Cranberry-Pecan Tart
The perfect tart pastry filled with caramel, pecans and cranberries.
Ingredients
tart dough
- 1 large egg yolk
- 1 Tbsp heavy cream
- 1/2 tsp vanilla extract
- 1 1/4 cup AP flour
- 2/3 cup confectioners' sugar
- 1/4 tsp salt
- 8 Tbsp unsalted butter cut in 1/4" pieces and chilled
filling
- 1/4 cup water
- 1 cup granulated sugar
- 2/3 cup heavy cream
- 3 Tbls unsalted butter cut into 1/2" pieces
- 1/2 tsp lemon juice
- 1/2 tsp vanilla extract
- 1/8 tsp salt
- 6 oz fresh cranberries
- 1 1/4 cups pecans toasted and corsely chopped
Instructions
For the tart dough
- Whisk egg yolk, cream and vanilla together in bowl. Process flour, sugar and salt in food processor until combined (about 5 seconds). Scatter butter over top and pulse until mixture resembles coarse cornmeal., about 15 pulses. With processor running, slowly add egg yolk mixture and process until dough just comes together, about 12 seconds.
- Turn out dough onto sheet of plastic wrap. Form dough into 6-inch disk, wrap tightly in plastic, and refrigerate for 1 hour. Let dough sit on counter to soften slightly, about 10 minutes, before rolling. (Wrapped dough can be refrigerated for up to 2 days or frozen for up to 1 month. If frozen, let dough thaw completely on counter before rolling.)
- Roll dough into 11-inch circle on lightly floured counter. (If dough becomes too soft and sticky to work with, transfer to baking sheet and refrigerate for 10 minutes.) Place dough round on baking sheet, cover with plastic, and refrigerate for about 30 minutes.
- Remove dough from refrigerator but keep dough on sheet. Loosely roll dougy around rolling pin and gently unroll into 9-inch tart pan with removable bottom, letting excess dough hang over edge. Ease dough into pan by gently lifting edge of dough with your hand while pressing into corners with your other hand.
- Press dough into fluted sides of pan, forming a distinct seam around pan's circumference. (finished edge should be 1/4 inch thick. If some sections are too thick, press dough up over edge.) Run rolling pin or knife over top of pan to remove any excess dough. Wrap dough-lined pan loosely in plastic, place on large plate, and freeze until dough is firm, about 30 minutes before using. (Dough-lined pan can be wrapped tightly in plastic and frozen for up to 1 month.)
- Adjust oven rack to middle position and heat oven to 375º. Set dough-lined pan on rimmed paking sheet. Line chilled tart shell with parchment paper or double layer of aluminum foil, covering edges to prevent burning , and fill with pie weights. Bake until tart shell is golden brown and set, about 30 minutes, rotating pan halfway through baking. Transfer sheet to wire rack and carefully remove foil and weights. Let tart shell cool on sheet while preparing filling.
Tart filling
- Reduce oven temperature to 325º. Pour water into medium saucepan, then pour sugar into center fo saucepan, taking care not to let sugar granules hit side of pan. Gently stir sugar with clean spatual to wet thoroughly. Bring mixture to boil over medium-high heat and cook, without stirring utnilsugar has dissolved completely and liquid as faint golden color and registers 300º, 6 to 10 minutes.
- Reduce heat to medium-low and continue to cook, stirring occasionally, until mixture turns dark amber and registers 350º, 1 to 3 minutes longer. Off heat, slowly whisk in cream until combined. Add cranberries and pecans and gently stir until evenly distributed and thoroughly coated in carmel. Pour filling into tart shell. Bake tart on sheet until filling is bubbling and nearly set (it should jiggle slightly when shaken), 25 to 30 minutes, rotating pan halfway through baking.
- Transfer sheet to wire rack and let tart cool completely, about 1 1/2 hours. Remove outer metal ring of tart pan, slide thin metal spatula between tart and pan bottom, and carefully slide tart onto platter. Cut into wedges and serve. (Tart can be wrapped loosely in plastic and stored at room temperature for up to 4 hours.)