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