Cranberry Curd Tart with Orange

• 210 g Plain flour
• 180 g Unsalted butter, cold
• 240 g Caster sugar
• 4 large Egg
• ¼ tsp Fine sea salt
• 300 g Fresh cranberries
• 1 large Orange

1. Reserve 10 g flour for rolling, 80 g butter and 190 g sugar for the curd, and 3 eggs in the fridge. Dice the remaining butter and rub it into the remaining flour with the salt until fine crumbs form, then mix in the remaining sugar and 1 beaten egg. Bring together without kneading, flatten into a disc and wrap.
2. Refrigerate the pastry for 30 minutes. Start the cranberry mixture while it chills.
3. Finely grate the orange zest, reserving a pinch in a covered container for serving, and squeeze 75 ml juice, saving any extra juice for another use. Put the cranberries, measured juice, remaining zest and reserved sugar in a medium saucepan and simmer over medium-low heat for 10–12 minutes until the berries burst, stirring frequently. Press through a fine sieve into a bowl, discard the skins and let the purée cool until lukewarm.
4. Dust the worktop and rolling pin with the reserved flour and roll the pastry to about 3 mm thick, making a circle at least 30 cm wide. Line a 23 cm loose-bottomed tart tin about 2.5 cm deep, ease the pastry into the corners, trim the rim and patch any thin areas with trimmings. Prick the base lightly with a fork and refrigerate for 20 minutes while heating the oven to 180°C (355°F).
5. Line the pastry with crumpled baking parchment and fill with baking beans or reusable pie weights. Bake for 20 minutes, lift out the parchment and weights, then bake for another 10 minutes until the base looks dry and lightly golden. Keep the shell in its tin.
6. Let the shell cool on a rack for 20 minutes. Make the curd during this cooling time so the warm filling and cooled shell are ready together.
7. Whisk the reserved 3 eggs into the lukewarm cranberry purée, then return to the cleaned saucepan. Cook over low heat for 8–10 minutes, stirring and scraping the base continuously, until the whole mixture reaches 82°C (180°F), then hold at that temperature for 1 minute without boiling. Remove from the heat, whisk in the reserved butter a few cubes at a time until melted and smooth, and strain into a clean jug.
8. Pour the warm curd into the cooled pastry shell and level gently. Cool for 20 minutes, then refrigerate for at least 4 hours until the filling is firm enough to slice, keeping the tart in its tin and loosely covering it once cold.
9. Lift the chilled tart out of its tin and place on a flat serving plate. Scatter over the reserved pinch of orange zest and cut into 8 slices with a clean sharp knife, wiping it between cuts.

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