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Pecan Cranberry Tart

Pecan Cranberry Tart
Pecan Cranberry Tart
This image courtesy of crunchmaster.com

You'll impress your family and friends when you make this Pecan Cranberry Tart. After trying just one bite, everyone will be hooked on this pie, but no one will ever imagine that this is a gluten free recipe. This recipe will taste just as good as, if not better than, a traditional tart recipe. We suggest you make this gluten free dessert for your next family gathering, holiday party, or office potluck. We guarantee that it'll be an instant hit with all of your friends, family, and coworkers.

Ingredients

  • FOR THE FILLING
  • 1 1/2 cup pecan halves, divided
  • 2/3 cup sugar
  • 3 eggs
  • 1/3 cup dark corn syrup
  • 2 tablespoons cider vinegar
  • 1 tablespoon butter, melted
  • 2 teaspoons vanilla extract
  • pinch of salt
  • 1 tablespoon tahini (sesame paste)
  • 1/2 cup dried cranberries, chopped
  •  
  • FOR THE CRUST
  • 1 cup finely ground Crunchmaster Original Multi-Seed Crackers
  • 4 tablespoons sugar
  • 1/4 teaspoon salt
  • 4 tablespoons butter, melted

Instructions

To Make the Tart

  1. Preheat oven to 350°F.  Finely grind the Crunchmaster Original Multi-Seed Crackers in a food processor. In a large bowl, combine cracker crumbs, sugar, and salt. Mix until ingredients are well blended.  Add melted butter and stir until the crumb mixture is thoroughly moistened.

  2. Press crumb mixture firmly into a 9” deep dish pie pan, distributing mixture evenly throughout the bottom and sides of the pie pan.  Bake for 10 minutes. 
     

  3. In another large bowl, combine sugar, egg, corn syrup, vinegar, butter, vanilla extract, tahini, and salt. Mix until smooth. Gently stir in dried cranberries and roasted pecans. Pour the filling mixture into the prepared crust, spreading evenly. 
     

  4. Bake the tart about 30-35 minutes at 350°F. Filling will become golden.  Cool before serving.

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