2 tablespoons extra-virgin olive oil
4 tablespoons melted butter
3 tablespoons sugar
½ teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups whole-wheat pastry flour
2 tablespoons melted butter
⅓ cup pure maple syrup
⅓ cup packed brown sugar
1 ½ tablespoons whole-wheat pastry flour
½ cup pecans, snapped in half
½ cup fresh or frozen cranberries (no need to defrost)
1 heaping cup frozen raspberries (not defrosted)
Lightly sweetened creme fraiche or whipped cream (optional)
- Put the olive oil, butter, sugar, vanilla, and salt into a medium bowl and whisk with a fork until blended. Add the flour and stir until thoroughly combined. Transfer to a 9-inch tart pan and use your fingers to firmly press the dough along the bottom and sides of the pan. It’s a thin crust. Prick a few times with a fork. Refrigerate 1 hour.
- Preheat oven to 350 degrees. Par-bake the crust just until the color starts to go slightly golden, 15 minutes.
- While the tart shell bakes, make the filling by whisking the eggs, butter, maple syrup, brown sugar, and flour in a large bowl until blended. Stir in the pecans, cranberries, and raspberries. Pour into the pre-baked tart shell and bake until the filling is set and barely jiggles when you shake the pan a bit, about 35 minute. Remove from oven and let cool completely.
- Serve in wedges as is or with creme fraiche or whipped cream.