Cranberry Pecan Tart with Orange Pastry Crust

Prep Time
Cook Time


  •  ½ cup (1 stick) Unsalted Danish Creamery European Style Butter
  •  1 ¼ cups all-purpose flour
  •  ½ 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) Unsalted Danish Creamery European Style Butter
  •  2 Tablespoons corn starch
  •  3 eggs
  •  ¼ teaspoon salt
  •  ½ cup light brown sugar
  •  1 cup sugar
  •  2 cups fresh or frozen cranberries (8 oz.)
  •  1 cup chopped pecans (4 ounces)


  • Combine flour and salt in food processor with knife blade attachment and process for about 10 seconds.
  • 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.)
  • Add orange juice through food chute with processor running. Add only enough juice to moisten so dough begins to clump.
  • 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” round; fit pastry into a 10½-inch tart pan with removable bottom. Freeze crust before filling.


  • Preheat oven to 350°F.
  • In a large mixing bowl melt butter and combine with cornstarch. Beat in eggs and blend in salt and sugars. Stir in cranberries and ¾ cup of pecans. Pour into frozen prepared tart shell and sprinkle remaining pecans on top.
  • Bake 35-40 minutes. Cool completely before slicing.

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