PECAN CRANBERRY TART

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PECAN CRANBERRY TART

 

Active time: 45 min Start to finish: 4 hr

1 1/4 cups pecans (5 oz), chopped

3/4 cup sugar

3/4 cup light corn syrup

2 tablespoons unsalted butter

3 large eggs

1/4 teaspoon salt

1 teaspoon vanilla

1 cup fresh or frozen cranberries (not thawed; 3 1/2

oz), chopped

1 baked (10-inch) tart shell

 

Preheat oven to 350°F.

 

Lightly toast pecans in a shallow baking pan in middle

of oven until fragrant but not darker, about 5

minutes, then cool. Leave oven on.

 

Cook 1/2 cup sugar in a dry 2-quart heavy saucepan

over moderate heat, undisturbed, until it begins to

melt. Continue to cook, stirring occasionally with a

fork (to help sugar melt evenly), until sugar is

melted into a deep golden caramel. Tilt pan and

carefully add corn syrup (caramel will harden and

steam vigorously). Cook over moderately low heat,

stirring, until caramel is dissolved.

 

Remove pan from heat and add butter, stirring until

melted, then cool caramel until it stops bubbling.

Whisk together eggs, salt, vanilla, and remaining 1/4

cup sugar, then add caramel in a stream, whisking

constantly. 3Spread pecans and cranberries evenly in

tart shell and pour caramel over them, tapping pecans

and cranberries down to coat thoroughly. Bake tart in

middle of oven until filling is set, 30 to 35 minutes.

Cool completely in pan on a rack before removing rim

of pan.

 

Makes 6 to 8 servings

 

 

 

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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