This is one of my favorite, prettiest desserts to bring to a holiday dinner. The cranberries really help cut the ultra-sweetness of the pecan pie filling.
1 ½ cups pecans, toasted
2 TB granulated sugar
2 TB unbleached all-purpose flour
1 egg white
1. Preheat oven to 350 degrees.
2. Prepare crust: combine the pecans and the sugar in food processor, and process until the pecans are finely copped. Add the flour and egg white and process until well mixed.
3. Press the pecan mixture in to the bottom and sides of an 8 ½” spring-form pan or tart pan with a removable bottom (moistening your fingers with water if necessary). Bake until the crust pulls away from sides, about 15 minutes. Set aside to cool.
¼ cup butter
1 cup firmly packed brown sugar
½ cup light corn syrup or molasses
1 to 1 ½ cups broken pecans
1 tsp vanilla
½ tsp salt
1. Preheat oven to 450 degrees.
2. Cream butter and brown sugar.
3. Beat in, one at a time, the eggs
4. Stir in the remainder of the ingredients
5. Fill the shell. Bake about 40 minutes or until a knife inserted in the filling comes out clean.
1 bag fresh cranberries, washed and dried
½ cup Cointreau
1 cup sugar
This is to be done when the tart is mostly cooled and the top is firm.
Melt 1 cup sugar with 1/2 cup Cointreau, then add the cranberries and stir for about 7 minutes, when they start to pop. Using a slotted soon, ladle out the berries and arrange on top of the pie. Boil the liquid down to a syrup, and use this as a glaze. .
Email: jessicafm (at) mindspring.com