Eating In // Rosemary-Cranberry Curd Tartlettes with Pecan Mascarpone

This is one of those Thanksgiving recipes that you should try if you aren't the one in charge of the turkey. Tarts, by nature, take time. They are well worth the effort. These, especially.  I had these wonderful little tart pans that my mom found for me. If you don't have anything like them, you can use a mini muffin tin. Nothing is more classic for thanksgiving than cranberries.  

Makes 24 littles tarts

For the curd:  
  • 4 cups fresh cranberries 
  • 1 cup orange juice 
  • 3 egg yolks 
  • 5 tbls unsalted butter
  • 1-3/4 cups sugar 
  • 2 sprigs rosemary 
For the mascarpone filling: 
  • 1 container mascarpone cheese
  • 2 cups pecans
  • 1/2 cup maple syrup 
  • 3 tbls butter 
  • 1/2 sugar 
You will also need: 
 2  9" Pie crusts (homemade, store bought, whatever)
- if pie crust is hard for you to make, then I suggest buying store bought. If you are a champion at it, homemade is always preferred. 

1. Preheat the oven to 400 degrees F. Starting with the curd: in a medium saucepan, add the orange juice, cranberries, and rosemary sprigs. Simmer for 20 minutes over medium heat. 2. When the cranberries have cooked down, strain them into a bowl. To the puree, whisk in the egg yolks and sugar. 3. Return the mixture to the saucepan and cook, stirring constantly over medium heat until the mixture has thickened. 4. Remove the curd from the heat and whisk in the butter 1 tablespoon at a time. Allow the curd to chill in the refrigerator. 

5. roll out the pie crust and cut out about 2" inch rounds and fill your tart pans or muffin tins with the crust. Bake for 20 minutes until golden. Remove from their pans once they are cooled. 

6. For the mascarpone filling: in a small pan, heat the butter over medium heat to a golden brown. You have to watch it closely so it doesn't burn. You are trying to achieve a lovely nutty brown butter. 7. Add the pecans and maple syrup to the brown butter and simmer for about 30 seconds. Remove from heat and let it cool down completely. 8. Once the butter and pecans have cooled, mix them with the mascarpone and 1/4 cup of sugar. Chill or use immediately. 

To assemble the tarts, spoon a small about of the mascarpone mixture into your cooked tart shells and top with the chilled cranberry curd. You're gonna love them. 

Recipe: Megan Forbes
Photos: Christina Hussey
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