Chock-full of cranberries and pecans for a delightful flavor and chewy-crunchy texture, this tart is sure to become a new favorite. It can be made a day in advance and stored, covered, at room temperature.
Our Sweet Pastry Crust is perfect for this tart, or use your favorite recipe.
For best results, serve warm or at room temperature, accompanied by a dollop of whipped cream or a scoop of vanilla ice cream.
Position a rack in the middle of the oven and preheat to 400 degrees F.
Roll the pie dough into a 12-inch round and carefully fit the crust into a 9-inch diameter tart pan with a removable bottom. Cut any overhang (scissors work well) to 1/2 inch and fold the dough inward to form a double-thick crust wall. Line the crust with foil and fill with pie weights or dried beans. Bake for 20 minutes, then remove the foil and weights. Return the tart to the oven and bake until it colors lightly, pressing with the back of a fork if the crust bubbles, 5 to 10 minutes. Cool the crust completely in the tart pan on a wire rack while you make the filling.
Reduce the oven temperature to 375 degrees F.
Place the butter, sugar and corn syrup in a medium bowl and whisk to blend. Add the eggs, vanilla, lemon zest, lemon juice and cinnamon, and whisk to combine. Stir in the cranberries and pecans.
Place the tart pan on a rimmed baking sheet. Pour the filling into the cooled crust. Bake until the tart is set in the center and golden brown, 30 to 40 minutes. Cool the tart in the pan on a wire rack for at least 30 minutes before removing the sides of the pan.
Cut into wedges and serve with a dollop of whipped cream or vanilla ice cream, if you like.