Cranberry Walnut Tart Recipe
Cranberry Walnut Tart Recipe photo by Taste of Home

Cranberry Walnut Tart Recipe

Publisher Photo
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
TOTAL TIME: Prep: 15 min. + chilling Bake: 45 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 15 min. + chilling Bake: 45 min. + cooling
MAKES: 12 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Cranberry Walnut Tart in Country Woman September/October 1992, p31

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.

Reviews for Cranberry Walnut Tart

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MY REVIEW
Reviewed Apr. 26, 2008

"I am also looking for the recipe for Cranberry Walnut Tart. It was featured in the Oct/Nov 2007 issue of Taste of Home Magazine. Holiday Baking Contest.sassywel3"

MY REVIEW
Reviewed Dec. 14, 2007

""

MY REVIEW
Reviewed Dec. 14, 2007

"I am looking for the other Cranberry Walnut Tart recipe with a crust on top in the Taste of HOme Magazine"

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