Cran-Raspberry Pecan Tart with Whole-Grain Crust
Thanks to the National Processed Raspberry Council for sponsoring this post.
The first time I made this tart, I left it on the counter to cool before dashing out for the evening. When I returned home several hours later, half the tart was missing.
Mr. Mom’s Kitchen, who’s not usually much of a dessert guy, claimed responsibility.
When I made it a second time, tinkering a bit with the crust, I sent a sizable slab home with my friend Elizabeth, who protested, “That’s too much! We’ll never eat it all.” She texted me a photo that same afternoon showing mere scraps left on the plate.
This is all a long-winded way of saying that this tart is a real keeper. It’s taking up permanent residence in our family holiday cooking repertoire. Let me tell you why:
No joke. The tart dough gets mixed by hand in a single bowl and pressed in the pan. The filling relies on red raspberries that go straight from freezer to bowl. The cranberries don’t need to be chopped and can be either fresh or frozen.
The deep, dark red of frozen raspberries and cranberries can’t be beat for seasonal cooking. Put this on a holiday spread and you’ll be sure to win a few beauty Brownie points.
It’s a nutrition upgrade
Pecan tarts are notoriously high in sugar and typically made with corn syrup. This version isn’t too sweet, features a 100 percent whole wheat crust, subs in olive oil for some of the butter, and includes one and a half generous cups of fruit (mostly red raspberries, which are high in vitamin C – a powerful antioxidant – and fiber).
It’s plainly delicious
The combination of bright, tangy red raspberries, maple syrup, and crunchy pecans is a winning one. Good luck stopping at one slice.
Bottom line? I hope you make this tart. And if you do, I’d advise you not to leave it unguarded on the counter. You may return to find it half eaten.