Taste of Home
Cranberry Walnut Tart
TOTAL TIME: Prep: 15 min. + chilling Bake: 45 min. + cooling
YIELD: 12 servings.
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
Ingredients
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TART SHELL:
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1 cup all-purpose flour
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1/3 cup sugar
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Dash salt
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5 tablespoons cold butter, cubed
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1 large egg, lightly beaten
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1/2 tablespoon water, optional
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FILLING:
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1/2 cup sugar
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1/2 cup light corn syrup
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2 large eggs, lightly beaten
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2 tablespoons butter, melted
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1 teaspoon grated orange zest
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1 cup walnut halves
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1 cup fresh or frozen cranberries
Directions
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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 and refrigerate at least 1 hour.
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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.
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3.
Meanwhile, for filling, combine sugar, syrup, eggs, butter and zest 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.
Nutrition Facts
1 piece: 266 calories, 13g fat (5g saturated fat), 71mg cholesterol, 113mg sodium, 35g carbohydrate (22g sugars, 1g fiber), 4g protein.
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