MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cranberry Curd Tart
Categories: Pastry, Nuts, Fruits, Desserts, Pies
Yield: 9 servings

MMMMM-----------------------HAZELNUT CRUST----------------------------
1 1/4 c (180 g) raw hazelnuts
1 c (125 g) rice flour
1/4 ts Salt
1/2 c (112 g) sugar
6 tb (100 g) softened butter;
- more as necessary

MMMMM-----------------------CRANBERRY CURD----------------------------
12 oz (340 g) cranberries
1 Cup/225 grams sugar
1 Orange; peel (orange part
- only) & juice (1/2 c)
4 oz (113 g) softened butter
2 lg Eggs
+=PLUS=+
2 Egg yolks

MAKE THE CRUST: Set oven @ 325oF/165oC. 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 tablespoons softened butter or
a little cold water.

Press dough evenly into a 10" 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).

Increase oven to 350oF/175oC. Bake chilled tart shell
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. Transfer to
a food mill or medium mesh sieve and press cooking
liquid and solids into a bowl. (Alternatively, for the
most vibrant color, puree 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 degrees
for 10 minutes to set curd. Cool on a rack. Store at
room temperature for up to 2 days.

By: David Tanis

Yield: 8 to 10 servings

RECIPE FROM: https://cooking.nytimes.com

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