Pecan Cranberry Tart

Provided by: Virginia Egg Council

Pecan Cranberry Tart brings together pecan pie and sweet cranberries to create a perfect dessert.

  • Serves 36
  • Total Time: 2 hours and 10 minutes
  • Preparation Time: 20-30 minutes
  • Cook/Bake Time: 35-40 minutes


Tart Shells

  • 2/3 cup softened butter
  • 1 1/3 cup powdered sugar
  • 1 teaspoon kosher salt
  • 2 whole eggs
  • 2 egg yolks
  • 3 cups all-purpose flour


  • 2 cups pecan (halves), toasted
  • 1 cup cranberries
  • 3 egg whites
  • 2 whole eggs
  • 1/3 cup butter
  • 1 ½ cup packed brown sugar
  • 1 cup light-colored corn syrup
  • 2 teaspoons vanilla extract


  • Preheat oven to 350°.


  • Beat butter on medium-high speed until light. Add powdered sugar and salt and beat one minute.
  • Beat in eggs and yolks one at a time, for one minute each. Gradually beat in flour.
  • Divide dough in half, wrap each half in plastic and refrigerate one hour.
  • Lightly flour dough and press along bottom and sides of two 14x5” tart pans with removable bottoms (our use two 9” pie plates). Dough edge should be even with pan edges. Chill 1 hour then bake 10 minutes until edges begin to brown, then cool.
  • Arrange pecans and cranberries in cooled tart shells.
  • In a medium bowl, beat egg whites and eggs until blended.
  • In a small saucepan, combine butter, brown sugar and corn syrup, bring to a boil, stir in vanilla and gradually whisk egg mixture.
  • Pour syrup mixture over berries and pecans.
  • Mix extra yolk with 1 teaspoon water and lightly brush on exposed crust.
  • Place tarts on large baking sheet, bake 35-40 minutes, or until filling is set.
  • Serve cold or warm.

Nutrition Information

Per serving: 1/36 of recipe

Calories: 225

Total fat: 10 g
Saturated fat: 4 g
Polyunsaturated fat: 2 g
Monounsaturated fat: 4 g

Cholesterol: 44 mg
Sodium: 134 mg
Carbohydrates: 32 g
Fiber: 1 g
Sugar: 23 g
Protein: 3 g
Vitamin A: 55 mcg
Vitamin D: 0 mcg
Folate: 25 mcg
Choline: 30 mg
Calcium: 21 mg
Iron: 1 mg
Potassium: 69 mg


Shells can be prepared the day before, wrapped, and stored at room temperature.

Virgina Egg Council