Brown Butter-Cranberry Tart

In a food processor, pulse the flour with the sugar and salt. Add the butter and pulse until it is the size of small peas. In a small bowl, whisk the cream with the egg yolk. Pour the cream mixture into the food processor and pulse until moist crumbs form. Turn the pastry out onto a work surface and pat into a disk. Wrap in plastic and refrigerate for about 30 minutes, or until chilled.

Preheat the oven to 375°. On a lightly floured work surface, roll out the pastry 1/8 inch thick. Fit the pastry into a 10-inch fluted tart pan with a removable bottom; trim the overhanging pastry. Patch any cracks with the pastry trimmings. Refrigerate the tart shell for about 30 minutes, or until it is chilled.

Line the tart shell with foil and fill with pie weights or dried beans. Bake for about 25 minutes, until the rim is lightly golden. Remove the foil and weights and bake for about 10 minutes longer, until lightly golden all over. Set the tart pan on a baking sheet.

在一个小煎锅中，用香草豆和种子融化黄油。用中等高温烹饪，直到黄油开始变成金黄色并闻到坚果，大约4分钟。从火上取出，冷却5分钟。

In a medium bowl, whisk the eggs with 1 cup plus 1 tablespoon of the sugar and the lemon zest. Strain the brown butter into the egg mixture and whisk until incorporated. Whisk in the flour and salt. Pour the filling into the tart shell and bake for about 25 minutes, until golden and set. Transfer to a rack to cool, about 2 hours.

在平底锅中，将剩余的1杯糖与蔓越莓和水混合。用中等高的热量煮至煮熟，直到蔓越莓刚分裂并且糖溶解，大约4分钟。将蔓越莓刮入碗中，冷藏直至冷却，约1小时。

用开槽的勺子将蔓越莓放在蛋art上，然后丢弃液体。将蛋co切成楔子并食用。