Tested till perfect French Cranberry Pecan Tart
French Cranberry Pecan Tart
Photography by Felix Wedgwood

French Cranberry Pecan Tart

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By Adell Shneer and the Test Kitchen

Source: Canadian Living Magazine, December 2010

Recipe4 out of 5 based on 3 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 15 minutes. Chill: 30 minutes.
  • Total time 55 minutes
  • Portion size 8


  • Half HalfAll-Purpose Sweet Pie Dough recipe
  • 3 3eggseggs
  • 1/2 cup 1/2cuppacked golden brown sugar
  • 1/2 cup 1/2cupLyle's golden syrup
  • 1/4 cup 1/4cupunsalted butter, melted
  • 1 tbsp 1tbspcider vinegar
  • Pinch Pinchsalt
  • 1-1/2 cups 1-1/2cupspecan halves
  • 1 cup 1cupthawed whole cranberries
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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 Information Per serving: about

cal 485 pro 6g total fat 32g sat. fat 11g
carb 47g fibre 3g chol 107mg sodium 120mg
potassium 184mg

% RDI:

calcium 4 iron 13 vit A 14 vit C 2
folate 23
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