APPLE PECAN CRANBERRY TART
Meet the Cook: People practically inhale this dessert. I modified another recipe years ago to come up with a different way of using cranberries - a favorite fruit of mine. My husband and I have three grown children and two grandsons. -Jo Ann Fisher, Huntington Beach, California
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan over medium heat, bring 3/4 cup apple juice and sugar to a boil, stirring occasionally. Add apples and cranberries; return to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until apples are tender and berries pop,. Whisk flour and remaining juice until smooth; stir into cranberry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool to room temperature. , Fit pastry into an 10-in. fluted tart pan with removable bottom, or press into the bottom and 1 in. up the sides of a 10-in. springform pan. Line pastry with double thickness of heavy-duty foil. , Bake at 450° for 5 minutes. Remove foil; bake 7-10 minutes or until pastry is nearly done. Cool. Add apple mixture. Combine first four topping ingredients; sprinkle over filling. Arrange pecan halves on top. Bake at 375° for 30-35 minutes or until golden brown.
Nutrition Facts : Calories 314 calories, Fat 11g fat (4g saturated fat), Cholesterol 11mg cholesterol, Sodium 99mg sodium, Carbohydrate 53g carbohydrate (36g sugars, Fiber 2g fiber), Protein 2g protein.
APPLE-PECAN TART
Provided by Florence Fabricant
Categories dessert
Time 2h
Yield 8-10 servings
Number Of Ingredients 11
Steps:
- Heat oven to 400 degrees. Place flour, sugar and salt in food processor. Pulse to blend. Dice 8 tablespoons butter, place in food processor and give it about 20 quick pulses, until butter is in tiny lumps. Beat egg yolk with 4 tablespoons ice water. Open cover of machine and sprinkle in egg mixture. Pulse briefly. Ingredients should start to clump together to form a dough; do not allow a ball of dough to form. If dough is too dry to hold together, add another teaspoon or two of water and pulse again.
- Transfer dough mixture to lightly floured work surface and gather together to form into a flat, smooth disk. Roll to a circle about 13 inches in diameter and fit into a 10-inch fluted tart pan. Line with foil, weight with pastry weights and bake 10 minutes, until dry-looking. Remove foil and weights, prick bottom of pastry in a few places and bake until golden, about 20 minutes more. Remove from oven.
- While pastry is baking melt remaining 2 tablespoons butter in a skillet. Add apples and sauté over medium-high heat until lightly browned. Stir in brown sugar, then add pecans. Sauté another minute. Remove from heat and spread in baked pastry. Beat eggs, stir in syrup and vanilla and pour over apples and pecans.
- Bake 15 minutes. Reduce heat to 350 degrees and bake until set and browned on top, about 25 minutes more.
Nutrition Facts : @context http, Calories 417, UnsaturatedFat 15 grams, Carbohydrate 44 grams, Fat 25 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 9 grams, Sodium 145 milligrams, Sugar 26 grams, TransFat 0 grams
APPLE PECAN TART
This recipe is out of "Home Cooking Magazine". This gorgeous rustic tart is sure to impress guests (but only you need to know that it's even easier to assemble than a typical apple pie)! Dark or light corn syrup can be used. but dark syrup will give you a rich molasses flavor.
Provided by Chabear01
Categories Tarts
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Place pie crust in a 9-inch tart pan and leave the sides long and free-form.
- Combine sugar and corn syrup. Add eggs and beat until smooth. Add pecans and vanilla, and teaspoon of melted butter and mix well. Set aside.
- Toss apples with lemon juice. Spread apples on bottom of pie crust and pour pecan mixture over apples. Fold edges of pie crust over filling.
- Bake pie until set, about 45 to 50 minutes.
Nutrition Facts : Calories 364.2, Fat 19, SaturatedFat 3.4, Cholesterol 47.8, Sodium 140, Carbohydrate 47.3, Fiber 3.5, Sugar 24.1, Protein 4.3
APPLE PECAN CRANBERRY TART RECIPE
How to make Apple Pecan Cranberry Tart Recipe
Provided by @MakeItYours
Number Of Ingredients 13
Steps:
- In a large saucepan over medium heat, bring 3/4 cup apple juice and sugar to a boil, stirring occasionally. Add apples and cranberries; return to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until apples are tender and berries pop,. Whisk flour and remaining juice until smooth; stir into cranberry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool to room temperature.
- Fit pastry into an 10-in. fluted tart pan with removable bottom, or press into the bottom and 1 in. up the sides of a 10-in. springform pan. Line pastry with double thickness of heavy-duty foil.
