It is time to start thinking about holiday baking! This recipe originally caught my eye because of the beautiful color of the cranberry curd. It’s a delicious diversion from some of the overly sweet Thanksgiving sides and desserts. I followed the recipe exactly, however I used rectangular tart pans as I wanted to be able to offer small wedges of this tart alongside a pumpkin pie. Northern Michigan can be very grey and dark in November, when the snows have set in and the days are short. Being immersed the gorgeous colors of the citrus and cranberries during preparation was a delight! Here is a link to the original recipe from the New York Times.
I hope you enjoy making this holiday tart as much as I did!