• Cooking Time: 30
  • Servings: 10
  • Preparation Time:


I usually flip flop for Thanksgiving... 1 year in Southern California with friends and the next year back in Portland with my family. This has become a Thanksgiving tradition in both Portland and Southern Cali.


  • 6 oz Pecans, chopped
  • 3/4 cup sugar - Divided
  • 3/4 cup light corn syrup
  • 2 tablespoons unsalted butter
  • 3 large eggs
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • 4 oz fresh cranberries, chopped
  • 1 baked (10-inch) Tart Shell - I use 1/2 batch of Pate Brisee


  • Preheat oven to 350°F.
  • Toast pecans in a shallow baking pan in middle of oven for 5 minutes.
  • Leave oven on.
  • In a 2-quart saucepan melt 1/2 cup sugar over low heat until it begins to melt.
  • Continue cooking, stirring occasionally with a fork, to assure even melting, until sugar is melted into a deep golden caramel.
  • Tilt pan and add corn syrup; please do this carefully as it will bubble and steam - The caramel will harden but don't worry, it melts again.
  • Cook over moderately low heat, stirring, until caramel is dissolved.
  • Remove caramel from flame and add butter, stirring until melted.
  • Let caramel sit to cool until it stops bubbling.
  • In a heat proof bowl, whisk eggs with salt, vanilla, and remaining 1/4 cup sugar.
  • Add caramel in a stream, whisking constantly.
  • Spread pecans and cranberries evenly in tart shell and pour caramel over them, tapping pecans and cranberries down to coat thoroughly.
  • Bake tart until filling is set, 30 minutes.
  • Cool completely in pan on a rack before removing rim of pan.

Categories: Dessert  Tart  Thanksgiving 
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