Cranberry Pecan Tart
Valerie Pryor, Cocotte
[337 Fifth Ave. between Fourth and Fifth streets, (718) 832-6848]
Sweet tart dough:
8 ounces unsalted butter
1 1/2 teaspoons salt
1 1/2 cups sugar
1 large egg
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
Cranberry pecan filling:
4 ounces unsalted butter
1/2 cup sugar
1 cup brown sugar
1/2 cup honey
3/4 cup fresh cranberries
1 orange – skin finely zested
1/4 cup heavy cream
3 cups pecan halves
2 large eggs – lightly beaten
Preheat oven to 350 degrees.
Dough:
1. Blend all ingredients in mixer using a paddle attachment until
flour is incorporated (about 2 minutes).
2. Flatten into disc shape, cover with plastic wrap and chill
for one hour.
3. Roll dough out on lightly floured surface and line 10-inch
tart shell or 9-inch deep-dish pie pan. Fill with cranberry filling.
Filling:
1. In medium saucepan heat butter, sugars, honey and zest. Simmer
gently for three minutes.
2. Add cranberries and stir well.
3. Remove from heat, cool slightly then add heavy cream. Stir
well.
4. Pour cranberry mixture over pecans, stir, then let mixture
cool.
5. When cool, add beaten eggs to mixture, pour into tart shell
and bake for 35-40 minutes.
