I may be the last one in the world to make this pie! After appearing on the cover of Bon Appetit in the fall, it took the baking world by storm. I’m sure it appeared on many a Thanksgiving table! But, in all honesty, it didn’t appeal to me. Cranberries and lime just sounded too tart so I dismissed it.
Then, thankfully, along came our holiday gourmet group menu, hosted by friends last weekend. Guess who was assigned this recipe? Yep. All I can tell you is, Thank Goodness! It is absolutely delicious and the cranberries and lime juice are mellowed into a delicious curd with plenty of sugar, butter and eggs to take the ‘bite’ out of the cranberries. And, the gingernap/pecan crust is to die for. It is the most perfect compliment to the curd and delivers a playful crunch in every bite.
I increased the recipe by half and used one large (9-1/2 inch) and one small (7-inch) tart pan in order to serve 10 and have some left over. Topped with sweetened whipped cream, sugared cranberries or a sprig of fresh thyme, this needs to be on your Christmas dinner table!
Speaking of sweetness, we’ve been enjoying our grandsons this past month decorating Gingerbread houses, visiting our local indoor botanical garden’s holiday display, and outdoor adventures and sleepovers. We love to have them over individually to love and spoil them ♥ We have been so blessed with these three, wonderful boys.
More sweetness was gifted to me by my dear cyber friend of 20+ years, Monique, of La Table de Nana and @monique_qc on Instagram. Among other goodies, she sent this beautiful hand-stitched cardinal and two beautiful paintings (the tree was painted on the craft paper in which the package was wrapped. How stickin’ cute is that?
This likely will be my last post before Christmas and I want to wish each and every one of you peace and happiness this holiday season. Thank you all for being so supportive to me and my humble little blog all of these years.
Cranberry Lime Tart
Please see my note about the amount of time required to thicken the curd below:
4 ounces gingersnap cookies (about 16 if using Nabisco)
1 cup pecans
4 tablespoons unsalted butter, melted
3 tablespoons light brown sugar
1 12-ounce package fresh (or frozen, thawed) cranberries, plus 4 ounces (about 1¼ cups) for serving
2½ cups granulated sugar, divided
3 large eggs
2 large egg yolks
1 teaspoon finely grated lemon zest
2 teaspoons finely grated lime zest, divided
½ cup fresh lime juice
Pinch of kosher salt
¾ cup (1½ sticks) unsalted butter, room temperature, cut into pieces
Whipped cream (for serving)
To Make The Crust
Preheat oven to 350°. Pulse cookies in a food processor until very finely ground (you should have about 1 cup). Add pecans; pulse until finely ground. Add butter and brown sugar; pulse to combine. Transfer to a deep 9″ pie dish. Using a measuring cup, press firmly onto bottom and up sides of dish. Bake until firm and slightly darkened in color, 10–15 minutes. If crust slides down sides, gently press back up. Let cool. Crust can be baked 1 day ahead. Store tightly wrapped at room temperature.
Bring 12 oz. cranberries, 1 cup granulated sugar, and ¼ cup water to a boil in a large saucepan over medium-high. Reduce heat; simmer until cranberries burst and most of the liquid evaporates, 12–15 minutes. Let cool. Purée in a blender until very smooth.
Cook purée, eggs, egg yolks, lemon zest, lime juice, salt, ½ cup sugar, and 1 tsp. lime zest in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring with a rubber spatula and scraping down sides of bowl often, until curd thickens and coats spatula, 8–10 minutes. (NOTE: On my stove this process took at least 20-25 minutes, so go to the bathroom before you start stirring – LOL). Cool until still warm but not piping hot. It needs to be warm enough for the butter to melt in the next step.
Using an electric mixer on medium-high, beat curd, adding butter a piece at a time and incorporating after each addition, until curd looks lighter in color and texture, about 5 minutes. Scrape into crust and chill until firm, about 2 hours.
Bring ½ cup granulated sugar and ½ cup water to a simmer in a small saucepan over medium heat, stirring to dissolve sugar. Add remaining 4 oz. cranberries and cook until barely starting to soften, about 1 minute. Using a slotted spoon, transfer cranberries to a wire rack set inside a rimmed baking sheet. Chill until no longer sticky, 20–30 minutes.
Toss remaining ½ cup granulated sugar and 1 tsp. lime zest in a small bowl. Toss cranberries in lime sugar. Top pie with cranberries; serve with whipped cream.
Do Ahead: Pie (without topping) can be made 2 days ahead. Cover once filling is firm and keep chilled. Let sit at room temperature 2 hours before serving.
Adapted from Bon Appetit Magazine