Cranberry Apple Tart With Pecan Crust
From sexybeast 16 years ago
- 60 minutes to make
- Serves 8
An elegant dessert with deep flavour complexities.
Ingredients
- Pecan Crust-- shopping list
- 1 cup all purpose flour shopping list
- 1 cup ground pecans shopping list
- 2 Tbsp granulated sugar shopping list
- 14/ tsp salt shopping list
- 1/3 cup very cold unsalted butter, diced small shopping list
- Filling-- shopping list
- 2 cups fresh cranberries shopping list
- 2 large ripe sweet apples, peeled, cored and sliced 1/4" thin shopping list
- 2 Tbsp Grand Marnier shopping list
- 2 tsp all purpose flour shopping list
- 1/2 tsp ground ginger shopping list
- 1/2 tsp ground cardamom shopping list
- 1/4 tsp ground cinnamon shopping list
- 1/4 tsp allspice shopping list
- Generous pinch of salt shopping list
- Topping-- shopping list
- 1/3 cup all purpose flour shopping list
- 1/4 cup packed light brown sugar shopping list
- Generous pinch of salt shopping list
- 2 Tbsp unsalted butter, melted shopping list
- 1/4 tsp pure vanilla extract shopping list
How to make it
- Preheat oven to 375.
- Combine flour, pecans, sugar and salt in the bowl of a food processor fitted with the metal blade and pulse until thoroughly blended. Add butter and pulse briefly. Dough should be very crumbly.
- Transfer mixture to a 9" fluted tart pan with a removable bottom. Press dough evenly across the bottom and up the sides of the pan.
- Bake in the lower third of the preheated oven for 15 minutes or until golden. Remove and cool, in pan, on a wire rack.
- Reduce oven temperature to 350.
- Place cranberries into bowl of food processor fitted with the metal blade. Coarsely grind, then transfer to a large mixing bowl. Add apple slices. Drizzle Grand Marnier over and toss to combine.
- Combine the 2 tsp flour with seasonings and salt in a small bowl and stir with a fork to combine. Add this to the cranberries and apples and toss to evenly distribute.
- Spoon the filling into the baked crust. Level off and pack down slightly.
- Combine ingredients for the topping (streusel). Toss together until mixture begins to clump when pressed with fingertips. Sprinkle streusel over filling, breaking it up into small pieces.
- Bake completed tart at 350 for 45 minutes or until fruit is tender when pierced with a fork. If crust or topping appear to be darkening too quickly, cover loosely with foil.
- Remove to a wire rack to cool slightly before serving. Serve warm.
The Rating
Reviewed by 3 people-
mystic_river1
in Bradenton loved it
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mystic_river1
in Bradenton loved it
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Thanks! I've been experimenting with a pecan crust for a year or so. I appreciate you adding the recipe for it here. This sounds like a lovely dessert and I look forward to trying it.
annieamie
in Los Angeles loved it
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