Cranberry Pecan Tart

Fresh cranberries paired with pecans in a sweet gooey filling, made this fall tart an instant hit at Sunday dinner. It wasn’t difficult to make and everything came together quite quickly. Of course, discovering a disc of frozen tart dough in the freezer certainly helped.

Cranberry Pecan Tart

The recipe is from Flo Braker’s The Simple Art of Perfect Baking. The berries are gently cooked in a light caramel, then the eggs are whisked in, before being poured into a partially blind-baked shell. That’s pretty much it. It goes into the oven until the filling is bubbling, and just set.

Cranberry Pecan Tart

Each slice of this dessert isn’t substantial, but each bite has a bit of soft, tart cranberry and a nugget of pecan and is quite satisfying. The orange zest really helps to round out the flavour, so don’t omit it.

Cranberry Pecan Tart

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