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Flakey Cranberry Walnut Tart

Both attractive and delicious, this flaky tart combines a tender golden brown crust with a sweet filling that might remind you of baklava. It's a holiday favorite at our house. —Patricia Harmon, Baden, Pennsylvania

10-12 ServingsPrep: 30 min. + chilling Bake: 20 min. + cooling

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.

2 of 2

Flakey Cranberry Walnut Tart (continued)

Directions (continued)

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.