Hazelnut Cranberry Orange Tart

1. Roast Hazelnuts

Preheat your oven to 350 degrees Fahrenheit. Spread the raw hazelnuts on a baking sheet and roast them for 10 to 15 minutes until their skins darken and crack. Transfer the hazelnuts to a clean towel and rub them vigorously to remove the skins. Allow the nuts to cool completely.

2. Prepare Hazelnut Mixture

Once the hazelnuts are cooled, place them in a food processor along with 62.5 grams of the rice flour. Pulse until the mixture resembles coarse cornmeal. Add the remaining rice flour and salt, then pulse briefly to combine everything.

3. Cream Butter and Sugar

In a mixing bowl, cream together 112 grams of sugar and 100 grams of softened butter. The mixture should become pale and thick.

4. Combine and Chill Dough

Combine the hazelnut mixture with the creamed butter and sugar. Mix until the dough comes together. If the dough seems too crumbly, add a bit more butter or a splash of water until it reaches the right consistency. Press the dough evenly into a 10-inch tart pan, making sure to cover the bottom and sides. Prick the bottom with a fork and place the tart shell in the freezer for at least 30 minutes to chill.

5. Bake Tart Shell

Preheat your oven to 350 degrees Fahrenheit. Once the shell is well-chilled, bake it for about 15 minutes until it is lightly browned. Let the crust cool completely on a wire rack.

6. Prepare Cranberry Mixture

Combine the cranberries, 225 grams of sugar, and the orange peel and juice in a saucepan. Cook over medium heat for about 10 minutes until the cranberries pop and soften. Press the mixture through a medium mesh sieve or a food mill to separate the liquid from the solids.

7. Make Cranberry Curd

While the cranberry mixture is still warm, whisk in 113 grams of softened butter until fully incorporated. In a separate bowl, beat the 2 eggs and 2 egg yolks, then slowly whisk in the warm cranberry mixture. Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens, which should take about 10 minutes.

8. Cool and Fill Tart

Let the curd cool to room temperature. Pour the cooled cranberry curd into the baked tart shell, smoothing the top with a spatula.

9. Bake to Set Curd

Bake the filled tart at 350 degrees Fahrenheit for another 10 minutes to set the curd. Allow the tart to cool completely on a rack.