Cranberry Curd Tartlets

If you enjoy curd as much as we do here at SWEETTABLESCAPES, this seasonal take on the more traditional Lemon Curd (recipe here) will most definitely suit you.

The cranberry tartness becomes a pleasant counterpoint to the sweet curd and the crunchy pecan crust makes for a delicious, miniature treat! We ABSOLUTELY loved it!!


The recipe is from the November 2013 issue of Martha Stewart Magazine.

For the curd, you’ll need:

  • 4 cups fresh or unthawed frozen cranberries (from one 14.5-ounce package)
  • 1/2 cup water
  • 2/3 cup fresh orange juice (from about 3 oranges)
  • 5 tablespoons unsalted butter, cut into pieces
  • 1 3/4 cups sugar
  • Pinch of coarse salt
  • 3 large egg yolks plus 1 large whole egg
  • 40 Pecan Pastry Cups
  • Whipped cream, for serving
Curd can be made 3 days ahead and stored in refrigerator.


  1. Step 1

    Place cranberries, water, and orange juice in a saucepan, cover, and cook over medium heat, stirring occasionally, until cranberries burst, about 35 minutes. Press through a fine sieve, scraping back of sieve to get all the pulp (you should have about 1 3/4 cups), and discard solids. Cook pulp in pan with butter, sugar, and salt over medium heat, stirring, until butter is melted and sugar is dissolved, about 7 minutes.

  2. Step 2

    Whisk together egg yolks and egg in a medium bowl, then whisk in cranberry mixture, 1 tablespoon at a time. Return mixture to pan and cook over low heat, stirring constantly, until mixture is thickened and coats the back of a wooden spoon, about 8 minutes. Pass through sieve into a bowl (you should have about 3 cups) IMG_5130IMG_5131IMG_5132and press plastic wrap directly on surface of curd to cover.IMG_5133 Refrigerate until cold, about 30 minutes. To serve, let guests assemble their own tartlets, or spoon curd into pastry cups and top with whipped cream.

  3. For the pastry cups, you’ll need:

    • 3/4 cup pecan halves, toasted
    • 1 cup mascarpone cheese, room temperature
    • 1/2 stick unsalted butter, softened
    • 1 1/2 cups all-purpose flour
    • 1 teaspoon coarse salt
    • Vegetable-oil nonstick cooking spray
    Pastry cups can be made 3 days ahead and stored in an airtight container at room temperature.


    1. Step 1

      Process pecans in a food processor until finely ground. IMG_5134IMG_5135Beat together mascarpone and butter with a mixer on medium-high speed until smooth. IMG_5136IMG_5137Add flour, pecans, and salt and beat just until dough comes together.IMG_5138IMG_5139

    2. Step 2

      Divide dough into 40 balls (about 1 tablespoon each) and refrigerate until firm, about 30 minutes.IMG_5140

    3. Step 3

      Working in batches if necessary, lightly coat cups of mini muffin tins with cooking spray. Press balls into bottoms and up sides of cups and refrigerate until firm, at least 30 minutes or up to overnight.IMG_5145

    4. Step 4

      Preheat oven to 350 degrees. Bake pastry cups 15 minutes. Press down bottoms of cups with the end of a wooden spoon handle, then continue to bake until golden brown, about 15 minutes more. Let cool completely before filling with curd.IMG_5146IMG_5147IMG_5163


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s