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Recipe: Pecan and Cranberry Tart

October 13, 2011

Here is an extra post this week to give you the recipe for the Pecan and Cranberry Tart. This is our new holiday favorite.

Cranberry Pecan Tart (in the middle)

Pecan and Cranberry Tart

Shell: (makes enough for 2-10″ shells)

  • 2/3 c. butter, softened
  • 1 1/3 c. powdered sugar
  • 1 tsp. kosher salt
  • 2 eggs
  • 2 egg yolks
  • 3 c. flour

Beat butter until light and fluffy. Add the sugar and salt and beat well, about one minute. Beat in the eggs and the egg yolks for another minute, until well combined. Slowly add the flour.  Divide dough into two pieces. Wrap each in plastic wrap and place in refrigerator for an hour.

Roll out dough on a lightly floured surface and transfer to a tart pans. Trim the edges by rolling over them with the rolling-pin as they drape over your pan – easy! Chill again for an hour.

Bake in a preheated oven at 350* for 10 minutes or until starting to brown on the edges. The shells can be made up to a day ahead of time and kept wrapped at room temperature. (You can freeze the extra dough to use later or it will make a great shell for a fruit tart.)

Filling: (This will make filling for one tart.)

  • 2 egg whites
  • 1 whole egg
  • 1/6 c. butter
  • 3/4 c. brown sugar
  • 1/2 c. light corn syrup
  • 1 tsp. vanilla
  • 1 c. pecan halves, lightly toasted
  • 1/2 c. cranberries

Beat your egg whites and whole egg together.

In a sauce pan, bring just to boiling over a medium heat the butter, brown sugar, and corn syrup.  Mix the sugar syrup ever so gradually into the eggs, whisking the entire time.  Stir in the vanilla.

Place your tart shell on a baking sheet for easier movement to and from oven. Arrange the pecans and cranberries evenly in your tart shell. Pour your syrup mixer over it gently.

Bake in a preheated 350* oven for 35 to 40 minutes.


(The original recipe came from Better Homes and Gardens Magazine.  This one has a few tweaks.)

2 Comments leave one →
  1. Rosie P:otter permalink
    October 27, 2011 5:46 pm

    Question: Are the cranberries fresh or dried?

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