Cranberry Pecan Tart Danielle Rollins

Cranberry Pecan Tart

Perhaps you have lingering houseguests and even some leftover cranberries and pecans taking up space in your pantry?  This tart is a delicious way to feed those loved ones and clear out those Thanksgiving staples.  I love to serve it warm with vanilla ice cream.  Tip:  if you don’t feel like going all out and making homemade ice cream,  Talenti Tahitian Vanilla Bean is one of the best store-bought ice creams I’ve ever tasted.  Trust me!  It will be our secret!

Cranberry-Pecan Tart

Tart Dough

1⁄4 cup powdered sugar
1⁄8 teaspoon salt
1⁄3 cup unsalted butter
1 large egg
3⁄4 cup all-purpose flour

Filling

1⁄4 cup unsalted butter
3 large eggs
1⁄2 cup granulated sugar
1⁄2 cup light brown sugar
3⁄4 cup corn syrup
1 teaspoon vanilla extract
1⁄4 teaspoon sea salt
1 cup fresh cranberries
11⁄4 cups pecan halves

1. To make tart dough, sift together powdered sugar and salt into a large bowl; cream together with butter using a hand mixer. Add egg and blend, then add flour, 1⁄4 cup at a time, blending after each addition. Scrape the sides of the bowl and add remaining flour and mix until just combined.

2. Form into a disk and refrigerate 30 minutes or until ready to use.

3. To make filling, melt butter and combine with the eggs, sugars, corn syrup, vanilla, and salt until smooth; reserve.

4. On a lightly floured surface, roll tart dough out into a circle, about 10 inches in diameter and approximately
1⁄8 inch thick. Line a tart pan with the dough and set aside to chill in the refrigerator at least 20 minutes. (This resting period will ensure that the shell does not shrink during baking.)

5. Preheat oven to 350°F.

6. Bake the tart shell about 15 minutes or until it is just starting to turn golden. Remove from oven and let cool.

7. Arrange cranberries on the bottom of tart shell and top with pecans. Pour filling over the cranberries and pecans until it reaches just to the top of the shell.

8. Bake 40 to 50 minutes, or until center is set and jiggles slightly. If crust begins to get too dark, lightly cover with foil until tart is set

 

 I love to pamper my guests (and myself!) by using fine china and linen for any occasion.

Philippe Deshoulieres Arcades Dinnerware

Philippe Deshoulieres Arcades Dinnerware

Match Gabriela Flatware

Match Gabriela Flatware

A classic white linen napkin is never wrong.

SFERRA Classico Linen Napkin

Sferra Classico Linen Napkin

Bon appétit and sweetly tell those guests bon voyage!