Cranberry Pecan Tart with
Orange Pastry Crust
We’ve given this Southern specialty a flavor make-over that’s perfect for fall
entertaining. It’s everything you love about pecan pie, but with a tart punch of
cranberries and a refreshing hint of citrus.
- 1/2 cup (1 stick) Challenge European Style Butter, salted
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon finely grated orange zest (1 medium orange)
- 3-4 tablespoons fresh orange juice (from the same orange)
- 1/4 cup (1/2 stick) Challenge European Style Butter, salted
- 2 tablespoons cornstarch
- 3 eggs
- 1/2 cup light brown sugar
- 1 cup sugar
- 2 cups fresh or frozen cranberries (8 ounces)
- 1 cup chopped pecans (4 ounces)
- Pastry: Cut butter in 1/2-inch cubes and freeze for best results.
- Combine flour and salt in food processor with knife blade attachment and process
for about 10 seconds.
- Add cold butter cubes and orange zest; process by pulsing 8 to 10 times or until
most of the butter is about pea-sized. Do not over mix.
- Add orange juice through food chute with processor running. Add only enough juice
to moisten so dough begins to clump.
- Form into a 4-5 inch disk, place in a food storage bag and refrigerate for 30
minutes before rolling.
- Roll out dough on a lightly floured surface, into a 12-inch round; fit pastry
into a 10 1/2-inch tart pan with removable bottom. Freeze crust before filling.
- Filling: Heat oven to 350 degrees F.
- In a large mixing bowl melt butter and combine with cornstarch. Beat in eggs
and blend in sugars.
- Stir in cranberries and 3/4 cup of pecans. Pour into frozen prepared tart shell
and sprinkle remaining pecans on top.
- Bake for 35 -40 minutes.
- Cool completely before slicing.
Source: Challenge Home Economist
Recipe and photo credit (used with permission):
Challenge Dairy - challengedairy.com
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