Directions

1. 1

   In a medium mixing bowl, combine the flour, ¼ cup granulated sugar, and salt. Using a pastry blender or two knives, cut the cold butter pieces into the flour mixture until it resembles coarse crumbs. In a small bowl, whisk together the egg yolk and 2 tablespoons of whipping cream until blended.

2. 2

   Pour the egg yolk mixture into the flour mixture and stir gently until the dough just comes together and can be formed into a ball. If the dough appears too dry and is not forming into a ball, add the remaining tablespoon of cream. Flatten the dough ball into a 6-inch disc, wrap it with plastic wrap, and refrigerate for 30 minutes.

3. 3

   On a lightly floured pastry mat or board, using a lightly floured rolling pin, roll the chilled pastry dough into a 12-inch circle. Fit the dough into a 10-inch tart pan with a removable bottom, pressing it gently against the sides. Trim excess pastry to ½ inch above the rim. Fold the edge under and press gently around the rim to seal, allowing the pastry to extend slightly above the top of the pan to account for shrinkage. Crimp the edge decoratively if desired. Prick the bottom and sides with a fork at ¾ to 1-inch intervals.

4. 4

   Place the tart shell on a baking sheet, cover with plastic wrap, and refrigerate until firm, at least 30 minutes. Preheat the oven to 425°F. Line the pastry with parchment paper and fill with pie weights or dried beans to prevent puffing and shrinking.

5. 5

   Bake the tart shell on the baking sheet for 15 minutes. Carefully remove the parchment and pie weights. Continue baking for 5 to 6 minutes until the pastry is light golden brown. Remove from oven and cool on a wire rack.

6. 6

   Reduce the oven temperature to 350°F. Break the pecan halves by hand into coarse, uneven pieces, leaving some whole to create visual texture. In a large bowl, lightly blend the 3 large eggs, ½ cup granulated sugar, and ½ cup brown sugar using a rubber spatula or wire whisk.

7. 7

   Add the dark corn syrup, ¼ cup melted butter, and vanilla extract to the egg mixture. Stir gently until completely combined, being careful not to over-mix and create air bubbles.

8. 8

   Leave the cooled tart shell on the baking sheet. Arrange the fresh cranberries in the bottom of the pastry shell and top with the broken pecan pieces. Pour the filling mixture carefully over the cranberries and pecans.

9. 9

   Bake for 50 to 60 minutes until the crust is golden and the filling jiggles slightly when the pan is gently shaken. If the crust begins to brown too quickly during baking, loosely cover the top with foil to prevent over-browning.

10. 10

    Remove the tart from the oven and cool on a wire cooling rack for at least 3 hours before cutting and serving. The filling will firm as it cools and the center will naturally sink slightly. Cover and refrigerate within 8 hours. Store leftovers refrigerated.