Low FODMAP Cranberry Curd Tart

Name: Low FODMAP Cranberry Curd Tart
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: 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; 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); 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)

Instructions

Prep:30minCook:30min

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.

Updated at: Fri, 11 Sep 2026 16:18:20 GMT