Rose & Steve's Recipes

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.