French Cranberry Pecan Tart

French Cranberry Pecan Tart 150 Image by: French Cranberry Pecan Tart 150 Author: Canadian Living

  • Portion size 8 servings
  • Credits : Canadian Living Magazine, December 2010

Ingredients

  • half All-Purpose Sweet Pie Dough recipe
  • 3 eggs
  • 1/2 cup packed golden brown sugar
  • 1/2 cup Lyle's golden syrup
  • 1/4 cup unsalted butter melted
  • 1 tablespoon cider vinegar
  • pinch salt
  • 1 1/2 cup pecan halves
  • 1 cup thawed whole cranberries

Method

On lightly floured surface, roll out dough into 12-inch (30 cm) circle; fit into 9-1/2-inch (24 cm) fluted tart pan with removable bottom. Fold edge over to extend about 1/4 inch (5 mm) above pan. Prick all over with fork; refrigerate for 30 minutes.

Line pastry with foil; fill with pie weights or dried beans. Bake in bottom third of 400°F (200°C) oven for 20 minutes. Remove weights and foil; bake until just beginning to colour, 5 to 10 minutes.

In large bowl, beat together eggs, brown sugar, syrup, butter, vinegar and salt. Pour into crust. Sprinkle with pecans and cranberries.

Bake in 375°F (190°C) oven until filling is puffed, golden and just beginning to set, about 30 minutes. Let cool on rack.



Nutritional facts Per serving: about

  • Sodium 120 mg
  • Protein 6 g
  • Calories 485.0
  • Total fat 32 g
  • Potassium 184 mg
  • Cholesterol 107 mg
  • Saturated fat 11 g
  • Total carbohydrate 47 g

%RDI

  • Iron 13.0
  • Fibre 0.0
  • Folate 23.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 14.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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French Cranberry Pecan Tart

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