Show Subscription Form




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

Flakey Cranberry Walnut Tart Recipe

Publisher Photo
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
TOTAL TIME: Prep: 30 min. + chilling Bake: 20 min. + cooling
MAKES:10-12 servings
TOTAL TIME: Prep: 30 min. + chilling Bake: 20 min. + cooling
MAKES: 10-12 servings

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

  1. 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. 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.
  3. 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.
  4. 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.
  5. Roll out remaining dough to fit top of tart; place over filling. Trim and seal edges. Cut slits in pastry.
  6. 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.
Originally published as Cranberry Walnut Tart in Taste of Home October/November 2007, p27

Reviews for Flakey Cranberry Walnut Tart

AVERAGE RATING
   (1)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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 :
MY REVIEW
Reviewed Nov. 23, 2009

I made this for a "dessert day" at work. Many of my co-workers asked for the recipe. Also made one for my family and they enjoyed it, too.

MY REVIEW
Reviewed Nov. 4, 2008

Great, was a hit at my brunch.

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT