Bake chilled tart shell about 15 minutes until lightly brown. Remove from heat and place cranberries on a cooling rack over a sheet pan (or parchment to catch the excess syrup). Combine sugar and water in a small sauce pan, stirring until sugar is disolved. Make the sugared cranberries (skip ahead if you aren’t doing this).
Prick bottom with a fork and freeze for 30 minutes (or several days if desired). Press dough evenly into a 10-inch French tart pan use half the dough for the sides and half for the bottom.If it seems crumbly, add 1 to 2 additional tablespoons softened butter or a little cold water. With the processor running, add-in butter a few pieces at a time until the dough just comes together.Add remaining rice flour, salt and sugar and pulse briefly. In a food processor, grind nuts with half the rice flour until mixture resembles coarse cornmeal.Put roasted nuts in a clean towel and rub off skins. Put hazelnuts (or almonds) on a baking sheet and roast for 10 to 15 minutes, until skins darken and crack. Make the crust: Heat oven to 325 degrees.4 ounces/113 grams softened butter(1 stick).Juice and peel (orange part only) of 1 orange.6 tablespoons/100 grams softened butter, more as necessary, torn or cut into dice-sized pieces.1 cup/125 grams rice flour (I used brown rice flour because that’s what I had).1 ¼ cups/180 grams raw hazelnuts (I subbed in the same weight of blanched almonds and just skipped the skinning step).I don’t believe in secret recipes so while I’ve attributed to the original below, I think I’ve made enough changes that they won’t arrest me.Īdapted from David Tanis in the New York Times
Like the recipe however, the NYT can be fiddly about letting you behind their firewall for recipe content. The original version of this tart came from the New York Times. So, while not as refined as a traditional tart, the trade-off was even more rich almond shell in each bite. Not necessary, I promise.īut seriously, this color! My crust was a little thicker because the recipe calls for a 10 inch tart pan and the one I used was 8. Or, get someone else to make it for you.īecause I had an extra bag of cranberries, I decided to sugar some for a garnish. However, if you need a dessert along with everything else you are making, save this one until Valentines day. It would be a wonderful addition to a holiday meal if it was your sole charge. While this is a beautiful dessert (and delicious each of the three times I tried a square just to make sure), it is fiddly. Skinning hazelnuts is not my idea of a good time so I took it as win-win.įair warning. As we were chatting, I spied whole blanched almonds. However, when I went to buy my nuts, the nice lady restocking the bulk bins informed me that she’d seen nary a hazel or macadamia nut in weeks. The original recipe appeared in the New York Times and calls for a hazelnut crust. Gem-like and rich, I imagined how good something this pretty might taste. This recipe caught my eye by the gorgeousness of the color of the curd alone. Especially for something as lovely as when it comes in fruit form.
Remove from heat and cover to keep warm.Return the cranberry mixture to the saucepan and cook over medium heat, stirring constantly and vigorously, until it thickens and just starts to bubble as you are stirring, 4 to 5 minutes. Whisk 3/4 cup sugar into the juice until combined- taste and add more if it's too tart.(You really need to work it to get all of the juice out.) Pour through a fine-mesh sieve into a medium bowl, pressing on the solids to extract all the juice.Bring to a boil over high heat and cook, stirring occasionally, until all the cranberries are beginning to break down, 5 to 6 minutes.Meanwhile, combine cranberries and orange/lemon juice in a medium saucepan.Let crust cool while preparing filling.Bake crust for 15 minutes, remove foil, and then bake for 5 minutes more or until just turning golden. Fill un-baked shell with foil and either dried un-cooked beans or pie weights.Roll out pie crust to 1/4 inch thick and fit into pie dish, crimping the edges if desired.
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