Directions

1. Wash hands thoroughly with warm water and soap for 20 seconds.
2. Sanitize all work surfaces.
3. Use a green cutting board to zest the orange and prep herbs.

Make the crust:

1. Add flour, pecans, and brown sugar to a food processor. Pulse until pecans are finely incorporated.
2. Add the cold butter gradually and pulse until the mixture resembles coarse crumbs.
3. Whisk the egg yolk and ice water together in a small bowl.
4. With the processor running, add the egg mixture and pulse until dough forms a ball.
5. Press dough evenly into a greased 9-inch tart pan.
6. Line with parchment and fill with pie weights.
7. Bake at 350°F (175°C) for 25 minutes, until the edges are lightly golden.
8. Remove from oven and cool for 10 minutes.

Make the mascarpone filling:

1. In a bowl, beat mascarpone, icing sugar, lemon juice, and thyme until smooth.
2. Spoon filling into the cooled tart shell. Smooth evenly.
3. Cover lightly and refrigerate until service.

Make the cranberry topping:

1. Combine cranberries, brown sugar, orange juice, water, orange zest, cinnamon stick, nutmeg, star anise, and cardamom in a saucepan.
2. Bring to a boil, then reduce heat. Cook 5–10 minutes until slightly thickened.
3. Remove whole spices once cooled.
4. Blend the mixture with an immersion blender.
5. Fold the cooled cranberry reduction into the whipped cream. Refrigerate until service.

For service:

1. Slice tart, place on plate, and spoon cranberry whipped topping over each portion. Garnish with mint if desired.
2. Discard any leftover tart after 2 hours at room temperature.