White Chocolate Cranberry-Pecan Tart | Marlene Maurer – Lakewood, Colo. | TheFencePost.com

White Chocolate Cranberry-Pecan Tart | Marlene Maurer – Lakewood, Colo.

1 package refrigerated pie crusts
1 c. cranberries
1 c. pecan halves
1 c. white vanilla chips
3 eggs
3/4 c. firmly packed brown sugar
3/4 c. light corn syrup
2 tbsp. flour
1 tsp. grated orange peel

Place cookie sheet in oven on middle rack.
Preheat oven to 400 degrees.
Prepare pie crust as directed on package for one crust-filled pie using a 10-inch tart pan with removable bottom.
Layer cranberries, pecans and white vanilla chips in a crust-lined pan.
In a large bowl, beat eggs.
Add brown sugar, corn syrup, flour and orange peel; blend well.
Pour over cranberry mixture.
Bake on cookie sheet for 35 to 45 minutes, or until crust is golden brown and filling is set in center.
Cover with spray-coated foil after 25 minutes of baking.
Cool 2 hours or until completely cooled.
If desired, serve with whipped cream.


Support Local Journalism

Readers like you make the Fence Post’s work possible. Your financial contribution supports our efforts to deliver quality, locally relevant journalism.

Now more than ever, your support is critical to help us keep our community informed about the evolving coronavirus pandemic and the impact it is having locally. Every contribution, however large or small, will make a difference.

Each donation will be used exclusively for the development and creation of increased news coverage.

 


Start a dialogue, stay on topic and be civil.
If you don't follow the rules, your comment may be deleted.