APPLE-CRANBERRY TART
A treat for all tastes, this one's sweet, tart and nutty all rolled into one. Make it during the holidays, for birthdays, and whenever you crave something fabulous and fruity.-Sonya Labbe, Los Angeles, California
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 14 servings.
Number Of Ingredients 17
Steps:
- In a small bowl, combine the flour, sugar and walnuts; cut in butter until crumbly. Press onto the bottom and up the sides of an ungreased 11-in. fluted tart pan with removable bottom., In a large bowl, combine the apples, sugar, cornstarch, cinnamon and nutmeg. Gently stir in cranberries. Transfer to crust., Bake at 425° for 25 minutes. In a small bowl, combine the flour, brown sugar and orange zest. Cut in butter until crumbly. Stir in walnuts. Sprinkle over filling. Bake 15-20 minutes longer or until filling is bubbly and topping is golden brown. Cool on a wire rack.
Nutrition Facts :
CRANBERRY-PECAN TARTS
Provided by Food Network
Categories dessert
Time 1h21m
Yield 24 tartlets or 12 tarts, 12 to
Number Of Ingredients 13
Steps:
- Blend crust ingredients together. If making small tartlets, divide into 24 small balls. If making large size tarts, divide into 12 balls. Cover with plastic wrap and chill. Press each ball onto bottom and up sides of tart tins and chill until ready to fill.
- Meanwhile, bring orange juice to boil in a small saucepan. Take off heat and add chopped cranberries. Cover and let soak for 15 minutes. Then drain well and blot with paper towel; set aside.
- Preheat oven to 325 degrees F.
- Mix all the remaining ingredients well, except the pecans, until smooth. Then add the pecans and cranberries. Divide the filling evenly among the tart tins and bake for approximately 35 minutes for the small tarts and 45 minutes for the larger tarts or until the crust is golden brown.
CRANBERRY PECAN PIE
I first prepared this pie at Thanksgiving to share with my co-workers. It was such a success! Now I freeze cranberries while they are in season so that I can make it year-round. -Dawn Liet Hartman, Mifflinburg, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Beat shortening and buttermilk until blended. Gradually add water, beating until light and fluffy. Beat in flour and salt. Shape into a disk. Wrap in plastic; refrigerate 4 hours or overnight. , Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edge., In a large bowl, whisk first 5 filling ingredients until blended. Stir in cranberries and pecans. Pour into crust., Bake on a lower oven rack 10 minutes. Reduce oven setting to 350°; bake until filling is almost set, 35-40 minutes. Cool completely on a wire rack. Refrigerate, covered, overnight before serving. If desired, serve with whipped cream.
Nutrition Facts : Calories 514 calories, Fat 27g fat (7g saturated fat), Cholesterol 85mg cholesterol, Sodium 250mg sodium, Carbohydrate 68g carbohydrate (52g sugars, Fiber 3g fiber), Protein 5g protein.
APPLE-CRANBERRY TART
If you think spiralizers are just for making zucchini zoodles, you're in for a surprise. You can make thinly-sliced, half apple slices in no time using a spiralizer.
Provided by lutzflcat
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 1h23m
Yield 4
Number Of Ingredients 13
Steps:
- Place cranberries in a small bowl. Cover with boiling water. Let soak until plump, about 15 minutes. Drain.
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet lightly with cooking spray.
- Cut a deep vertical slice into both sides of each apple, being sure not to cut through to the core. Attach 1 apple to a spiralizer fitted with the straight-flat blade and cut into thin half-slices. Repeat with second apple.
- Combine cranberries, apple slices, lemon juice, and vanilla extract in a bowl; toss to coat.
- Mix white sugar, cornstarch, cinnamon, nutmeg, and salt together in a bowl. Stir into the apple mixture.
- Roll pie crust out into a 10-inch round on a floured work surface. Transfer to the baking sheet.
- Spoon apple mixture into the center of the crust, leaving a 2-inch border. Lift up edges of crust and fold around apple mixture. Brush edges with egg white. Sprinkle turbinado sugar all over tart.
- Bake in the preheated oven until apples are tender and crust is golden brown, 38 to 40 minutes. Transfer to a serving plate and slice.
Nutrition Facts : Calories 332.9 calories, Carbohydrate 47 g, Fat 15.1 g, Fiber 3.6 g, Protein 3.9 g, SaturatedFat 3.8 g, Sodium 395.2 mg, Sugar 21.5 g
CRANBERRY-APPLE CRUMBLE PIE
Provided by Gina Marie Miraglia Eriquez
Categories Food Processor Bake Thanksgiving Cranberry Apple Fall Cinnamon Butter Gourmet
Yield Makes 8 servings
Number Of Ingredients 23
Steps:
- Make pastry:
- Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle 3 tablespoon ice water evenly over mixture and gently stir with a fork (or pulse) until incorporated.
