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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 6 |
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Great variation on pecan pie. I believe I got the recipe from Sunset magazine. Ingredients:
1/2 cup sugar |
1/2 cup butter, slightly softened |
1 egg |
1 1/2 cups flour |
2 cups pecans |
4 eggs |
1 cup brown sugar |
2/3 cup light corn syrup |
1/4 cup melted butter |
2 teaspoons orange rind, grated |
1 teaspoon vanilla |
1/2 teaspoon salt |
1 cup cranberries |
Directions:
1. Preheat oven to 325°.
2. Combine sugar and butter in mixing bowl. Mix until fluffy.
3. Add egg and flour to sugar/butter mixture. Combine well.
4. Press into 11-12 inch tart pan.
5. Bake until lightly browned, about 20 minutes.
6. Toast pecans at 350°F for about 20 minutes shaking half way through.
7. Mix together all filling ingredients except pecans and cranberries in large mixing bowl.
8. Gently fold in cranberries and pecans.
9. Pour into tart crust and bake for 40-45 minutes.
10. Cool.
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