Cranberry Walnut Tart Recipe

5 2 1
Cranberry Walnut Tart Recipe
Cranberry Walnut Tart Recipe photo by Taste of Home
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Cranberry Walnut Tart Recipe

Read Reviews
5 2 1
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
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 45 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 45 min. + cooling

Ingredients

  • TART SHELL:
  • 1 cup all-purpose flour
  • 1/3 cup sugar
  • Dash salt
  • 5 tablespoons cold butter, cubed
  • 1 large egg, lightly beaten
  • 1/2 tablespoon water, optional
  • FILLING:
  • 1/2 cup sugar
  • 1/2 cup light corn syrup
  • 2 large 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.
Originally published as Cranberry Walnut Tart in Country Woman September/October 1992, p31

Nutritional Facts

1 piece: 266 calories, 13g fat (5g saturated fat), 71mg cholesterol, 113mg sodium, 35g carbohydrate (22g sugars, 1g fiber), 4g protein.

  • TART SHELL:
  • 1 cup all-purpose flour
  • 1/3 cup sugar
  • Dash salt
  • 5 tablespoons cold butter, cubed
  • 1 large egg, lightly beaten
  • 1/2 tablespoon water, optional
  • FILLING:
  • 1/2 cup sugar
  • 1/2 cup light corn syrup
  • 2 large eggs, lightly beaten
  • 2 tablespoons butter, melted
  • 1 teaspoon grated orange peel
  • 1 cup walnut halves
  • 1 cup fresh or frozen cranberries
  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

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MY REVIEW
Arlyne Welch User ID: 1256195 26570
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
djali3 User ID: 994750 11788
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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