Show Subscription Form

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

Cranberry Walnut Tart Recipe

Read Reviews
5 2
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


  • 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
  • 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.


  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

Reviews for Cranberry Walnut Tart

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
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.


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"

Loading Image