Fresh cranberries paired with pecans in a sweet gooey filling, made this fall tart an instant hit at Sunday dinner. It wasn’t difficult to make and everything came together quite quickly. Of course, discovering a disc of frozen tart dough in the freezer certainly helped.
The recipe is from Flo Braker’s The Simple Art of Perfect Baking. The berries are gently cooked in a light caramel, then the eggs are whisked in, before being poured into a partially blind-baked shell. That’s pretty much it. It goes into the oven until the filling is bubbling, and just set.
Each slice of this dessert isn’t substantial, but each bite has a bit of soft, tart cranberry and a nugget of pecan and is quite satisfying. The orange zest really helps to round out the flavour, so don’t omit it.