1 ½ cup pecans, halved
1 cup white sugar
3 tablespoons butter
1 cup brown rice syrup
1 teaspoon salt
1 teaspoon vanilla
1 ½ cups fresh cranberries, chopped
8 tablespoons unsalted butter, cold
1 ½ cup all purpose flour
½ teaspoon salt
1/3 cup ice water
2 teaspoons apple cider
1 tablespoon fresh sage, chopped fine
Pinch of baking powder
Combine all ingredients in a mixing bowl, chopping with a pastry cutter until a crumbly dough forms. Roll out to a round circle and fill a tart shell mold. Bake for about 10 minutes or until slightly golden.
Preheat over to 350 degrees F.
Toast the pecans on a lined baking sheet for about 5-6 minutes.
In a medium heavy bottom sauce pan heat sugar over medium heat, letting it slowly melt, stirring occasionally with a wooden spoon until the sugar is a golden caramel color. Remove from pan and add butter and brown rice syrup, stirring well. Whisk together in a separate bowl whisk together eggs, salt, and vanilla. Add caramel to the egg mixture gently stirring well. Mix together cranberries and pecan in a bowl and add evenly to tart shell. Pour mixture over the pecan cranberry mixture evenly. Bake tart for about 30-40 minutes or until the filling is set up and semi firm. Allow to cool for about 2 hours.