Cranberry Lemon Tart for 8 Servings

Instructions:

1. Place flour, sweetener, and salt in a food processor. Pulse in the chilled butter until the mixture resembles coarse crumbs with pea-sized lumps.
2. Add ice water one tablespoon at a time, pulsing until the dough just begins to clump together.
3. Press the dough into a 9-inch tart pan, trimming the edges, and freeze for 15 minutes to prevent shrinkage.
4. Line the crust with parchment paper and pie weights. Bake at 375°F (190°C) for 15 minutes.
5. Remove weights and bake for another 10-12 minutes until the crust is a light mahogany-gold. Let cool completely.
6. Combine cranberries and lemon juice in a medium saucepan and simmer to reduce.