- Bake at 450° for 5 minutes. Remove foil; bake 7-10 minutes or until pastry is nearly done. Cool. Add apple mixture. Combine first four topping ingredients; sprinkle over filling. Arrange pecan halves on top. Bake at 375° for 30-35 minutes or until golden brown. Yield: 12 servings.
ANNA'S APPLE GINGER PECAN TART
Make and share this Anna's Apple Ginger Pecan Tart recipe from Food.com.
Provided by Annacia
Categories Tarts
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- For crust, beat butter and cream cheese until smooth.
- Add flour and stir until dough comes together.
- Shape into a disk, wrap and chill for 2 hours, until firm.
- Preheat oven to 375 °F (190 °C).
- On a lightly floured surface, roll out dough to 1/4-inch (5 mm) thick and line an 8-inch, removable-bottom fluted tart pan.
- Freeze while preparing filling.
- For filling, whisk butter and the SPLENDA® Brown Sugar Blend.
- Add eggs, one at a time, whisking after each addition.
- Stir in ginger, cinnamon, vanilla and salt.
- Place chilled tart shell on a baking tray and arrange apples and pecans in shell.
- Gently pour filling over apples and pecans.
- Bake for 40 to 50 minutes, until edges of pastry are browned and filling no longer jiggles when pan is moved.
- Let tart cool for an hour before slicing.
- Serve warm, room temperature or chilled.
Nutrition Facts : Calories 384.6, Fat 28.3, SaturatedFat 14.8, Cholesterol 107.9, Sodium 126.1, Carbohydrate 29.6, Fiber 1.9, Sugar 9.4, Protein 4.6
APPLE PECAN CRANBERRY TART
From my Mamaw's recipe collection.
Provided by Chrystal Cackler @journeyrock92
Categories Pies
Number Of Ingredients 12
Steps:
- In a large saucepan over medium heat, bring 3/4 cup apple juice and sugar to a boil, stirring occasionally. Add apples and cranberries; return to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until apples are tender and berries pop,. Whisk flour and remaining juice until smooth; stir into cranberry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool to room temperature.
- Fit pastry into an 10-in. fluted tart pan with removable bottom, or press into the bottom and 1 in. up the sides of a 10-in. springform pan. Line pastry with double thickness of heavy-duty foil.
- Bake at 450° for 5 minutes. Remove foil; bake 7-10 minutes or until pastry is nearly done. Cool. Add apple mixture. Combine first four topping ingredients; sprinkle over filling. Arrange pecan halves on top. Bake at 375° for 30-35 minutes or until golden brown.
APPLE PECAN TART
Number Of Ingredients 23
Steps:
- Make the Tart Crust: In bowl of food processor fitted with knife blade attachment, pulse flour, sugar and salt until combined. Add butter; process 10 to 15 seconds or until mixture resembles a coarse meal (all chunks of butter should be smaller than pea-sized). Add egg yolk; pulse until just combined. With processor running, pour ice water through feed tube in slow, steady stream and process until dough just holds together (no longer than 15 seconds). Transfer dough to work surface. Shape into disk; wrap and refrigerate at least 2 hours or up to overnight. Dough can also be frozen up to 1 month (thaw in refrigerator overnight before using). Make the Bourbon Caramel Sauce: In medium saucepan, heat sugar and water over medium heat. Cook, watching very closely, 15 minutes or until mixture turns deep amber color (swirl pan occasionally, but do not stir). Remove pan from heat and slowly stir in cream. Stir in bourbon and salt. Transfer to heat-safe container and refrigerate up to 1 week (mixture will thicken as it cools). Bring to room temperature before serving. Make the Apple & Pecan Tart: Preheat oven to 375 degrees F. In clean food processor fitted with knife blade attachment, process egg, pecans, 2 tablespoons sugar, 1 tablespoon butter, maple syrup, vanilla and salt until smooth. Lightly flour work surface and rolling pin; roll dough into 13-inch round. Transfer to 9½-inch round tart pan; pat down and cut off excess dough. Spread Maple-Pecan Butter evenly over bottom of crust; arrange apples over Maple-Pecan Butter. Sprinkle apples with remaining 2 tablespoons sugar and 2 tablespoons butter. Transfer to oven and bake 1 hour or until apples are golden brown and tender. Transfer to wire rack; cool 20 minutes before serving. To serve, garnish tart with additional pecans, if desired. Slice and serve tart with Bourbon Caramel Sauce.
