I was making the cranberry sauce from my cookbook, Eat Alberta First, for Thanksgiving dinner when I thought, wow, this would make a great tart filling. So here you have it; an Easy Cranberry Pecan Tart. It comes together in a flash. It’s pie-like without having to roll pie crust. It’s not overly sweet. I like that at the end of a FEAST. You can add ice cream or whipped cream but I think it is terrific on it’s own.
I made this Easy Cranberry Pecan Tart in a round springform pan. If you make it in an 8×8-inch square pan, you can cut it accordingly and call it Cranberry Pecan Squares or Bars. I hope it becomes a new cranberry season favourite for you. I know, from now on, every time I make my cranberry sauce, I’ll double it so I can make this tart at the same time. Let me know how it goes for you. I’d love to hear from you in the comments. Thanks, Karen
Easy Cranberry Pecan Tart
Sweet and tart with a chewy crust and the lightly toasted crunch of pecans on top. This will become a fall classic for you.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 12 slices
- Category: dessert
- Method: baking
- Cuisine: Canadan
Ingredients
For the cranberry filling:
2 cups fresh cranberries
1½ cups cane sugar
3 – 4 (3-inch) cinnamon sticks
4 crushed cardamom pods
1 orange, zested and then peeled and chopped
For the crust and topping:
butter for greasing your pan
1 cup unbleached, all-purpose flour
1½ cups rolled oats
¼ cup cane sugar
½ cup brown sugar, packed
1½ teaspoons cinnamon
¼ teaspoon salt
½ cup melted butter (or vegan margarine if you want to make these vegan)
whole pecans for decorating the top
Instructions
For the cranberry filling:
- Place the cranberries, sugar, cinnamon sticks, cardamom pods and orange zest and chopped pieces in a microwaveable glass bowl, cover with a paper towel and cook in the microwave on high for 4 minutes.
- Remove, stir and microwave for another 4 minutes. Stir again and set aside.
For the crust and topping:
- Preheat the oven to 350℉ and grease a 12-inch springform pan with butter.
- Whisk the flour, oats, sugars, cinnamon and salt together in a large bowl and then stir in the melted butter to form a crumbly mixture.
- Reserve 1 cup of the crumb mixture and press the rest into the bottom of the springform pan.
- Remove the cinnamon sticks and cardamom pods from the reserved cranberry sauce and pour it over the base layer and top with the reserved crumb mixture, spreading it evenly.
- Top with the whole pecans as you like.
- Bake for 40 minutes or until the topping is set and the cranberry sauce is thickened and bubbly at the sides.
- Remove from the oven and cool in the pan before slicing and serving. Note: Leftovers keep well in the fridge for 3 to 5 days.
Keywords: Easy Cranberry Pecan Tartt
