Cranberry Curd Tart
ingredients
For the Hazelnut Crust
• 180 grams raw hazelnuts
• 125 grams rice flour
• 1/4 teaspoon salt
• Granulated sugar – 115g
• 6 tablespoons/100 grams softened butter, more as necessary
• For the cranberry curd
• Cranberries – 340g
• Granulated sugar – 225g
• Orange – Peel (orange part only) and juice of 1 orange (about ½ cup)
• Unsalted butter – 113 grams softened
method
Heat oven to 325°F. Put hazelnuts on a baking sheet and roast for 10 to 15 minutes, until skins darken and
crack. Put roasted nuts in a clean towel and rub off skins. Discard skins and let nuts cool.
Make the crust: In a food processor, grind nuts with half the rice flour until mixture resembles coarse cornmeal.
Add remaining rice flour and salt and pulse briefly. Cream sugar and butter in a mixing bowl with a wooden
spoon for a minute or two until pale and thick. Add nut mixture and combine until dough comes together. If it
seems crumbly, add 1 to 2 tablespoons softened butter or a little cold water. Press dough evenly into a 10-inch
tart pan; use half the dough for the sides and half for the bottom. Prick bottom with a fork and freeze for 30
minutes (or several days if desired).
Heat oven to 350°F. Bake chilled tart crust about 15 minutes until lightly brown. Cool.
While the crust bakes and cools, make the cranberry curd: Put cranberries, sugar and orange juice and peel in
a saucepan over medium heat. Simmer until cranberries have popped and softened, about 10 minutes. Purée
the cooked cranberry and orange mixture with an immersion blender or in a food processor or blender. Press
through a fine- mesh sieve. Whisk the butter into the warm liquid.
Put eggs and egg yolks into a bowl and beat lightly. Slowly whisk a cup of warm cranberry liquid into the eggs
to temper, then combine both and whisk together. Wipe out pot if necessary, return liquid to pot and cook over
low heat until nearly bubbling and thickened, about 10 minutes. If using immediately, let cool to room
temperature. If working ahead, cool to room temperature, cover with plastic wrap (press wrap against curd)
and refrigerate. (Curd may be cooked up to 1 day ahead.)
Pour cooled cranberry curd into the cooled prebaked tart shell and smooth top with a spatula. Bake at 350°F
for 10 minutes to set curd. Cool on a rack. Store at room temperature for up to 2 days.
notes
Almonds make a good substitute for the hazelnuts in the crust
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