It's that time of year! And this tart just screams Christmas to me.
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.
How can you say no to that?
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.
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.
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.
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.