Let the cranberry posts continue! I made this tart a couple years ago, using walnuts. I absolutely love pecan pie, so I figured I would give it a try with a different nut. The orange zest gives a nice hint of citrus to balance the sweetness of the filling and tartness of the cranberries. And the buttery crust is as delicious as it is easy – no rolling required!
Adapted from these two sources: Chow and TasteOfHome.
8 tablespoons unsalted butter, melted
3 tablespoons granulated sugar
¼ teaspoon salt
1 ¼ cups all-purpose flour
Preheat oven to 350°F.
In a large bowl, stir together the butter, sugar, and salt until incorporated. Add the flour and stir until just combined and a soft dough forms.
Spread the dough into the bottom of a 9-inch tart pan with a removable bottom. Press the dough evenly on the bottom and up the sides of the pan.
Poke the bottom of the crust all over with a toothpick (to allow steam to escape and avoid the crust bubbling up while baking). Line with foil or parchment and place pie weights on the bottom surface (if you have them…this will help prevent the shell from bubbling up or shrinking while baking). Bake about 10 to 15 minutes.
Remove from the oven and allow to cool while making the filling.
½ cup sugar
½ cup light corn syrup
1 tablespoon butter, melted
1 teaspoon zested orange peel (I used one Clementine)
1 cup pecans (or walnuts)
1 cup fresh or frozen cranberries
In a large bowl, combine the sugar, corn syrup, eggs, butter and orange peel in a large bowl. Arrange nuts and cranberries evenly in bottom of crust; pour sugar mixture over the top.
Bake for 30-35 minutes. Crust will be golden, edge of filling firm, and center is almost set. Cool on wire rack. Store in refrigerator until serving.
Cut a slice and enjoy!