Pastry

1. Step 1

   Cut butter in ½-inch cubes and freeze for best results.

2. Step 2

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

3. 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.

4. Step 4

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

5. Step 5

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

6. Step 6

   Roll out dough on a lightly floured surface, into a 12” round; fit pastry into a 10½-inch tart pan with removable bottom. Freeze crust before filling.

Filling

1. Step 1

   Preheat oven to 350°F.

2. Step 2

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

3. Step 3

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

4. Step 4

   Bake 35 -40 minutes. Cool completely before slicing.