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Pecan Cranberry Tart
Recipe by Chef Justin Wangler
At a Glance
Prep Time: 45 minutes
Cook Time: 55 minutes
Ingredients

For the tart:
5 eggs
2 egg yolks
3 oz. butter
1½ cups brown sugar
1 cup light corn syrup
1 vanilla bean, cut in half lengthwise and seeds scraped
2 cups pecan halves, toasted
¾ cup fresh cranberries, whole

For the dough:
8 oz. butter, at room temperature
2 cups powdered sugar
1 tsp. kosher salt
4 large eggs
4½ to 5 cups all-purpose flour

Directions

For the tart:

In a small bowl, whip the eggs and egg yolks and set aside.

In a small sauce pot, add the butter, brown sugar, corn syrup, scraped vanilla seeds and bean. Once the syrup comes to a boil, remove from heat. Slowly add the eggs to the syrup while whisking constantly. Pass mixture through a fine mesh sieve and reserve at room temperature until ready to use. Discard the vanilla bean. The syrup mixture can also be refrigerated overnight.

Arrange the pecan halves and cranberries in the tart shell and pour in the syrup mixture (Note: There may be a little extra syrup, use only enough to cover the nuts and berries). Return the tart to the 350°F oven and bake for 35 to 45 minutes. The tart is ready when the filling is set.

For the dough:

In the bowl of a mixer fitted with the paddle attachment, whip the butter until light and airy. Add the powdered sugar and salt and continue mixing for 1 minute. Add the eggs, one at a time, and mix until smooth. Gradually add the flour and mix on low, just until the dough comes together and the flour is incorporated. Divide the dough into thirds, wrap each third in plastic wrap and refrigerate for 1 hour. 

Roll out dough on a floured surface to approximately ¼-inch thickness. Press the dough into a 14 x 5-inch tart pan (or 11-inch) with a removable bottom and cut off any extra dough from around the edges. Chill the tart dough again for 1 hour. Bake the chilled tart dough in a preheated 350°F oven for 10 minutes or until the edges begin to brown. Remove and cool at room temperature for later use.

 * This recipe makes enough dough for 3 tarts. If all the dough is not being used at once, it can be frozen before being rolled out or rolled out and frozen in the mold.

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