Cranberry Walnut Tart Recipe

Ingredients

• 2-1/2 cups all-purpose flour
• 1 cup cold butter, cubed
• 1/4 cup sugar
• 2 egg yolks
• 3 tablespoons cold water
• 1 tablespoon lemon juice
• 1/2 teaspoon grated lemon peel
• FILLING:
• 1 cup sugar
• 1/4 cup butter, cubed
• 1/4 cup water
• 2/3 cup heavy whipping cream
• 3 tablespoons honey
• 1/2 teaspoon salt
• 2 cups chopped walnuts
• 1/2 cup dried cranberries
• 1 egg white, lightly beaten
• 1 teaspoon coarse sugar

Directions

• Place the flour, butter and sugar in a food processor; cover and process until mixture resembles coarse crumbs. Add the egg yolks, water, lemon juice and peel; cover and process until dough forms a ball. Divide dough in half; wrap in plastic wrap. Refrigerate for 1 hour or until firm.
• In a small saucepan, bring the sugar, butter and water to a boil; cook and stir for 1 minute. Cook, without stirring, until mixture turns a golden amber color, about 7 minutes.
• Remove from the heat; gradually stir in cream. Return to heat; stir in honey and salt until smooth. Stir in walnuts and cranberries. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat; cool to room temperature.
• On a lightly floured surface, roll out one portion of dough into an 11-in. circle. Transfer to an ungreased 9-in. fluted tart pan with a removable bottom; trim pastry even with edge. Add filling.
• Roll out remaining dough to fit top of tart; place over filling. Trim and seal edges. Cut slits in pastry.
• Brush with egg white; sprinkle with coarse sugar. Bake at 400° for 20-25 minutes or until filling is bubbly. Cool on a wire rack. Yield: 10-12 servings.

Cranberry Walnut Tart published in Taste of Home October/November 2007, p27