Gluten Free Cranberry Curd Tart

Heat the over to 325 degrees. Place the pecans on a baking sheet and roast until they are nicely browned. You can sample one and taste the nutty difference. This will take about 10 minutes, maybe longer. Don't let them burn, but get them well toasted. Remove from the oven and let cool.

Put nuts, flour and salt in a food processor. Pulse until the mix is like cornmeal.

In a stand mixer on medium use the paddle to cream the sugar and butter. (You can do this by hand, but why?)

Add the nut/rice flour mixture. On medium combine until the dough comes together. Add a little water if needed. Maybe a tablespoon. You'll know you're there when you can press the dough together and it holds.

Press the dough into a 9 inch tart pan with a removable bottom. Use about half for the bottom and half for the sides. Prick the bottom all over with a fork. Put in the freezer for 30 minutes.

Bake at 350 for 15 minutes. When done the edges of the crust will be lightly browned. The bottom may appear to have risen too much, a bit too puffy, but don't worry about that. Let it cool.

In a large saucepan, put the cranberries, sugar, orange juice, and orange peel. Over medium heat, cook until the cranberries pop and the mix is thick. This will take about 10 minutes.

Off the heat, use a stick blender to puree the mix.

Press the result through a strainer to remove all the fiber. (We then ate the leavings as the tart cooked. It was delicious.)

Still off the heat, put the mix back into the sauce pan and whisk in the butter. This will make it look silky smooth.

Put the eggs and yolks in a bowl and whisk a bit. Slowly whisk in a cup of the warm cranberry mix to temper the eggs. Go slowly, be careful to not cook the eggs. Then whisk in the rest of the cranberry mix.

Return the mix to the saucepan and cook over low heat until it thickens. This will take about 10 minutes. Do NOT let the mix boil. Low and slow is the way to go. You will know it's done when you can draw a spatula through the mix and hear the bottom of the pan sizzle a bit.

Cool to room temperature.

Pour the cooled curd into the cooled crust. Smooth the top.

Place the tart pan on a baking sheet to make it easy to handle.

Bake at 350 degrees for 10 minutes.

Cool on a rack.

Lightly cover with plastic wrap and store at room temperature up to several days.