Herbed Brie Tart

Directions:
Prepare the filling ahead of time. Place cranberries in a heavy pot over medium heat. Add sugar and lemon juice; stir until cranberries pop and mixture becomes thick, about 8 minutes. Remove from heat and allow mixture to cool for 1 hour at room temperature.
To prepare crust, preheat oven to 375 F.
Sprinkle piecrust with chopped rosemary and roll once lightly with a rolling pin.
Line a 9-inch removable-bottom tart pan with the dough. Line the piecrust bottom and sides with baking parchment or with aluminum foil; do not cover piecrust edges. (If using foil, lightly coat it with nonstick cooking spray to prevent any foil sticking to the pastry.) Fill the parchment or foil lining with dried beans, pasta or rice to keep the piecrust from puffing up.
Place the pie pan on a baking sheet and bake 8 to 12 minutes, until lightly browned. Remove dry filler material and liner. If desired, let piecrust bake another 2 minutes to finish, then set aside to cool.
Reduce heat to 300 F.
Spread grated brie in bottom of the cooled crust. Spoon cooled cranberry mixture evenly over cheese. Top with a thin layer of finely chopped pecans, and decorate the top edge with 8 additional pecan halves if desired.
Bake tart for 10 to 15 minutes, or until cranberry mixture begins to bubble. Remove from oven and allow tart to cool. Serve in thin wedges as appetizer or dessert. Makes 16 servings.