Cran-Raspberry Pecan Tart with Whole-Grain Crust

Cran-Raspberry Tart

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By Katie Morford, MS, RD of Mom’s Kitchen Handbook

 

The first time I made this tart, I left it on the counter to cool before dashing out for the evening. When I returned home several hours later, half the tart was missing.

 

Half.

 

“Mr. Mom’s Kitchen,” who’s not usually much of a dessert guy, claimed responsibility.

 

When I made it a second time, tinkering a bit with the crust, I sent a sizable slab home with my friend Elizabeth, who protested, “That’s too much! We’ll never eat it all.” She texted me a photo that same afternoon showing mere scraps left on the plate.

Cran-Raspberry Tart 2

This is all a long-winded way of saying that this tart is a real keeper. It’s taking up permanent residence in our family holiday cooking repertoire. Let me tell you why:

 

It's easy.

 

No joke. The tart dough gets mixed by hand in a single bowl and pressed in the pan. The filling relies on red raspberries that go straight from freezer to bowl. The cranberries don’t need to be chopped and can be either fresh or frozen.

 

It's pretty.

 

The deep, dark red of frozen raspberries and cranberries can’t be beat for seasonal cooking. Put this on a holiday spread and you’ll be sure to win a few beauty Brownie points.

 

It's a nutrition upgrade.

 

Pecan tarts are notoriously high in sugar and typically made with corn syrup. This version isn’t too sweet, features a 100 percent whole wheat crust, subs in olive oil for some of the butter, and includes one and a half generous cups of fruit (mostly red raspberries, which are high in vitamin C – a powerful antioxidant – and fiber).


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The combination of bright tang of red raspberries, maple syrup, and crunchy pecans is a winning one. Good luck stopping at one slice.

 

Bottom line? I hope you make this tart. And if you do, I’d advise you not to leave it unguarded on the counter. You may return to find it half eaten.

 

Get the recipe for the Cran-Raspberry Pecan Tart with Whole-Grain Crust here.

Cran-Raspberry Tart

A supremely seasonal tart that’s tailor-made for festive potlucks and parties. It’s not only easier to make than your typical holiday tart and made with wholesome ingredients, all those bright red raspberries make it smashing to look at, too.

 

 

 

 

Katie Morford

About the author: Katie Sullivan Morford is a food writer and registered dietitian with a passion for bringing good food and good nutrition to the plate. She is the author of two cookbooks: Rise & Shine: Better Breakfasts for Busy Mornings and Best Lunch Box Ever, which was nominated for an IACP award for best family cookbook. Her third book, PREP, is due to be published in 2019.

Katie has written and developed recipes for a number of publications, including Real Simple, Bon Appetit, Family Circle, Parents, Self, the San Francisco Chronicle, and the New York Times. She teaches cooking and nutrition classes and develops recipes, always with an emphasis on seasonal ingredients and bringing ease to the everyday table. She is also the voice behind the popular blog Mom’s Kitchen Handbook, which features recipes, nutrition advice, and weekly meal plans for busy families.

Katie has an undergraduate degree in English literature and a Master’s Degree in Clinical Nutrition from New York University. She lives in San Francisco with her husband and three daughters.