1x 10" tart

Ingredients

• 180g (1.25 cups) hazelnuts
• 125g (1 cup) rice flour
• 0.25 tsp salt
• 337g (1 1/2 cup) sugar
• 226g (2 sticks) butter
• 340g cranberries
• peel and juice of one orange
• 2 eggs
• 2 egg yolks

Instructions

Shell

1. Bake hazelnuts at 325F for 10-15 minutes then remove skins
2. Grind nuts with half the flour until it resembles a coarse meal
3. Add remaining flour and salt, pulse until mixed
4. In a separate bowl, cream 112g (0.5 cups) sugar and 113g (~ 6 tbsp) of butter
5. Combine nut mixture into creamed sugar. If the dough is too crumbly add a bit more butter or cold water
6. Press dough into tart pan, using half form the bottom and half for the sides
7. Use a fork or pizza roller to prick holes in the bottom of the tart dough
8. Freeze for at least 30 minutes (up to several days)
9. Bake chilled tart at 350F for 15 minutes until light brown

Filling

1. Combine cranberries, 225g (1 cup) sugar, orange peel, and orange juice in a saucepan
2. Cook on low for 10 minutes until cranberries are soft and popped
3. Purée and press through a fine mesh sieve
4. Whisk 113g of butter into the cranberry liquid
5. Lightly beat eggs and egg yolks
6. Slowly whisk a cup of warm cranberry liquid into the eggs to temper
7. Finish combining eggs and cranberry liquid
8. Cook on low until thickened and nearly bubbling, about 10 minutes
9. Let cool to room temperature

Final Bake

1. Pour cooled curd into cooled pre-baked tart crust
2. Smooth out top
3. Bake at 350F for 10 minutes to set curd