I had this bag of cranberries left over from Thanksgiving that was begging to be used up, and it had been far too long since I'd made any kind of a curd. The folks at Pompeian sent me a bottle of their grapeseed oil spray, and it gave me the perfect idea: a cranberry orange tart that would give me the chance to use up my cranberries, make a curd, and finally do something with my tart pan.
I am so pleased with how this tart turned out! Just looking at it makes me really happy. The cranberry orange curd is just tart enough, but still plenty sweet thanks to the honey. The crust is a delicious combination of almonds and pecans with a touch of Pompeian olive oil. The whipped cream on top seals the deal. Also, how gorgeous are those cranberries and those orange zest curls? I'm obsessed with looking at pictures of this tart. And also with eating it. I did share some with my mom, though, and she said it was one of the best things I've ever made! If you don't have cranberries on hand, this tart would also be fabulous with any other kind of curd--try classic lemon, dairy-free lemon, or strawberry. The curd possibilities are endless! This cranberry orange curd would be equally delicious on pancakes, toast, scones or ice cream if you don't feel like making a tart. A jar of curd also makes a wonderful homemade gift!
