- 3 large eggs
- ⅔ cups dark brown sugar; firmly packed
- ⅔ cups corn syrup
- ¼ cup unsalted butter; melted and cooled
- ½ teaspoon sea salt
- 1 teaspoon vanilla
- 1¼ cups cranberries; chopped
- 1 cup pecan pieces
- Pate Sucree Shell
- Preheat oven to 375ºF.
- In a bowl, whisk together the eggs, brown sugar, syrup, butter, salt, and vanilla until the mixture is smooth.
- Stir in the cranberries and pecans.
- Pour filling into the Pate Sucree Shell.
- Bake in a preheated oven 40 to 45 minutes or until tart is golden.
- Let tart cool completely in the pan on a rack.
- Remove rim of pan and slide tart onto a serving plate.
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