I haven’t made this tart in years and was so happy that someone asked me for the recipe over the holidays. It was such a treat!

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For the shell:

1 ¼ cups flour
¾ stick, cold butter
2 tablespoon shortening
2-tablespoons ice water

Preheat oven to 425 degrees F.

Combine flour, butter and shortening in a medium sized bowl. With a pastry blender, blend the ingredients until they are the size of small peas. Slowly pour in just enough ice water so that the dough comes together. Form into a disc and refrigerate for 30 minutes. Roll out the cold dough to fit the tart pan.
Bake the tart shell with lined with parchment paper and weights (I like to use beans) until the edges are golden brown, approximately 15 minutes.

For the filling:

6 tablespoons (3/4 stick) unsalted butter

1 cup firmly packed brown sugar
1 egg white
1-teaspoon Cognac
½ teaspoon vanilla extract
¼ teaspoon salt
1 ½ cups pecans
1 ½ cups cranberries

Preheat oven to 375 degrees F.
Cream together the butter and brown sugar in a mixing bowl. Beat in the egg white, Cognac, vanilla, and salt. Beat until light and creamy. Coarsely chop together the walnuts and cranberries and stir them into the mixture in the bowl. Press the filling into the tart shell and bake for 30 minutes. Let cool completely and serve with lightly whipped cream.

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