• plastic wrap or wax paper
• rolling pin
• 10 inch tart pan w/ removable bottom
• aluminum foil
• fork
• food processor

• batch pie crust dough
• 7 c fresh cranberries, washed and drained
• 2¼ c sugar
• zest of one orange, finely grat4ed
• dash cinnamon
• dash salt
• 1 c flour
• 5 oz butter

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.

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