A supremely seasonal tart that’s tailor-made for festive potlucks and parties. It’s not only easier to make than your typical holiday tart and made with wholesome ingredients, all those bright red raspberries make it smashing to look at, too.
Course Dessert
Prep Time 30 minutesmins
Cook Time 50 minutesmins
Refrigeration Time 1 hourhr
Total Time 2 hourshrs17 minutesmins
Servings 8
Calories 330
Author Katie Morford, MS, RD of Mom's Kitchen Handbook
Ingredients
Crust:
4tablespoonsunsalted buttermelted
3tablespoonsgranulated sugar
2tablespoonsextra virgin olive oil
½teaspoonvanilla extract
1/4teaspoonsalt
1 1/2cupswhole-wheat pastry flour
Filling:
2largeeggs
⅓cuppure maple syrup
⅓cuppacked brown sugar
2tablespoonsunsalted buttermelted
1 ½tablespoonswhole-wheat pastry flour
½cuppecan halves
½cupfresh or frozen cranberriesno need to defrost
1heaping cupfrozen raspberries
For serving:
Lightly sweetened creme fraiche or whipped creamoptional
Instructions
Mix butter, sugar, olive oil, vanilla and salt in a medium bowl until blended. Add flour and stir until thoroughly combined. Transfer to a 9-inch tart pan and use fingers to firmly press dough along bottom and sides of pan, forming a thin crust. Prick a few times with a fork. Refrigerate 1 hour.
Preheat oven to 350° F. Par-bake the crust about 15 minutes, or until slightly golden.
While tart shell bakes, make the filling by whisking eggs, maple syrup, brown sugar, butter and flour in a large bowl until blended. Stir in pecans, cranberries and raspberries.
Pour filling into the pre-baked tart shell and bake 35 minutes, or until the filling is set and barely jiggles when you shake the pan. Remove from oven and let cool completely.
Serve as-is or topped with creme fraiche or whipped cream.