Annas Apple Ginger Pecan Tart

---

This is from anna olsen and the splenda site.

---

Steps

---

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.

---

On a lightly floured surface , roll out dough to 1 / 4-inch 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.

---

Ingredients

---

unsalted butter, cream cheese, all-purpose flour, splenda brown sugar blend, eggs, fresh ginger, ground cinnamon, vanilla extract, fine salt, baking apples, pecan halves