Cranberry Pecan Tart
With a wink and a nod going out to Pier’s wonderful hubby, hopefully this recipe will keep him entertained in the kitchen. And let it be known, I officially proclaim that husbands that like to cook are sexier than all hell (and this I know. I have one of those myself.)
Prepare cream cheese tart crust below first. Then the inside nummy part.
Cream Cheese Pastry (makes one ten inch tart crust)
2 cups all purpose flour
1/4 cup butter, chilled
1 (3 ounce) package cream cheese
3 tablespoons ice water
In the work bowl of a food processor, combine flour, butter and cream cheese. Process until mixture is crumbly. With food processor running, add water, one tablespoon at a time, until mixture comes together and forms a ball. Flatten dough into a dish, and wrap tightly in heavy-duty plastic wrap; chill for 30 minutes.
Ingredients for Cranberry Pecan part:
3 large eggs
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/4 cup butter, melted
1 cup dark corn syrup
1 cup chopped pecans
1 cup dried cranberries
Preheat oven to 350 degrees. Press cream cheese pastry into bottom and up the sides of a 10 inch deep dish tart pan with removable bottom. Cover pastry with pie weights or dried beans and bake for ten minutes. Let cool, then remove pie weights.
In a medium bowl, whisk together eggs and sugars. Whisk in melted butter. Add corn syrup, whisking to combine. Stir in pecans and cranberries. Pour egg mixture into crust. Bake for 45 to 48 minutes or until set. Let cool completely before cutting.
recipe from Paula Deen somewhere. I clipped it and wrote in that I got it from Paula. So thanks Paula and I wish you would quit making such wonderful tasting things. You’re killing me. But at least this one doesn’t have chocolate, thank goodness.
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