Ingredients

• 2 cups Almond Flour (224 g)
• ¼ cup Granulated Sugar (50 g)
• ½ tsp Salt
• 5 Tbsp Unsalted Butter melted

• 12 oz Cranberries (340 g)
• 1 cup + 2 Tbsp Granulated Sugar (225 g)
• ½ tsp Salt
• ½ cup Orange Juice
• Zest of 1 Orange
• ½ cup Unsalted Butter softened (113 g)
• 2 Eggs
• 2 Egg Yolks

• Whipped Cream
• Orange Zest
• Sugared Cranberries

Instructions

1. Preheat oven to 350°F. In a medium bowl, whisk together almond flour, sugar and salt.

2. Add melted butter and mix until evenly combined. Press mixture firmly and evenly into a 9-inch tart pan. Prick the bottom of the crust all over with a fork.

3. Bake for 15–18 minutes, or until the crust is golden brown. Set aside to cool while making the cranberry curd. 

1. In a medium saucepan, combine cranberries, sugar, salt, orange juice and orange zest. Cook over medium heat, stirring occasionally, until cranberries have popped and are tender, about 10 minutes.

2. Using a blender or immersion blender, puree cranberry mixture until smooth. Add softened butter and blend until fully incorporated. 

3. Place eggs and egg yolks in a medium bowl and whisk to combine. Slowly whisk warm cranberry mixture into the eggs to temper them. Return mixture to a clean saucepan and cook over low heat, stirring constantly, until thickened and just beginning to bubble. A few small bubbles are okay, but do not let the mixture come to a boil.

4. Strain curd through a fine-mesh strainer into a bowl. Press curd through the strainer with a spatula or the back of a spoon, then cover with plastic wrap pressed directly against the surface. Cool to room temperature.

5. Preheat oven to 350°F. Place cooled almond crust, still in the tart pan, on a flat baking sheet. Pour cooled cranberry curd into the crust and smooth the top with a spatula or the back of a spoon. 

6. Bake for 10 minutes, or until the center is set around the edges and slightly jiggly in the center, but no longer liquid. 

7. Cool completely at room temperature, then refrigerate in the tart pan for at least 2 hours or up to overnight before serving.

1. Pipe whipped cream around the edge of the tart using a piping bag fitted with a star tip. Garnish with orange zest and sugared cranberries, if desired. 

1. Cranberry curd can be made up to 3 days in advance and stored in the refrigerator. Place plastic wrap directly against the surface to prevent a skin from forming. 

2. Almond crust can be made and baked 1 day in advance. Cool completely before wrapping and store at room temperature until ready to use. 

3. To make sugared cranberries, toss cranberries in simple syrup made with equal parts sugar and water until lightly coated. Roll in sugar, transfer to a tray and let dry for 45–60 minutes.