Cran-Raspberry Pecan Tart with Whole-Grain Crust

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Serves 8 servings
submitted by: Katie Morford, MS, RD of Mom's Kitchen Handbook



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 eggs

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)


For serving:

Lightly sweetened creme fraiche or whipped cream (optional)


  1. 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.
  2. Preheat oven to 350 degrees. Par-bake the crust just until the color starts to go slightly golden, 15 minutes.
  3. 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.
  4. Serve in wedges as is or with creme fraiche or whipped cream.


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