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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
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.
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