Cranberry Custard Tart

Ingredients

• 3/4 cup flour (all-purpose or 1:1 gluten free blend)
• 6 Tablespoons powdered sugar
• 1 1/2 teaspoons orange zest
• 1/8 teaspoon sea salt
• 6 Tablespoons room temperature butter, cut into 1/2" cubes
• 12 ounces fresh cranberries, divided
• 1 1/2 cup granulated sugar, divided
• 2 whole eggs
• 2 egg yolks
• 4 Tablespoons orange juice + 1 1/2 teaspoon zest
• 2 Tablespoons lemon juice + 1/2 teaspoon zest
• 10 Tablespoons room temperature butter, cut into 1-Tablespoon pieces

Instructions

1. 1

   Preheat your oven to 375F. Take a vegetable...: Preheat your oven to 375F. Take a vegetable peeler and peel a thin layer of orange skin from about 1/2 of one of the oranges. Set aside.

2. 2

   Start the crust by whisking the flour, powdered...: Start the crust by whisking the flour, powdered sugar, 1 1/2 teaspoons zest from the orange, and salt in a large mixing bowl.

3. 3

   Add the softened butter cubes to the bowl...: Add the softened butter cubes to the bowl and use your hands to pinch the butter into the flour mixture. Keep pinching the mixture with your fingers until the butter is incorporated and the dough comes together in a soft ball. (It'll take a few min. Don't add any water!)

4. 4

   Press the tart dough into a 9-inch tart...: Press the tart dough into a 9-inch tart pan. This will take a few minutes as well as you work the dough up the sides of the pan. The dough will be thin, but will thicken after baking.

5. 5

   Bake for 13-14 minute or until lightly golden...: Bake for 13-14 minute or until lightly golden brown and firm. Set aside.

6. 6

   Start the filling by putting 8 ounces of...: Start the filling by putting 8 ounces of the cranberries into a medium saucepan (set aside the rest of the cranberries for the topping later). Add 3/4 cup sugar and 1/4 cup water.

7. 7

   Cook over medium-high heat, stirring often until the...: Cook over medium-high heat, stirring often until the cranberries burst and most of the liquid cooks off. You should end up with a jammy-like texture.

8. 8

   Transfer the cranberry mixture to a blender and...: Transfer the cranberry mixture to a blender and process until smooth, and then empty it into a medium or large heat-safe mixing bowl you can use in a double- broiler set up. Let the blended cranberries cool until just warm and no longer steamy.

9. 9

   Set that mixing bowl on top of a...: Set that mixing bowl on top of a saucepan containing 2-3 inches of water. (I rinsed out and reused that same saucepan and the mixing bowl I used for the crust. Just to save you some dishes later.)

10. 10

    Turn your stove to high heat and add...: Turn your stove to high heat and add the 2 eggs, 2 egg yolks, orange juice & zest, and lemon juice & zest. Whisk to combine well and stir often with a rubber spatula, scraping the sides as the mixture heats from the boiling water in the saucepan below. Once the mixture is hot (not boiling) and thickens slightly to coat the spatula, it's finished.

11. 11

    Let the filling cool to just barely warm....: Let the filling cool to just barely warm. Use a hand mixer and blend the softened butter into the filling 1-2 tablespoons at a time until it's all blended into the filling.

12. 12

    Pour the filling into the cooked tart shell,...: Pour the filling into the cooked tart shell, then cover with plastic wrap and chill for 2 hours before serving.

13. 13

    SUGARED CRANBERRY GARNISH (optional): Add 1/2 cup granulated...: SUGARED CRANBERRY GARNISH (optional): Add 1/2 cup granulated sugar and 1/2 cup water in a small sauce pan and cook over medium heat until the sugar has dissolved. Add the remaining 4 ounces cranberries to the saucepan and let them cook for 1 min.

14. 14

    Remove with a slotted spoon and lay them...: Remove with a slotted spoon and lay them on a wire rack (instead of a flat surface). Chill until no longer sticky, 20-30 minutes.

15. 15

    Add remaining 1/4 cup of granulated sugar to...: Add remaining 1/4 cup of granulated sugar to a bowl. If you have any orange zest you can add 1/2 teaspoon, too. Toss the cranberries in the sugar and the arrange them on the pie with the reserved orange peel and some rosemary sprigs, if you like.