We’ve given this Southern specialty a flavor make-over that’s perfect for fall
entertaining. It’s everything you love about pecan pie, but with a tart punch of
cranberries and a refreshing hint of citrus.
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)
1/4 cup (1/2 stick) Challenge European Style Butter, salted
2 tablespoons cornstarch
1/2 cup light brown sugar
1 cup sugar
2 cups fresh or frozen cranberries (8 ounces)
1 cup chopped pecans (4 ounces)
Pastry: Cut butter in 1/2-inch cubes and freeze for best results.
Combine flour and salt in food processor with knife blade attachment and process
for about 10 seconds.
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.
Add orange juice through food chute with processor running. Add only enough juice
to moisten so dough begins to clump.
Form into a 4-5 inch disk, place in a food storage bag and refrigerate for 30
minutes before rolling.
Roll out dough on a lightly floured surface, into a 12-inch round; fit pastry
into a 10 1/2-inch tart pan with removable bottom. Freeze crust before filling.
Filling: Heat oven to 350 degrees F.
In a large mixing bowl melt butter and combine with cornstarch. Beat in eggs
and blend in sugars.
Stir in cranberries and 3/4 cup of pecans. Pour into frozen prepared tart shell
and sprinkle remaining pecans on top.
Bake for 35 -40 minutes.
Cool completely before slicing.
Source: Challenge Home Economist
Recipe and photo credit: Challenge Dairy - challengedairy.com