This Cranberry Curd Tart with Rosemary Almond Flour Crust is an easy, make ahead dessert that is just as delicious as it is festive!
The holidays always seem to mean pie for so many. I’ve made my fair share of pies and while delicious they can be tricky to get just right. That’s why I think so many people wind up buying their pies. I am here to tell you that if you’re looking for a unique, festive pie that is easy to make and can be made ahead of time and that’s gluten-free… well, congratulations you’ve come to the right place! This pie hits all those notes and more!
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This pie gets a wonderful fruity, rich flavor from the season’s favorite berry the cranberry! Their color is so bright and beautiful. Cranberries provide just the right amount of tart flavor to balance the sweet in this pie.
Which brings me to my next point, what makes this pie a tart. The crust is made with almond flour, which is what makes it gluten-free, and also provides a subtle flavor. This pie is made in a tart pan which has low sides and a bottom that pops out for easy removal and gorgeous edges.
The rosemary is completely optional but I love the herbal flavor it adds. It just really gives this tart a unique flavor that is perfect for the holidays. This fruit pie is a nice compliment to any chocolate desserts you might be serving.
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Cranberry Curd Tart with Rosemary Almond Flour Crust
- 1.5 cups almond flour
- 6 tbsp unsalted butter melted
- 2 tsp fresh rosemary minced
- 1/4 tsp kosher salt
- 1 cup cranberries
- 1 cup granulated sugar
- 2 orange peels
- 2 large eggs
- 6 tbsp unsalted butter cut into pieces
- 1/2 tsp kosher salt
- 1 tsp Kosher Salt
- Preheat oven to 350°. Prepare 9in pie plate by spraying with non-stick spray or greasing.
- Make crust by mixing almond flour with melted butter, salt and rosemary. Press firmly into bottom of pie plate and upsides. Bake for 15 minutes until slightly golden brown. Let cool.
- While pie crust is baking, begin making the filling. In a medium sized pot, bring cranberries, sugar, orange peels and salt to a gentle boil. Reduce to a simmer and stir frequently to prevent burning.
- After a few minutes, gently press the cranberries against the side of the pot with a rubber spatula to release their juices. Do this carefully so you don't get burned. If cranberries resist bursting with gentle pressure, simply cook another minute until they are softer.
- Remove orange peel and transfer cranberry mixture to a high powered blender. Blend for about 1 minute on high until smooth. Alternatively, you can blend in the pot with an immersion blender.
- Strain cranberry mixture through a fine mesh sieve to remove pulp. In a bowl, combine cranberry mixture with butter until melted.
- Whisk eggs into warm cranberry mixture one at a time. If the mixture is too hot to touch, then it is too warm and will scramble the eggs. Wait until the mixture is warm but not hot to the touch to mix.
- Pour mixture into pie crust and bake for 20-25 minutes. When it's done it will look slightly fluffy all over. If the filling is still liquid looking then bake for another 3-4 minutes until set. Let cool completely before serving. Pie can be kept at room temperature for up to two days.