Cranberry tart

Heat the oven to 400. Fit the pie crust into the tart pan and set it on a foil-lined baking sheet to catch any juices.

In a saucepan over medium-high heat, combine the cranberries, water, orange juice and orange zest. Bring to a boil and cook about three minutes, until the cranberries start popping.

Turn down to medium-low, add the sugar and stir, then a touch of flour. Raise to medium and cook about a minute, until thick.

Stir in a little butter until melted.

Spread the mixture into the tart shell in a thin, even layer; more would overpower, since cranberries are so tart.

Bake at 400 for about 35 to 40 minutes, until bubbly and the crust is golden brown. Cool completely.

Remove from the pan and dust with confectioners' sugar.