Pecan Cranberry Tart

Directions

• Beat butter on medium-high speed until light. Add powdered sugar and salt and beat one minute.
• Beat in eggs and yolks one at a time, for one minute each. Gradually beat in flour.
• Divide dough in half, wrap each half in plastic and refrigerate one hour.
• Lightly flour dough and press along bottom and sides of two 14x5” tart pans with removable bottoms (our use two 9” pie plates). Dough edge should be even with pan edges. Chill 1 hour then bake 10 minutes until edges begin to brown, then cool.

• Arrange pecans and cranberries in cooled tart shells.
• In a medium bowl, beat egg whites and eggs until blended.
• In a small saucepan, combine butter, brown sugar and corn syrup, bring to a boil, stir in vanilla and gradually whisk egg mixture.
• Pour syrup mixture over berries and pecans.
• Mix extra yolk with 1 teaspoon water and lightly brush on exposed crust.
• Place tarts on large baking sheet, bake 35-40 minutes, or until filling is set.
• Serve cold or warm.