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Rustic Cranberry Tart

Photo: Andrew McCaul; Stylist: Alistair Turnbull/Pat Bates & Associates
Yield Serves 8 (serving size: 1 slice)

Ingredients

  • 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

Nutrition Information

  • calories 343
  • fat 16.2 g
  • satfat 4.3 g
  • monofat 7.4 g
  • polyfat 3.2 g
  • protein 2 g
  • carbohydrate 50 g
  • fiber 4 g
  • cholesterol 4 mg
  • iron 1 mg
  • sodium 119 mg
  • calcium 18 mg

How to Make It

  1. Preheat oven to 350°. 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.