Anna’s Apple Ginger Pecan Tart
- Reviews 5
Ready In: 1 hr 20 mins
Serves: 8
Ingredients
Crust
- 1⁄2 cup unsalted butter, room temperature
- 1⁄3 cup cream cheese, room temperature
- 1 cup all-purpose flour
Filling
- 1⁄3 cup unsalted butter, melted
- 1⁄2 cup Splenda brown sugar blend
- 2 large eggs
- 1 tablespoon grated fresh ginger
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon vanilla extract
- 1⁄4 teaspoon fine salt
- 2 cups peeled and sliced baking apples (such as Spy, Spartan or granny smith apples)
- 1⁄2 cup pecan halves
Directions
- For crust, beat butter and cream cheese until smooth.
- Add flour and stir until dough comes together.
- Shape into a disk, wrap and chill for 2 hours, until firm.
- Preheat oven to 375 °F (190 °C).
- On a lightly floured surface, roll out dough to 1/4-inch (5 mm) thick and line an 8-inch, removable-bottom fluted tart pan.
- Freeze while preparing filling.
- For filling, whisk butter and the SPLENDA® Brown Sugar Blend.
- Add eggs, one at a time, whisking after each addition.
- Stir in ginger, cinnamon, vanilla and salt.
- Place chilled tart shell on a baking tray and arrange apples and pecans in shell.
- Gently pour filling over apples and pecans.
- Bake for 40 to 50 minutes, until edges of pastry are browned and filling no longer jiggles when pan is moved.
- Let tart cool for an hour before slicing.
- Serve warm, room temperature or chilled.
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