Cranberry Walnut Tart Recipe

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.

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