Rustic Cranberry Tart
- 3/4 cup pecans
- 1 11-inch prepared pie crust (thawed if frozen)
- All-purpose flour
- 5 cups cranberries
- 1 cup sugar
- 1 tablespoon all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cardamom
- 1 teaspoon orange zest
- 2 tablespoons orange juice
- 1 tablespoon unsalted butter
- Preheat oven to 350u0b0. On baking tray, toast pecans until lightly golden (about 7 minutes). Bring pie crust to room temperature until slightly pliable. Sprinkle work surface with flour; flatten crust into even disk. Transfer crust to 9-inch glass pie pan; it will hang over edge of pan. Combine cooled pecans with cranberries, sugar, 1 tablespoon all-purpose flour, cinnamon, nutmeg, cardamom, orange zest, and orange juice. Pile filling in pie crust center, leaving a 2-inch border. Fold crust's edges onto fruit mixture, leaving most of mixture exposed. Dot filling with butter before placing tart in oven. Bake about 1 hour, until crust is browned and filling is thick and bubbly.
pecans, crust, flour, cranberries, sugar, flour, ground cinnamon, ground nutmeg, ground cardamom, orange zest, orange juice, unsalted butter
Taken from www.myrecipes.com/recipe/rustic-cranberry-tart (may not work)