Flakey Cranberry Walnut Tart Recipe

5 3 2
Flakey Cranberry Walnut Tart Recipe
Flakey Cranberry Walnut Tart Recipe photo by Taste of Home
Publisher Photo

Flakey Cranberry Walnut Tart Recipe

Read Reviews
5 3 2
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
MAKES:
10-12 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 20 min. + cooling
MAKES:
10-12 servings
TOTAL TIME:
Prep: 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.
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.
Originally published as Cranberry Walnut Tart in Taste of Home October/November 2007, p27

Nutritional Facts

1 piece: 558 calories, 37g fat (16g saturated fat), 102mg cholesterol, 245mg sodium, 53g carbohydrate (29g sugars, 2g fiber), 9g protein.

  • 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
  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

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Reviews forFlakey Cranberry Walnut Tart

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MY REVIEW
yquem User ID: 8138630 213952
Reviewed Dec. 4, 2014

"Outstanding and different. Perfect balance of crunch, richness, sourness and sweetness. Was a huge hit and will become a favorite. Cut the pieces small - it's rich. I made in 11" tart pan so was thin, which i will do again."

MY REVIEW
ncwynn User ID: 1429086 209315
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
bidstrup123 User ID: 1575946 157433
Reviewed Nov. 4, 2008

"Great, was a hit at my brunch."

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