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Cranberry Mascarpone Tart with Pecan Crust

Cranberry Mascarpone Tart with Pecan Crust
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Indulge in the festive spirit with this exquisite Cranberry Mascarpone Tart with Pecan Crust. This dessert features a buttery pecan crust that perfectly balances a rich, creamy mascarpone filling topped with vibrant, tart cranberries. Each bite delivers a delightful blend of flavors and textures, making it an ideal treat for gatherings or special occasions. With its seasonal ingredients and elegant presentation, this tart is not just a dessert; it’s a celebration of taste that brings warmth and joy to your table.

Ingredients

Scale
  • 1 ¼ cup all-purpose flour
  • ¼ cup granulated sugar
  • ½ teaspoon salt
  • ¼ teaspoon fresh grated nutmeg
  • ½ cup toasted pecans, chopped
  • ½ cup unsalted butter, cold and cubed
  • 1 large egg yolk
  • 1–2 tablespoons ice-cold water
  • 8 oz mascarpone cheese, at room temperature
  • ½ cup granulated sugar (for filling)
  • 2 teaspoons vanilla extract
  • 1 cup heavy whipping cream
  • 6 oz cranberries (fresh or frozen)
  • ⅓ cup packed light or dark brown sugar
  • ⅓ cup apple cider juice
  • Zest of 1 orange
  • A few grates of fresh nutmeg
  • 1 cinnamon stick

Instructions

  1. Preheat oven to 350°F (175°C). In a food processor, combine flour, salt, nutmeg, and toasted pecans until mixed. Add butter and pulse until coarse crumbs form.
  2. Mix in the egg yolk and cold water until dough forms. Chill for at least 30 minutes.
  3. Roll out the chilled dough to fit a tart pan and blind bake for about 20 minutes until golden.
  4. For the filling, beat mascarpone cheese with sugar and vanilla until smooth. In another bowl, whip cream to soft peaks; fold into mascarpone mixture.
  5. Cook cranberries with apple cider juice, brown sugar, and zest until thickened (~10 minutes). Let cool slightly.
  6. Spread mascarpone filling onto cooled crust and top with cranberry mixture. Chill for at least four hours before serving.

Nutrition

Find it online: https://kitchenmealplan.com/cranberry-mascarpone-tart-with-pecan-crust/