Cranberry Pecan Tart

This is how the Merz family ate their cranberries at the holidays.  This can be made one day in advance. Keep at room temperature.  Have this at  your next Thanksgiving.

TART SHELL

METHOD

SHELL: Sift flour, sugar and salt together into a large mixing bowl. Blend in butter with fingertips or a pastry blender until mixture resembles coarse oatmeal.

Add yolk mixture with a fork. Toss until liquid is incorporated and dough forms a ball. Dust with flour and chill, wrapped in plastic for 1 hour.

Roll dough 1/8 inch thick on a floured surface. Slide into 10 or 11 inch tart pan with removable bottom. Press dough gently into corners of pan. Chill shell for 30 minutes.

Line chilled shell with buttered foil, fill with beans and bake for 15 minutes in lower third of preheated 425° F oven.

Remove foil and beans. Prick with a fork at half inch intervals and bake another 5 or 10 minutes or until shell begins to color. When lightly colored, let cool in pan on a wire rack.

FILLING: Soak raisins in juice of one orange for twenty minutes. After 20 minutes, remove raisins and pat dry. Set aside.

Whisk together eggs, sugar, maple syrup, butter, salt and vanilla. When filling is smooth, add cranberries, pecans, reserved raisins and grated orange zest. Pour filling into prepared shell. Bake 40 - 45 minutes, or until golden in preheted 350° F oven.

Cool on a wire rack. Remove the rim and slide tart onto serving plate.

Serves: 6 - 8 if alone, 8 - 10 with another pie.

This recipe from www.inmamaskitchen.com

Contributor: Donna Serbe Davis for Mary Merz.

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