This recipe for cranberry curd tart is a twist on the New York Times’ Cooking tried-and-true version that uses ground hazelnuts for the crust. I wanted to keep the seasonal pairing with a more ...

It’s the holiday season, full of lights, love, abundance and cheer. It is my favorite time to bake. I go wild with cookies, desserts, pies, tarts — you name it. It is also the season to give.