1 3/4 cup all-purpose flour
1/3 cup sugar
1/2 tsp salt
1/4 tsp fresh grated nutmeg
1 cup toasted pecans
3/4 cup unsalted butter, cold and cubed
1 large egg yolk
2-3 Tbsp ice cold water
12 oz. mascarpone cheese, room temperature
1/2 cup granulated sugar
2 tsp vanilla extract
1 cup heavy whipping cream
12 oz fresh or frozen cranberries
2/3 cup brown sugar
3/4 cup apple cider
Zest of 1 orange
A few grates of nutmeg
1 stick of cinnamon
In food processor combine flour, sugar, salt, nutmeg and pecans. Add butter and pulse a few times until butter is broken up.
Combine the egg yolk and 2 Tbsp. ice water and add to processoer while it is running. Pulse until the mixture starts to come together. (processor will make a loud sound- stop)
Press the mixture into large greased tart pan. Chill in freezer for 30 minutes.
Preheat oven to 350*
Line chilled crust with greased foil and fill with pie weights or dried rice or beans. Bake for 20 minutes. then remove weights and foil and bake until barely golden brown, about 20 minutes. Cool completely.
Using mixer and large bowl, beat mascarpone, sugar and villa until smooth and creamy.
In another mixer bowl beat heavy cream to soft peak with wire whisk attachment.
With mixer on low, slowly spoon mascarpone cream mixture until incorporated and smooth. Spread into cooled crust.
In medium saucepan combine cranberries, brown sugar, apple cider, orange zest, njutmeg and cinnamon stick. Bring to a boil, reduce heat and simmer stirring occasionally, until cranberries have burst and sauch is thickened (about 15 minutes). Let cool completely before topping filling layer.