Ingredients

The following ingredients have 1 Servings
  • 1 9-inch unbaked pie crust, (either store-bought or homemade (see notes))
  • 1 1/2 cups whole frozen cranberries, (such as Wyman's of Maine (do not thaw))
  • 1 cup toasted pecans
  • 3 large eggs
  • 1 cup honey
  • 2 ounces unsalted butter, (melted)
  • 1/4 teaspoon kosher salt
  • 2 teaspoons pure vanilla extract

Instruction

  • Preheat the oven to 375 degrees F.
  • On a lightly floured surface, roll out the dough until approximately 1/4 inch thin. Transfer to a 9-inch tart pan or shallow pie dish. Flute the edges, place the pan in the refrigerator, and chill for at least 30 minutes.
  • Use a fork to prick numerous holes in the bottom and sides of the dough. Line the pan will aluminum foil and weigh down with dried beans. Place on a baking sheet and bake for approximately 20 minutes. Carefully remove the foil and beans, then bake for another 5 minutes or until the dough is firm. Set aside and lower the oven temperature to 350 degrees F.
  • In a food processor, pulse the cranberries 3-4 times and then add the pecans. Pulse a few more times until the ingredients are very coarsely chopped with some larger pieces still in the mix (a few whole pieces here and there are also good for texture).
  • In a large bowl, whisk the eggs together. Whisk in the honey, butter, salt and vanilla. Fold in the cranberries and walnuts.
  • Pour the filling into the prepared tart crust and bake for 35-40 minutes or until the mixture has set. Let the tart rest for an hour before slicing.