|© 2014 Christopher Kern|
The recipe that follows contains all of the ingredients and quantities given in the New York Times recipe, except sugar has been reduced from 2 cups to 1.5 cups. The directions have been modified based on Chris's input.
Make the Filling (Filling may be made in advance OR after dough, while dough is chilling)
Combine in a saucepan and cook over medium-high heat
12 ounces/340 grams cranberries
1 1/2 c/335 grams sugar
Zest of 1 orange
Juice of 1 orange plus water to equal 3/4 c
Pinch of salt
Stir frequently until sugar is dissolved, then lower heat to a brisk simmer and stir frequently until cranberries burst. Continue cooking, mashing cranberries with the back of a spoon until mixture is jam-like, about 30 minutes. Set aside.
Roast the Nuts
On a baking sheet in a a pre-heated 400 degree F oven, roast for 10 minutes or until well browned
3/4 c/120 grams whole hazelnuts
3/4 c/120 grams whole almonds
Rub skins off hazelnuts while still warm [Chris could only find hazelnut pieces so he did not remove skins], Discard skins.
Make the Dough
1 3/4c/270 grams unbleached all-purpose flour
Cool nuts, then using a steel blade grind finely in a food processor adding 3 T of the measured flour.
Mixture should have the texture of coarse cornmeal.
In the bowl of a stand mixer, combine
14 T/198 grams unsalted butter
3/4 c/160 grams sugar
Zest of 1 lemon
Zest of 1 orange
Using whisk attachment, beat until sugar is dissolved and mixture is pale and fluffy, about 3 minutes.
1 large egg
1 egg yolk
1 t vanilla
1/8 t cloves
1 1/4 t cinnamon
1/2 t baking powder
1/4 t salt
Then gradually add the ground nuts and the remaining flour.
Divide dough, which will be slightly sticky, into two pieces, one slightly bigger. Form the larger piece into a ball, wrap in wax paper and flatten until it is about 1 inch thick.. Form the smaller piece into a rough rectangle, wrap and flatten until dimensions are approximately 4 by 5 inches by 1 inch thick. Chill 2 hours or longer (overnight is okay) in the referigerator.
Pre-heat oven to 350 degrees F.
Butter and flour an 11-inch fluted French tart pan. Remove dough from refrigerator and let stand for 10 minutes. On floured parchment paper, roll the larger piece of the dough into a 12-inch circle, dusting the top with flour as necessary. Pat evenly into pan until sides and bottom of pan are completely lined with dough. Refrigerate or freeze the shell until dough is firm.
Roll out the smaller piece of dough on floured parchment paper until it is approximately 10 by 12 inches. Cut into strips about 3/4 x 12 inches. Transfer the strips, still on parchment paper, to a tray and referigerate or freeze until firm.
Spread the cranberry filling evenly into the chilled shell. Lay dough strips across the top in a lattice pattern. Form remaining dough scraps into a rope long enough to encircle the outer edge of the tart. After the dough is in place around the perimeter, score diagonally with a fork or flute with fingers to make a border.
Bake for 30 - 35 minutes, until filling is bubbling and pastry is lightly browned. Cool and serve.
MOCK CHERRY PIE (filling)
Maybe this was served for Thanksgiving in New Hampshire circa 1930-1945. The recipe comes from my Grandmother Hope's Cookbook and like most of her recipes just lists ingredients:
"1 cup cranberries
1 cup raisins
1 c sugar mixed with
1 large tbsp. flour
1/2 cup water
1 1/2 tsp. vanilla"