Cranberry-Pecan Tart Recipe
Razzle Dazzle Recipes
2 frozen 9-inch pie crusts
2 C. uncooked rice or beans
1/4 C. sugar
1 t. dried coffee
1/8 t. salt
1/2 t. vanilla
1/2 C. light corn syrup
1/2 C. dark corn syrup
3 oz. butter, melted and cooled
2 T. all purpose flour
1 1/2 C. chopped pecans
2 bags (12 oz. each) of fresh cranberries
2 C. water
4 C. sugar
1 C. apricot jam, heated and strained, optional
Defrost store-bought frozen pie crusts and remove from tins. Brush one lightly with cold water and press the second one on top. Press them together into a 9-inch tart pan and refrigerate for at least 1 hour.
Preheat oven to 350° F.
Place a 12-inch square of wax paper in the tart and fill with uncooked rice or beans. Bake 40 to 50 minutes until edges are golden brown. Remove beans/rice with wax paper, and return empty tart crust to oven for 5 to 10 minutes until medium brown.
Allow to cool while preparing pecan syrup.
With a handmixer or KitchenAid, mix together on low the eggs, sugar, coffee, salt, vanilla, light corn syrup, dark corn syrup, butter and flour.
Fill the cooled tart crust with chopped pecans, pour 1 cup of the syrup over the nuts and tilt gently until nuts and syrup are distributed evenly in the crust. Discard any remaining syrup. Bake again 20 to 25 minutes at 350 degrees until almost set. Cool 1 hour.
(Prepare at least one day ahead; keeps one month in refrigerator.) Select a heat-proof bowl large enough to hold two bags of cranberries about 2/3 full. Then select a pot to use as a double boiler and pour in 3 inches of water. The bowl should fit about halfway down into the pot.
In a second pot, pour in 2 cups water and 4 cups sugar. Allow to dissolve completely over low heat. Bring to a boil and boil for 3 minutes.
Place bowl of cranberries in the pot to be used as a double boiler and place on stove. Immediately pour the boiling sugar water over the cranberries. It's OK if it doesn't quite all fit.
Cover the bowl of cranberries with a lid or cookie sheet.
Turn the flame on medium-low and simmer the cranberries for about 45 to 60 minutes. Stir gently about every 10 minutes until cranberries are soft and a few are beginning to split. Remove bowl from pot and allow to cool, covered, for 1 hour. Cover bowl with plastic and refrigerate overnight.
Strain 1 1/2 cups of cranberries and spread over baked and cooled pecan tart. (Use leftover candied cranberries on pound cake or ice cream.) Brush with jam, if desired.
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