Cranberry-pecan tart bakes tart cranberries and toasted pecans into a bubbling caramel filling inside a golden shell. The palm sugar caramel goes deep amber before the coconut milk, then sets around the fruit and nuts into a gooey, glossy layer. Eight to ten slices of the holidays, any time of year.
MAKES ONE NINE-INCH TART OR THIRTEEN FLUTED MINI-TART CUPS
Ingredients
1 recipe Classic Tart Dough (page 135)
¼ cup water
1 cup (240 ml) palm sugar
⅔ cup coconut milk
3 tablespoons (45 ml) coconut oil, cut into ½-inch pieces
½ teaspoon vanilla extract
½ teaspoon fresh lemon juice
⅛ teaspoon salt
1¼ cups pecans, toasted and chopped coarse
1½ cups cranberries, fresh or frozen (thawed)
Preparation
1.В В Roll the dough out to an eleven-inch circle on a lightly floured counter and fit into a nine-inch tart pan with a removable bottom, or press dough evenly into thirteen fluted mini-tart cups. Set the tart pan or mini-tart cups on a large plate and freeze the tart shell for 30 minutes.
2.В В Adjust an oven rack to the middle position and preheat the oven to 375°F (190°C). Set the tart pan or mini-tart cups on a large baking sheet. Bake until the tart shell is golden brown and set (about 30 minutes for full-size tart, or 10 to 15 minutes for mini-tarts), rotating the baking sheet halfway through baking. Transfer the baking sheet to a wire rack and let the tart shell or mini-tart shells cool completely on the baking sheet (about one hour).
3.В В Reduce the oven temperature to 325°F (165°C). Measure the water into a medium saucepan, then pour the palm sugar into the center of the pan (don't let it hit the pan sides). Gently stir the palm sugar with a clean spatula to wet it thoroughly. Bring to a boil over medium-high heat and cook, without stirring, until the palm sugar has dissolved completely and the liquid has a faint golden color.
4.В В Reduce the heat to medium-low and continue to cook, stirring occasionally, until the caramel turns a dark amber color (1 to 3 minutes). Remove from heat and slowly whisk in the coconut milk until combined (the mixture will bubble and steam vigorously). Stir in the coconut oil, vanilla, lemon juice, and salt until combined. Lastly, stir in the pecans and cranberries and mix gently to coat.
5.В В Pour the caramel mixture into the tart shell or baked mini-tart shells. Bake the tart on the baking sheet until the filling is set (25 to 30 minutes). It should not jiggle when shaken.
6.В В Let the tart(s) cool completely on the baking sheet (one and a half hours). To serve, remove the outer metal ring of the tart pan, slide a thin metal spatula between the tart and tart pan bottom, and carefully slide the tart onto a serving platter or cutting board. If using mini-tart cups, carefully pull edges of tart away from cups and gently remove the tart.
Making the Tart(s) Ahead
The tart dough can be made ahead, as instructed in the original recipe. Once baked and cooled, the tart can be wrapped loosely with plastic wrap and held at room temperature for up to four hours before serving.
Pro Tips
- Cook the caramel to a genuine dark amber before adding the coconut milk. Pale caramel gives a one-dimensional sweetness; deep amber gives that bittersweet edge.
- The coconut milk will bubble and steam vigorously when it hits the caramel — pour slowly and whisk steadily to keep the sauce smooth.
- Coat the pecans and cranberries in the caramel before filling the shell so every slice gets an even scatter of fruit and nuts.
- Bake until the filling doesn't jiggle when shaken. A slightly loose centre will slice into a puddle once the tart cools.
Frequently Asked Questions
Can I use frozen cranberries?
Yes — thaw and drain them first. Frozen cranberries release more juice and can loosen the caramel if added straight in.
How do I store cranberry-pecan tart?
Room temperature for up to four hours. Beyond that, refrigerate and let the caramel soften at room temperature before slicing.
Can I make it in mini tart cups?
Absolutely — the caramel fills thirteen mini shells nicely and they bake in about 25 minutes. Perfect party portions.
What can I swap for pecans?
Walnuts are the closest match and toast just as beautifully in the caramel. Hazelnuts would also be wonderful here.
Recipe Card
Ingredients
Method
- 1. В В Roll the dough out to an eleven-inch circle on a lightly floured counter and fit into a nine-inch tart pan with a removable bottom, or press dough evenly into thirteen fluted mini-tart cups.
- Set the tart pan or mini-tart cups on a large plate and freeze the tart shell for 30 minutes. 2. В В Adjust an oven rack to the middle position and preheat the oven to 375°F.
- Set the tart pan or mini-tart cups on a large baking sheet.
- Bake until the tart shell is golden brown and set (about 30 minutes for full-size tart, or 10 to 15 minutes for mini-tarts), rotating the baking sheet halfway through baking.
- Transfer the baking sheet to a wire rack and let the tart shell or mini-tart shells cool completely on the baking sheet (about one hour). 3. В В Reduce the oven temperature to 325°F.
- Measure the water into a medium saucepan, then pour the palm sugar into the center of the pan (don't let it hit the pan sides). Gently stir the palm sugar with a clean spatula to wet it thoroughly.
- Bring to a boil over medium-high heat and cook, without stirring, until the palm sugar has dissolved completely and the liquid has a faint golden color. 4. В В Reduce the heat to medium-low and continue to cook, stirring occasionally, until the caramel turns a dark amber color (1 to 3 minutes).
- Remove from heat and slowly whisk in the coconut milk until combined (the mixture will bubble and steam vigorously).
- Stir in the coconut oil, vanilla, lemon juice, and salt until combined. Lastly, stir in the pecans and cranberries and mix gently to coat. 5. В В Pour the caramel mixture into the tart shell or baked mini-tart shells.
- Bake the tart on the baking sheet until the filling is set (25 to 30 minutes). It should not jiggle when shaken. 6. В В Let the tart(s) cool completely on the baking sheet (one and a half hours). To serve, remove the outer metal ring of the tart pan, slide a thin metal spatula between the tart and tart pan bottom, and carefully slide the tart onto a serving platter or cutting board. If using mini-tart cups, carefully pull edges of tart away from cups and gently remove the tart. Making the Tart(s) Ahead The tart dough can be made ahead, as instructed in the original recipe.
- Once baked and cooled, the tart can be wrapped loosely with plastic wrap and held at room temperature for up to four hours before serving.
