If the dough has slouched in the pan use the back of a small spoon to right the edges. Then line it with a piece of parchment paper, and fill it with pie weights or dry beans (don’t plan on cooking those beans later!).īake for 10 minutes, then remove the parchment paper filled with the weights and set them aside.
Prick the bottom of the dough with a fork. Gently ease the dough into the pan without stretching it, then use the rolling pin to trim the dough overhang by rolling it over the top (the metal edges will cut the dough) (PHOTO 2).Īdditionally, you may re-roll your dough scraps and line a small tartlet pan with more of the dough to make a BONUS cranberry curd tartlet!Ĭhill the tart pan for about 15 minutes in the refrigerator while you preheat the oven. Carefully transfer to a 9-inch tart pan with a removable bottom. Remove the chilled dough from the refrigerator and, on a floured surface, roll it out to about ⅛-inch thick (around 11-inches in diameter). Wrap well in plastic wrap and chill for at least 1 hour or overnight. On a lightly floured surface, shape dough into a disk ½-inch thick. Scrape down the sides of the bowl and add the flour. Beat until smooth and fluffy.Īdd half a beaten egg to the butter/sugar mixture and beat until smooth. In the bowl of an electric mixer combine room temperature unsalted butter, sugar, and a pinch of salt. One egg is divided to use for the crust and the other 5 go into the cranberry curd filling.īegin by preparing the pâte sucrée (sweet dough) for the crust. Eggs: This recipe requires 6 large eggs.Frozen cranberries will also work well in this cranberry curd tart. Cranberries: Fresh cranberries are typically available in the weeks leading up to and through Thanksgiving and Christmas.
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