Cranberry Lime Shortbread Tart + Cookbook Giveaway!

cranberry lime shortbread tart
Every year around this time, I start thinking about edible gifts to make for the holiday season. I remember a few people who would annually gift us an assortment of homemade treats. We would look forward to receiving those gifts every year, and it’s a goal of mine to come up with my own traditional holiday treat box. I’m still a little ways off, but hopefully this year I’ll get a little closer with the help of my friend Fanny Lam’s new cookbook Oh Sweet Day!: A Celebration Cookbook of Edible Gifts, Party Treats, and Festive Desserts!

Fanny and I have been internet foodie friends for a couple years now (she runs a lovely blog and posts delicious treats on her Instagram page); so when I received a copy of her cookbook, I knew it would packed with delightful yet approachable recipes perfect for sharing with loved ones. As Fanny writes in her introduction, “A lovely dessert doesn’t require a demanding recipe. It needs love! It needs personality! I hope this book will inspire you to go beyond your comfort zone, try something new, play with abandon, share with your loved one, make it a tradition, and let it be a memory.”

Trying out Fanny’s famous shortbread cookies and cheesecakes are high on my to-bake list, but the first thing I knew I had to make was this gorgeous cranberry lime shortbread tart — a lovely press-in shortbread crust filled with a velvety, vibrant curd. And let’s not forget that showstopping natural color! This dessert would be perfect for Thanksgiving dinner — it’s tangy, creamy, and bright, the perfect foil for a rich meal. Plus, it can be made ahead of time — always a bonus on busy cooking days!

cranberry lime shortbread tart 2

Update: Winner of the giveaway is Quyen Weng. Congrats!I’m happy to be giving away one copy of Oh Sweet Day!: A Celebration Cookbook of Edible Gifts, Party Treats, and Festive Desserts to one of my readers! To enter, comment below with your favorite edible gift to give or receive. For more entries, you can also follow me on Instagram and enter on the related photo. Deadline to enter is Sunday, October 28, 2018, at 5pm EST. Winner will be announced here and on Instagram. Open to residents of USA and Canada.
oh sweet day cookbook cover

cranberry lime shortbread tart from side

A few notes:

  • I decorated the cranberry lime shortbread tart with a bit of melted white chocolate (about 25 grams), tinted the faintest of pink with a bit of cranberry powder. I transferred the melted chocolate to a ziplock bag and cut a tiny hole in one of the corners, then quickly piped it on. In her recipe, Fanny suggests topping the tart with whipped cream and lime zest (instructions included below).
  • I didn’t have quite enough lime juice, so I used about half lime and half orange juice (both freshly squeezed). The orange juice gave the curd a beautiful deep pink color; if you use all lime juice as the recipe states the color will be just as vibrant and beautiful but probably a little lighter.
  • The curd can be made up to 5 days ahead and refrigerated with a piece of plastic pressed against the surface to keep a skin from forming. The tart shell can also be made a couple of days ahead and kept covered at room temperature. Assemble the tart the day you’ll be serving — just make sure to allow a full 4 hours for it to chill so you can get nice clean slices.
  • For clean slices, use a sharp knife cleaned with hot water after each cut.

Cranberry Lime Shortbread Tart

Makes one 9-inch tart

Ingredients

For the Vanilla Shortbread Crust

  • 113g (1/2 cup) unsalted butter, softened
  • 40g (1/4 cup) powdered sugar
  • 1/2 Tbsp. vanilla extract
  • 125g (1 cup) AP flour
  • 1/4 tsp. kosher salt

For the Cranberry Lime Curd

  • 454g (4 cups) cranberries, fresh or frozen
  • 200g (1 cup) granulated sugar
  • 1/2 cup lime juice
  • 2 tsp. lime zest

  • 1/2 cup water
  • 4 large egg yolks
  • 1 Tbsp. cornstarch
  • 28g (2 Tbsp) unsalted butter, softened

For the Whipped Cream Topping

  • 1/2 cup heavy whipping cream, cold
  • 1 Tbsp. powdered sugar
  • 1/4 cup fresh cranberries

  • 1 tsp. lime zest

Method:

For the Vanilla Shortbread Crust

  1. Preheat oven to 350 F. Grease a 9-inch tart pan with a removable bottom.
  2. In the bowl of a standing mixer fitted with a paddle attachment, beat the butter and powdered sugar on medium speed until light and fluffy, about 5 minutes.
  3. Mix in the vanilla until combined.
  4. Sift in the flour and salt. Mix on low speed until just incorporated.
  5. Press the mixture onto the bottom and sides of the prepared pan.
  6. Freeze the crust for 10 minutes.
  7. Bake the crust for 15 to 20 minutes. Let cool completely.

For the Cranberry Lime Curd:

  1. Cook the cranberries, 1/2 cup sugar, lime juice, lime zest, and water on medium heat for 10 minutes, stirring occasionally, until the cranberries are popped and release their juice.
  2. Pulse the mixture in a food processor.
  3. Blend in the egg yolks, remaining sugar, and cornstarch until combined.
  4. Cook the mixture again on low heat while whisking for 10 minutes until thickened.
  5. Remove from heat. Whisk in the butter until combined.
  6. Strain the mixture to make it smooth.
  7. Let cool to room temperature.
  8. Fill the cooled crust with the cranberry lime curd.
  9. Refrigerate the tart until set, at least 4 hours.

