Print Options

Back to Flakey Cranberry Walnut Tart >

Include these items:

Select reviews >

Taste of Home Logo

Flakey Cranberry Walnut Tart

 Flakey Cranberry Walnut Tart
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
10-12 ServingsPrep: 30 min. + chilling Bake: 20 min. + cooling

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

  • 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 of 2

Flakey Cranberry Walnut Tart (continued)

Directions (continued)

  • 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.
  • 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.
  • 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.
  • Roll out remaining dough to fit top of tart; place over filling. Trim
  • and seal edges. Cut slits in pastry.
  • 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.