So instead of making 10-inch tarts, I decided to make 9-inch tarts (I had doubled the recipe and was planning to make two tarts). Then I added butter, followed by tempered eggs and egg yolks, cooked the curd until thickened, and put it in the fridge to chill.īefore I made the curd, I had to pick over my cranberries and I had tossed out quite a few - enough that I was afraid that I might not have enough curd. Using a suggestion from some of the online comments to the recipe, I used an immersion blender to blitz the mixture until it was smooth before I put it though a sieve some bakers had commented that it was otherwise very difficult to get the mixer through the sieve and others complained about the faint color of the curd. First, I cooked cranberries with sugar, orange juice, and orange zest until the cranberries were soft. I always try to have a few gluten-free items on the menu, so this year one of them was a Cranberry Curd Tart from The New York Times with a crust made from ground hazelnuts and rice flour. It was so successful that I think I'll start offering multiple flavors of ice cream at the party - perhaps with sauces and crunchy toppings. The sole exception was a batch of salted caramel ice cream, which I doled out in tiny scoops. In contrast to prior years, I avoided almost anything that was chilled and frozen - for no reason other than I was out of fridge and freezer space. I used a paper towel to help remove the skin.Now that President's Day is almost upon us, I have to finish blogging about our holiday party! My part of the menu (my husband handles most of the savory items) focused mostly on baked goods. Pour the contents into a colander and run under cold water.
CRANBERRY CURD TART NYTIMES SKIN
Add the hazelnuts and boil for about 3 minutes until the skin removes easily from a hazelnut that you tested.ģ. Add 3 Tbs of baking soda to 2 cups of boiling water.Ģ. If you want avoid some headache, I recommend the Julia Child/Alice Medrich method for peeling the hazelnuts rather than the oven method (which did not work for me).ġ. Store at room temperature for up to 2 days. 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. Transfer to a food mill or medium mesh sieve and press cooking liquid into a bowl. Simmer until cranberries have popped and softened, about 10 minutes. Make the cranberry curd: Put cranberries, sugar and orange juice and peel 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 French 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. Add remaining rice flour and salt and pulse briefly.Ĭream sugar and butter in a mixing bowl with a wooden spoon for a minute or two until pale and thick. 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 on a baking sheet and roast for 10 to 15 minutes, until skins darken and crack. Make the crust: Heat oven to 325 degrees. Juice and peel (orange part only) of 1 orangeĤ ounces/113 grams softened butter (1 stick) 6 tablespoons/100 grams softened butter, more as necessary
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