Cranberry Pecan Tart

Taken from Paula Deen magazine

Cream Cheese Pastry
(makes 1 (10 inch) tart crust
2 cups all-purpose flour
1/4 cup butter, chilled
1 (3 oz) package cream cheese
3 tbsp ice water

In the work bowl of a food processor, combine flour, butter, and cream cheese. Process until mixture is crumbly. With food processor running, add water, 1 tbsp at a time, until mixture comes together and forms a ball. Flatten dough into a disc, and wrap tightly into heavy-duty plastic wrap; chill for 30 minutes.

1 recipe Cream Cheese Pastry (recipe above)
3 large eggs
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/4 cup butter, melted
1 cup dark corn syrup
1 cup chopped pecans
1 cup dried cranberries

Preheat over to 350. Press Cream Cheese Pastry into bottom and up sides of a 10 inch deep-dish tart pan with removable bottom. Cover pastry with pie weights or dried beans. Bake for 10 minutes. Let cool; remove pie weights.

In a medium bowl, whisk together eggs and sugars. Whisk in melted butter. Add corn syrup , whisking to combine. Stir in pecans and cranberries. Pour egg mixture into crust. Bake for 45 to 48 minutes, or until set. Let cool completely before cutting.