Recipes and Cooking Pecan Cranberry Tart This tart has all the goodness of pecan pie with a sweet-tart hit from the cranberries. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on August 10, 2021 Print Rate It Share Share Tweet Pin Email Photo: Reed Davis Prep Time: 30 mins Bake Time: 35 mins Chill Time: 2 hrs Total Time: 30 mins Servings: 20 Yield: 2 tarts (10 servings each) Jump to Nutrition Facts Ingredients 1 Recipe Tart Shells, recipe below 3 egg whites 2 whole eggs ⅓ cup butter 1 ½ cup packed brown sugar 1 cup light-colored corn syrup 1 vanilla bean, halved lengthwise or 2 tsp. vanilla extract 2 cup pecans halves, toasted 1 cup cranberries Tart Shells ⅔ cup softened butter 1 ⅓ cup powdered sugar 1 teaspoon kosher salt 2 eggs 2 egg yolks 3 cup all-purpose flour Directions Heat oven to 350 degrees F. Prepare Tart Shells. In medium bowl beat egg whites and whole eggs until combined; set aside. In small saucepan combine butter, brown sugar, and corn syrup. Scrape seeds from vanilla bean; add to pan with bean. Bring just to boiling over medium heat. Gradually whisk into egg mixture. With slotted spoon remove and discard vanilla bean. Arrange pecan halves and cranberries in cooled tart shells. Pour syrup mixture over. Place tarts on large baking sheet. Bake 35 to 40 minutes or until filling is set. Makes 2 tarts (10 servings each). Tart Shells In mixing bowl beat butter with electric mixer on medium-high until light. Add powdered sugar and kosher salt; beat 1 minute. Beat in eggs and egg yolks; beat 1 minute more. Gradually beat in flour. Divide dough in half. Wrap in plastic; refrigerate 1 hour. On lightly floured surface, roll each half to 16x6-inch rectangle about 1/4 inch thick. Transfer to two 14x5-inch rectangular tart pans with removable bottoms. Trim edges. Chill 1 hour. Heat oven to 350 degrees F. Bake 10 minutes or until edges begin to brown; cool. Bake tart shells 1 day ahead. Wrap; store at room temperature. Rate it Print Nutrition Facts (per serving) 369 Calories 19g Fat 48g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 20 Calories 369 % Daily Value * Total Fat 19g 24% Saturated Fat 7g 35% Cholesterol 88mg 29% Sodium 196mg 9% Total Carbohydrate 48g 17% Total Sugars 27g Protein 5g Vitamin C 0.6mg 3% Calcium 40.4mg 3% Iron 1.4mg 8% Potassium 118mg 3% Folate, total 44.4mcg Vitamin B-12 0.2mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.