Cranberry-Apple Tart

FILLING
3/4 cup dried cranberries
1 1/2 pounds apples (about 6 medium apples)
1 tablespoon lemon juice
1 pinch sea salt
2 tablespoons brown rice syrup (or 1 Tablespoons Agave Nectar)
2 tablespoons maple syrup
2 tablespoons cranberry liqueur
3/4 cup pecans, coarsely chopped
4 tablespoons Sucanat sugar (or granulated sugar)
5 tablespoons tapioca flour
1 teaspoon ground cinnamon
GARNISH
1 teaspoon lemon zest

CRUST
Prepare a pie crust, but do not bake crust (e.g., either the "Non-Gluten Pie Crust" or the "Simple Pie Crust"). A large tart pie is best.
FILLING
Place dried cranberries in a bowl and cover with hot water so they soften. Set aside. Thinly slice apples and gently toss with lemon juice and salt in a large bowl. Add brown rice syrup, maple syrup, liqueur, chopped pecans and softened cranberries and gently toss again. Sprinkle in half of the Sucanat sugar, half of the tapioca flour, and half of the cinnamon and toss again. Add the other half of the sugar, tapioca, and
cinnamon and toss one final time. Bake the large tart crust without the apple filling in a 350 degrees F (175 degrees C) oven (no need to preheat oven) for 15 minutes just to get the tart crust slightly baked (dried out). After crust has baked a little bit, pour the apple mixture into the crust and arrange apple slices in a circular pattern on top of the tart. Try to minimize the number of cranberries on the very top of the pie because their low moisture content puts them at risk of burning if they are right on top. Put back in the oven to bake in the 350 degrees F (175 degrees C) oven for 1 hour or until the apples are soft. Garnish baked tart with lemon zest.