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
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 *
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 baking if getting too dark. Cool completely on wire rack. Sprinkle the toasted coconut around the outside edge of cranberries.
* To toast coconut, place on a sheet pan in 350°F (177°C) oven for 2 to 3 minutes or until lightly brown, watching carefully.