INGREDIENTS

INSTRUCTIONS

Mix butter, sugar, pecans, whole egg, egg yolk, and salt with a wooden
spoon until barely blended. Add flour and knead until a small ball
forms. Wrap in plastic and chill about 4 hours. After chilling dough,
preheat oven to 350 degrees F. Roll chilled dough to about 1/4 inch
thickness or divide into 8 parts and press into 8 individual tart
pans, 3-inch round x 1 inch deep. The crust should be thick. Bake
empty tart shells 12 to 15 minutes, or until edges begin to brown.  Set
aside to cool. Meanwhile make pastry cream, and prepare berries.  Mix
1/4 cup sugar and cornstarch in a bowl until smooth. Add egg  yolks and
mix until a paste is formed. Stir in 1/2 cup milk. Combine  remaining
milk and sugar in a sauce pan and bring to a boil. Pour hot  mixture
into mixture in bowl, whisking constantly. Pour back into  pan. Cook
over moderate heat, stirring constantly, until smooth and  thick.
Remove from heat and stir an additional minute. Stir in  vanilla and
transfer to a bowl. Cover with buttered parchment paper  touching top
and chill a minimum of 2 hours or as long as 2 days. For  Cranberries:
Combine sugar, jelly and orange zest in sauce pan and  boil until
thick, about 5 minutes. Fold in cranberries, and cook  another 1 or 2
minutes. Remove from heat and allow to cool, then  assemble tart. To
Assemble: Spread prepared nut crust with a layer of  chilled pastry
cream and top with cooled cranberries. Serve chilled.  Yield: 8-3 inch
tarts Copyright, 1996, TV FOOD NETWORK, G.P., All  Rights Reserved
Posted to MC-Recipe Digest V1 #356  Recipe by: TOO HOT TAMALES SHOW
#TH6139  From: Pat Asher <asher@mcs.com>  Date: Sat, 28 Dec 1996
08:32:22 -0600

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 871
Calories From Fat: 316
Total Fat: 36.2g
Cholesterol: 201.7mg
Sodium: 339.8mg
Potassium: 227.4mg
Carbohydrates: 128.9g
Fiber: 10.2g
Sugar: 47.4g
Protein: 10.1g