Cranberries do not need to be turned into a sauce to earn a place at the table. Deb Perelman’s tart for Smitten Kitchen leaves them whole, set into a pecan filling inside a shallow pastry shell. The berries interrupt the richness of the nuts and butter, giving each slice a clear contrast.
The current recipe reflects Perelman’s 2024 update, including a press-in crust. Orange zest adds another aromatic layer, and brandy is optional. Read that updated version before shopping rather than assuming the older recipe and the current one are identical.
For an autumn brunch, this is the kind of dessert we would serve in modest wedges after a savory main, with coffee poured at the table. Its red fruit and browned filling provide enough visual interest without a pile of extra toppings. Allow time for chilling the dough and cooling the finished tart; this is a baking project to plan, rather than a last-minute addition.
Recipe creator: Deb Perelman. Publisher and full recipe: Smitten Kitchen — Cranberry Pecan Frangipane Tart. Find more seasonal ideas in Food Recipes.