Cranberry Pecan Tart with Orange Pastry Crust

Pastry
1/2 cup (1 stick) Challenge European Style Butter, salted
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon finely grated orange zest (1 medium orange)
3-4 tablespoons fresh orange juice (from the same orange)

Filling
1/4 cup (1/2 stick) Challenge European Style Butter, salted
2 tablespoons corn starch
3 eggs
1/2 cup light brown sugar
1 cup sugar
2 cups fresh or frozen cranberries (8 oz.)
1 cup chopped pecans (4 oz.)

Pastry:

Step 1
Cut butter in 1/2-inch cubes and freeze for best results.

Step 2
Combine flour and salt in food processor with knife blade attachment and process for about 10 seconds.

Step 3
Add cold butter cubes and orange zest; process by pulsing 8 to 10 times or until most of the butter is about pea-sized. Do not over mix.

Step 4
Add orange juice through food chute with processor running. Add only enough juice to moisten so dough begins to clump.

Step 5
Form into a 4-5 inch disk, place in a food storage bag and refrigerate for 30 minutes before rolling.

Step 6
Roll out dough on a lightly floured surface, into a 12” round; fit pastry into a 10 1/2-inch tart pan with removable bottom. Freeze crust before filling.

Filling:

Step 1
Preheat oven to 350°F.

Step 2
In a large mixing bowl melt butter and combine with cornstarch. Beat in eggs and blend in sugars.

Step 3
Stir in cranberries and ¾ cup of pecans. Pour into frozen prepared tart shell and sprinkle remaining pecans on top.

Step 4
Bake 35 -40 minutes. Cool completely before slicing.

Source: Challenge Home Economist

Recipe and photograph provided courtesy of Challenge Dairy.