Cinnamon Sugar Pecan Tart with Cranberry Compote and Whipped Vanilla Mascarpone

Allergens

Dairy, Tree Nuts

Ingredients

• 1 ½ cups all
• purpose flour
• ¼ teaspoon salt
• 1 cup pecan pieces, divided
• 1 cup unsalted butter, cold and cubed
• 2 tablespoons ground cinnamon
• 1 large egg, beaten
• 1 cup fresh or frozen cranberries
• ½ cup granulated sugar
• ½ cup water
• 8 ounces mascarpone cheese, softened
• ¼ cup heavy cream
• 1 teaspoon pure vanilla extract
• 2 tablespoons powdered sugar

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, whisk together the flour and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to combine until the mixture resembles coarse crumbs. Stir in ½ cup of pecan pieces and set aside.
4. Drizzle the beaten egg over the dough and use a fork to incorporate it evenly. Once the dough comes together, press it into the bottom and up the sides of a 9 inch tart pan with a removable bottom.
5. Bake the crust for 15 minutes in the preheated oven. Remove from the oven and let it cool slightly while you prepare the filling.
6. In a small saucepan, combine the cranberries, ½ cup granulated sugar, and water. Bring to a boil over medium heat, then reduce the heat to low and simmer for 5 minutes or until the cranberries have softened and broken down, forming a compote. Set aside to cool slightly.
7. In a separate bowl, whisk together the mascarpone cheese, heavy cream, vanilla extract, and powdered sugar until smooth and fluffy.
8. Spread the cooled cranberry compote evenly over the partially baked tart crust. Then, spread or pipe the whipped mascarpone mixture on top of the compote. Sprinkle the remaining ½ cup pecan pieces over the top for added texture and flavor.
9. Return the tart to the oven and bake for an additional 15 20 minutes, or until the filling is set and the crust is golden brown. Allow the tart to cool completely in the pan before removing the outer ring and transferring it to a serving plate.

Chef’s Insight

To add an extra touch of nostalgia, use a cookie cutter to create festive holiday shapes from the leftover tart dough and bake them off for quick, homemade holiday decorations.

Notes

Be sure to use fresh cranberries for the best flavor and texture. If using frozen cranberries, do not thaw them before using.