This post is my Thanksgiving recipe offering to you! A brightly colored (and gluten-free if you follow the NYT recipe) super (and I mean SUPER) tart, tart.  Full disclosure, P did not like it.  This is a fun dessert to try but do be sure to also have a separate pumpkin/apple/chocolate pie on hand for your Turkey Day just in case your 3 year old puckers up in distaste.   He did ask for more crust, however, and that was the one thing I chose to do differently because I do not have hazelnuts laying around the house. I mean, does anyone?  Who do they think we are, Rockefeller’s?  You can find the NYT recipe here.   I do have a few tips I followed that were super helpful from the comments section:

1. Use an immersion blender on the cranberry mixture while it’s still in the pot on the stove. I can’t even imagine the madness of trying to push non-blended cranberries through a sieve.  Plus blending is what makes the color that shocking shade of pink.
2. If you use orange juice (like out of a jug) a 1/2 cup is a good guess instead of wondering how much juice is “the juice of one orange”.
3. The eggs will make the curd turn a slightly paler shade of pink.  I did add a drop or two of red food coloring to get it back to the pink it was before adding the eggs.  I do not feel shame about it.
4. The recipe says bake for 10 minutes, I went 12 and wished I had done 14.  Look for only a slight, very stiff wobble.
5. Here’s the recipe for my crust:
   1. Ingredients: 1 regular sized box vanilla wafers, 1 teaspoon ground cinnamon, 1/2 teaspoon salt, 6 tablespoons melted butter.
   2. Method: Preheat oven to 325°F.  In a food processor, buzz up the vanilla wafers, cinnamon and salt until finely ground.  Drizzle the melted butter into the food processor, pulsing until the crust starts to clump together.  Press crumbs into a removable bottom tart pan (mine is 9 1/2″ size) and use a pint glass to tamp the crumbs into the edges. Bake at 325 for 10 minutes.  Let cool completely before filling.