Add this Apple & Cranberry Tart with Rosemary Custard to your dessert table this holiday season — it’s elegant enough for a celebration and simple enough to enjoy year-round. The pecan shortbread crust is sturdy and flavorful, supporting layers of rosemary-infused custard and baked fruit. The result is a lightly sweet, slightly savory tart that adults will appreciate. If you prefer a milder flavor for children, omit the fresh rosemary in the crust and custard — it will still be delicious.
Tools and equipment for the pecan-rosemary crust
- 9-inch tart pan — choose one with a removable bottom for easiest release.
- Non-stick spray or softened butter — to grease the pan.
- Parchment paper — line the bottom with a 9-inch round; you can cut your own circle by tracing the pan base.
- Food processor — helpful for finely chopping pecans and forming the dough.
- A small rolling tool or glass — to smooth and press the crust into the pan.
Follow these simple steps to prepare the pan: coat the tart pan with non-stick spray or brush with butter or neutral oil, then line the bottom with a parchment round.
Make the pecan-rosemary crust
- In a food processor, pulse toasted pecans with finely chopped fresh rosemary until the nuts are finely chopped.
- Add flour, granulated sugar, and a pinch of salt; pulse until combined.
- Add very cold, cubed unsalted butter and pulse until the mixture resembles coarse cornmeal.
- Add an egg yolk and process just 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. Use the bottom of a glass to smooth the surface and press deeply along the edge so it doesn’t become thicker there.
- Chill the crust for 30 minutes before baking.
Ingredients for the tart and custard
- For the crust: 1/3 cup toasted pecans, 2 tsp chopped fresh rosemary, 1 cup unbleached all-purpose flour, 1/3 cup granulated sugar, 1/4 tsp salt, 1/3 cup cold unsalted butter (cubed), yolk of 1 large egg.
- For the filling: 2 large sprigs fresh rosemary, 3/4 cup heavy cream, 3 medium Granny Smith apples (about 16 oz), 1/2 cup cranberries (fresh or defrosted), 2 large eggs, 1/2 cup granulated sugar, 2 tbsp flour, 1 tbsp brandy (optional), 1 tbsp pure vanilla extract, and coarse sparkling sugar for sprinkling.
Infuse the cream with rosemary
- Bruise the rosemary sprigs lightly with the back of a knife to release the oils. Place rosemary and cream in a small saucepan and warm over medium heat until just steaming.
- Remove from heat and let steep for 60 minutes. Strain and discard the sprigs before using the cream in the custard.
Assemble and bake
- Preheat the oven to 350°F (175°C). Bake the chilled crust for 20 minutes or until lightly golden.
- While the crust bakes, peel, core and slice the apples into 1/2-inch slices. Arrange the slices rounded-side up in concentric circles in the baked shell, filling the center without overcrowding.
- Distribute the cranberries evenly among the apple slices. Place the tart pan on a parchment-lined baking sheet to catch any spills.
- In a food processor or with a whisk, blend the eggs and sugar until combined. Add flour, brandy (if using), vanilla, a pinch of salt and the rosemary-infused cream; process until smooth.
- Pour the custard over the apples and cranberries, then sprinkle the top with coarse sparkling sugar.
- Bake at 350°F until the tart top is deep golden brown, approximately 45–55 minutes. Let the tart rest for 30 minutes before serving.
Serving suggestions
This tart is delightful warm, at room temperature, or chilled. For a classic finish, serve with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream.
Notes
- Granny Smith apples hold their shape and provide a bright tartness; avoid overly soft varieties that will break down during baking.
- If using frozen cranberries, thaw and pat dry so excess moisture doesn’t water down the custard.
- For a non-alcoholic substitution, omit the brandy or replace it with a touch of apple juice.
