Lemon Cranberry Tart
Active Time: 20 minutes
Total Time: 1 hour & 10 minutes
Yield: 6
boncook.com
Ingredients
- 1 sheet Store-Bought Puff Pastry, thawed
- 1 cup Store-Bought Lemon Curd
- ½ cup Cranberry Chutney (quick recipe below)
- 1 cup Fresh Cranberries
- ¼ cup Sugar
- ¼ cup Orange Juice
- Pinch of Salt
- Fresh Mint Leaves, for garnish
Instructions
- Preheat oven to 400°F.
- Roll out puff pastry on the bon COOK Pastry Mat using the Beechwood Rolling Pin to fit the FORTEEZ Fleximat™.
- Transfer pastry to the Fleximat™ placed on the Perforated Baking Sheet. Dock lightly with a fork.
- Bake for 15–18 minutes, until golden and crisp. Cool completely.
- Make chutney: Combine cranberries, sugar, orange juice, and salt in a saucepan. Cook over medium heat until berries burst and mixture thickens (about 8 minutes). Cool.
- Spread lemon curd evenly over cooled pastry using the Offset Spatula.
- Spoon cranberry chutney in the center and garnish with fresh mint. Slice and serve immediately.
bonTIPS:
- Shortcut: Use store-bought cranberry sauce if pressed for time.
- Make Ahead: Bake puff pastry a day ahead; assemble just before serving.
- Presentation: For extra shine, brush lemon curd with a light apricot glaze.
