‘You’re such a tart’ Cranberry Tart Recipe
Pour wet ingredients over cranberries in a tart dish
Some occasions call for a dessert that has an edge to it. A goody two-shoes, sweet-all-over finish to a meal just wouldn’t do!
For those moments may I recommend the “You’re such a tart” Cranberry Tart Recipe. The real copy of this recipe, true to it’s name is on a hot pink cue card, it’s owner had written on it in bold, curved letters.
The ingredient are quite simple and only take about 10 minutes to combine before you pop it in the oven.
“You’re such a tart” Cranberry Tart Recipe
Ingredients:
- 3 cups – cranberries, rinsed
- 3/4 cup – pecan pieces
- 1 cup – brown sugar split into 2 equal portions of 1/2 cup
- 3/4 cup – melted unsalted butter
- 2 eggs – lightly beaten
- 2 tablespoons – fresh orange juice
- 1 teaspoon – grated orange peal
- 1/2 teaspoon – baking powder
- 1 cup – all-purpose flour
Shown here are some of the key ingredients: cranberries, pecans, eggs and all-purpose flour.
Pour cranberries into a buttered and floured deep 10" tart/pie dish. Sprinkle 1/2 cup of sugar and pecans over the cranberries.
In a bowl, combine melted butter, eggs, orange juice, grated peel, sugar and flour. Beat until smooth (a handmixer here does wonders or you can use an old-fashioned wisk).
Pour mixture over cranberries.
Use a spatula or wooden spoon to smooth mixture over cranberries before putting it into the oven at 325 degrees Fahrenheit for 35-45 minutes or until top is golden brown.
Voila! "You're such a tart" Cranberry Tart. Let cool, then enjoy.
Loni Kao StarkCo-Founder StarkSilverCreek, Creative Director and Wine Collector
Loni is a self-professed foodie, adventure travel seeker and aspiring artist. It’s been said her laugh can be heard from San Jose all the way to the Golden Gate Bridge. The former Ms. Global Petite runner-up is host of several SSC shows including WineTube TV, StarkSilverCreek Presents, Loreto Live, and the new series The Artist Diaries. Between busy travel schedules to Washington, Napa and global destinations such as Australia, the Baja and Europe, she expends the rest of her energy collecting wines, practicing “escape artist”-style cooking, and building what she hopes, one day, will be a real estate empire. She catches her breath by writing about her adventures.
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yay – will make this tonight for new year’s eve dinner. thank you for posting. Need to use up some pecans but wanted something lighter than traditional pecan pie as we have 3 courses beforehand. The only thing that I wonder about in this recipe is why not beat the eggs and butter first, then add eggs, then juice and zest, and then fold in dry ingredients rather than melt the latter and do it all in one – i think it will give a lighter batter. Alright, that’s it – rock on and happy new year.
Happy new year too! Hope you have a great dinner. Wonderful suggestion, will try it next time I make it.