Cranberry Pecan Tart with Orange Pastry Crust

We’ve given this Southern specialty a flavor make-over that’s perfect for fall entertaining. Cranberry Pecan Tart is everything you love about pecan pie, but with a tart punch of cranberries and a refreshing hint of citrus.

Cranberry Pecan Tart



  • 1/2 cup (1 stick) Challenge European Style Butter, salted
  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon finely grated orange zest (1 medium orange)
  • 3-4 tablespoons fresh orange juice (from the same orange)


  • 1/4 cup (1/2 stick) Challenge European Style Butter, salted
  • 2 tablespoons cornstarch
  • 3 eggs
  • 1/2 cup light brown sugar
  • 1 cup granulated sugar
  • 2 cups (8 ounces) fresh or frozen cranberries
  • 1 cup (4 ounces) chopped pecans


  1. Pastry: Cut butter in 1/2-inch cubes and freeze for best results.
  2. Combine flour and salt in food processor with knife blade attachment and process for about 10 seconds.
  3. Add cold butter cubes and orange zest; process by pulsing 8 to 10 times or until most of the butter is about pea-sized. Do not over mix.
  4. Add orange juice through food chute with processor running. Add only enough juice to moisten so dough begins to clump.
  5. Form into a 4-5 inch disk, place in a food storage bag and refrigerate for 30 minutes before rolling.
  6. Roll out dough on a lightly floured surface, into a 12-inch round; fit pastry into a 10 1/2-inch tart pan with removable bottom. Freeze crust before filling.
  7. Filling: Heat oven to 350 degrees F.
  8. In a large mixing bowl melt butter and combine with cornstarch. Beat in eggs and blend in sugars.
  9. Stir in cranberries and 3/4 cup of pecans. Pour into frozen prepared tart shell and sprinkle remaining pecans on top.
  10. Bake for 35 -40 minutes.
  11. Cool completely before slicing.

Source: Challenge Home Economist

Recipe and photo used with permission from: Challenge Dairy