Cranberry-Cheesecake Tart (Adapted From Pillsbury Annual Recipes-2009)

Photo: Lady Catherine Gourmet

Ingredients

Ingredients for Crust:

2 1/2 cups all-purpose flour (sifted)

2 tablespoons sugar

5 1/2 sticks sweet butter

1/4 cup all-vegetable shortening (8 tbsp)

8 tablespoons ice water

Filling:

1 ounce – 16 whole berry cranberry sauce

1/4 cup chopped pecans or walnuts (chopped)

6 tablespoons sugar

1 tablespoon corn starch

1 ounce – 8 package cream-cheese

cup sugar

1 egg

Topping:

1 cup sour cream

2 tablespoons sugar

1 teaspoon vanilla

Preparation

For Crust:

In a food processor combine flour and sugar and mix. Add butter and give a few good chops. Add shortening in tablespoon sized chunks and chop. Sprinkle ice water over flour mixture and give a few more chops. Pinch the dough if it holds together it is ready. If the dough doesn’t hold together add water a tablespoon at a time.

Remove the dough from the machine and place in a mound. Do Not Knead the dough! Dust the dough with flour, wrap in plastic and refrigerate for about an hour, or up to two days before rolling out.

Sprinkle a little four on a flat surface and roll out to fit the size of the pie plate. Gently lift from the edges and place in pie plate.

Press edges with a fork for a finished look.

For filling & topping:

Preheat oven 350 degrees:

Bake the pie crust shell for about 15 minutes or until slightly golden on the edges.

Cool the pie crust before filling.

In a medium bowl combine the cranberry sauce, nuts, 6 tablespoons sugar and the cornstarch. Spread this mixture in the cooled crust.

In a medium bowl, combine the cream cheese, 1/3 cup sugar and egg. Beat with an electric mixer until smooth. Smooth this over the cranberry mixture.

Bake at 350 degrees 25 – 30 minutes or until set.

In a small bowl, mix sour cream, 2 tablespoons sugar the vanilla. Smooth evenly over filling.

Bake at 350 degrees for about 5 minutes.

Cool and refrigerate 3-4 hours or until set. Refrigerate remaining pie.