-
1
Mix butter, sugar, pecans, whole egg, egg yolk, and salt with a wooden spoon until barely blended.
-
2
Add flour and knead until a small ball forms.
-
3
Wrap in plastic and chill about 4 hours.
-
4
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.
-
5
The crust should be thick.
-
6
Bake empty tart shells 12 to 15 minutes, or until edges begin to brown.
-
7
Set aside to cool.
-
8
Meanwhile make pastry cream, and prepare berries.
-
9
Mix 1/4 cup sugar and cornstarch in a bowl until smooth.
-
10
Add egg yolks and mix until a paste is formed.
-
11
Stir in 1/2 cup milk.
-
12
Combine remaining milk and sugar in a sauce pan and bring to a boil.
-
13
Pour hot mixture into mixture in bowl, whisking constantly.
-
14
Pour back into pan.
-
15
Cook over moderate heat, stirring constantly, until smooth and thick.
-
16
Remove from heat and stir an additional minute.
-
17
Stir in vanilla and transfer to a bowl.
-
18
Cover with buttered parchment paper touching top and chill a minimum of 2 hours or as long as 2 days.
-
19
Combine sugar, jelly and orange zest in sauce pan and boil until thick, about 5 minutes.
-
20
Fold in cranberries, and cook another 1 or 2 minutes.
-
21
Remove from heat and allow to cool, then assemble tart.
-
22
To Assemble:
-
23
Spread prepared nut crust with a layer of chilled pastry cream and top with cooled cranberries.
-
24
Serve chilled.
