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Cranberry Walnut Tart Recipe

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Meet the Cook: People tell me that they like the combination of a tart cranberry taste and the crunchy walnut texture in this dessert. I grew up in a rural community - so my sisters and I did a lot of cooking early! My husband and I have two married sons (plus 2-1/2 grandkids!), and I've collected strawberries for 21 years. -Beverly Mix, Missoula, Montana

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Cranberry Walnut Tart Recipe

Prep: 15 min. + chilling Bake: 45 min. + cooling

Yield: 12 Servings

15 45 60

Ingredients

TART SHELL:
1 cup all-purpose flour
1/3 cup sugar
Dash salt
5 tablespoons cold butter, cubed
1 egg, lightly beaten
1/2 tablespoon water, optional
FILLING:
1/2 cup sugar
1/2 cup light corn syrup
2 eggs, lightly beaten
2 tablespoons butter, melted
1 teaspoon grated orange peel
1 cup walnut halves
1 cup fresh or frozen cranberries

Directions

In a large bowl, combine flour, sugar and salt. With a pastry blender, cut in butter until mixture resembles very coarse crumbs. Add egg and stir lightly with fork just until mixture forms a ball, adding the water if necessary. Wrap in plastic wrap and refrigerate at least 1 hour.
Grease a 9-in. fluted tart pan with removable bottom. Press chilled pastry onto the bottom and up the sides of pan. Line pastry shell with foil; fill with pie weights, raw rice or beans to prevent shrinkage. Bake at 375° for 10 minutes. Remove weights and bake another 5 minutes. Cool.
Meanwhile, for filling, combine sugar, syrup, eggs, butter and peel in a large bowl; set aside. Place walnuts and cranberries in bottom of tart; pour sugar mixture into pan. Bake for 30-35 minutes or until crust is golden, edge of filling is firm and center is almost set. Cool on wire rack. Chill until serving. Refrigerate leftovers. Yield: 12 servings.

Nutritional Facts 1 serving (1 piece) equals 266 calories, 13 g fat (5 g saturated fat), 71 mg cholesterol, 113 mg sodium, 35 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Cranberry Walnut Tart in Country Woman September/October 1992, p31

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