PECAN CRANBERRY TART
Categories Berry Nut Dessert Bake Thanksgiving Cranberry Pecan Fall Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Lightly toast pecans in a shallow baking pan in middle of oven until fragrant but not darker, about 5 minutes, then cool. Leave oven on.
- Cook 1/2 cup sugar in a dry 2-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork (to help sugar melt evenly), until sugar is melted into a deep golden caramel. Tilt pan and carefully add corn syrup (caramel will harden and steam vigorously). Cook over moderately low heat, stirring, until caramel is dissolved.
- Remove pan from heat and add butter, stirring until melted, then cool caramel until it stops bubbling. Whisk together eggs, salt, vanilla, and remaining 1/4 cup sugar, then add caramel in a stream, whisking constantly. 3Spread pecans and cranberries evenly in tart shell and pour caramel over them, tapping pecans and cranberries down to coat thoroughly. Bake tart in middle of oven until filling is set, 30 to 35 minutes. Cool completely in pan on a rack before removing rim of pan.
PECAN CRANBERRY BUTTER TARTS
These are the product of early morning experimentation modifying an old butter tart recipe that I've been using for years. They are a combination of sweet and tart, look beautiful, and disappear very quickly!
Provided by Annette
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 40m
Yield 15
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix brown sugar, chopped pecans, dried cranberries, butter, orange zest, orange juice, egg, and brandy together in a bowl.
- Arrange tart shells on a baking sheet and spoon pecan-cranberry filling into each shell about 2/3 full. Add 1 pecan half and 1 fresh cranberry to each tart.
- Bake in the preheated oven until tart shells are lightly browned and filling is bubbling, 18 to 20 minutes.
Nutrition Facts : Calories 273.3 calories, Carbohydrate 33.9 g, Cholesterol 23.2 mg, Fat 14.6 g, Fiber 0.8 g, Protein 2.8 g, SaturatedFat 4.4 g, Sodium 109.3 mg, Sugar 20.7 g
CRANBERRY PECAN TARTS
Make and share this Cranberry Pecan Tarts recipe from Food.com.
Provided by NoraMarie
Categories Dessert
Time 55m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°.
- Beat eggs lightly in mixing bowl.
- Add sugar, syrup, melted butter and vanilla, mixing until blended.
- Sprinkle cranberries and pecans in tart shells, dividing evenly.
- Pour filling on top, filling two-thirds full.
- Bake for 20 to 25 minutes or just until set and golden.
- Ideal for freezing.
CRANBERRY PECAN TART
Make and share this Cranberry Pecan Tart recipe from Food.com.
Provided by SJ Taylor
Categories Tarts
Time 1h30m
Yield 1 tart, 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 325°.
- Combine sugar and butter in mixing bowl. Mix until fluffy.
- Add egg and flour to sugar/butter mixture. Combine well.
- Press into 11-12 inch tart pan.
- Bake until lightly browned, about 20 minutes.
- Toast pecans at 350°F for about 20 minutes shaking half way through.
- Mix together all filling ingredients except pecans and cranberries in large mixing bowl.
- Gently fold in cranberries and pecans.
- Pour into tart crust and bake for 40-45 minutes.
- Cool.
Nutrition Facts : Calories 474.7, Fat 26.9, SaturatedFat 9.1, Cholesterol 118.6, Sodium 227.2, Carbohydrate 56.4, Fiber 2.6, Sugar 32.3, Protein 6.1
CRANBERRY PECAN TARTS
This recipe was passed on to me as an alternative to traditional pecan pie. The cranberries inspire me to make this tart at Thanksgiving, but it gets rave reviews all year long.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Cut pastry sheet in half and roll each half into a 7-in. circle. Transfer pastry to two ungreased 4-in. fluted tart pans with removable bottoms. Trim pastry even with edges. , Layer the cranberries, vanilla chips and pecans in each pastry. In a small bowl, beat the egg, brown sugar, corn syrup, flour and zest until smooth; pour over tops. Place pans on a baking sheet., Bake at 400° for 15 minutes. Cover with foil; bake 15-20 minutes longer or until crust is golden brown and filling near the center is set. Cool on a wire rack. Serve with whipped cream if desired.
Nutrition Facts : Calories 903 calories, Fat 47g fat (18g saturated fat), Cholesterol 131mg cholesterol, Sodium 496mg sodium, Carbohydrate 113g carbohydrate (42g sugars, Fiber 2g fiber), Protein 10g protein.
CRANBERRY PECAN PIE
I've been thinking/planning Thanksgiving this year and tho't maybe someone else might like this recipe, as well. My recipe notes say I've been making this since 2004.I think it came from Taste of Home. I'm sure I've not missed a Thanksgiving where we haven't had this on the dessert table, since then.A perfect blend of tart and...
Provided by Sheryl Faulkner
Categories Pies
Time 50m
Number Of Ingredients 14
Steps:
- 1. FOR THE CRUST: Place all ingredients in the large work bowl of a food processor. Process just until it begins to form a ball. Remove from work bowl and press into a 4" disc. Wrap in saran wrap. Refrigerate at least 2 hours until firm.Remove from fridge. Allow to warm at room temp a few minutes, just until rollable. Roll out to fit a 9" pie plate. Set aside while you prepare the filling.
- 2. FOR THE FILLING: Combine all ingredients EXCEPT the cranberries and pecans.Stir until well blended. Gently stir in cranberries and pecans.
- 3. Pour into prepared pie shell. Bake at 425 for 10 mins. Reduce heat to 325, bake an additional 35-40 mins. I bake this until the center seems 'set'.It will still 'jiggle' a little when touched, but should not be 'mushy'. Remove from oven and cool to room temperature.I also like to sprinkle the top with just a touch of sugar as soon as it comes out of the oven. This gives it a little holiday sparkle. Refrigerate at least 4 hours before serving. Can be served chilled or at room temperature.
- 4. Serve with a dollop of vanilla or rum-flavored whip cream. Or a good-quality vanilla ice cream.
CRANBERRY PECAN PIE
I first prepared this pie at Thanksgiving to share with my co-workers. It was such a success! Now I freeze cranberries while they are in season so that I can make it year-round. -Dawn Liet Hartman, Mifflinburg, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Beat shortening and buttermilk until blended. Gradually add water, beating until light and fluffy. Beat in flour and salt. Shape into a disk. Wrap in plastic; refrigerate 4 hours or overnight. , Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edge., In a large bowl, whisk first 5 filling ingredients until blended. Stir in cranberries and pecans. Pour into crust., Bake on a lower oven rack 10 minutes. Reduce oven setting to 350°; bake until filling is almost set, 35-40 minutes. Cool completely on a wire rack. Refrigerate, covered, overnight before serving. If desired, serve with whipped cream.
Nutrition Facts : Calories 514 calories, Fat 27g fat (7g saturated fat), Cholesterol 85mg cholesterol, Sodium 250mg sodium, Carbohydrate 68g carbohydrate (52g sugars, Fiber 3g fiber), Protein 5g protein.
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