Cranberry Pecan Tart with Orange Pastry Crust

By cecelia26_

Ingredients

• Pastry
• 1/2 cup (1 stick)butter (salted)
• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 2 Tablespoons sugar
• 1 teaspoon finely grated orange zest (1 medium orange)
• 3-4 Tablespoons fresh orange juice (from the same orange)
• Filling
• 1/4 cup (1/2 stick) butter, salted
• 2 Tablespoons cornstarch
• 3 eggs
• 1/2 cup light brown sugar
• 1 cup sugar
• 2 cups fresh or frozen cranberries (8 oz.)
• 1 cup chopped pecans (4 oz.)

Details

Adapted from challengedairy.com

Preparation

Step 1

Pastry
Step 1. Combine flour, salt and sugar in food processor with knife blade attachment and process for about 10 seconds.
Step 2. Add cold butter cubes* and orange zest; process by pulsing 8 to 10 times or until most of the butter is about pea-sized. Do not over mix. (*Cut butter in ½-inch cubes and freeze for best results.)
Step 3. Add orange juice through food chute with processor running. Add only enough juice to moisten so dough begins to clump.
Step 4. Form into a 4-5 inch disk, place in a food storage bag and refrigerate for 30 minutes before rolling. The roll out dough on a lightly floured surface, into a 12” round; fit pastry into a 10½-inch tart pan with removable bottom. Freeze crust before filling.


Filling
Step 1. Preheat oven to 350°F.
Step 2. In a large mixing bowl melt butter and combine with cornstarch. Beat in eggs and blend in sugars. Stir in cranberries and ¾ cup of pecans. Pour into frozen prepared tart shell and sprinkle remaining pecans on top.
Step 3. Bake 35 -40 minutes. Cool completely before slicing.