We were having friends over for dessert last night after a day of art gallery touring and dinner out. Because it was our annual Christmas get together I decided to put more effort into dessert than I might normally (i.e. I actually baked something rather than popped into a bakery to buy something interesting).
I saw this recipe on the LCBO Food and Drink website. I liked the idea of mixing cranberries in with the pecan tart to cut some of that sweetness that can be overpowering at times.
The recipe calls for a lattice top. Instead of that I decided to cut christmas tree shapes from pastry and overlap them on top of the tart for a more festive look. Before baking I brushed the pastry with cream and sprinkled it with sugar.
The end result was amazing! Just the sort of thing that you crave during the season of eating to excess with friends and family.
Cranberry Pecan Tart
1 cup (250 mL) pecans
2 pie crusts, 9 inches (23 cm) each
3 eggs, lightly beaten
1 cup (250 mL) dark corn syrup
⅔ cup (150 mL) granulated sugar
2 tbsp (25 mL) butter, melted
1 tbsp (15 mL) Grand Marnier or brandy
1 tsp (5 mL) vanilla extract
1½ cups (375 mL) fresh cranberries
Preheat oven to 350°F (180°C).
Spread pecans on a baking sheet; bake 8 to 10 minutes or until fragrant and toasted. Cool.
Line a glass or ceramic pie dish with pastry. Cut remaining pastry round into strips about 1 inch (2.5 cm) wide. On a sheet of waxed paper, weave crosswise into a lattice top about 9 inches (23 cm) in diameter. For instructions on how to weave a traditional lattice top, see below.
Beat eggs with syrup, sugar, butter, Grand Marnier and vanilla. Toss pecans with cranberries; turn into pie shell. Pour over egg mixture. Flip lattice on top of pie; flute edges.
Bake in centre of oven for 50 minutes or until pastry is golden and fi lling is just set.
Cool on a rack before serving.