While the crust bakes and cools, make the cranberry curd: Put cranberries, sugar and orange juice and peel in a saucepan over medium heat. Bake chilled tart shell about 15 minutes until lightly brown. Prick bottom with a fork and freeze for 30 minutes (or several days if desired). Press dough evenly into a 10-inch tart pan use half the dough for the sides and half for the bottom. If it seems crumbly, add 1 to 2 tablespoons softened butter or a little cold water. Add nut mixture and combine until dough comes together. Add remaining rice flour and salt and pulse briefly.Ĭream sugar and butter in a mixing bowl with a wooden spoon for a minute or two until pale and thick.
In a food processor, grind nuts with half the rice flour until mixture resembles coarse cornmeal. Turned out totally fine and delicious, so don’t stress!) (g&b note: Most of the skins did not come off mine, so just worked with them as is. Put roasted nuts in a clean towel and rub off skins. Put hazelnuts on a baking sheet and roast for 10 to 15 minutes, until skins darken and crack. Serve chilled.Make the crust: Heat oven to 325 F (160 C).
If you see any bits of cooked egg in the mixture, strain it through a fine mesh sieve to remove them.Heat, over medium heat, stirring constantly for about 5 minutes, or until the mixture is thickened to coat the back of a spoon.
#CRANBERRY CURD TART NYTIMES FULL#
Transfer one ladle full of the cranberry mixture to the eggs to temper them, and then whisk the egg mixture back into the cranberry mixture. In a medium bowl, beat the eggs and egg yolks.Whisk in the ghee until melted and return the mixture to the pan.Strain the mixture through a fine mesh sieve, pressing as much liquid through as possible. While the crust is baking, prepare the curd: Heat the cranberries, honey, and orange juice in a large sauce pan over medium-high heat until the cranberries all pop and the mixture is mostly liquid, about 10 minutes.Place on a baking sheet and bake for 15 minutes.If it’s a bit sticky, dampen your hand a bit so you are able to press it in as evenly as possible, making sure to work it up the sides of the pan as well. Press the crust into a 9-inch tart pan.Add the salt, ghee, honey and egg yolk and process until the mixture is the texture of wet sand.In the bowl of a food processor, pulse the walnuts and arrowroot 10-12 times until it’s the texture of coarse crumbs.Looking for more holiday recipes? Find them all right here! This tart needs to be chilled before serving, which makes it a great one to make ahead. If you’ve been intimidated by making curd in the past, I hope you’ll to give it a try it involves a bit of technique but nothing you can’t handle, I promise! I always run the finished curd through a strainer to make sure I catch any scrambled eggs, that way I don’t stress too much while I’m making it. And even in the summer – with that bag of cranberries that’s been in your freezer since November- the nutty crust and sweet-tart filling would be great with seasonal fruit piled on top. It’s the perfect color for Valentine’s Day, and feels festive enough for New Year’s Eve. While I wrote this recipe with Thanksgiving in mind, I find myself making it just about year-round. In all seriousness though (and dessert after a gut-busting meal is about as serious as it gets), this gorgeous creation is perhaps the perfect post-Thanksgiving or Christmas treat it’s so light and refreshing and the tartness almost makes you feel less full, if that’s at all possible. Looking for a show stopper at your holiday table this year? Look no further than this Cranberry Curd Tart! Like other tarts of the curd variety, this one has lovely notes of both sweet and tart, but the color really sets it apart.
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