Why This Recipe Works
We wanted a festive pecan tart with tart cranberries to cut the sweetness of the filling. We found several recipes for cranberry-pecan tarts, but most of them used an eggy, pecan pie-like custard to bind the nuts and cranberries together. We didn’t care for the custardy texture with the soft cranberries; instead, we were after a chewy caramel that would coat the nuts and berries. To achieve this, we made a simple caramel with sugar and water and then added cream and butter to soften it up. Lastly, to brighten the flavor of the caramel, we added a touch of lemon juice and vanilla.