Cranberry-Caramel Tart

Cranberry-Caramel Tart

Rich ripples of caramel balance out cranberry’s tart flavor in this elegant cranberry-caramel holiday tart. Pecans pull double duty as the toasted base for the crust and an additional source of crunch in the filling. Find more pies and tarts in our Artisan Pies and Tarts 2017 Special Issue

Cranberry-Caramel Tart
Makes 1 (9-inch) tart
  • Pecan Dough (recipe below)
  • 1 cup (200 grams) granulated sugar
  • 1 cup (240 grams) heavy whipping cream, warmed
  • ½ cup (113 grams) unsalted butter, softened
  • 2 cups (226 grams) chopped pecans
  • 2 cups (216 grams) frozen cranberries
  • ¼ teaspoon kosher salt
  1. Preheat oven to 350°F (180°C).
  2. Press Pecan Dough into bottom and up sides of a 9-inch round removable-bottom tart pan. Freeze for 10 minutes. Prick bottom and sides of Pecan Dough with a fork. Top with a piece of parchment paper, letting ends extend over edges of pan. Add pie weights.
  3. Bake for 20 minutes. Carefully remove paper and weights. Bake until lightly browned, about 5 minutes more. Let cool completely on a wire rack.
  4. In a 10-inch skillet, sprinkle sugar in an even layer. Cook over medium heat, without stirring, until sugar is dissolved and turns amber colored, about 10 minutes. Remove from heat; carefully whisk in cream and butter until combined. Stir in pecans, cranberries, and salt. (Mixture will bubble up.) Spoon mixture into prepared crust.
  5. Bake until bubbly, 20 to 25 minutes. Let cool to room temperature. Refrigerate for at least 30 minutes before slicing.

Pecan Dough
Makes 1 (9-inch) crust
  • ¾ cup (94 grams) all-purpose flour
  • 6 tablespoons (42 grams) confectioners’ sugar
  • ¼ cup (36 grams) toasted pecan halves
  • ¼ teaspoon kosher salt
  • ⅓ cup (76 grams) unsalted butter, softened and cubed
  1. In the work bowl of a food processor, place flour, confectioners’ sugar, pecans, and salt; pulse until finely ground. With processor running, gradually add butter, pulsing until dough comes together.




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