Annas Apple Ginger Pecan Tart Recipes

ANNA'S APPLE GINGER PECAN TART

Steps:

• For crust, beat butter and cream cheese until smooth.
• Add flour and stir until dough comes together.
• Shape into a disk, wrap and chill for 2 hours, until firm.
• Preheat oven to 375 °F (190 °C).
• On a lightly floured surface, roll out dough to 1/4-inch (5 mm) thick and line an 8-inch, removable-bottom fluted tart pan.
• Freeze while preparing filling.
• For filling, whisk butter and the SPLENDA® Brown Sugar Blend.
• Add eggs, one at a time, whisking after each addition.
• Stir in ginger, cinnamon, vanilla and salt.
• Place chilled tart shell on a baking tray and arrange apples and pecans in shell.
• Gently pour filling over apples and pecans.
• Bake for 40 to 50 minutes, until edges of pastry are browned and filling no longer jiggles when pan is moved.
• Let tart cool for an hour before slicing.
• Serve warm, room temperature or chilled.

APPLE PECAN TART

Steps:

• Preheat oven to 375 degrees. Place pie crust in a 9-inch tart pan and leave the sides long and free-form.
• Combine sugar and corn syrup. Add eggs and beat until smooth. Add pecans and vanilla, and teaspoon of melted butter and mix well. Set aside.
• Toss apples with lemon juice. Spread apples on bottom of pie crust and pour pecan mixture over apples. Fold edges of pie crust over filling.
• Bake pie until set, about 45 to 50 minutes.

APPLE GINGER PECAN TART

Steps:

• CRUST: Beat butter and cream cheese until smooth. Add flour and stir until dough comes together. Shape into a disk, wrap and chill for 2 hours, until firm.
• Preheat oven to 375°F On a lightly floured surface, roll out dough to 1/4 inch thick and line an 8-inch, removeable bottom fluted tart pan. Freeze while preparing filling.
• FILLING: Whisk butter and Splenda. Add eggs, one at a time, whisking after each addition. Stir in ginger, cinnamon, vanilla and salt. Place chilled tart shell on a baking tray and arrange apples and pecans in shell. Gently pour filling over apples and pecans. Bake for 40-50 minutes, until edges of pastry are browned and filling no longer jiggles when pan is moved. Let tart cool for an hour before slicing.
• Serve warm, room temperature or chilled.

CRANBERRY PECAN TART

Steps:

• Preheat oven to 325°.
• Combine sugar and butter in mixing bowl. Mix until fluffy.
• Add egg and flour to sugar/butter mixture. Combine well.
• Press into 11-12 inch tart pan.
• Bake until lightly browned, about 20 minutes.
• Toast pecans at 350°F for about 20 minutes shaking half way through.
• Mix together all filling ingredients except pecans and cranberries in large mixing bowl.
• Gently fold in cranberries and pecans.
• Pour into tart crust and bake for 40-45 minutes.
• Cool.