Mascarpone and Cranberry Tart with Pecan Crust
- 20 minutes
- 18 ingredients
Note: Steps are for original recipe. Actual cooking times may need to be adjusted for updated quantities.
- 1 3/4 cup all-purpose flour
- 1/3 cup granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon fresh grated nutmeg
- 1 cup Diamond of California Shelled Pecans or Chopped Pecans, toasted
- 3/4 cup unsalted butter, cold and cubed
- 1 large egg yolk
- 2 - 3 tablespoons ice cold water
- 8 oz mascarpone cheese, at room temperature
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 cup heavy whipping cream
- 12 oz bag cranberries, fresh or frozen
- 2/3 cup light or dark brown sugar
- 3/4 cup apple cider
- Zest of 1 orange
- A few grates of nutmeg
- 1 cinnamon stick
To make the crust:
- In the bowl of a food processor, combine the flour, sugar, salt, nutmeg and pecans. Add the butter and pulse a few times until the pieces of butter are broken up. Combine the egg yolk and 2 tablespoons of ice water and add to the food processor while it is running. Pulse until the mixture starts to come together (the processor will make a loud sound).
- Press the mixture into a large greased tart pan (see Notes). Chill in freezer for 30 minutes. Meanwhile, preheat oven to 350 degrees F.
- Line chilled crust with greased foil and fill with pie weights or dried rice or beans. Bake for 20 minutes, then remove weights and foil and bake until barely golden brown, about 20 minutes more. Let cool completely.
- In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with a hand-held mixer beat the mascarpone cheese, sugar and vanilla until smooth and creamy. Transfer mixture to another bowl and clean mixer bowl (or use a new mixer bowl).
- Beat heavy cream to soft peaks with wire whisk attachment. With mixer on low, slowly spoon mascarpone cream mixture until incorporated and smooth. Spread into cooled crust.
- In a medium saucepan combine cranberries, brown sugar, apple cider, orange zest. nutmeg and cinnamon stick. Bring to a boil, then reduce heat and simmer, stirring occasionally, until cranberries have burst and sauce is thickened, about 15-20 minutes. Let cool completely.
Notes: We used an 11-inch round tart pan. You may also use an 8 or 9-inch pan, though you will have some leftover crust dough and the filling will be thicker.
This tart can be made ahead. The baked crust can be stored at room temperature for 1-2 days. The filled crust can be stored in the fridge for 1-2 days. The cranberry topping can be stored separately for up to 5 days. Spoon onto tart just before serving.