Strain liquid into a bowl, reserving fruit in a mixing bowl. Return to heat, and cook 5 to 8 more minutes, until cranberries swell and begin to pop and any hardened sugar has dissolved. Add fresh and dried cranberries, and orange juice.When mixture is an even caramel color, remove from heat. When sugar begins to color, 3 to 4 minutes, tilt and swirl pan to cook evenly. Add vanilla bean and seeds and cinnamon stick. In a large, deep saucepan, mix 1/2 cup water with sugar.Then roll out dough to 1/8-inch thick, and line a 12-inch tart with it. Wrap in plastic wrap, and chill at least 2 hours. Gather into a ball, and flatten into a disk. Dip the heel of your hand in flour, and working with small sections, smear dough away from you to blend it together. Turn dough out onto a lightly floured work surface.Add to flour mixture, and pulse a few times until dough barely comes together. In a small bowl, whisk together the egg yolk and cream. Add butter, and pulse until it is the consistency of fine meal. In a food processor, combine flour and sugar, and pulse to mix.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. Press through a fine-mesh sieve.) Whisk the butter into the warm liquid. (Alternatively, for the most vibrant color, purée the cooked cranberry and orange mixture with an immersion blender or in a food processor or blender. Transfer to a food mill or medium mesh sieve and press cooking liquid and solids into a bowl. Simmer until cranberries have popped and softened, about 10 minutes. While the crust bakes and cools, 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 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.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |