Pilgrims Cranberry-Pecan Tart

A pecan pie filling with chopped fresh cranberries is poured into a sweet pastry- or puff pastry-lined tart shell.

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Ingredients:

• Sweet pastry dough or puff pastry (enough to cover a 10- to 11-inch round tart pan)
• 3 large eggs
• 2/3 cup packed light brown sugar
• 2/3 cup light corn syrup
• 1/2 stick (1/4 cup) (unsalted) butter,
• melted and cooled
• 1/4 tsp salt
• 1 tsp vanilla
• 1 1/4 cups fresh cranberries, chopped
• 1 cup chopped pecan

Method

Make the shell: Roll out dough to a 13" round (1/8" thick) on a floured surface and fit into tart pan. Trim edge of dough leaving 1/2" overhang, then fold the overhang inward and press against side of pan to re-inforce edge. Lightly prick bottom of shall all over with a fork. Chill about 1/2 hour. Put oven rack in lower half of oven and preheat oven to 425 degrees F. Line the shell with foil and fill with rice or dry beans. Bake until crust is set and pale golden on rim; about 10 minutes. Carefully remove foil and rice/beans, and bake shell until lightly golden all over, 5 more minutes. The filling: Whisk together eggs, brown sugar, corn syrup, butter, salt and vanilla in a bowl until smooth. Stir in chopped cranberries and pecans. Pour filling into pre-baked shell; bake tart until filling is set and golden. about 40-45 minutes. Cool completely in pan on rack before cutting tart.

Notes: Tart can be baked 1 day ahead and covered.

Number of servings: 8-10

Submitted By: guest12552150
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