Glistening coconut cranberry tart
INGREDIENTS
Crust: 3/4 cup (175mL) all-purpose flour 1 tablespoon (15mL) sugar 6 tablespoons (90mL) butter, chilled, cut up 1/2 cup (125mL) sweetened flaked coconut 2 to 3 teaspoons (10mL to 15mL) water Filling: 2 cups (500mL) Ocean Spray® Fresh or Frozen Cranberries 1 cup (250mL) sugar 1 tablespoon (15mL) water 1 tablespoon (15mL) all-purpose flour 1/2 teaspoon (2mL) grated orange peel 1/3 cup (75mL) toasted sweetened flaked coconut *
DIRECTIONS:
Heat oven to 375°F (190°C). Spray 9-inch (23cm) tart pan with removable bottom with cooking spray and line outside of pan with foil. Combine flour and 1 tablespoon (15mL) sugar in medium bowl. With pastry blender or two knives cut in butter until coarse crumbs form. Stir in coconut then stir in 2 teaspoons (10mL) water adding additional water if necessary to moisten mixture. Press crust into bottom and up sides of pan, flouring dough and fingers if necessary. Bake at 375°F (190°C) 9 to 12 minutes or until set. Remove from oven. Reduce oven temperature to 350°F (177°C). Cool crust completely on wire rack. Meanwhile, cook cranberries, 1 cup (250mL) sugar and 1 tablespoon (15mL) water in a medium saucepan over medium heat, covered, until the sugar melts. Cool slightly, stir in flour and orange peel. Pour into baked crust. Bake at 350°F (177°C) for 45 to 50 minutes or until the filling is bubbling on the edges and in the center. Cover the crust edge with foil halfway through
