PECAN CRANBERRY TART
- 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 pecans halves, toasted
- 1 cup cranberries
Heat oven to 350 degrees F. Prepare Tart Shells. In medium bowl beat egg whites and whole eggs until combined; set aside. In small saucepan combine butter, brown sugar, and corn syrup. 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. Arrange pecan halves and cranberries in cooled tart shells. Pour syrup mixture over. Place tarts on large baking sheet. Bake 35 to 40 minutes or until filling is set. Makes 2 tarts (10 servings each).
Tart Shells: 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 1 minute. Beat in 2 eggs and 2 egg yolks; beat 1 minute more. Gradually beat in 3 cups all-purpose flour. Divide dough in half. Wrap in plastic; refrigerate 1 hour. On lightly floured surface, roll each half to 16x6-inch rectangle about 1/4 inch thick. Transfer to two 14x5-inch rectangular tart pans with removable bottoms. Trim edges. Chill 1 hour. Heat oven to 350 degrees F. Bake 10 minutes or until edges begin to brown; cool. Make Ahead: Bake tart shells 1 day ahead. Wrap; store at room temperature.