- Squeeze a small handful: If dough doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring until incorporated. Do not overwork dough or pastry will be tough.
- Turn out dough onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all dough together (using a pastry scraper if you have one) and form into a 5-inch disk. If dough is sticky, dust lightly with additional flour. Chill, wrapped in plastic wrap, until firm, at least 1 hour.
- Make crumble topping:
- Stir together flour, brown sugar, cinnamon, and salt in a bowl. Blend in butter with your fingertips until large clumps form, then stir in pecans. Chill until ready to use.
- Make fruit filling:
- Stir together apples, cranberries, brown sugar, flour, cinnamon, salt, and lemon juice in a large bowl.
- Assemble pie:
- Preheat oven to 425°F with rack in lower third.
- Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round, then fit into pie plate. Trim edge, leaving a 1/2-inch overhang, then fold overhang under and crimp decoratively. Transfer fruit filling to pie shell and dot with butter. Loosely cover with foil and bake until apples droop slightly, about 30 minutes.
- Reduce oven temperature to 375°F. Sprinkle crumble topping over filling and bake, uncovered, until crumble is browned, filling is bubbling, and apples are tender, 45 minutes to 1 hour more. Cool completely, 2 to 3 hours.
CRANBERRY APPLE PIE
Tart red cranberries add a twist of color and flavor to classic apple pie made with Pillsbury refrigerated crusts - a delicious Thanksgiving dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h30m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 425°F. In large saucepan, melt butter over medium heat. Stir in orange peel, cinnamon and nutmeg with wooden spoon. Stir in apples and cranberries.
- In small bowl, mix sugar, pecans and flour; add to apple mixture and stir to combine. Place 1 pie crust in 10-inch metal pie pan. Spoon apple mixture into pie crust, packing tightly and mounding in center.
- On lightly floured surface, roll out second crust to 1/8-inch thickness. Gently place crust over filling; fold edge under and crimp, sealing to bottom crust. Cut 4 or 5 slits in top crust. Place pie pan on 15x10x1-inch pan.
- Bake 15 minutes. Reduce oven temperature to 350°F; bake 45 to 55 minutes longer or until crust is golden brown. Cool on cooling rack 1 hour 30 minutes to 2 hours.
Nutrition Facts : Calories 450, Carbohydrate 77 g, Fat 3 1/2, Fiber 4 g, Protein 1 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 270 mg
CRAN-APPLE PECAN CRISP
Even folks who claim not to like cranberries rave about this dish. I cherish the recipe from my mother, who inspired my love of cooking. -Debbie Daly, Florence, Kentucky
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine sugar and cornstarch; stir in the apples and cranberries. Transfer to a greased 2-qt. baking dish. In another bowl, combine the oats, brown sugar, pecans and flour; cut in butter until mixture is crumbly. Sprinkle over apple mixture. Bake, uncovered, at 375° for 40-45 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 244 calories, Fat 9g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 56mg sodium, Carbohydrate 41g carbohydrate (30g sugars, Fiber 3g fiber), Protein 2g protein.
CRANBERRY APPLE PIE
New England is one of the prime apple- and cranberry-growing regions of the country. This is my all-time favorite cranberry apple pie recipe.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 425°. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Refrigerate while preparing filling., In a large bowl, combine the sugar and next 6 ingredients. Add apples and cranberries; toss gently. Spoon filling into prepared pie plate; dot with butter., Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. , Bake for 10 minutes. Reduce heat to 350°; bake until crust is golden brown and filling is bubbly, 45-50 minutes longer.
Nutrition Facts : Calories 521 calories, Fat 17g fat (8g saturated fat), Cholesterol 18mg cholesterol, Sodium 230mg sodium, Carbohydrate 92g carbohydrate (60g sugars, Fiber 2g fiber), Protein 2g protein.
CRANBERRY PECAN TARTS
Make and share this Cranberry Pecan Tarts recipe from Food.com.
Provided by NoraMarie
Categories Dessert
Time 55m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°.
- Beat eggs lightly in mixing bowl.
- Add sugar, syrup, melted butter and vanilla, mixing until blended.
- Sprinkle cranberries and pecans in tart shells, dividing evenly.
- Pour filling on top, filling two-thirds full.
- Bake for 20 to 25 minutes or just until set and golden.
- Ideal for freezing.
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
PECAN CRANBERRY BUTTER TARTS
These are the product of early morning experimentation modifying an old butter tart recipe that I've been using for years. They are a combination of sweet and tart, look beautiful, and disappear very quickly!
Provided by Annette
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 40m
Yield 15
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix brown sugar, chopped pecans, dried cranberries, butter, orange zest, orange juice, egg, and brandy together in a bowl.
