Cranberry Curd Tart

Name: Cranberry Curd Tart
Yield: 8
Ingredients: 1 1/4 cups/180 grams raw hazelnuts; 1 cup/125 grams rice flour; 1/4 teaspoon salt; 1/2 cup/112 grams sugar; 6 tablespoons/100 grams softened butter, more as necessary; FOR THE CRANBERRY CURD:; 12 ounces/340 grams cranberries; 1 cup/225 grams sugar; Juice and peel (orange part only) of 1 orange; 4 ounces/113 grams softened butter (1 stick); 2 eggs plus 2 egg yolks

Cranberry Curd Tart was pinched from <a href="http://cooking.nytimes.com/recipes/1017817-cranberry-curd-tart" target="_blank">cooking.nytimes.com.</a>

"If you are a fan of lemon curd or the classic French tarte au citron, you will love this cranberry version. To minimize kitchen time, make it in stages, preparing the crust and curd a day or two in advance. The finished tart keeps well for a couple of days too. The wheat-free hazelnut crust is adapted from a cookie recipe from the pastry chef and writer David Lebovitz’s popular website. Featured in: Gluten Free (If Not Guilt Free) Thanksgiving Desserts...."

INGREDIENTS

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1 1/4 cups/180 grams raw hazelnuts

•

1 cup/125 grams rice flour

•

1/4 teaspoon salt

•

1/2 cup/112 grams sugar

•

6 tablespoons/100 grams softened butter, more as necessary

•

FOR THE CRANBERRY CURD:

•

12 ounces/340 grams cranberries

•

1 cup/225 grams sugar

•

Juice and peel (orange part only) of 1 orange

•

4 ounces/113 grams softened butter (1 stick)

•

2 eggs plus 2 egg yolks

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