For the Whipped Cream Topping:

  1. Whisk the cream and sugar until firm peaks form. Transfer the whipped cream to a piping bag with a star tip.
  2. Remove the tart from the pan.
  3. Pipe the whipped cream along the edges of the tart.
  4. Top with cranberries and lime zest.

Recipe from Oh Sweet Day!: A Celebration Cookbook of Edible Gifts, Party Treats, and Festive Desserts, reprinted by permission of Front Table Book, an imprint of Cedar Fort, Inc.

Pear Cranberry Frangipane Tart

pear cranberry frangipane tart

This recipe is part of a Pie Squad Party organized by Nate at Terminatetor Kitchen. Be sure to check out the delicious pies created by fellow bloggers via the links at the bottom of this post!

It’s no secret around here that I love frangipane. I used to think frangipane was some secret ingredient bakeries used to make their pastries and tarts extra fancy. Then I learned that it wasn’t all that fancy — basically just equal parts butter, sugar, eggs, and ground nuts. Plus, it’s really easy to make, which kind of makes me want to put frangipane in everything. (The price of nuts keeps me in check, though.)

This tart is a twist on the classic French pear and almond tart, one of my all time favorite desserts. I’ve added some cranberries for color and tartness, which balances out the buttery richness of the frangipane and the mellow sweetness of the pears. All the elements of this tart can be made in advance and it’s best served at room temperature, making it a great candidate for Thanksgiving dinner or a holiday potluck.

spreading frangipane
pear cranberry frangipane tart unbaked

Pear Cranberry Frangipane Tart

Makes 1 9-inch tart

Ingredients

For the Poached Pears:

  • 150g / 3/4 cup granulated sugar
  • 100g / 1/2 c maple syrup
  • 4 c water
  • 4 ripe but firm Bosc pears, peeled, halved, and cored
  • Optional poaching spices: One cinnamon stick, 2 teaspoons whole cloves, black peppercorns or allspice berries, one lemon half, one split vanilla bean, 2-3 star anise, 6-8 fresh ginger slices

For the Quick Cranberry Sauce:

  • 8 oz fresh or frozen cranberries
  • 1/3 c ginger ale (or water, or orange juice if you prefer)
  • 1/3 c maple syrup
  • A few gratings of orange zest

For the Almond Frangipane:

  • 115g / 4 ounces / 1 stick unsalted butter, at room temperature
  • 100g / 1/2 cup granulated sugar
  • 2 large eggs, at room temperature
  • 130g / 1 cup almond flour
  • 2 tsp vanilla extract
  • Generous pinch of salt

To finish:

  • A handful of fresh or frozen cranberries, for garnish
  • Icing sugar or honey, for serving

Method

For the Poached Pears:

  1. Combine the sugar, maple syrup, and water in a medium saucepan. Bring to a simmer over medium heat, stirring occasionally to dissolve all the sugar.
  2. When the liquid is at a simmer, add the poaching spices and pears. Cover the pears with a round piece of parchment paper with a hole cut in the center. (This keeps the pears submerged in the liquid while still allowing steam to escape.)
  3. Simmer pears for 10-15 minutes, turning ever 5 minutes or so, or until just tender.
  4. Allow pears to cool in the liquid. (Pears can be refrigerated in the poaching liquid for a few days.)

For the Quick Cranberry Sauce:

  1. Combine all the ingredients in a medium saucepan and bring to a boil over medium-high heat.
  2. When the mixture begins to boil, turn the heat down to medium low. Simmer, stirring occasionally, until the cranberries have popped and the sauce has thickened to your liking (about 5 minutes).
  3. Remove from heat and stir in the orange zest, if using. Taste and adjust sweetness if needed. (The sauce can be made ahead and refrigerated up to a week in advance.)

For the Almond Frangipane:

  1. Beat butter and sugar together on high speed until fluffy, about 1 minute.
  2. Add the eggs one at a time, beating the first in thoroughly and scraping down the bowl before adding the second. Mix in the vanilla and salt.
  3. Fold in the almond flour until just combined. (The frangipane can be made ahead and refrigerated a couple days in advance. Bring to room temperature before using.)

To assemble:

  1. Preheat oven to 375F. Spread an even layer of cranberry sauce over the bottom of the tart shell (you won’t need all the sauce — save the rest for accompanying turkey,or for spreading on toast). Spread the frangipane evenly over the sauce.
  2. Arrange the pears on top of the frangipane, pressing them in lightly. You can thinly slice and fan them out as pictured or leave the halves intact — up to you. (Depending on the size of your pears and your mode of decoration, you may not use them all.) Add a few cranberries on top, if desired.
  3. Bake until the frangipane is browned and puffed, about 45 minutes. While the tart is still warm, you can glaze the pears with some of the poaching liquid or some warmed apricot jelly for a bit of shine.
    Serve at room temperature with a dusting of icing sugar or drizzle of honey.

More Pie Squad Creations:

Cloudy Kitchen:
Chocolate Cream pie with whipped peanut butter cream

Cook Til Delicious:
Pear Cranberry Frangipane Tart

DisplacedHousewife:
Five-Spice Cran-Apple Handpies

The Farmer’s Daughter:
Apple Ginger Pie

Harvest and Honey:
Apple Apple Pies

Lyndsey Eden:
Maple Cream Cheese Pear & Pistachio Galette

Salvialimone:
Tarta Tine with White Chocolate Caramelized Pears

TermiNatetor Kitchen:
Brown Butter Chai Pumpkin Pie with Sugared Sage

Topless Baker:
Apple & Blackberry Flower Lattice Pie

The Wood and Spoon:
Chocolate Chess Pie