Mascarpone and Cranberry Tart with Pecan Crust - Diamond Nuts

Ingredients

• Crust
• 1 3/4 cup all-purpose flour
• 1/3 cup granulated sugar
• 1/2 teaspoon salt
• 1/4 teaspoon fresh grated nutmeg
• 1 cup Diamond of California Shelled Pecans or Chopped Pecans, toasted
• 3/4 cup unsalted butter, cold and cubed
• 1 large egg yolk
• 2 - 3 tablespoons ice cold water
• Filling
• 8 oz mascarpone cheese, at room temperature
• 1/2 cup granulated sugar
• 2 teaspoons vanilla extract
• 1 cup heavy whipping cream
• Topping
• 12 oz bag cranberries, fresh or frozen
• 2/3 cup light or dark brown sugar
• 3/4 cup apple cider
• Zest of 1 orange
• A few grates of nutmeg
• 1 cinnamon stick