Ooey, Gooey Caramel-Nut Tart

I created this tart for the first holiday dessert menu I wrote at Rialto. I wanted to put pecan pie on the menu, but I knew that it would have to be gussied up to be served in a four-star restaurant. So I translated “pie” into “tart” and added an assortment of nuts in addition to the pecans to jazz it up. Rather than the traditional supersweet corn syrup filling, this tart is bound together by a rich, dark caramel scented with hints of orange and vanilla. A scattering of dried cranberries a