NUT CRUST
1 c Unsalted butter, softened
1/4 c Granulated sugar
3/4 c Finely chopped pecans
1 Egg
1 Egg yolk
1 ts Salt
2 3/4 c All-purpose flour
-PASTRY CREAM-
1/2 c Granulated sugar
1/4 c Cornstarch
4 Egg yolks
2 c Milk
1/2 ts Vanilla
-CRANBERRIES-
1 c Granulated sugar
2/3 c Currant jelly
1 Orange, zested
1 lb Cranberries
Mix butter, sugar, pecans, whole egg, egg yolk, and salt with a wooden
spoon until barely blended. Add flour and knead until a small ball forms.
Wrap in plastic and chill about 4 hours. After chilling dough, preheat oven
to 350 degrees F. Roll chilled dough to about 1/4 inch thickness or divide
into 8 parts and press into 8 individual tart pans, 3-inch round x 1 inch
deep. The crust should be thick. Bake empty tart shells 12 to 15 minutes,
or until edges begin to brown. Set aside to cool. Meanwhile make pastry
cream, and prepare berries. Mix 1/4 cup sugar and cornstarch in a bowl
until smooth. Add egg yolks and mix until a paste is formed. Stir in 1/2
cup milk. Combine remaining milk and sugar in a sauce pan and bring to a
boil. Pour hot mixture into mixture in bowl, whisking constantly. Pour back
into pan. Cook over moderate heat, stirring constantly, until smooth and
thick. Remove from heat and stir an additional minute. Stir in vanilla and
transfer to a bowl. Cover with buttered parchment paper touching top and
chill a minimum of 2 hours or as long as 2 days. For Cranberries: Combine
sugar, jelly and orange zest in sauce pan and boil until thick, about 5
minutes. Fold in cranberries, and cook another 1 or 2 minutes. Remove from
heat and allow to cool, then assemble tart. To Assemble: Spread prepared
nut crust with a layer of chilled pastry cream and top with cooled
cranberries. Serve chilled. Yield: 8-3 inch tarts
Yields
8 Servings
