MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Cranberry Curd Tart
Categories: Pastry, Nuts, Fruits, Desserts, Pies
Yield: 8 Servings
MMMMM-----------------------HAZELNUT CRUST----------------------------
1 1/4 c Raw hazelnuts (180 g)
1 c Rice flour (125 g)
1/4 ts Salt
1/2 c Sugar (112 g)
6 tb Butter (100 g); softened,
- more as necessary
MMMMM-----------------------CRANBERRY CURD----------------------------
12 oz Cranberries (340 g)
1 c Sugar (225 g)
1 Orange; peel (orange part
- only) & juice (1/2 c)
4 oz Butter (113 g); softened
2 lg Eggs; plus:
2 Egg yolks
Make The Crust:
Set oven @ 325 F/165 C. 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 corn meal. 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 tb
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 350 F/175 C. 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 F for 10 minutes to set
curd. Cool on a rack. Store at room temperature for up to 2 days.
Recipe by David Tanis
Recipe FROM:
https://cooking.nytimes.com
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