JC-HW-Holidays - Page 7



C A R A M E L , P E C A N , C R A N B E R R Y H O L I D AY TA R T
INGREDIENTS
DIRECTIONS
ONE FROZEN PIE SHELL, BAKED & COOLED
1.
In a pot, add ¼ cup of water with the sugar and corn
syrup, stir to combine, add vanilla bean and clove.
2.
Cook to a light caramel stage (325 degrees F), whisk in
butter carefully, cream and crème fraiche, remove from
heat and stir in Infinite Recursion.
3.
Place pecans and cranberries in tart shell, pour
caramel over to cover. Chill for 10 minutes, set aside
at room temperature.
4.
To serve, slice tart and place on a serving plate,
pour ‘Infinite Recursion’ over top and garnish with a
dollop of whipped cream.
OR YOU CAN MAKE YOUR OWN TART
FILLING
SUGAR
1 CUP
CORN SYRUP
1/8 CUP
HEAVY CREAM
¼ CUP
BUTTER
¼ CUP
CRÈME FRAICHE OR SOUR CREAM
VANILLA BEAN
1 TBSP
¼ OF A BEAN, SPLIT
INFINITE RECURSION
2 TBSP
TOASTED, CHOPPED PECANS
½ CUP
DRIED CRANBERRIES, CUT IN HALF
¼ CUP
POWDERED CLOVE
PINCH
Yield: One Eight Inch Tart

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