Name: Raspberry Pecan Tart
Yield: Makes one 9-inch (23 cm) fluted tart | Serves 8 to 10
Ingredients: 2 eggs; 1 egg yolk; 1½ cups (375 mL) coarsely chopped pecans; 1 tsp (5 mL) vanilla extract; ½ cup (125 mL) all-purpose flour; 1 cup (250 mL) sweetened, shredded coconut; ½ tsp (2 mL) baking powder; ¼ tsp (1 mL) salt; 1 cup (250 mL) fresh raspberries; 1 recipe pecan Nut-Crust Tart Shell, baked and cooled; 1 cup (250 mL) packed light brown sugar

Preparation info

Makes one 9 inch 23 cm ) fluted tart | Serves
8 to 10

Difficulty
Easy

Appears in

Back to Baking

By Anna Olson

Published 2011

About

This filling is gooey and sweet, but it still slices cleanly and easily. The fresh raspberries offer refreshing little bursts of juice and make this quite an elegant dessert.

Ingredients

1 recipe pecan Nut-Crust Tart Shell, baked and cooled

Dessert
Pie
Vegetarian

Method

Preheat the oven to 325°F (160°C). Place the pan containing the crust onto a baking tray.
Whisk the brown sugar with the eggs, egg yolk, and vanilla until blended. Stir in the pecans, coconut, flour, baking powder, and salt. Gently fold in the raspberr

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Raspberry Pecan Tart

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