Cranberry Walnut Tart II

You will like the combination of a tart cranberry taste and the crunchy walnut texture in this dessert.

Yield

12 servings

Tart Ingredients

1 cup all-purpose flour
1/3 cup granulated (white) sugar
dash salt
5 tablespoons cold butter, cubed
1 egg, lightly beaten
1/2 tablespoon water, optional

Filling Ingredients

1/2 cup granulated (white) sugar
1/2 cup light corn syrup
2 eggs, lightly beaten
2 tablespoons butter, melted
1 teaspoon grated orange peel
1 cup walnut halves
1 cup fresh or frozen cranberries

Directions

Preheat oven to 375°F (191°C). Grease a 9-inch tart pan with a removable bottom with Pan Release or baking spray with flour.

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 wrap and refrigerate at least 1 hour.

Press chilled pastry onto the bottom and up the sides of the prepared pan. Line pastry shell with foil; fill with pie weights, raw rice or beans to prevent shrinkage.

Bake for 10 minutes. Remove weights and bake another 5 minutes. Cool.

Meanwhile, for filling, combine sugar, syrup, eggs, butter and peel in a large bowl; set aside. Place walnuts and cranberries in bottom of tart; pour sugar mixture into pan.

Bake for 30 to 35 minutes or until crust is golden, edge of filling is firm and center is almost set. Cool on wire cooling rack. Chill until serving.

Estimated Time

Preparation Time: 15 minutes + chilling
Bake Time: 45 minutes + cooling

Storage

Refrigerate leftovers.

Nutritional Information

1 serving (1 piece) equals 266 calories, 13 g fat (5 g saturated fat), 71 mg cholesterol, 113 mg sodium, 35 g carbohydrate, 1 g fiber, 4 g protein.

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