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.

In a 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. As you proceed, press deep along the edge of the pan to avoid a thicker crust in those areas. Chill for 30 minutes.

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. 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.