- 6 servings
- 0:45 Preparation
- 0:40 Cooking
- 1:25 Total Time
finely chopped rosemary
4 1/2 oz
unsalted butter, very cold
orange, juice and zest
1 1/3 cups
1 3/4 oz
white chocolate, broken into small pieces
blanched hazelnuts, toasted and coarsely chopped
Preheat the oven at 375°F (190°F).
In a large bowl, combine flour, sugar, rosemary and salt.
Cut in butter with a pastry blender until grainy.
In another bowl, combine water with orange juice and zest.
Gradually stir into flour until dough just holds (do not overwork the dough).
Gather dough into a ball, wrap in plastic wrap and refrigerate for a few hours.
Roll the dough out 1/4-in. (7-mm) thick and transfer it to a 9-in. (23-cm) pie plate.
Put another pie plate over the dough and bake for 20 minutes.
Remove the top pie plate and cool the crust.
Lin a thick-bottomed saucepan, reduce maple syrup by half.
In a large bowl, beat eggs, vanilla extract and butter together.
Whisk this mixture into caramelized maple syrup until thoroughly blended.
Line the baked shell with the white chocolate, chopped hazelnuts and cranberries.
Pour caramel in up to the edge of the shell and bake 35 - 40 minutes, or until the top has coloured and puffed slightly.
Remove from the oven and cool completely before serving.
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