ANNA'S APPLE GINGER PECAN TART
This came from Anna Olsen and the Splenda site.
Provided by Annacia * @Annacia
Categories Pies
Number Of Ingredients 14
Steps:
- For crust: Beat butter and cream cheese until smooth. Add flour and stir until dough comes together. Shape into a disk, wrap and chill for 2 hours, until firm.
- Preheat oven to 375 °F (190 °C).
- On a lightly floured surface, roll out dough to 1/4-inch (5 mm) thick and line an 8-inch, removable-bottom fluted tart pan. Freeze while preparing filling.
- For filling, Whisk butter and the SPLENDA® Brown Sugar Blend. Add eggs, one at a time, whisking after each addition. Stir in ginger, cinnamon, vanilla and salt.
- Place chilled tart shell on a baking tray and arrange apples and pecans in shell. Gently pour filling over apples and pecans.
- Bake for 40 to 50 minutes, until edges of pastry are browned and filling no longer jiggles when pan is moved.
- Let tart cool for an hour before slicing. Serve warm, room temperature or chilled.
APPLE PECAN TART
Yield 8
Number Of Ingredients 10
Steps:
- Spray counter lightly with non-stick cooking spray. Combine 4 1/2, 4 1/2, and 3 rolls into 3 separate balls. Flatten each ball into a 10-inch circle. Cover with plastic wrap and let rest for 10 to 15 minutes. Combine brown sugar, 1 teaspoon cinnamon, salt, pecans, apple and softened butter. Place one of the larger dough circles in the bottom of a 9-10 inch sprayed round pan. Spread half of the filling on the dough leaving a 1/2- inch border around the outside of the circle. Lay the smallest dough circle on top of the filling. Spread the rest of the filling on top of that piece of dough and cover with last piece of dough. Press around the edge to seal the dough together. Combine the remaining cinnamon and sugar together. Brush top of tart with melted butter and sprinkle with cinnamon sugar. Cut a few vents in the top crust. Bake at 375°F 20-25 minutes. Serve warm with vanilla ice cream, if desired.
Nutrition Facts : Nutritional Facts Serves
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Ingredients
There are a few basic ingredients that go into making an apple pecan tart. The first is the tart crust, which is made from flour, butter, sugar, and salt. The filling consists of apples, pecans, sugar, and spices such as cinnamon and nutmeg. Some recipes may also add honey, vanilla, and lemon juice for added flavor.The Tart Crust
The tart crust is the base of the apple pecan tart. It provides the foundation for the filling and adds a rich, buttery flavor to the dessert. To make the perfect tart crust, you’ll need:- 1 and 1/2 cups of all-purpose flour
- 1/2 cup of unsalted butter, cold and cut into cubes
- 1/4 cup of granulated sugar
- 1/4 teaspoon of salt
- 1 egg yolk
- 2 tablespoons of ice-cold water
The Filling
The filling is the heart of the apple pecan tart. It consists of fresh apples and crunchy pecans, combined with sugar and spices. Here’s what you’ll need to make a perfect apple pecan filling:- 4 cups of thinly sliced apples (Granny Smith apples are ideal)
- 1 cup of chopped pecans
- 1/2 cup of granulated sugar
- 1/4 cup of honey
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of nutmeg
- 1 tablespoon of fresh lemon juice
Method
To make an apple pecan tart, you’ll need to follow a few simple steps. These are:Making the Tart Crust
- In a large bowl, combine the flour, sugar, and salt.
- Using a pastry cutter or a fork, cut in the butter until it resembles coarse sand.
- In a small bowl, whisk together the egg yolk and ice-cold water.
- Add the egg mixture to the flour mixture and mix until it forms a dough.
- Scoop the dough onto a floured surface and knead it until it forms a ball.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes before using.
Making the Apple Pecan Filling
- Preheat the oven to 375 F (190 C).
- In a large bowl, mix together the sliced apples, chopped pecans, sugar, honey, cinnamon, nutmeg, and lemon juice.
- Let the mixture rest for about 10 minutes to allow the flavors to infuse.
Assembling the Tart
- Roll out the chilled tart crust on a floured surface to a thickness of about 1/4 inch.
- Place the rolled-out pastry into a tart pan and press it gently into the pan, trimming off any excess.
- Add the apple pecan filling into the tart shell, making sure it’s evenly distributed.
- Bake the tart in the preheated oven for 45-50 minutes or until the crust is golden brown and the filling is bubbling.
- Remove the tart from the oven and let it cool for at least 10 minutes before serving.