The Queen of Tarts

When I first encountered a tart made with cranberry curd (a recipe by David Tanis in the New York Times), I was bowled over by its gorgeousness. I loved seeing cranberries in the limelight, since they’re so often relegated either to a relish or to an accent role in apple pie or crisp. I got to work showcasing their vivid color and unapologetic tartness in my own version of this dazzling alternative to a lemon curd tart. At the same time, I discovered how to make a sturdy yet delicate almond crust that just happens to be gluten-free, along with a whipped cream topping that doesn’t weep or deflate.

In a Nutshell

I thought a nut crust would complement the astringent cranberry filling more than plain pastry, and almond seemed like a good choice since I could enhance its flavor with the nut’s sweet,