Go Back
Print
Cran-Raspberry Pecan Tart

Cran-Raspberry Pecan Tart with Whole-Grain Crust

This seasonal tart is ideal for festive potlucks and holiday parties. It’s not only easier to make than your typical tart, it's made with wholesome ingredients and less sugar than most. Plus, those raspberries and cranberries pack a nutritious punch.

Course Dessert
Prep Time 30 minutes
Cook Time 50 minutes
Servings 8
Author Katie Morford

Ingredients

Crust

  • 4 tablespoons unsalted butter melted
  • 3 tablespoons granulated sugar
  • 2 tablespoons extra virgin olive oil
  • ½ teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 1/2 cups whole-wheat pastry flour

Filling

  • 2 eggs
  • ⅓ cup pure maple syrup
  • ⅓ cup packed brown sugar
  • 2 tablespoons unsalted butter, melted
  • 1 ½ tablespoons whole-wheat pastry flour
  • ½ cup pecan halves
  • ½ cup fresh or frozen cranberries, no need to defrost
  • 1 heaping cup frozen raspberries
  • Lightly sweetened creme fraiche or whipped cream for serving

Instructions

  1. Mix butter, sugar, olive oil, vanilla and salt in a medium bowl until blended. Add flour and stir until thoroughly combined. Transfer to a 9-inch tart pan and use fingers to firmly press dough along bottom and sides of pan, forming a thin crust. Prick a few times with a fork. Refrigerate 1 hour.
  2. Preheat oven to 350° F. Par-bake the crust about 15 minutes, or until slightly golden.
  3. While tart shell bakes, make the filling by whisking eggs, maple syrup, brown sugar, butter and flour in a large bowl until blended. Stir in pecans, cranberries and raspberries.
  4. Pour filling into the pre-baked tart shell and bake 35 minutes, or until the filling is set and barely jiggles when you shake the pan. Remove from oven and let cool completely.
  5. Serve as-is or topped with creme fraiche or whipped cream.