Cranberry Curd Tart

HAZELNUTS, HAZELNUT FLOUR (optional) 
Adapted from NYT Cooking
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INGREDIENTS​
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CRUST
1 1/4 cups lightly roasted hazelnuts
​1 cup hazelnut flour, kernza flour, or rice flour (see discussion for details)
1/4 teaspoon salt
1/2 cup sugar
6-8 tablespoons butter

CURD
12 oz fresh cranberries
1 cup sugar
2 oranges
8 tablespoons butter
2 whole eggs and 2 egg yolks 

INSTRUCTIONS

CRUST (Make First)

1. Grind hazelnuts and half the flour in a food processor until coarse. Add remaining flour and pulse briefly.  
2. Cream sugar and 6 tablespoons of softened butter. Stir in nut mixture until dough comes together. Add an additional tablespoon or two of butter if dough seems crumbly. 
3. Press the dough into a 10 inch tart dish. Half the dough should cover the bottom, half should cover the sides. Use a fork to poke a few holes in the crust. 
4. Freeze pan for at least 30 minutes (up to several days). 
5. Bake crust from frozen at 350° for 15 minutes. Cool. 

​CURD

1. Peel the outer skin off of one orange with a peeler or paring knife. Juice both oranges. You should have about 1/2 cup of juice. 
2. Combine orange juice, orange peel, whole cranberries, and sugar in a saucepan. Simmer for 10 minutes, until cranberries are soft and popped. 
3. Blend the mixture using an immersion blender or transfer to a standing blender. Blend until completely smooth. 
4. Whisk a stick of softened butter into the warm mixture. 
5. Beat the eggs and egg yolks in a medium bowl. Slowly pour in a cup of the warm cranberry mixture, whisking as you go to temper the eggs. Return both mixtures to the pot, whisking to combine. 
6. Heat on low for about 10 minutes. Light bubbles should be just starting to form. Cool to room temperature. 
7. Pour the cranberry mixture into the crust. Smooth it with a spatula, and bake at 350°F for 10 minutes. Cool on a rack. 

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