6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
  • 6 Ratings

This tart has all the goodness of pecan pie with a sweet-tart hit from the cranberries.

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Ingredients

Directions

  • Heat oven to 350 degrees F. Prepare Tart Shells. In medium bowl beat egg whites and whole eggs until combined; set aside.

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  • 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.

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  • Arrange pecan halves and cranberries in cooled tart shells. Pour syrup mixture over.

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  • Place tarts on large baking sheet. Bake 35 to 40 minutes or until filling is set. Makes 2 tarts (10 servings each).

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Tips

Bake tart shells 1 day ahead. Wrap; store at room temperature.

Nutrition Facts

369 calories, (7 g saturated fat, 3 g polyunsaturated fat, 7 g monounsaturated fat), 88 mg cholesterol, 196 mg sodium, 48 g carbohydrates, 2 g fiber, 27 g sugar, 5 g protein.

Tart Shells

Ingredients

Directions

  • 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.

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Reviews

6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1