![]() ![]() Continue to cook, stirring constantly with a rubber spatula, until the filling boils and is thick like pudding, 10 to 15 minutes. Whisk in about 1/2 cup of the hot cranberry mixture, then pour into the saucepan with the remaining cranberry mixture, whisking. Meanwhile, whisk the whole eggs, egg yolk, cornstarch and vanilla in a medium bowl. Bring to a simmer over medium heat, stirring occasionally. Strain through a fine-mesh sieve into a medium saucepan, pressing on the seeds and skins with a rubber spatula. Add the peeled lemon and 2 strips of zest to the blender and blend until smooth (reserve the remaining 3 strips of zest for topping). ![]() Fully peel the lemon, removing any white pith. Remove 5 wide strips of zest from the lemon using a vegetable peeler set the strips aside. ![]() Make the filling: Combine 3 cups cranberries, 1 1/2 cups granulated sugar and 1/4 cup water in a blender. Remove the parchment and weights and continue to bake until the crust is dry and lightly browned, 10 to 15 more minutes. Bake until the edges are set, about 20 minutes. Line the dough with parchment or foil and fill with pie weights or dried beans. Refrigerate or freeze until firm, 10 to 30 minutes. Prick the crust in a few spots with a fork. Firmly press the dough into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Work in the butter with your fingers until a soft dough forms. Store at room temperature for up to 2 days.Make the crust: Whisk the flour, confectioners' sugar and salt in a medium bowl. Bake at 350 degrees for 10 minutes to set curd. Pour cooled cranberry curd into the cooled prebaked tart shell and smooth top with a spatula. If working ahead, cool to room temperature, cover with plastic wrap (press wrap against curd) and refrigerate. If using immediately, let cool to room temperature. Wipe out pot if necessary, return liquid to pot and cook over low heat until nearly bubbling and thickened, about 10 minutes. Slowly whisk a cup of warm cranberry liquid into the eggs to temper, then combine both and whisk together. ![]() Put eggs and egg yolks into a bowl and beat lightly. Purée the cooked cranberry and orange mixture with an immersion blender or in a food processor or blender, then press through a fine-mesh sieve. Simmer until cranberries have popped and softened, about 10 minutes. Heat cranberries, sugar, and the orange juice and rind in a saucepan over medium heat. Bake chilled tart shell about 15 minutes until lightly brown. Prick bottom with a fork and freeze for 30 minutes (or several days if desired). Press dough evenly into a 10-inch tart pan use half the dough for the sides and half for the bottom. If it seems crumbly, add 1 to 2 tablespoons softened butter or a little cold water. Add nut mixture and combine until dough comes together. Cream sugar and butter in a mixing bowl with a wooden spoon for a minute or two until pale and thick. Add remaining rice flour and salt 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. Roast hazelnuts on a baking sheet 10-15 minutes, until skins darken and crack. Under The Sun – A Co-op Blog & Newsletter. ![]()
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