Gluten Free Cranberry Tart

Instructions

Preheat the oven to 160C, place the hazelnuts on to a baking tray, roast for 10 to 15 minutes, carefully remove the hazelnut skin with a tea towel.

Tip the hazelnuts and half of the corn flour in to a food processor and combine. Add the rest of the flour a long with the salt and pulse.

In a mixing bowl, combine 115g of sugar and 100g of butter, tip in the nut mixture and mix using a spoon until a dough forms. Add a small quantity of cold water if the dough is falling apart.

Line a tart pan with baking paper, press the dough in to the base of the tin and around the sides, prick with a fork and place in the freezer for an hour.

Preheat the oven to 175C, bake the dough for 15 minutes and leave to cool.

Heat 225g of sugar, the juice of one orange, the orange peel and cranberries and simmer until the cranberries have softened.

Tip the mixture in to a sieve and using the back of a wooden spoon, press down on the mixture to extract the juices in to a bowl. Stir in 115g of butter.

Beat the egg yolk in a mixing bowl, gradually whisk in the cranberry liquid until combined. Tip in to a saucepan and heat to thicken and leave to cool.

Preheat the oven to 175C, pour the cranberry mixture in to the baked dough, flatten with a spoon or spatula and bake for 10 minutes or until set. Leave to cool.