Thanksgiving Recipe: Pecan and Cranberry Tarts

Ingredients

• 1 # butter, softened
• 6oz 10x (confectioners sugar)
• 1 Vanilla Bean
• 1 # 4 oz. AP Flour
• ½ T salt
• ¼ t baking powder
• Cream
• butter and sugar with paddle on the stand of an electric mixer, add
• bean and dry ingredients. Roll out on a floured surface and place in
• tart shells
• Pecan Cranberry Custard:
• 1 # light brown sugar
• 4 oz. unsalted butter, melted
• ½ tsp salt
• 5 whole eggs
• 14 oz. light corn syrup
• 1 ½ # pecan pieces
• 2 cups whole cranberries (fresh or frozen, not dry)
• Place
• the sugar, corn syrup, eggs, salt and vanilla into a bowl. Whisk
• together until combined. Add in the melted butter, whisking constantly
• until butter is incorporated. Stir in cranberries and pecans. Scoop out
• into the tart shells from above. Bake at 325 degrees until golden brown