- Portion size 8 servings
- Credits : Canadian Living Magazine, December 2010
- 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
MethodOn 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
- Iron 13.0
- Folate 23.0
- Calcium 4.0
- Vitamin A 14.0
- Vitamin C 2.0