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Pecan-Cranberry Tart
Source: Eating Well



Rating:
Prep Time: 30 minutes
Cook Time: 60 minutes
Difficulty: Difficult

Nutrition Facts

Makes 10 servings
Amount Per Serving
Calories 0.0
Total Carbs 0.0 g
Dietary Fiber 0.0 g
Sugars 0.0 g
Total Fat 0.0 g
Saturated Fat 0.0 g
Unsaturated Fat 0.0 g
Potassium 0.0 mg
Protein 0.0 g
Sodium 0.0 mg
Dietary Exchanges
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

Crust
0 3/4 tsp  low sodium baking powder
0 1/4 tsp  salt
2 tbsp  canola oil
3 tbsp  cold water

Filling
0.66667 cup  packed dark brown sugar
0.33333 cup  light corn syrup
0 tbsp  cider vinegar
1 tbsp  butter
2 tsp  vanilla extract
0 each  salt
0.33333 cup  dried cranberries
Directions
  1. Preheat oven to 375°F. Coat a 9-inch tart pan with a removable bottom with nonstick spray.
  2. To make crust: Spread oats in another pie pan and bake, stirring occasionally, until toasted, 6 to 12 minutes. Let cool. Place the oats in a food processor and process until coarsely ground.
  3. Stir together oats, flour, sugar, baking powder and salt in a large bowl. Drizzle oil onto dry ingredients and use a fork or your fingers to blend until crumbly. Using a fork, stir in water, 1 tablespoon at a time, until dough just comes together.
  4. Turn the dough out onto a floured surface and knead 7 to 8 times. Roll the dough out to an 11-inch circle, dusting with flour if necessary. Transfer the dough to prepared pan, pressing to fit. Trim edges. (If necessary, use scraps to patch any holes in crust.)
  5. To make filling & bake: Spread 1/2 cup pecans on a baking sheet and bake until fragrant, 5 to 10 minutes. Let cool and coarsely chop.
  6. Whisk brown sugar, eggs, egg whites, corn syrup, vinegar, butter, vanilla and salt in a medium bowl until smooth. Stir in dried cranberries and the chopped pecans. Spoon filling into crust. Arrange remaining 1/2 cup pecans on top of the filling.e the tart until filling is set and crust is golden, 20 to 25 minutes. Cool completely in the pan on a wire rack.

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