Cranberry-Caramel Tart
 
Makes 1 (9-inch) tart
Ingredients
  • 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
Instructions
  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.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/cranberry-caramel-tart/