Gradually whisk in 1 cup of cranberry mixture, to temper the eggs, then combine together fully. In a clean bowl, whisk together eggs and egg yolks. Transfer to a fine mesh sieve and press cranberry mixture through, return back to saucepan and whisk in cubed butter. Reduce heat to low and simmer gently until cranberries have popped and softened, about 10 minutes. Blend mixture until smooth in a blender or directly in the pan with a hand blender. Place cranberries, sugar, orange juice and orange zest in a saucepan and heat over medium heat until mixture starts to bubble. Place pie pan on the pre-heated baking sheet (don't forget the pan will be very hot!) and bake for approximately 25, until the dough is set and almost dry to the touch. Pour pie weights (dry beans, rice or sugar also work well) onto the aluminum foil and fill until close to the top. Press the foil tightly into the bottom and edges of the crust. Butter the shiny side of a piece of aluminium foil that will fit over the crust completely. When you're ready to bake, p reheat oven to 400☏ and place a baking sheet in the oven to heat up. Dock with a fork and tightly wrap with plastic wrap, place in freezer until frozen. Peel off paper and gently ease the dough into the prepared tart pan, pressing the dough firmly into the corners of the pan. When the dough is thoroughly chilled, remove from fridge and place on the counter to rest for about 10 minutes, until the dough is just pliable to work with, without breaking. Thoroughly butter the tart pan, making sure to get into all the creases and rounded edges. Once fully rolled out, slide the paper onto a baking sheet and refrigerate the dough for at least an hour. You may need to lift the paper up occasionally to prevent the paper from rolling into the dough and creating creases. Roll dough out between two sheets of parchment or wax paper until it's about 3-inches larger in diameter than the base of your tart pan. Gather all the smeared pieces and shape the dough into a disc. Take a few tablespoons of dough at a time and with the heel of your hand, smear the dough outwards a few inches across your work surface. The dough is finished with a French technique called Fraisage which ensures that the butter is properly distributed and that all the dry ingredients have been worked in. Turn dough out onto a clean, working surface. Once yolks are incorporated, process in 10 second long pulses until the dough starts to clump together. In a small bowl, stir the yolks with a fork to break it up and tip it into the food processor a little at a time, pulsing after each addition. The butter pieces should be roughly the size of a pea. Sprinkle the butter pieces all over and pulse to incorporate. To make the pâte sablée, place flour, confectioner's sugar and salt in a food processor. Garnish with crème fraîche or whipped cream if you'd like!ġ bag (450 g) cranberries, fresh or frozenġ/2 cup butter (113 g) unsalted butter, cubed and softenedġ 1/2 cup (225 g) Flourist Sifted Red Fife Wheat Flourĩ tbsp (128 g) butter, cold and cut into small cubes
We used a 8" fluted tart pan with removable base but a pie plate will work just as well.
The tart shell can be prepared ahead of time and the curd can be cooked and refrigerated for up to one or two days. This stunning tart is a beautiful and fun shade of pink! To ease the prep work, this recipe can be made over several days.
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