Name: Apple & Cranberry Tart with Rosemary Custard
Prep time: 30 min
Cook time: 60 min
Total time: 160 min
Ingredients: nonstick cooking spray; 1/3 cup pecans, toasted; 2 teaspoons chopped fresh rosemary leaves; 1 cup unbleached all-purpose flour; 1/3 cup granulated sugar; 1/4 teaspoon salt; 1/3 cup cold unsalted butter, cut into small cubes; 1 yolk from a large egg; 2 large sprigs of fresh rosemary; 3/4 cup heavy cream; 3 medium Granny Smith apples ((about 16 ounces)); 1/2 cup cranberries, fresh or frozen ((about 2.2 ounces)); 2 large eggs; 1/2 cup granulated sugar; 2 tablespoons unbleached all-purpose flour; 1 tablespoon brandy; 1 tablespoon pure vanilla extract; 2 tablespoons coarse sparkling sugar, for topping

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You may want to add this Apple & Cranberry Tart with Rosemary Custard to your dessert table this holiday season. In my mind, it can be enjoyed year-round but it sure is a beauty to behold during special celebration feasts.

The hearty pecan shortbread crust holds up well under the layers of rosemary-infused custard and baked fruit. The not-too-sweet savory flavor profile is perfect for the adults in the crowd who may not be fans of very sweet desserts.

And just as a side note… if you want to please the youngsters in the group, feel free to omit the fresh rosemary in the crust and custard. It will still be delicious.

Let’s gather what you’ll need for the hearty shortbread crust…

9- inch tart pan – Be sure that your tart pan has a removable bottom.
Non-stick cooking spray – To coat the tart pan. As an alternative, softened butter or neutral oil can be brushed on the surface.
Parchment paper – To line the bottom of the pan. Use a 9-inch pre-measured round of parchment paper or make your own.
Food processor – I have an awesome 5-cup food chopper that works really well for this recipe.
Pecans – Toasted or roasted pecans are recommended for their depth of flavor. I usually have some of my Sweet & Savory Roasted Pecans on hand. They work well here.
Fresh rosemary – Finely chopped. Fresh rosemary is recommended over the dried version for its brighter, more delicate flavor.
Flour – Unbleached all-purpose flour is used here. I always use flour that is organic, non-GMO and free of glyphosate. My personal favorite is from a domestic company, Sunrise Flour Mill, located in Minnesota. If desired, gluten-free flour can be used as an alternative. The final texture may be a bit more crumbly but still delicious.
Granulated sugar – When possible, I prefer to use organic granulated sugar. It’s less processed than conventional refined sugar, retaining some of the molasses, which contains vitamins, minerals, and antioxidants. Additionally, organic sugar is produced without synthetic pesticides or herbicides.
Salt – Finely ground table salt is fine here.
Cold unsalted butter – Very cold, cut into small cubes. It is important to use unsalted butter so that the natural butter flavor shines through without the influence of added salt. And you can better control the level of sodium in the final dish.
Egg yolk – From a large egg.

Coat a 9-inch tart pan (with a removable bottom) with cooking spray.
If preferred, you could brush on softened butter or neutral oil.
Line the bottom of the pan with a 9-inch round of parchment paper.

You can use a pre-measured round of parchment paper or make your own.

Place a large piece of parchment under your tart pan.
Trace around the base of the pan in pencil.
Cut out the circle well within the traced line to form your parchment round.

In the bowl of your food processor, combine the pecans and chopped rosemary.
Pulse until the pecans are finely chopped.
Add the flour, sugar and salt.
Pulse until well combined.
Add the cold butter cubes.
Pulse until the mixture resembles coarse cornmeal.
Add the egg yolk.
Process until the dough starts to come together around the blade.

Press the dough evenly over the bottom and up the sides of the prepared tart pan.
It can be helpful to use the bottom of a glass to form a smooth surface.
As you proceed, press deep along the edge of the pan to avoid a thicker crust in those areas.
Chill for 30 minutes.

Time to gather the remaining ingredients for your Apple & Cranberry Tart with Rosemary Custard…

Fresh rosemary – Two large sprigs to flavor the cream.
Heavy cream – Although you can use either heavy cream or whipping cream, heavy cream is recommended for its slightly higher fat content.
Granny Smith apples – It is very important to choose the right apples for this pie. Not all apples are created equal …some varieties tend to totally break down during the baking process. Granny Smith apples provide the perfect tartness and texture for this recipe.
Cranberries – Fresh or frozen. If using frozen berries, be sure to defrost to room temperature and remove any excess moisture before adding to the tart.
Eggs – Large eggs (chilled or at room temperature) are used in this recipe.
Granulated sugar – Adds a touch of sweetness to the custard.
Flour – Unbleached all-purpose flour is used here.
Brandy – Brandy adds a distinctive depth and richness to the custard. For a non-alcoholic option, it can be eliminated or you could consider using fruit juice in its place, such as apple juice,
Vanilla extract – Best to use pure vanilla extract. Made from only natural vanilla beans, water and alcohol, pure vanilla extract provides a richer, deeper flavor profile with additional aromatic notes that the artificial version lacks.
Sparkling sugar – Sparkling sugar is a coarse, large-crystal sugar specifically designed to stay intact, providing a crunchy texture and decorative sparkle on baked goods.

Bruise the sprigs of fresh rosemary with the back of a knife.
Place the rosemary and cream in a small saucepan.
Warm over medium heat until it just begins to steam.
Remove the pan from the heat and set aside.
After steeping for 60 minutes, remove and discard the rosemary sprigs.

Preheat the oven to 350℉.
Bake the chilled crust for 20 minutes or until light golden brown.

Meanwhile, peel and core the apples.
Cut into 1/2-inch slices.
Arrange the slices, rounded sides faced upward,
in a circular pattern in the baked tart shell.
Fill in the center with additional slices without overcrowding.
The tart should be full without any large gaps.
You may not need to use all of the slices.

Evenly distribute the cranberries among the apple slices.
To protect against messy spills during the baking process, place the tart pan on a parchment-lined baking sheet.

Use your food processor to blend the eggs and sugar until well combined.
Alternatively, the mixture could be blended by hand with a wire whisk.
Add the flour, brandy, vanilla and pinch of salt along with the rosemary cream.
Pulse until smooth.

Pour the mixture over the apples and cranberries.
Sprinkle the sparkling sugar evenly over the entire surface.

Bake in the 350℉ oven until the top of the tart is a deep golden brown, for about 50 minutes.
Let stand for 30 minutes before serving.
Delicious served warm or chilled.

Your Apple & Cranberry Tart with Rosemary Custard can be enjoyed as it is…

Warm, at room temperature or chilled, it’s all good.

And no one will mind if you offer a topping of vanilla ice cream or fresh whipped cream. Just sayin’.