Pecan Cranberry Tart Recipes

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PECAN CRANBERRY TART



Pecan Cranberry Tart image

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

1 1/4 cups pecans (5 oz), chopped
3/4 cup sugar
3/4 cup light corn syrup
2 tablespoons unsalted butter
3 large eggs
1/4 teaspoon salt
1 teaspoon vanilla
1 cup fresh or frozen cranberries (not thawed; 3 1/2 oz), chopped
1 baked (10-inch) tart shell

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.

CRANBERRY PECAN PIE



Cranberry Pecan Pie image

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

6 tablespoons shortening
1-1/2 teaspoons buttermilk
2 tablespoons hot water
1 cup all-purpose flour
1/2 teaspoon salt
FILLING:
3 large eggs
1 cup light or dark corn syrup
2/3 cup sugar
1/4 cup butter, melted
1 teaspoon vanilla extract
2 cups fresh or frozen cranberries, thawed
1 cup chopped pecans
Sweetened whipped cream, optional

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.

CRANBERRY PECAN TARTS



Cranberry Pecan Tarts image

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

1 sheet refrigerated pie pastry
1/4 cup fresh or frozen cranberries, thawed
1/4 cup white baking chips
1/4 cup pecan halves
1 large egg
3 tablespoons brown sugar
3 tablespoons corn syrup
1-1/2 teaspoons all-purpose flour
1/4 teaspoon grated orange zest
Whipped cream, optional

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.

PECAN CRANBERRY BUTTER TARTS



Pecan Cranberry Butter Tarts image

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

1 cup brown sugar
½ cup chopped pecans
½ cup chopped dried cranberries
⅓ cup butter, melted
½ orange, zested and juiced
1 egg, beaten
1 teaspoon brandy, or to taste
15 (2 inch) sweetened pastry tart shells
15 pecan halves
15 fresh cranberries

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



Cranberry Pecan Tarts image

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

24 prepared tart shells (store bought or homemade prepared)
3 eggs
1 cup corn syrup
1 cup granulated sugar
2 tablespoons melted butter
1 teaspoon vanilla
3/4 cup fresh cranberries or 3/4 cup dried cranberries
3/4 cup coarsely chopped pecans

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 PIE



Cranberry Pecan Pie image

A wonderful holiday pie, especially at Thanksgiving!

Provided by Carolyn

Categories     Desserts     Pies     Pecan Pie Recipes

Time 1h30m

Yield 8

Number Of Ingredients 10

1 (9 inch) deep dish pie crust
1 cup cranberries
3 eggs
⅔ cup white sugar
1 cup dark corn syrup
6 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
¼ teaspoon ground mace
⅛ teaspoon salt
1 cup pecan halves

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Finely chop cranberries in food processor or by hand. Spread into bottom of pastry-lined pie pan.
  • In a large bowl beat eggs until frothy. Add sugar, corn syrup, melted butter or margarine, vanilla, mace, and salt. Mix well. Pour mixture over cranberry layer. Neatly arrange pecan halves on top of sugar mixture.
  • Bake in preheated oven for 45 to 50 minutes, until golden and set in center.

Nutrition Facts : Calories 503.3 calories, Carbohydrate 63.6 g, Cholesterol 92.6 mg, Fat 27.7 g, Fiber 2.2 g, Protein 4.7 g, SaturatedFat 9.3 g, Sodium 274.9 mg, Sugar 29.9 g

CRANBERRY-PECAN TARTS



Cranberry-Pecan Tarts image

Provided by Food Network

Categories     dessert

Time 1h21m

Yield 24 tartlets or 12 tarts, 12 to

Number Of Ingredients 13

3 ounces cream cheese, softened
1/2 cup butter, softened
1 cup all-purpose flour
1/2 cup orange juice
3/4 cup dried cranberries, coarsely chopped
3/4 cup light brown sugar, packed
1 large egg
1 tablespoon butter, melted
1 tablespoon cornstarch
1 teaspoon vanilla extract
1/8 teaspoon salt
1 orange, zested
1/2 cup pecans, chopped

Steps:

  • Blend crust ingredients together. If making small tartlets, divide into 24 small balls. If making large size tarts, divide into 12 balls. Cover with plastic wrap and chill. Press each ball onto bottom and up sides of tart tins and chill until ready to fill.
  • Meanwhile, bring orange juice to boil in a small saucepan. Take off heat and add chopped cranberries. Cover and let soak for 15 minutes. Then drain well and blot with paper towel; set aside.
  • Preheat oven to 325 degrees F.
  • Mix all the remaining ingredients well, except the pecans, until smooth. Then add the pecans and cranberries. Divide the filling evenly among the tart tins and bake for approximately 35 minutes for the small tarts and 45 minutes for the larger tarts or until the crust is golden brown.

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