Cranberry Curd Tart with Rosemary Shortbread Crust

It's that time of year! And this tart just screams Christmas to me.

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This is a recipe that is a little different, it is something new to bring to your holiday table, or maybe a Christmas party. It requires a little work, but it is so, so worth it.

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How can you say no to that?

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It starts out with a rosemary shortbread crust. The rosemary compliments the cranberry curd so nicely. This is pretty simple, it all comes together in a food processor, freeze and then bake.

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The beginning of the curd. Cranberries have such a gorgeous color. You can do these steps in advance too. The longer you let the crust sit, you will have a stronger rosemary flavor.

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A note about this recipe: the original recipe had photos with very bright curd, and mine turned out to be more of light pink. I thought I totally failed while making this, but it still tasted amazing. So, don't be concerned if your color doesn't exactly match. It will still taste great. I think it has a lot to do with the cranberries used, after reading comments on the original recipe a lot people had the same results.

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I topped mine with sugared cranberries for a little something extra. I used this method, you can do this the same day or the day before. This is optional, but it makes the tart look so pretty.

*Shortbread crust adapted from Martha Stewart

*Cranberry Curd Tart adapted from NY Times Cooking

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So Christmassy!