Thanksgiving for Vegetarian (2) ~ Cranberry Tart

November is cranberry season in the US. Cranberry sauce usually has pride of place at the Thanksgiving table, but here's another tasty way to enjoy cranberries. You can try it. ^_^

Yield	10-12 servings
Time	2 hours 45 minutes
Tools	plastic wrap  rolling pin 10 inch tart pan w/ removable bottom aluminum foil fork food processor
Ingredients	batchpie crust dough 7 c fresh cranberries, washed and drained 2¼ c sugar zest of one orange, finely grated dash cinnamon dash salt 1 c flour 5 oz butter
Directions	Make the pie crust dough, form into slightly flattened ball, wrap in plastic, and refrigerate 30 minutes. Roll out dough into 12-in circle on floured counter. Arrange in tart pan and fold down the high edges so that they are only ½ inch above edges of pan. Cover and chill for 1 hour. Preheat oven to 425. Line entire shell with foil and fill with dry beans or rice (to weight it down). Bake 25 minutes, remove beans, prick a few times with fork (bottom and sides), bake until golden brown, 5-7 minutes. Meanwhile, combine cranberries, ¾ c sugar, orange zest, cinnamon, and salt. Combine flour, remaining 1½ c sugar, and butter in food processor and process until clumpy. Preheat oven to 375. Pour cranberries into baked pie crust so that they form a slight mound in the center. Drop slightly squished handfuls of topping on top. Bake until golden brown and bubbly, about 40-45 minutes. Allow to cool slighty - serve warm.