Cut a piece that is about ¼ of the dough, wrap in plastic, and place back in the fridge to chill. Wrap in plastic and chill in the fridge for 15 minutes.
Pat the dough ball down into a disc, about ½ inch thick.If it is too sticky, add some more flour to the surface or your hands and sprinkle the dough as needed. Due to the hazelnuts, this dough tends to be on a little on the wet side. Move the dough to a floured surface and fold the dough into itself until the flour is incorporated and can be formed into a ball.Pour in the water and the vanilla extract.To save time, you can also pulse the flour mixture with the butter in a food processor! Add the cubed butter, and using either a pastry blender or two forks, cut the butter into the mixture until the pieces are around the size of a pea.In a large mixing bowl, mix together the ground hazelnuts, flour, sugar and salt until fully combined.Once cooled, use a food processor to pulse hazelnuts until they reach the consistency of breadcrumbs.Discard peels and set hazelnuts aside to cool. Let sit for 1 minute, then rub the hazelnuts through the towel to loosen the peels. Remove from heat and place in a tea towel.
Place hazelnuts on a baking sheet and bake in the oven for 10 minutes, until lightly toasted. Third and final major difference, I garnished my tart and added some sugared cranberries to the mix! Though totally optional, they just SO PRETTY! Between the cranberries, cut out crust toppings, rosemary sprigs, and sanding sugars, this tart is just the Christmas in a pie.īest believe this cranberry curd tart will be making an appearance on my dining table through out the holiday season starting with Thanksgiving (which is NEXT WEEK.what?!)! You in? Thought so, scroll down for the recipe 👊🏻. I also used orange zest as opposed to an orange peel for a stronger infusion of flavor. A touch of ground ginger and a pinch of ground cinnamon. Second major difference? I added a few extra yums to the curd filling. Just enough to get some of that nutty flavor while at the same time keeping that golden, layered pie crust we know and love at the holidays!
#Cranberry curd tart atk full
While NYT Cooking did a full on hazelnut crust with rice flour as a binder, I stuck with my go to pie dough recipe and swapped out ¼ cup of the all purpose flour for ½ cup of hazelnuts, ground into bread crumb consistency. There are definitely a few differences, first and foremost the crust. It's delicious, festive, and oh 🙌🏻 so 🙌🏻 PRETTY! Especially with that sugared cranberry garnish amiright? Introducing the holiday cranberry curd tart with a hazelnut infused pie crust!įull disclosure, I saw NYT Cooking's cranberry curd tart recipe, went 👀 and immediately had to adapt it. Concerning pies, this may be the proudest I have ever been of one of my recipes.
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