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.–Anna Olson
LC Elegance Is As Elegance Does Note
Elegance is as elegance does. So even though this tart comes together with ease in mere moments, with just one bowl to clean, there’s no need to act casually toward the tart or let it slip to guests that the dessert was no trouble to make. Simply smile smugly, thank everyone profusely for their compliments, and reach for your best china—as well as your best behavior.
Special Equipment: 9-inch fluted tart pan with a removable bottom
Raspberry Pecan Tart
- Quick Glance
- 15 M
- 1 H
- Makes one 9-inch fluted tart, serves 8 to 10
- 1 recipe Nut Tart Crust, made with pecans, baked, and cooled
- 1 cup light brown sugar
- 2 large eggs
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 1/2 cups coarsely chopped pecans
- 1 cup sweetened, shredded coconut
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (1/2 pint) fresh raspberries
- 1. Preheat the oven to 325°F (163°C). Place the tart pan containing the crust on a rimmed baking sheet.
- 2. Whisk the brown sugar, eggs, egg yolk, and vanilla until blended. Stir in the pecans, coconut, flour, baking powder, and salt. Gently fold in the raspberries.
- 3. Pour the mixture into the cooled nut crust tart shell and bake for about 45 minutes, until evenly browned and set. Cool the tart to room temperature before removing the outer ring of the pan to slice. The tart can be served at room temperature or chilled. The tart will keep in the refrigerator for up to 4 days.