‘You’re such a tart’ Cranberry Tart Recipe

Pour wet ingredients over cranberries in a tart dish
Pour wet ingredients over cranberries in a tart dish
Pour wet ingredients over cranberries in a tart dish

Some occasions call for a dessert that has an edge to it. A goody two-shoes, sweet-all-over finish to a meal just wouldn’t do!

For those moments may I recommend the “You’re such a tart” Cranberry Tart Recipe. The real copy of this recipe, true to it’s name is on a hot pink cue card, it’s owner had written on it in bold, curved letters.

The ingredient are quite simple and only take about 10 minutes to combine before you pop it in the oven.

“You’re such a tart” Cranberry Tart Recipe

Ingredients:

  • 3 cups – cranberries, rinsed
  • 3/4 cup – pecan pieces
  • 1 cup – brown sugar split into 2 equal portions of 1/2 cup
  • 3/4 cup – melted unsalted butter
  • 2 eggs – lightly beaten
  • 2 tablespoons – fresh orange juice
  • 1 teaspoon – grated orange peal
  • 1/2 teaspoon – baking powder
  • 1 cup – all-purpose flour

img_8206
Shown here are some of the key ingredients: cranberries, pecans, eggs and all-purpose flour.
Pour cranberries into a buttered and floured deep 10" tart/pie dish. Sprinkle 1/2 cup of sugar and pecans over the cranberries.
Pour cranberries into a buttered and floured deep 10" tart/pie dish. Sprinkle 1/2 cup of sugar and pecans over the cranberries.
In a bowl, combine melted butter, eggs, orange juice, grated peel, sugar and flour. Beat until smooth (a handmixer here does wonders or you can use an old-fashioned wisk).
In a bowl, combine melted butter, eggs, orange juice, grated peel, sugar and flour. Beat until smooth (a handmixer here does wonders or you can use an old-fashioned wisk).
Pour mixture over cranberries.
Pour mixture over cranberries.
Use a spatula or wooden spoon to smooth mixture over cranberries before putting it into the oven at 325 degrees Fahrenheit for 35-45 minutes or until top is golden brown.
Use a spatula or wooden spoon to smooth mixture over cranberries before putting it into the oven at 325 degrees Fahrenheit for 35-45 minutes or until top is golden brown.
Voila! "You're such a tart" Cranberry Tart. Let cool, then enjoy.
Voila! "You're such a tart" Cranberry Tart. Let cool, then enjoy.
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Loni Stark
Loni Stark is a self-professed foodie, and adventure travel seeker, and yet is also passionate about technology’s impact on business and creativity. She's the host of our Stark Insider video features. It’s been said her laugh can be heard from San Jose all the way up to the Golden Gate Bridge. She makes no claims to super powers, although sushi is definitely her Kryptonite. Loni's story...
  • carole

    yay – will make this tonight for new year's eve dinner. thank you for posting. Need to use up some pecans but wanted something lighter than traditional pecan pie as we have 3 courses beforehand. The only thing that I wonder about in this recipe is why not beat the eggs and butter first, then add eggs, then juice and zest, and then fold in dry ingredients rather than melt the latter and do it all in one – i think it will give a lighter batter. Alright, that's it – rock on and happy new year.

  • carole

    yay – will make this tonight for new year’s eve dinner. thank you for posting. Need to use up some pecans but wanted something lighter than traditional pecan pie as we have 3 courses beforehand. The only thing that I wonder about in this recipe is why not beat the eggs and butter first, then add eggs, then juice and zest, and then fold in dry ingredients rather than melt the latter and do it all in one – i think it will give a lighter batter. Alright, that’s it – rock on and happy new year.

  • carole

    yay – will make this tonight for new year’s eve dinner. thank you for posting. Need to use up some pecans but wanted something lighter than traditional pecan pie as we have 3 courses beforehand. The only thing that I wonder about in this recipe is why not beat the eggs and butter first, then add eggs, then juice and zest, and then fold in dry ingredients rather than melt the latter and do it all in one – i think it will give a lighter batter. Alright, that’s it – rock on and happy new year.

  • Loni Kao Stark

    Happy new year too! Hope you have a great dinner. Wonderful suggestion, will try it next time I make it.

  • Loni Kao Stark

    Happy new year too! Hope you have a great dinner. Wonderful suggestion, will try it next time I make it.

  • Loni Kao Stark

    Happy new year too! Hope you have a great dinner. Wonderful suggestion, will try it next time I make it.

  • RosetteHurtado1

    Helpful writing – Speaking of which , if anyone is requiring to merge two images , my co-workers came across notice here http://goo.gl/zM7kBV