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  16. INGREDIENTS
    Yield:
    8 to 10 servings
    FOR THE HAZELNUT CRUST
    1¼cups/180 grams raw hazelnuts
    1cup/125 grams rice flour
    ¼teaspoon salt
    ½cup/112 grams sugar
    6tablespoons/100 grams softened butter, more as necessary
    FOR THE CRANBERRY CURD
    12ounces/340 grams cranberries
    1cup/225 grams sugar
    Peel (orange part only) and juice of 1 orange (about ½ cup)
    4ounces/113 grams softened butter (1 stick)
    2eggs plus 2 egg yolks

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    Nutritional Information
    PREPARATION
    Make the recipe with us

    Watch
    Step 1
    Make the 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.

    Step 2
    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.

    Step 3
    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.

    Step 4
    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).

    Step 5
    Heat oven to 350 degrees. Bake chilled tart shell about 15 minutes until lightly brown. Cool.

    Step 6
    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, 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.

    Step 7
    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.)

    Step 8
    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.

  25. Cranberry Curd Tart Recipe:

    Ingredients
    Yield:
    8 to 10 servings
    For the Hazelnut Crust
    1¼cups/180 grams raw hazelnuts
    1cup/125 grams rice flour
    ¼teaspoon salt
    ½cup/112 grams sugar
    6tablespoons/100 grams softened butter, more as necessary
    For the Cranberry Curd
    12ounces/340 grams cranberries
    1cup/225 grams sugar
    Peel (orange part only) and juice of 1 orange (about ½ cup)
    4ounces/113 grams softened butter (1 stick)
    2eggs plus 2 egg yolks

  39. How is this a holiday classic. I've literally never heard of this. I've never seen it in stores. It's never been in any holiday movies. And as far as I know it's not something you see on regular television. How is this a holiday classic? Pecan pie is a holiday classic. Pumpkin pie is a holiday classic. Get real.

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