Name: Brown Butter-Cranberry Tart
Yield: 1
Ingredients: 1 1/2 c. all-purpose flour -; 2 tbsp. sugar -; 1/2 tsp. salt -; 1 stick cold unsalted butter -; 1/4 c. heavy cream -; 1 large egg yolk -; 1 1/2 stick unsalted butter -; 1 vanilla bean, split, seeds scraped -; 3 large eggs -; 2 c. sugar -; 1 tbsp. sugar -; 1 tsp. finely grated lemon zest -; 1/4 c. all-purpose flour -; 1/4 tsp. salt -; 3 1/2 c. fresh or frozen cranberries -; 1/4 c. water -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Brown Butter-Cranberry Tart

1. 1 1/2 c. all-purpose flour -

2. 2 tbsp. sugar -

3. 1/2 tsp. salt -

4. 1 stick cold unsalted butter -

5. 1/4 c. heavy cream -

6. 1 large egg yolk -

7. 1 1/2 stick unsalted butter -

8. 1 vanilla bean, split, seeds scraped -

9. 3 large eggs -

10. 2 c. sugar -

11. 1 tbsp. sugar -

12. 1 tsp. finely grated lemon zest -

13. 1/4 c. all-purpose flour -

14. 1/4 tsp. salt -

15. 3 1/2 c. fresh or frozen cranberries -

16. 1/4 c. water -

How to cook deliciously - Brown Butter-Cranberry Tart

1. Stage

Make the pastry: In a food processor, pulse the flour with the sugar and salt. Add the butter and pulse until it is the size of small peas. In a small bowl, whisk the cream with the egg yolk. Pour the cream mixture into the food processor and pulse until moist crumbs form. Turn the pastry out onto a work surface and pat into a disk. Wrap in plastic and refrigerate for about 30 minutes, or until chilled.

2. Stage

Preheat the oven to 375°. On a lightly floured work surface, roll out the pastry 1/8 inch thick. Fit the pastry into a 10-inch fluted tart pan with a removable bottom; trim the overhanging pastry. Patch any cracks with the pastry trimmings. Refrigerate the tart shell for about 30 minutes, or until it is chilled.

3. Stage

Line the tart shell with foil and fill with pie weights or dried beans. Bake for about 25 minutes, until the rim is lightly golden. Remove the foil and weights and bake for about 10 minutes longer, until lightly golden all over. Set the tart pan on a baking sheet.

4. Stage

Meanwhile, make the filling: In a small skillet, melt the butter with the vanilla bean and seeds. Cook over moderately high heat until the butter starts to turn golden and smells nutty, about 4 minutes. Remove from the heat and let cool for 5 minutes.

5. Stage

In a medium bowl, whisk the eggs with 1 cup plus 1 tablespoon of the sugar and the lemon zest. Strain the brown butter into the egg mixture and whisk until incorporated. Whisk in the flour and salt. Pour the filling into the tart shell and bake for about 25 minutes, until golden and set. Transfer to a rack to cool, about 2 hours.

6. Stage

In a saucepan, combine the remaining 1 cup of sugar with the cranberries and water. Bring to a simmer over moderately high heat and cook until the cranberries have just split and the sugar is dissolved, about 4 minutes. Scrape the cranberries into a bowl and refrigerate until cool, about 1 hour.

7. Stage

Using a slotted spoon, arrange the cranberries on the tart and discard the liquid. Cut the tart into wedges and serve.