½cupunsalted butter, cold and cubed (1 stick, 113 grams)
1large egg yolk
1-2tablespoonsice cold water
Filling:
8ozmascarpone cheese, at room temperature (113 grams)
½cupgranulated sugar(100 grams)
2teaspoonsvanilla extract
1cupheavy whipping cream(250 ml)
Topping:
6ozcranberries , fresh or frozen (half a bag, 170 grams)
⅓cuppacked light or dark brown sugar(70 grams)
⅓cupapple cider juice(75 grams)
Zest of 1 orange
A few grates of fresh nutmeg
1cinnamon stick
Instructions
To make the crust:
Grease a 9-inch by 1-inch tart pan (preferably with a removeable bottom) with non-stick baking spray or grease with butter and flour.
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 1 tablespoons of 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 the prepared tart pan. Chill in freezer for 30 minutes. Meanwhile, preheat oven to 350°F.
Line chilled crust with greased foil or parchment paper, and fill with pie weights or dried rice or beans. Bake for 20 minutes until edges of the tart appear set, then remove weights and foil and bake until the bottom is barely golden brown, about 10 minutes more. Let cool completely.
To make filling:
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.
Beat heavy cream to soft peaks with wire whisk attachment (first transfer mascarpone mixture to a separate bowl if you need to use the same mixer bowl). With mixer on low, slowly spoon mascarpone cream mixture until incorporated and smooth. Spread into cooled crust.
Place tart in the fridge to set up for at least 6-8 hours before serving. The tart can be stored like this for up to 2-3 days.
To make topping:
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 10-15 minutes. Let cool completely.
Spoon the cranberry sauce over the tart. It can be stored in the fridge this way for up to 12 hours (after that it doesn't look as nice). If you want to store the tart in the fridge for longer, I recommend storing the cranberry sauce separately (in the fridge for up to 2 weeks) and adding it right before serving.
All tart leftovers should be stored in the fridge.
Notes
Freshly grated nutmeg is preferred for flavor but you can also use ground nutmeg.
Toasted pecans have more flavor than raw pecans. Toast in a 350°F oven for 10 minutes, then cool completely.
Look for mascarpone cheese in the specialty cheese section of your grocery store. You can substitute for full-fat cream cheese, but tart won't be as rich or creamy.