"This tart has all the goodness of pecan pie with a sweet-tart hit from the cranberries."

Tart Ingredients:

• 1 recipe Tart Shells (recipe below)
• 3 egg whites
• 2 whole eggs
• 1⁄3 cup butter
• 1 1⁄2 cups packed brown sugar
• 1 cup light-colored corn syrup
• 1 vanilla bean, halved lengthwise or
• 2 tsp. vanilla extract
• 2 cups pecan halves, toasted
• 1 cup cranberries

Tart Preparation:

1. Heat oven to 350°F.
2. In medium bowl beat egg whites and whole eggs until combined; set aside.
3. In small saucepan combine butter, brown sugar, and corn syrup.
4. Scrape seeds from vanilla bean; add to pan with bean. Bring just to boiling over medium heat. Gradually whisk into egg mixture. With slotted spoon remove and discard vanilla bean.
5. Arrange pecans and cranberries in cooled tart shells. Pour syrup mixture over.
6. Place tarts on large baking sheet. Bake 35 to 40 minutes or until filling is set.

Tart Shell Recipe:

1. In mixing bowl beat 2⁄3 cup softened butter with electric mixer on medium-high until light. Add 1 1⁄3 cups powdered sugar and 1 tsp. kosher salt; beat for 1 minute. Beat in 2 eggs and 2 egg yolks; beat 1 minute more. Gradually beat in 3 cups all-purpose flour.
2. Divide dough in half. Wrap in plastic; refrigerate 1 hour.
3. On lightly floured surface, roll each half to 16×6-inch rectangle about 1⁄4 inch thick.
4. Transfer to two 14×5-inch rectangular tart pans with removable bottoms. Trim edges. Chill 1 hour.
5. Heat oven to 350°F.
6. Bake 10 minutes or until edges begin to brown; cool.

Make Ahead

Bake tart shells 1 day ahead. Wrap; store at room temperature.

Sweet Buttermilk Ice Cream

"Using buttermilk in ice cream adds a bit of tang, giving it a frozen yogurt-like taste."

Ingredients:

• 2 cups half-and-half or light cream
• 1 cup milk
• 1 vanilla bean, halved lengthwise or
• 2 tsp. vanilla extract
• 1 cup sugar
• 1⁄4 tsp. kosher salt or salt
• 8 egg yolks
• 2 cups buttermilk

Preparation:

1. In saucepan combine half-and-half and milk. Scrape seeds from vanilla bean into mixture. Add bean, half the sugar, and the salt. Bring to a simmer over medium heat.
2. Meanwhile, in bowl whisk yolks and remaining sugar until pale yellow and thick (2 minutes). Slowly drizzle 1 cup hot cream mixture into yolk mixture, whisking constantly. Stir yolk mixture into mixture in pan; cook over medium until thickened and mixture coats back of spoon. Remove from heat. Pour through fine mesh sieve into large bowl; discard solids. Stir in buttermilk. Cover and refrigerate at least 4 hours or overnight.
3. Freeze in 4-quart ice cream freezer according to manufacturer’s directions.

Make Ahead

Prepare and freeze up to 1 week in advance.