White Chocolate Cranberry Pecan Tart Recipe

Name: White Chocolate Cranberry Pecan Tart
Prep time: 25 min
Cook time: 2 h 50 min
Total time: 3 h 15 min
Yield: 12 servings
Ingredients: 1/2 pkg (425 g) Refrigerated Pillsbury* Pie Crusts (1 crust), softened as directed on package; 1 cup (250 mL) fresh or frozen cranberries; 1 cup (250 mL) pecan halves; 1 cup (250 mL) white vanilla chips; 3 eggs; 3/4 cup (175 mL) packed brown sugar; 3/4 cup (175 mL) cup light corn syrup; 2 tbsp (25 mL) all-purpose flour; 1 tsp (5 mL) grated orange peel

Ingredients

1/2 pkg (425 g) Refrigerated Pillsbury* Pie Crusts (1 crust), softened as directed on package
1 cup (250 mL) fresh or frozen cranberries
1 cup (250 mL) pecan halves
1 cup (250 mL) white vanilla chips
3 eggs
3/4 cup (175 mL) packed brown sugar
3/4 cup (175 mL) cup light corn syrup
2 tbsp (25 mL) all-purpose flour
1 tsp (5 mL) grated orange peel

PREP TIME 25m	COOK TIME 2h50m	TOTAL TIME 3h15m
YIELD 12 servings

Instructions

Place cookie sheet in oven on middle oven rack; heat oven to 400°F.
Spray sheet of foil (large enough to cover pie) with cooking spray.
Place pie crust in 10-inch (25 cm) tart pan with removable bottom as directed on box for one-crust filled pie.
Layer cranberries, pecans and vanilla chips in crust-lined pan.
In large bowl, beat eggs with wire whisk.
Beat in brown sugar, corn syrup, flour and orange peel until well blended.
Pour over cranberry mixture.
Place tart on cookie sheet in oven; bake 35 to 45 minutes or until crust is golden brown and filling is set in center.
After 25 minutes of baking, cover pie with foil, sprayed side down, to prevent excessive browning.
Cool completely, about 2 hours. If desired, serve pie with whipped cream.
Store in refrigerator.