Cranberry Curd Tart
(for crust)
1 1/4 cups raw hazelnuts
1 cup rice flour
1/4 t salt
1/2 cup sugar
6 T softened butter
(for filling)
12 oz. cranberries
1 cup sugar
juice and peel of 1 orange
4 oz. softened butter
2 eggs plus 2 egg yolks
>how to make<
(for crust)
*Heat oven to 325 degrees.
*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.
*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 T softened butter or a little cold water.
*Press dough evenly into a 10" French tart pan; use half the dough for the sides and half for the bottom.
*Prick bottom with a fork and freeze for 30 minutes.
*Heat oven to 350 degrees.
*Bake chilled tart shell about 15 minutes until lightly brown. Cool.
(for filling)
*Put cranberries, sugar and orange juice and peel in a saucepan over medium heat.
*Simmer until cranberries have popped and softened, about 10 minutes.
*Transfer to a food mill or medium mesh sieve and press cooking liquid into a bowl.
*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.
*Return liquid to pot and cook over low heat until nearly bubbling and thickened, about 10 minutes.
*Let cool to room temperature.
*Pour cooled cranberry curd into the cooled prebaked tart shell and smooth top with a spatula.
*Bake at 350 degrees for 10 minutes to se curd.
*Cool on a rack.
*Store at room temperature for up to 2 days.
-serves 8 to 10-
Note: I found this recipe in "The New York Times".
Labels: Cranberry Curd Tart recipe, cranberry tart recipe, tart recipe