Low FODMAP Cranberry Curd Tart
Our Low FODMAP Cranberry Curd Tart features a crisp, buttery tart crust made with blanched almond flour, a tart/sweet cranberry curd filling which is accented with orange, and a toasted meringue topping. If you make one tart during the cooler months, we highly recommend this one! It is gorgeous – and really quite delicious, with contrasting textures as well.
Ingredients:
Crust:
- ¾ cup (109 g) low FODMAP gluten-free all-purpose flour, such as Bob’s Red Mill 1 to 1 Gluten Free Baking Flour
- 6 ¼ ounces (175 g) lightly toasted sliced blanched almonds
- 1/4 teaspoon salt
- 6 tablespoons (85 g) unsalted butter
- ½ cup (99 g) sugar
Cranberry Curd Filling:
- 12- ounces (340 g) fresh or frozen (defrosted) cranberries, picked clean
- 1 cup (198 g) sugar
- ½ cup (120 ml) freshly squeezed orange juice or clementine juice
- Zest of 1 orange or clementine; white pith removed
- ½ cup (113 g; 1 stick) softened unsalted butter, cut into pieces
- 2 large eggs, at room temperature
- 2 large egg yolks, at room temperature
Topping:
- ½ cup (99 g) sugar
- ¼ cup (60 ml) water
- 2 large egg whites, at room temperature
- 1/8 teaspoon cream of tartar
- Pastry bag
- Pastry tip, such as Ateco 806
Preparation:
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For the Crust: Lightly coat 10-inch (24 cm) loose bottom fluted tart pan with nonstick spray.
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Fit food processor with metal blade and add flour, almonds and salt. Pulse on and off until very finely and evenly ground. Cream butter and sugar in stand mixer with flat paddle until well combined, then beat in flour/almond mixture until the dough comes together.
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Press the crust into the prepared pan; prick the bottom all over with a fork. Freeze 30 min. Meanwhile, position rack in middle of oven and preheat to 350°F (180°C). Bake crust about 15 or until just taking on color. Place on rack while you are making the filling.
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For the Cranberry Curd Filling: Stir together the cranberries, sugar, citrus zest and juice in a medium sized non-reactive pot. Bring to a simmer over medium heat and cook for about 10 minutes or until cranberries have popped. Scrape into a blender and purée until completely broken down and smooth. Press through a fine-meshed strainer set over a bowl, discarding any seeds and solids that are left behind, but use a lot of pressure to get as much super-smooth purée out of the mixture into the waiting bowl.
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Scrape cranberry purée into medium sized non-reactive pot and heat over low heat. Add butter, whisking it in until it starts to incorporate. Whisk eggs and yolks in a small bowl and add some warm cranberry mixture to temper the eggs, then add eggs to the pot, whisk everything together well, and cook gently until the mixture comes to 170°F (77°C), whisking often to prevent scorching. Remove from heat when it comes to temperature, which ensures proper thickening, and pour into waiting crust, smoothing the top.
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Bake at 350°F (180°C) for about 10 minutes or until curd is set. Allow to cool before applying topping. You could refrigerate the tart at this point overnight.
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For the Topping: Make the topping and finish the tart the day of serving. You are making an Italian meringue (just like for our Italian Meringue Buttercream, but without the butter). Stir sugar and water together in a small saucepan and place over medium heat and bring to a boil. Meanwhile, place egg whites in a clean-grease free bowl of stand mixer and beat with balloon whisk attachment on medium until frothy. Add cream of tartar, increase speed and continue to beat until firm peaks form. Keep boiling sugar syrup until it reaches 250˚F (121°C). With the mixer running, pour syrup in a thin, steady stream directly over the meringue. Do not pour any on the wire whip or the sides of the bowl. Whip meringue until cool to the touch, which could take several minutes.
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Scrape meringue into clean pastry bag fitted with a large round tip (or you could use a star tip) and pipe a pretty decorative pattern on top of the cranberry curd in any way you like.
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Use a propane or butane torch to brown the meringue. Tart is ready to serve or can hold for a few hours at cool room temperature.
Notes:
FODMAP Information
Our recipes are based on Monash University and FODMAP Friendly science.
• Almonds: Both Monash University and FODMAP Friendly have lab tested whole almonds, and their results vary from one another. Monash says that a Green Light low FODMAP portion is 10 whole almonds at 12 g, but a high FODMAP portion is 20 whole almonds at 24 g. FODMAP Friendly gives them a “Pass” at 30 g or ¼ cup.
• Almond Meal: Monash University has tested almond meal (ground almonds) and states that a low FODMAP serving size is ¼ cup or 24 g.
• Butter: Both Monash University and FODMAP Friendly have lab tested butter. Monash states that a low FODMAP Green Light portion is 1 tablespoon or 19 g and also states that “butter is high in fat and does not contain carbohydrates (FODMAPs)”. FODMAP Friendly gives it a “Pass” at 1 tablespoon or 19 g. Both recommended serving sizes are presented as part of healthy eating guidelines, not as maximum FODMAP serving size. Fat can affect guy motility and trigger IBS symptoms in some people. Eat to your tolerance.
• Clementines: Both Monash University and FODMAP Friendly have lab tested clementines. FODMAP Friendly gives them a “Pass” at 1 medium fruit (86 g). Monash states that no FODMAPs were detected upon lab testing and set a serving size at 1 medium (86 g).
• Cranberries: Both Monash University and FODMAP Friendly have lab tested cranberries. FODMAP Friendly has lab tested dried cranberries and gives them a “Fail” at 40 g or 3/8 cup. On the Monash app you will find Dried Cranberries are given a Green Light low FODMAP serving of 1 Australian tablespoon, or 15 g. On the Monash website itself they discuss fresh cranberries and state that 130 grams fresh, which is about a scant 1 1/4 cups, should be tolerated well.
• Eggs: Eggs are high in protein and do not contain carbohydrates, according to Monash University.
• Navel Oranges: Monash University has lab tested navel oranges and states that no FODMAPs were detected upon lab testing; they set a serving size at 1 medium fruit (130 g).
• Orange Juice: Monash has told us in private correspondence that freshly squeezed orange juice contains no FODMAPs, per their lab testing. Any kind of processed orange juice, whether bottled, canned or in cardboard packaging, even if it says 100% juice, does contain FODMAPs. The processing affects the FODMAPs. For commercially prepared, try ½ cup (120 ml) and test your tolerance.
• Sugar: Monash University and FODMAP Friendly have both lab tested white, granulated sugar. Monash states that a Green Light low FODMAP serving size of white sugar is 1/4 cup (50 g). FODMAP Friendly simply states that they have tested 1 tablespoon and that it is low FODMAP. Regular granulated white sugar is sucrose, which is a disaccharide made up of equal parts glucose and fructose. Sucrose is broken down and absorbed efficiently in the small intestine.
Please always refer to the Monash University & FODMAP Friendly smartphone apps for the most up-to-date lab tested information. As always, your tolerance is what counts; please eat accordingly. The ultimate goal of the low FODMAP diet is to eat as broadly as possible, without triggering symptoms, for the healthiest microbiome.