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   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   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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