![]() ![]() I happen to have the only apartment in my building that has direct roof access, so I try to take advantage…. We’ve had more gorgeous sunsets lately – a few that were worth climbing out my window onto the roof for photos. Fun! See! Curd straight out of the fridge, after resting overnight. ![]() The curd can be made in advance too, since it keeps really well in the fridge – and actually, the color deepens a little if you let it rest overnight. The tart itself comes together very quickly once the curd is made – all told, it’s in the oven for less than 30 min. It sounds complicated but really isn’t – basically just a riff on lemon curd, with the extra step of cooking the cranberries (which is fun anyway, I love listening to them pop). None of the photos are edited! This is just the unreal color that it naturally is. To that end, I wanted to make something ridiculously “festive” and wintery – enter this cranberry curd tart! I’m in LOVE with the color. It feels like it was just my birthday in September, and now we’re almost to the end of the year. In other news, it’s mid-December already, what?! Insanity. Plus, I love rain anyway, so no complaints there. please let me know!!) – so I definitely welcomed the day of respite. We finally got some here in SF – and oddly enough, my autoimmune temperature disregulation stuff calms way down when it’s actively raining, or when the humidity is super high (bizarre, I know. I even like walking in it! Maybe because I lived in the pacific northwest for awhile, who knows. I stared at it for awhile before decided to make it look like classy wrapping paper.I love baking when it’s rainy, or really just doing anything when it’s rainy. This one was a choose your own adventure situation. Maybe the algorithm is listening and will now pop it up on your feed today. I found this pomegranate decorating idea on Instagram but can’t for the life of me remember where. Ta-daa! I truly think the curd was set enough that you don’t need to bake it again (the recipe suggests a final bake to fully set it.) I put the marzipan in post-bake and realized belatedly it just looks like raw pastry. One batch fits all three mini pans with a tiny bit leftover. The line-up: leftover marzipan from the annual rainbow cookie bake, trusty mini springform pans, a batch of sweet tart shell crust ( recipe here!), and zingy cranberry curd. Post-refrigerator nap, blinking in the sunlight.
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