Chocolate cranberry-pecan tart.

{me all week, photo}

I think I fell of the face of blogger earth for a while. Jeez I missed you all dearly! I think the holidays gave me a bit of a scare, as I am unprepared thus far, and I fell into a holiday induced coma. I GOT NOTHING DONE. Yikes. I have now "slapped" myself out of it (anyone watch cougar town this week? You will get it.) and hope to be back on holiday track beginning with this wonderful holiday recipe exchange. Hosted by the even more wonderful pretty mommy. Thanks again Michele for setting this up. If you would like to sign up, there is still room to do so here.

Since I've got it together (fingers crossed) I am now able to share the delicious cranberry-pecan tart that we had for thanksgiving. Did I mention it has a chocolate crust? Need I say more? It delivers a delicious carmely, cranberry bliss in every bite. Pretty delicious if you ask me. This would make a super holiday dessert and can be made ahead of time since it takes a bit of time. This recipe is from the editors of Cook's Illustrated Magazine. Which I seriously love and would like a subscription to (hint hint).

Cranberry-pecan tart

Tart dough

1 large egg yolk
1 tablespoon heavy cream
1/2 teaspoon vanilla extract
1 cup flour
1/4 cup dutch-processed cocoa powder
2/3 cup confectioner's sugar
1/4 teaspoon salt
8 tablespoons (1 stick) butter, chilled and cubed

**Make the dough up to a month ahead and freeze or 2 days in the refrigerator


1/4 cup water
1 cup sugar
2/3 cup heavy cream
3 tablespoons unsalted butter, cubed
1/2 teaspoon vanilla extract
1/2 teaspoon lemon juice
1/8 teaspoon salt
1 1/4 cups pecans, toasted and chopped
1 1/2 cups cranberries, fresh or thawed frozen (make sure to freeze your leftover fresh cranberries for a cranberry cake)

1. For the dough: Whisk yolk, cream, and vanilla together in a small bowl. Process flower, cocoa, confectioners sugar in food processor until combined. Scatter butter pieces over top and pulse until mixture resembles coarse cornmeal, about 15 pulses.
2. With machine running, add egg mixture through feed tube and continue to process until dough just comes together around blade, about 12 seconds.
3. Turn dough onto sheet of plastic wrap and flatten into 6-inch disk. Wrap dough tightly in plastic wrap and refrigerate for 1 hour. Let sit on counter for ten minutes to soften prior to rolling out.
4. Roll out to an 11-inch circle on a lightly floured counter. Fit into a 9-inch tart pan (Tip: I like to sprinkle cocoa powder in the bottom of the pan instead of flower for an extra chocolate kick). Freeze tart for 30 minutes.
5. Heat oven to 375 and position rack to the middle. Fill tart with pie weights (I skipped this and was fine) and bake until set, about 30 minutes.
6. For the filling: Reduce oven temp to 325. Measure water into a medium sauce-pan, then pour sugar into the center of the pan (don't let reach sides). Gently stir sugar with clean spatula to wet it thoroughly. Bring to a boil over medium-high heat and cook without stirring until sugar has dissolved and has become a faint golden color. About 6-10 minutes.
7. Reduce heat to medium-low and continue to cook until caramel has a dark amber color, stirring occasionally (1-3 minutes). Off heat, slowly whisk in cream until combined. Stir in butter, vanilla, lemon juice, and salt until combined. Stir in pecans and cranberries and mix gently to coat. Pour caramel mixture into cooled tart shell. Bake 25-30 minutes until set (will still be slightly jiggly).
8.) Cool tart. Serve with fresh whipped cream. I think a bourbon spiked whipped cream would be perfect. I will have to try this next time.

I hope you enjoy the recipe as much as I did! You can now print my recipes thanks to Torrie at a place to share. Thanks Torrie! If you want this feature, find it here. Since the only kind of planning I seem to be good at is meal-planning, menu planning, and party planning; i thought I would share with you on Monday
my "party ready" pantry for the holidays. Stay tuned and have a lovely weekend. And if you want the tips e-mailed directly to you, submit your e-mail address in the subscribe box up top. I'd love to send you the info!



the 30 girl said...

Mmm. This looks super delicious; plus, it's perfect for the holiday season!

Ana Degenaar said...

I really need to try that recipe. Sounds delicious!

Pretty Mommy said...

Did I mention I LOVE cranberries?? YUM!!

Torrie said...

I totally noticed the print-friendly right when I clicked on the post! YAY- someone else who is excited about this feature!! :)

I know exactly what you mean about being behind. Seriously. I'm supposed to be shopping right now, but since I've been so behind, I decided to get caught up on my reader first. This tart sounds wonderful.

I'm Danielle said...

You all really must try...sooooo yummy and worth it. Funny how I am still behind after taking a long mountain weekend....oh well.

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