Print Options

Back to Cranberry Walnut Tart >

Include these items:

Select reviews >

Taste of Home Logo

Cranberry Walnut Tart

 Cranberry Walnut Tart
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
12 ServingsPrep: 15 min. + chilling Bake: 45 min. + cooling


  • 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


  • 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

2 of 2

Cranberry Walnut Tart (continued)

Directions (continued)

  • 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.
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.