This is my adaptation of the recipe in the NY Times cooking section, Cranberry Curd Tart
I changed it in several respects. I used almond meal instead of doing all the stuff with hazelnuts and I didn’t strain it (but I did use my immersion blender and pureed the heck out of it). I found it took a little longer to cook than they recommend. I made one on Tuesday just to be sure it worked out OK and it was delicious. I even had enough ingredients left over to make 2 dozen tartlets! These along with our squash rolls will be my contribution to Thanksgiving dinner at our middle son and daughter-in-law’s house (plus I am to make the gravy). Happy Thanksgiving, everyone!
A Naturalist's Table 