Anna’s Apple Ginger Pecan Tart

"This is from Anna Olsen and the Splenda site."
photo by PaulaG photo by PaulaG
photo by PaulaG
photo by Artandkitchen photo by Artandkitchen
photo by PaulaG photo by PaulaG
Ready In:
1hr 20mins




  • 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.

Questions & Replies

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  1. A flavoursome "different" apple pie! I used some of our apples and walnuts from the garden. <br/>I'm always looking for different apple pies. is the best way to find unconvential recipes. Your recipe war really good and after so many apple pies, still not special. Everybody had more than one piece!<br/>Thanks for posting this recipe.
  2. Made this for a small neighborhood gathering, & everyone enjoyed it! I always enjoy making pies, & found this a wonderfully delicious change of pace from the usual apple pie! Thanks so much for sharing it! [Tagged & made in Please Review My Recipe]
  3. Delicious! For a crust novice I was frustrated but I powered through and got out the flour :) and it turned out really good! I used regular brown sugar and walnuts (personal preference) and was very happy. This may find a space on my Thanksgiving table this year!
  4. This was brilliant! I did make a slight change though as I used normal brown sugar. Thanks for posting this recipe!
  5. This is a wonderful combination of fruit and nuts. The apples were granny smith. The crust is very easy to work with. Hard to believe that this is a reduced sugar dessert. It was served warm with no-sugar added vanilla yogurt on the side.



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