Cranberry Pecan Tart

Cranberry Pecan Tart is a dessert that serves 8. One serving contains 579 calories, 4g of protein, and 34g of fat. For $1.39 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. 7 people were glad they tried this recipe. It is brought to you by The Baking Pan. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. From preparation to the plate, this recipe takes around 6 hours and 20 minutes. A mixture of whipping cream, cranberries, egg yolk, and a handful of other ingredients are all it takes to make this recipe so flavorful. All things considered, we decided this recipe deserves a spoonacular score of 17%. This score is not so outstanding. If you like this recipe, you might also like recipes such as Pecan-Cranberry Tart, Pecan Cranberry Tart, and Cranberry Pecan Frangipane Tart.

Servings: 8

Preparation duration: 300 minutes

Cooking duration: 80 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In a medium mixing bowl, combine flour, sugar, and salt. With a pastry blender or two knives, cut the butter into the flour mixture until the mixture resembles coarse crumbs.In a small bowl, stir together the egg yolk and 2 tablespoons cream. Pour the egg mixture into the flour mixture and stir until the dough comes together and can be formed into a ball. Tip: If the dough seems too dry and is not forming into a ball, add another tablespoon of cream. Flatten the ball into a 6 inch disc, wrap with plastic wrap, and refrigerate for 30 minutes. Tip: if refrigerated for more than 30 minutes the pastry will become too cold to roll without cracking. If it becomes too cold, let pastry sit at room temperature 15 to 20 minutes before rolling.On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll the chilled pastry to a 12 inch circle and fit into a 10 or 10 inch tart pan with a removable bottom. Press pastry gently against the sides of the tart pan. Trim excess pastry to inch. Fold the edge of the pastry under and press gently around the rim to seal the edge, allowing pastry to extend to inch above the top of the pan to allow for shrinkage. Leave the border plain for a rustic look or crimp as desired. Lightly prick the bottom and sides with a fork at three-fourth or one inch intervals. Place on a baking sheet, cover with plastic wrap and refrigerate tart shell until firm, at least 30 minutes.Preheat oven to 425 degrees F.Line the pie pastry with parchment paper, aluminum foil, or a large coffee filter. Fill the pastry with pie weights or dried beans or rice to keep the pastry from puffing up and shrinking.Bake: Leaving the tart shell on the baking sheet, bake 15 minutes. Carefully remove the paper and pie weights or beans and continue to bake another 5 to 6 minutes or until the pastry is a light golden brown. Cool on a wire rack.Reduce oven temperature to 350 degrees F.By hand, break the pecans into coarse, uneven pieces, leaving a few unbroken. Having a mixture of both large and small pecan pieces adds a nice visual texture to the tart. Dont chop with a knife as this creates small crumbs. Set aside.In a large bowl, using a rubber spatula or wire whisk, lightly blend the eggs, granulated sugar, and brown sugar. Add the corn syrup, and melted butter, and vanilla. Lightly stir together to completely blend. Do not over-mix, which will create air bubbles.Leave the cooled tart shell on the baking sheet for adding the filling and baking so the bottom of the pan doesnt separate from the outside ring when moved. Arrange the cranberries in the bottom of the pastry shell, and top with the pecans. Pour the filling over the cranberries and pecans.Bake: Bake 50 to 60 minutes or until the crust is golden and the tart jiggles slightly if the pan is given a gentle shake. Tip: During baking, if crust is getting too brown, loosely place a piece of foil over the top to prevent the crust from over-browning.Remove from oven. Cool on a wire cooling rack for at least 3 hours before cutting and serving. The filling will firm as it cools and the center will sink. Cover and refrigerate within 8 hours. Refrigerate Leftovers.

 

Step by step:

1. In a medium mixing bowl, combine flour, sugar, and salt. With a pastry blender or two knives, cut the butter into the flour mixture until the mixture resembles coarse crumbs.In a small bowl, stir together the egg yolk and 2 tablespoons cream.

2. Pour the egg mixture into the flour mixture and stir until the dough comes together and can be formed into a ball. Tip: If the dough seems too dry and is not forming into a ball, add another tablespoon of cream. Flatten the ball into a 6 inch disc, wrap with plastic wrap, and refrigerate for 30 minutes. Tip: if refrigerated for more than 30 minutes the pastry will become too cold to roll without cracking. If it becomes too cold, let pastry sit at room temperature 15 to 20 minutes before rolling.On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll the chilled pastry to a 12 inch circle and fit into a 10 or 10 inch tart pan with a removable bottom. Press pastry gently against the sides of the tart pan. Trim excess pastry to inch. Fold the edge of the pastry under and press gently around the rim to seal the edge, allowing pastry to extend to inch above the top of the pan to allow for shrinkage. Leave the border plain for a rustic look or crimp as desired. Lightly prick the bottom and sides with a fork at three-fourth or one inch intervals.

3. Place on a baking sheet, cover with plastic wrap and refrigerate tart shell until firm, at least 30 minutes.Preheat oven to 425 degrees F.Line the pie pastry with parchment paper, aluminum foil, or a large coffee filter. Fill the pastry with pie weights or dried beans or rice to keep the pastry from puffing up and shrinking.

4. Bake: Leaving the tart shell on the baking sheet, bake 15 minutes. Carefully remove the paper and pie weights or beans and continue to bake another 5 to 6 minutes or until the pastry is a light golden brown. Cool on a wire rack.Reduce oven temperature to 350 degrees F.By hand, break the pecans into coarse, uneven pieces, leaving a few unbroken. Having a mixture of both large and small pecan pieces adds a nice visual texture to the tart. Dont chop with a knife as this creates small crumbs. Set aside.In a large bowl, using a rubber spatula or wire whisk, lightly blend the eggs, granulated sugar, and brown sugar.

5. Add the corn syrup, and melted butter, and vanilla. Lightly stir together to completely blend. Do not over-mix, which will create air bubbles.Leave the cooled tart shell on the baking sheet for adding the filling and baking so the bottom of the pan doesnt separate from the outside ring when moved. Arrange the cranberries in the bottom of the pastry shell, and top with the pecans.

6. Pour the filling over the cranberries and pecans.

Bake

1. Bake 50 to 60 minutes or until the crust is golden and the tart jiggles slightly if the pan is given a gentle shake. Tip: During baking, if crust is getting too brown, loosely place a piece of foil over the top to prevent the crust from over-browning.

2. Remove from oven. Cool on a wire cooling rack for at least 3 hours before cutting and serving. The filling will firm as it cools and the center will sink. Cover and refrigerate within 8 hours. Refrigerate Leftovers.

Nutrition Information:

covered percent of daily need