=== Cranberry Curd Tart ===

**Ingredients**
//For the hazelnut crust://

  * 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
  * Peel (orange part only) and juice of 1 orange (about 1/2 cup)
  * 4 ounces/113 grams softened butter (1 stick)
  * 2 eggs plus 2 egg yolks

**Preparation**

  * 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.
  * 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.
  * 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.
  * 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).
  * Heat oven to 350 degrees. 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, 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.
  * 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 degrees for 10 minutes to set curd. Cool on a rack. Store at room temperature for up to 2 days.