woven dough lattices. It’s filled with a delightfully imaginative collection of pies and tarts decorated with intricate, eyecatching patterns and designs. This cranberry curd and speculoos tart is just one of the jaw-droppingly gorgeous creations from Lauren Ko‘s Pieometry, her wonderful new cookbook dedicated to “ modern tart art and pie design“.
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