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Pecan Cranberry Tart Recipe

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This recipe for Pecan Cranberry Tart is from "Made With Love" Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crust:
1/2 c. sugar
1/4 lb. butter, room temp
1 1/2 c. flour
1 large egg

Filling:
2 c. pecans lightly toasted until golden brown.
4 large eggs
1 c. firmly packed brown sugar
2/3 c. light corn syrup
1/2 c. butter, melted and cooled
2 t. grated orange peel
1 t. vanilla
1/4 t. salt
1 c. fresh cranberries
Directions:
Directions:
Baked Tart Crust
Pre-heat oven to 325*

In a food processor or electric mixer, cream sugar and butter until light and fluffy.

Mix in egg until well blended then add flour.

In an 11" or 12" tart pan with removable bottom and fluted ring, evenly press dough over bottom and up the sides. Bake at 325* until lightly browned, about 25 minutes.

Filling:
Heat over to 350*

In a bowl whisk together eggs, brown sugar, corn syrup, butter, orange peel, vanilla and salt until well blended.

Fold in toasted pecans and cranberries.

Place baked tart crust on baking sheet, pour mixture into crust.

Baked filled tart on middle rack of oven for 40 to 45 minutes, cool to room temp.

 

 

 

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