- Arrange tart shells on a baking sheet and spoon pecan-cranberry filling into each shell about 2/3 full. Add 1 pecan half and 1 fresh cranberry to each tart.
- Bake in the preheated oven until tart shells are lightly browned and filling is bubbling, 18 to 20 minutes.
Nutrition Facts : Calories 273.3 calories, Carbohydrate 33.9 g, Cholesterol 23.2 mg, Fat 14.6 g, Fiber 0.8 g, Protein 2.8 g, SaturatedFat 4.4 g, Sodium 109.3 mg, Sugar 20.7 g
PECAN CRANBERRY TART
Categories Berry Nut Dessert Bake Thanksgiving Cranberry Pecan Fall Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Lightly toast pecans in a shallow baking pan in middle of oven until fragrant but not darker, about 5 minutes, then cool. Leave oven on.
- Cook 1/2 cup sugar in a dry 2-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork (to help sugar melt evenly), until sugar is melted into a deep golden caramel. Tilt pan and carefully add corn syrup (caramel will harden and steam vigorously). Cook over moderately low heat, stirring, until caramel is dissolved.
- Remove pan from heat and add butter, stirring until melted, then cool caramel until it stops bubbling. Whisk together eggs, salt, vanilla, and remaining 1/4 cup sugar, then add caramel in a stream, whisking constantly. 3Spread pecans and cranberries evenly in tart shell and pour caramel over them, tapping pecans and cranberries down to coat thoroughly. Bake tart in middle of oven until filling is set, 30 to 35 minutes. Cool completely in pan on a rack before removing rim of pan.
More about "apple pecan cranberry tart recipes"
CRANBERRY APPLE PIE RECIPE - SOUTHERN LIVING
From southernliving.com
Servings 8Total Time 4 hrs 15 minsAuthor Marianne Williams
- Roll half of Easy Piecrust dough to 1/4-inch thickness on a lightly floured surface (about a 13-inch circle). Fold in half, and transfer to a 9-inch pie plate. Unfold and drape over pie plate, pressing bottom and sides into pan. Roll remaining dough about same thickness and size; place on a baking sheet. Chill both piecrusts in freezer 10 minutes.
- Preheat oven to 375°. Combine cranberries and next 3 ingredients in a large bowl, and toss to coat. Add 1 cup sugar and next 5 ingredients, and toss to coat. Pour mixture into chilled piecrust in pie plate; dot with butter.
- Cut chilled dough on baking sheet into 1/2-inch strips. Place 5 to 7 strips over filling in one direction; add remaining strips in perpendicular direction, folding back alternating strips in a crisscross fashion. Trim strips even with edges of crust; fold edges under, and crimp. Place pie on a foil-lined rimmed baking sheet; brush pastry with egg wash, and sprinkle with sugar, if desired. Bake at 375° for 1 hour to 1 hour 10 minutes or until filling is bubbling and crust is golden brown. (If top is browning too quickly, lightly shield with aluminum foil.) Let cool about 1 hour before slicing. Garnish, if desired.
FRENCH CRANBERRY-APPLE PIE RECIPE - PILLSBURY.COM
From pillsbury.com
4.5/5 (75)Category DessertCuisine FrenchTotal Time 3 hrs 15 mins
- Heat oven to 375°F. Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie.
- In large bowl, gently mix apples and cranberries. In small bowl, mix remaining filling ingredients. Add dry ingredients to fruit; toss to coat. Pour into crust-lined pan.
- In small bowl, mix all topping ingredients except butter and pecans. With pastry blender or fork, cut in butter until crumbly. Stir in pecans. Sprinkle evenly over filling.
- Bake 45 to 55 minutes or until apples are tender, and crust and topping are golden brown. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. If desired, serve warm with whipped cream or ice cream.
CRANBERRY-APPLE PIE WITH PECAN SHORTBREAD CRUST …
From myrecipes.com
5/5 (3)Total Time 3 hrs 55 minsServings 12
- Prepare Crust: Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 4 to 5 minutes or until lightly toasted and fragrant, stirring halfway through. Cool completely (about 20 minutes).
- Meanwhile, beat butter at medium speed with an electric mixer 1 minute or until creamy; add powdered sugar, beating well. Gradually add flour, beating at low speed until mixture is no longer crumbly and starts to come together into a ball. Stir in pecans. Shape one-third of dough into an 8-inch log; wrap in plastic wrap, and chill until ready to use. Press remaining dough on bottom and up sides of a 9-inch springform pan. Cover and chill crust.
- Prepare Filling: Peel apples. Cut into 1/4-inch-thick wedges. Toss together apples and next 4 ingredients. Spoon mixture into prepared crust. Drizzle with melted butter.
- Cut reserved dough log into 8 (1-inch) pieces. Gently shape each piece into a 6- to 8-inch rope. Lightly press each rope to flatten into strips. Arrange strips in a lattice design over filling.
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