Ingredients Jump to Instructions ↓

  1. Nut Crust

  2. 1 cup 198g / 7oz Unsalted butter - softened

  3. 1/4 cup 49g / 1.7oz Granulated sugar

  4. 3/4 cup 109g / 3.8oz Finely-chopped pecans

  5. 1 Egg

  6. 1 Egg yolk

  7. 1 teaspoon 5ml Salt

  8. 2 3/4 cups 171g / 6oz All-purpose flour

  9. Pastry Cream

  10. 1/2 cup 99g / 3 1/2oz Granulated sugar

  11. 1/4 cup 15g / 1/2oz Cornstarch

  12. 4 Egg yolks

  13. 2 cups 474ml Milk

  14. 1/2 teaspoon 2 1/2ml Vanilla

  15. Cranberries

  16. 1 cup 198g / 7oz Granulated sugar

  17. 2/3 cup 41g / 1.4oz Currant jelly

  18. 1 Orange - zested

  19. 1 lb 454g / 16oz Cranberries

Instructions Jump to Ingredients ↑

  1. Mix butter, sugar, pecans, whole egg, egg yolk, and salt with a wooden spoon until barely blended. Add flour and knead until a small ball forms. Wrap in plastic and chill about 4 hours.

  2. After chilling dough, preheat oven to 350 degrees. Roll chilled dough to about 1/4-inch thickness or divide into 8 parts and press into 8 individual tart pans, 3-inch round by 1-inch deep. The crust should be thick.

  3. Bake empty tart shells 12 to 15 minutes, or until edges begin to brown. Set aside to cool. Meanwhile make pastry cream, and prepare berries.

  4. Mix 1/4 cup sugar and cornstarch in a bowl until smooth. Add egg yolks and mix until a paste is formed. Stir in 1/2 cup milk.

  5. Combine remaining milk and sugar in a sauce pan and bring to a boil. Pour hot mixture into mixture in bowl, whisking constantly. Pour back into pan. Cook over moderate heat, stirring constantly, until smooth and thick. Remove from heat and stir an additional minute. Stir in vanilla and transfer to a bowl. Cover with buttered parchment paper touching top and chill a minimum of 2 hours or as long as 2 days.

  6. Combine sugar, jelly and orange zest in sauce pan and boil until thick, about 5 minutes. Fold in cranberries, and cook another 1 or 2 minutes. Remove from heat and allow to cool, then assemble tart.

  7. To assemble, spread prepared nut crust with a layer of chilled pastry cream and top with cooled cranberries. Serve chilled.

  8. This recipe yields eight 3-inch tarts.


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