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Flakey Cranberry Walnut Tart Recipe

Flakey Cranberry Walnut Tart Recipe

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 YIELD:10-12 servings


  • 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
  • 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


  • 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.