Cranberry Curd Tart

Per notes on original recipe use ground almonds rather than whole hazelnuts for the pastry. Add 3 whole eggs rather than 2 plus a yolk. Don't bother pureeing to remove skins - skins are fine and help set. Add butter and less of it at end stage to retain bright colour

Can substitute 2c almond flour plus a little arrowroot/cornstarch for the hazelnuts and rice flour Double filling for 12” pie tin Comes out sweet, so less sugar? Blender before putting through sieve, maybe add butter late and maybe less butter for color

Great gluten free crust... Just a great crust in general. Very nice color.

Not a 10. I love tart things and expected a wow, but it flopped. Also the color didn’t turn out as vibrant. More Pepto color.

Absolutely loved it as written

Did not make enough filling. Doubling would have been enough. My tart pan is 9", not the 11" called for in the recipe. Weighed my berries. Some liked it. I did not. It's too tart and just not a good flavour.