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Apple Pecan Cranberry Tart

 Apple Pecan Cranberry Tart
Meet the Cook: People practically inhale this dessert. I modified another recipe years ago to come up with a different way of using cranberries - a favorite fruit of mine. My husband and I have three grown children and two grandsons. -Jo Ann Fisher, Huntington Beach, California
12 ServingsPrep: 35 min. + cooling Bake: 45 min.


  • 1-1/4 cups unsweetened apple juice or cider, divided
  • 1-1/3 cups sugar
  • 3 medium tart apples, peeled and cubed
  • 1 package (12 ounces) fresh or frozen cranberries
  • 1/2 cup all-purpose flour
  • Pastry for single-crust pie (10 inches)
  • 1/3 cup chopped pecans
  • 1/3 cup all-purpose flour
  • 3 tablespoons butter, melted
  • 1/4 cup packed brown sugar
  • 12 pecan halves


  • In a large saucepan over medium heat, bring 3/4 cup apple juice and
  • sugar to a boil, stirring occasionally. Add apples and cranberries;
  • return to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or
  • until apples are tender and berries pop,. Whisk flour and remaining
  • juice until smooth; stir into cranberry mixture. Bring to a boil;
  • cook and stir for 2 minutes or until thickened. Cool to room
  • temperature.
  • Fit pastry into an 10-in. fluted tart pan with removable bottom, or
  • press into the bottom and 1 in. up the sides of a 10-in. springform
  • pan. Line pastry with double thickness of heavy-duty foil.
  • Bake at 450° for 5 minutes. Remove foil; bake 7-10 minutes or

2 of 2

Apple Pecan Cranberry Tart (continued)

Directions (continued)

  • until pastry is nearly done. Cool. Add apple mixture. Combine first
  • four topping ingredients; sprinkle over filling. Arrange pecan
  • halves on top. Bake at 375° for 30-35 minutes or until golden
  • brown. Yield: 12 servings.
Nutritional Facts: 1 serving (1 slice) equals 314 calories, 11 g fat (4 g saturated fat), 11 mg cholesterol, 99 mg sodium, 53 g carbohydrate, 2 g fiber, 2 g protein.