French Cranberry Pecan Tart
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French Cranberry Pecan TartVisit www.canadianliving.com for full recipe details.2 user reviews.
French Cranberry Pecan Tart
Photography by Felix Wedgwood
- Preparation time: 15 minutes. Chill: 30 minutes.
- Total time : 55 minutes
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 485485 cal |
| pro | 6 g6g pro |
| total fat | 32 g32g total fat |
| sat. fat | 11 g11g sat. fat |
| carb | 47 g47g carb |
| fibre | 3 g3g fibre |
| chol | 107 mg107mg chol |
| sodium | 120 mg120mg sodium |
| potassium | 184 mg184mg potassium |
| % RDI: | - |
| calcium | 44 calcium |
| iron | 1313 iron |
| vit A | 1414 vit A |
| vit C | 22 vit C |
| folate | 2323 folate |
Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.
Ingredients
- All-Purpose Sweet Pie Dough recipe Half All-Purpose Sweet Pie Dough recipe
- 3 eggs 3 eggs
- 1/2 cup packed golden brown sugar 1/2 cup packed golden brown sugar
- 1/2 cup Lyle's golden syrup 1/2 cup Lyle's golden syrup
- 1/4 cup unsalted butter , melted1/4 cup unsalted butter, melted
- 1 tbsp cider vinegar 1 tbsp cider vinegar
- salt Pinch salt
- 1-1/2 cups pecan halves 1-1/2 cups pecan halves
- 1 cup thawed whole cranberries 1 cup thawed whole cranberries
Preparation
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.
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.
Source : Canadian Living Magazine, December 2010
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