Caramel-Cranberry Nut Tart

By VegasBartender

This wonderfully rich tart features a buttery crust and an incredible caramel filling studded with nuts, dried cranberries and chunks of bittersweet chocolate. It is an ideal holiday dessert that can be prepared well in advance and kept refrigerated until ready to serve.

Ingredients

• PASTRY
• 1 1 1 cup all-purpose flour
• 1 1 1 tablespoon sugar
• 1/4 1/4 1/4 teaspoon salt
• 1/2 1/2 1/2 cup unsalted butter, cut up, softened
• 2 2 2 teaspoons water
• 1 1 1 teaspoon vanilla
• FILLING
• 1 1 1 cup sugar
• 3 3 3 tablespoons light corn syrup
• 1/2 1/2 1/2 cup unsalted butter, cut up, softened
• 1/2 1/2 1/2 cup whipping cream
• 3/4 3/4 3/4 cup coarsely chopped pecans, toasted*
• 3/4 3/4 3/4 cup slivered almonds, toasted*
• 3/4 3/4 3/4 cup dried cranberries
• GARNISH
• 2 2 2 oz. bittersweet chocolate, coarsely chopped

Details

Servings 8
Adapted from cookingclub.com

Preparation

Step 1

1. In medium bowl, stir together flour, 1 tablespoon sugar and salt; add 1/2 cup butter. With pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. In small bowl, combine water and vanilla; add to flour-butter mixture, stirring until dough holds shape when pressed together.

2. Press pastry dough evenly in bottom and up sides of 9-inch tart pan. Place in freezer at least 30 minutes. (Crust can be made up to 4 weeks ahead. Wrap pan in foil and freeze. Do not thaw crust before baking; an additional 5 minutes baking time may be needed.)

3. Heat oven to 375°F. Bake crust, uncovered, 15 minutes. Check crust; if beginning to bubble, gently prick bubbles. Bake an additional 15 to 20 minutes or until crust is golden brown.

4. Remove crust from oven; cool until ready to fill.

5. In heavy medium saucepan, stir together 1 cup sugar and corn syrup. Bring to a boil over medium-high heat. As sugar begins to melt, swirl saucepan gently to combine sugar and syrup. Continue to cook until mixture begins to caramelize. Watch carefully; if necessary, remove saucepan from heat occasionally to stop cooking. When caramel reaches rich golden brown color, remove from heat. Carefully add 1/2 cup butter and cream. Return to heat; stir until mixture is smooth and butter is melted.

6. Pour caramel into large bowl. Stir in pecans, almonds and cranberries. Pour into baked crust, evenly distributing nuts and berries. Sprinkle chocolate over top. Refrigerate until set, at least 2 hours or up to 8 hours. Serve chilled as caramel will soften at room temperature.

TIP *To toast pecans and almonds, spread on baking sheet; bake at 375°F. for 5 to 10 minutes or until light golden brown.