Recipe

Cranberry Apple Tart With Pecan Crust Recipe

Add Step-by-Step Photos	Sexybeast / All my dishes 1 year, 10 months ago An elegant dessert with deep flavour complexities. Prep:90m Cook:60m Servings:8	Sexybeast
	sophisticated

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Ingredients

Pecan Crust--

1 cup all purpose flour

1 cup ground pecans

2 Tbsp granulated sugar

14/ tsp salt

1/3 cup very cold unsalted butter, diced small

Filling--

2 cups fresh cranberries

2 large ripe sweet apples, peeled, cored and sliced 1/4" thin

2 Tbsp Grand Marnier

2 tsp all purpose flour

1/2 tsp ground ginger

1/2 tsp ground cardamom

1/4 tsp ground cinnamon

1/4 tsp allspice

Generous pinch of salt

Topping--

1/3 cup all purpose flour

1/4 cup packed light brown sugar

Generous pinch of salt

2 Tbsp unsalted butter, melted

1/4 tsp pure vanilla extract

Directions

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.

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Comments

ahmed1 1 year, 10 months ago said:
I loved the pecan crust..Thanks for sharing this.

mystic_river1 1 year, 10 months ago said:

mrtnzangel8 1 year, 8 months ago said:
Where did mystic's comments go? covering tracks..
ahahaha

annieamie 1 year ago said:
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.

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