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!
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 TartPrintable Recipe
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
I adore seeing the boys so much!ReplyDelete
You love them in every way possible♥
And vice versa.
We are blessed.
And also with each other♥
This tart is gorgeous..
I love fairy dusting cranberries..and stick em on a lot of things:)
A dash of magic♥
Who would have ever thought boys could be so much fun after we both had girls :) Toi and Moi, many blessing indeed! ♥Delete
It certainly is a beautiful dessert worthy of the Christmas table. Yes, grandsons are a huge blessing. I bet that they love being at your home. Merry Christmas, Susan!ReplyDelete
And not just a pretty face :) It is delicious! Thank you, Vee! Those boys are so much fun to have around. Merry Christmas to you and yours, Vee!Delete
wow That cranberry filling has a gorgeous colour and looks incredibly delicious and so very festive too. You are blessed with 3 adorable boys!ReplyDelete
Thank you, Angie! We do feel blessed indeed :)Delete
You are not the last to make that lovely dessert. I never heard of it but it really appeals to me and I love cranberry and lime= really a show stopperReplyDelete
He-he...so good to know :) I honestly didn't think I'd like it but it is fantastic. Thank you, Judee!Delete
Your tart looks beautiful Susan! Merry Christmas-have fun with the kids:@)ReplyDelete
Thanks so much, Lynn! Merry Christmas to you and your family ♥Delete
This is so pretty and festive Sue. I’m sure it gets devoured quickly. Wishing you and your family a Hapoy Holiday!ReplyDelete
Thanks so much, Vicki! Wishing you all the best for the holidays and New Year!Delete
I for one, have not heard of this tart, Susan, but I would love to try it! The color of it is so beautiful! Your grandsons are adorable, and I know that they bring you such joy. Merry Christmas to you and your family! ❤️🎄ReplyDelete
I is much better than I ever thought it would be. So good! We are both blessed with wonderful grandchildren that bring us happiness. Merry Christmas to you and your family, Kitty♥Delete
I think that the cranberry tart is simplyl beautiful! And how it plates on your china is perfect! I enjoyed reading about your grandson's and all of the fun that you're having right now for Christmas. Grandchildren are the best! Merry Christmas Susan!ReplyDelete
Thank so much, Roz! Grandchildren are indeed the best :) Merry Christmas to you and your family, Roz ♥Delete
Oh my goodness!! We have to make this gorgeous pie!! We have a bag of frozen cranberries and need a recipe to use them up and this is the perfect recipe! Thanks Sue! We treasure your friendship all these years and we wish you and your family a wonderful Christmas as well!! See you in the new year!ReplyDelete
xo Anna and Liz
Yes, you do! It's so delicious and the crust is so perfect with the curd. We loved it! Thank you so much, Anna and Liz! It has been wonderful getting to know you over the years and Merry Christmas to you both and your families ♥♥Delete
What beautiful pie dear Susan, love it, Merry Christmas for you and your family dear Susan!ReplyDelete
Thank you, Gloria! Wishing you peace, happiness and a Merry Christmas! ♥Delete
What a wonderful tart! Like you, I would have thought it to be very tart. But in that beautiful curd, it must be incredible! So refreshing and festive! Warm wishes to you and your family for the holiday season!ReplyDelete
Thanks so much, Kelly, and the very same holiday wishes to you and your family!Delete
What a beautiful dessert, the color is amazing and I'm sure the taste is as well. I hadn't known of this dessert or its popularity in the US, but interestingly enough, a version of it is the rage here (no lime, but fresh ginger).ReplyDelete
Have a grand Holiday Season and from us in Sweden, GOD JUL...
The cranberry ginger version popular in Sweden sounds wonderful also, Ron! Hope you had a wonderful Christmas and Happy New Year!Delete
The boys are so sweet, and the pie! I love the color. I hope you all had a beautiful, colorful holiday.ReplyDelete
Thank you so much, Amalia. Wishing you all the best in 2020!Delete
I am the last one, because I still haven't made this gorgeous pie! I guess, next year! Monique is just so talented, isn't she! Havve a happy new year Susan!ReplyDelete
Well trust me in that it's worth the effort to make! So talented in so much ways :) Thank you, Abbe, and Happy New Year to you!Delete
Delicious recipe... Happy holidays!ReplyDelete
Thank you, Marisa! Happy New Year to you!Delete
I'm afraid you're not the last to make this tart, because I've never heard of it! And I love cranberries! Thanks for showing it to me.ReplyDelete
Whew, glad to hear I wasn't alone :) You should try it some time, it's terrific!Delete
beautiful, happy new year ;-)) filled with fun with family and adventureReplyDelete
Thank you, Rebecca! ♥Delete
Thank you, Rue!Delete
Sounds like you had an enjoyable time with your grandsons during the festive season. Your tart looks very pretty on the Lenox holiday china. Thanks for sharing the recipe for the tart.ReplyDelete