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Cranberry Orange Pecan Tart

Cranberry orange pecan tart pairs a buttery blind-baked crust with a sweet-tart filling of fresh cranberries, pecans, and orange. Bake until the edges are set and the center jiggles only slightly, then cool before slicing.
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Prep Time 20 minutes
Cook Time 1 hour 4 minutes
Chilling and cooling 2 hours 30 minutes
Total Time 3 hours 54 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 0.25 cup granulated sugar
  • 11 tbsp unsalted butter divided (8 tablespoons softened for the crust; 3 tablespoons for the filling)
  • 4 eggs large, divided (1 for the crust; 3 for the filling)
  • 1.5 cups all-purpose flour
  • 0.75 tsp table salt divided (1/2 teaspoon for the crust; 1/4 teaspoon for the filling)
For the filling
  • 0.67 cup light corn syrup
  • 0.5 cup light brown sugar packed
  • 1 tbsp orange zest finely grated
  • 2 tbsp orange juice
  • 1 tsp vanilla extract
  • 1 cup fresh cranberries coarsely chopped
  • 1.5 cups pecans coarsely chopped

Equipment

  • 1 9-inch tart pan with a removable bottom
  • 1 baking sheet

Method
 

Make the crust
  1. Beat 8 tablespoons of the softened butter and the granulated sugar in a medium bowl until creamy, about 1 minute.
  2. Beat in 1 egg.
  3. Stir in the flour and 1/2 teaspoon of the salt just until a dough forms.
  4. Press the dough evenly over the bottom and up the sides of a 9-inch tart pan with a removable bottom.
  5. Chill for 30 minutes.
Blind-bake the crust
  1. Preheat the oven to 375°F with a rack in the center.
  2. Set the tart pan on a baking sheet.
  3. Line the crust with parchment paper and fill with pie weights.
  4. Bake for 15 minutes.
  5. Remove the parchment and weights.
  6. Bake for 8 to 10 minutes until the surface looks dry and the edges are lightly golden.
  7. Reduce the oven temperature to 350°F.
Make the filling
  1. Melt the remaining 3 tablespoons butter and let it cool slightly.
  2. In a medium bowl, whisk the remaining 3 eggs with the corn syrup, brown sugar, melted butter, orange zest, orange juice, vanilla, and remaining 1/4 teaspoon salt until blended.
Fill and bake the tart
  1. Fold the cranberries and pecans into the filling.
  2. Pour the filling into the warm crust.
  3. Bake at 350°F for 35 to 45 minutes, until the filling is set around the edges, the center jiggles only slightly, and the center reads at least 160°F on an instant-read thermometer.
  4. Cool on a rack for 2 hours.
  5. Remove the tart ring and slice.

Notes

For clean slices, let the tart cool completely before removing the tart ring. Refrigerate covered for up to 4 days; freeze well-wrapped slices for up to 2 months. For a gluten-free variation, use a measure-for-measure gluten-free flour blend in the crust.