Cranberry Pecan Tart with Orange Pastry Crust

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


2 hours


40 minutes







  • ½ cup (1 stick) Challenge European Style Butter
  • 1¼ cups all-purpose flour
  • ¼ teaspoon salt
  • 1 teaspoon finely grated orange zest (1 medium orange)
  • 3-4 Tablespoons fresh orange juice (from the same orange)


  • ¼ cup (½ stick) Challenge European Style Butter
  • 2 Tablespoons corn starch
  • 3 eggs
  • ½ cup light brown sugar
  • 1 cup sugar
  • 2 cups fresh or frozen cranberries (8 ounce)
  • 1 cup chopped pecans (4 ounce)



  • 1

    Combine flour and salt in food processor with knife blade attachment and process for about 10 seconds.

  • 2

    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. (*Cut butter in ½-inch cubes and freeze for best results.)

  • 3

    Add orange juice through food chute with processor running. Add only enough juice to moisten so dough begins to clump.

  • 4

    Form into a 4-5 inch disk, place in a food storage bag and refrigerate for 30 minutes before rolling. The roll out dough on a lightly floured surface, into a 12-inch round; fit pastry into a 10½-inch tart pan with removable bottom. Freeze crust before filling.


  • 5

    Preheat oven to 350°F.

  • 6

    In a large mixing bowl melt butter and combine with cornstarch. Beat in eggs and blend in sugars. Stir in cranberries and ¾ cup of pecans. Pour into frozen prepared tart shell and sprinkle remaining pecans on top.

  • 7

    Bake 35-40 minutes. Cool completely before slicing.

More Recipes