Cranberry Pecan Tart

I would apologize for not posting this PRIOR to Thanksgiving as that seems to be the most appropriate holiday for this dessert, but is so good that there’s no reason that you couldn’t make it instead for Christmas or New Year’s or Channukah or Festivus or Thursday or Your Cat’s Birthday or whatever “holiday” comes next in your world.

I will say that I felt this crust could use some work. It’s blind baked before adding the filling, but I still had come of the filling leak through the crust and pan and caramelize on the baking sheet I had beneath it (Note: the leaked filling was delicious). I would still recommend this as is, but be warned that you should place a baking sheet under you tart pan so that you don’t candy coat the inside of your oven.

Cranberry Pecan Tart

adapted from Epicurious



  • 1 1/3 cups all-purpose flour
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 1 stick cold unsalted butter, cut into 1/2-inch cubes
  • 1 large egg yolk
  • 2 tablespoons ice water + more if needed


  • 3 large eggs
  • 2/3 cup packed dark brown sugar
  • 2/3 cup light corn syrup
  • ½ stick (¼ cup) unsalted butter, melted and cooled
  • ½ teaspoon salt
  • 1 teaspoon vanilla
  • 1 ¼ cups fresh or frozen cranberries (7 oz; thawed if frozen)
  • 1 ½ cup pecans, toasted and chopped


For crust: Whisk together flour, sugar, and salt in a large bowl. Blend in butter with your fingertips or a pastry blender until incorporated and the bits of butter are the size of peas. Beat together yolk and water with a fork and stir into flour mixture until combined well. Gently knead mixture in bowl just until a dough forms, adding more ice water as necessary. Turn out dough onto a lightly floured surface and knead gently 4 or 5 times more. Form dough into a disk then wrap tightly in plastic wrap. Chill for at least 1 hour.

Roll out dough into a 13-inch round, or large enough to fit your tart pan with a 2-inch border, (1/8 inch thick) on a floured surface and fit into tart pan. Trim edge of dough so that it is flush with the edge on your pan. Lightly prick bottom of shell all over with a fork, then chill 30 minutes.

Preheat oven to 425°F and place rack in lower third of the oven. Line shell with foil and fill with pie weights (I used dried beans). Place tart pan on a baking sheet and bake until pastry is set and pale golden on rim, about 15 minutes. Carefully remove foil and weights and bake shell until pale golden all over, about 10 minutes more. Transfer baking sheet and tart pan to a rack.

For filling: Move oven rack to middle position and reduce oven temperature to 350°F. Whisk together eggs, brown sugar, corn syrup, butter, salt, and vanilla in a bowl until smooth, then stir in cranberries and walnuts. Pour filling into shell then cover the edge with foil to prevent crust from burning. Bake tart until filling is set and golden, 40 to 45 minutes, removing to foil edge about 30 minutes in. Cool completely in pan on rack.


4 responses to “Cranberry Pecan Tart

  1. I was one of the lucky ones to enjoy this tart. It was the perfect blend of tart from the cranberries and sweet from the pecan filling. The shell was wonderful and the presentation was beautiful.

  2. That is mouth watering to look at! I can’t believe Mom posted – Sari, you are just a woman of many talents 🙂

  3. I can’t believe you made a pecan pie type anything the week BEFORE I got back… sad. Pecan cravings will be satisfyed Sunday as soon as I get off the plane!

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