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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cranberry Curd Tart
 Categories: Pastry, Nuts, Fruits, Desserts, Pies
      Yield: 9 servings
 
MMMMM-----------------------HAZELNUT CRUST----------------------------
  1 1/4 c  (180 g) raw hazelnuts
      1 c  (125 g) rice flour
    1/4 ts Salt
    1/2 c  (112 g) sugar
      6 tb (100 g) softened butter;
           - more as necessary

MMMMM-----------------------CRANBERRY CURD----------------------------
     12 oz (340 g) cranberries
      1    Cup/225 grams sugar
      1    Orange; peel (orange part
           - only) & juice (1/2 c)
      4 oz (113 g) softened butter
      2 lg Eggs
           +=PLUS=+
      2    Egg yolks
 
  MAKE THE CRUST: Set oven @ 325ºF/165ºC. 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" 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).
  
  Increase oven to 350ºF/175ºC. 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, puree 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.
  
  By: David Tanis
  
  Yield: 8 to 10 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... I've found a great way to start the day - I go straight back to bed!
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