Ingredients Jump to Instructions ↓

  1. 1 cup(s) all-purpose flour 2 teaspoon(s) sugar 1 pinch(s) salt 1/4 cup(s) butter or margarine , cut into pieces 2 tablespoon(s) water 1/2 teaspoon(s) vanilla extract 1/3 cup(s) heavy cream 1/2 cup(s) light brown sugar , firmly packed 2 tablespoon(s) honey 3/4 cup(s) dried cranberries 3/4 cup(s) chopped pecans 1/2 cup(s) pecan halves

Instructions Jump to Ingredients ↑

  1. In food processor, combine flour, sugar, salt, and butter, pulsing 4 or 5 times, until mixture resembles coarse cornmeal. Add water and vanilla; pulse 3 times. Press dough into a lightly greased 8" square nonstick baking pan. Freeze 15 minutes. Heat oven to 350 degrees F. Bake 15 minutes, until golden. To make filling, bring cream, sugar, and honey to a boil over medium heat; boil 1 minute. Remove from heat. Stir in cranberries and pecans. Spoon mixture over crust, spreading evenly. Bake 20 to 25 minutes, until bubbling. Cool before cutting.


Send feedback