Annas Apple Ginger Pecan Tart Recipe

Ingredients for Annas Apple Ginger Pecan Tart

• Unsalted Butter
• 4 ounces cream cheese, softened
• All Purpose Flour
• Splenda Brown Sugar Blend
• 2 large eggs
• Fresh Ginger
• Ground Cinnamon
• Vanilla Extract
• Fine Salt
• Baking Apples
• Pecan Halves

How to Make Annas Apple Ginger Pecan Tart

1. **Make the Crust:** In a mixing bowl, cream together 1 cup (2 sticks) unsalted butter and 4 ounces cream cheese until light and fluffy.
2. Gradually add 2 1/2 cups all-purpose flour, mixing until a dough forms.
3. Form the dough into a disk, wrap in plastic wrap, and chill in the refrigerator for at least 2 hours, or until firm.
4. **Preheat oven to 375°F (190°C).**
5. On a lightly floured surface, roll out the chilled dough to 1/4-inch thickness. Carefully transfer the dough to an 8-inch removable-bottom fluted tart pan. Trim and crimp the edges.
6. **Freeze the tart shell** for 15-20 minutes while you prepare the filling.
7. **Make the Filling:** In a medium bowl, cream together 1/2 cup (1 stick) unsalted butter and 1 cup Splenda Brown Sugar Blend until smooth.
8. Add 2 large eggs, one at a time, mixing well after each addition.
9. Stir in 1 teaspoon ground ginger, 1/2 teaspoon ground cinnamon, 1 teaspoon vanilla extract, and a pinch of salt.
10. **Assemble the Tart:** Remove the frozen tart shell from the freezer. Arrange 4-5 medium apples (peeled, cored, and thinly sliced) and 1/2 cup pecan halves evenly in the tart shell.
11. Gently pour the filling over the apples and pecans.
12. **Bake:** Place the tart on a baking sheet and bake for 40-50 minutes, or until the crust is golden brown and the filling is set (no longer jiggles).
13. **Cool:** Let the tart cool completely in the pan for at least 1 hour before slicing and serving.
14. Serve warm, at room temperature, or chilled. Enjoy!