Lightly grease a 9 inch tart pan.
Stir flour into
ough into four 4-inch tart pans (or one 9 or
You will need a tart pan with a removable bottom
0mins.
To make part filling, combine egg, ricotta cheese, parmesan
oisten mixture Coat bottom of tart pan with cooking spray and
10x4 inch tart pan. Prick surface of tart with a fork
inutes.
Press dough into tart pan using \"lift and pinch
loves.
Press into your tart tin and pat down on
Preheat oven to 325\u00b0.
Combine sugar and butter in mixing bowl. Mix until fluffy.
Add egg and flour to sugar/butter mixture. Combine well.
Press into 11-12 inch tart pan.
Bake until lightly browned, about 20 minutes.
Toast pecans at 350\u00b0F for about 20 minutes shaking half way through.
Mix together all filling ingredients except pecans and cranberries in large mixing bowl.
Gently fold in cranberries and pecans.
Pour into tart crust and bake for 40-45 minutes.
Cool.
hour. Before assembling the tart, preheat the oven to 350
br>Remove ring and slide tart carefully onto serving platter while
cess dough above rim of tart; discard scraps. Freeze dough
9 inch flan or tart pan with a removable, fluted
ansfer to 9-inch diameter tart pan with removable bottom.
nd 8-by-11-inch tart pan with removable bottom with
orked with more easily.
Filling:.
In a medium-large
nto a 9 - 10-inch tart pan with a removable bottom
o fit a 9-inch tart pan with removable bottom. Press
f an 11-inch diameter tart pan with removable bottom.
ottom fluted tart pan.
Freeze while preparing filling.
For filling, whisk