Rustic Cranberry Tart Recipe

John Besh is a James Beard award-winning chef and the author of My Family Table.

Recipe Is: Low Cholesterol, Low Sodium

Ingredients

  • 3/4 cup pecans
  • 1 11-inch prepared pie crust (thawed if frozen)
  • All-purpose flour
  • 5 cups cranberries
  • 1 cup sugar
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cardamom
  • 1 teaspoon orange zest
  • 2 tablespoons orange juice
  • 1 tablespoon unsalted butter

Nutritional Information

  • Calories per serving 343
  • Fat per serving 16.2g
  • Saturated fat per serving 4.3g
  • Monounsaturated fat per serving 7.4g
  • Polyunsaturated fat per serving 3.2g
  • Protein per serving 2g
  • Carbohydrate per serving 50g
  • Fiber per serving 4g
  • Cholesterol per serving 4mg
  • Iron per serving 1mg
  • Sodium per serving 119mg
  • Calcium per serving 18mg
  • Calories per serving 343
  • Fat per serving 16.2g
  • Saturated fat per serving 4.3g
  • Monounsaturated fat per serving 7.4g
  • Polyunsaturated fat per serving 3.2g
  • Protein per serving 2g
  • Carbohydrate per serving 50g
  • Fiber per serving 4g
  • Cholesterol per serving 4mg
  • Iron per serving 1mg
  • Sodium per serving 119mg
  • Calcium per serving 18mg

How to really make it

Preheat oven to 350. On baking tray, toast pecans until lightly golden (about 7 minutes). Bring pie crust to room temperature until slightly pliable. Sprinkle work surface with flour; flatten crust into even disk. Transfer crust to 9-inch glass pie pan; it will hang over edge of pan. Combine cooled pecans with cranberries, sugar, 1 tablespoon all-purpose flour, cinnamon, nutmeg, cardamom, orange zest, and orange juice. Pile filling in pie crust center, leaving a 2-inch border. Fold crust\’s edges onto fruit mixture, leaving the majority of mixture exposed. Dot filling with butter before placing tart in oven. Bake about One hour, until crust is browned and filling is thick and bubbly.