Monday, November 29, 2010

Cranberry Walnut Tart

So I saw this beautiful tart recipe posted by the amazing Hungry Housewife (who we can also give a HUGE thank you to for the picture.  My tart was devoured before I got a chance to snap a photo!) and I knew right away that I had to try it.  Let me tell you, it did not disappoint!  The tart cranberries gave a great contrast to all that sweet filling and went really well with the walnuts.  I was in serious pie making mode this Thanksgiving and had some leftover pastry dough that I had made a couple of days before so I just used that.  You can make this one, or use whatever pastry dough you are most comfortable with.

I think this tart would be beautiful for Christmas or just about anytime you can get your hands on fresh cranberries!  Enjoy!

Cranberry Walnut Tart


1 1/3 cups all-purpose flour
2 tablespoons sugar
1/4 teaspoon salt
1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes
1 large egg yolk
1 1/2 tablespoons ice water

Whisk together flour, sugar, and salt in a large bowl. Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Beat together yolk and water with a fork and stir into flour mixture until combined well.

Gently knead mixture in bowl with floured hands just until a dough forms. Turn out dough onto a lightly floured surface and knead gently 4 or 5 times more. Form dough into a ball, then flatten into a 5-inch disk. Chill, wrapped tightly in plastic wrap, at least 1 hour.

3 large eggs
2/3 cup packed dark brown sugar
2/3 cup light corn syrup
1/2 stick (1/4 cup) unsalted butter, melted and cooled
1/2 teaspoon salt
1 teaspoon vanilla
1 1/4 cups chopped fresh or frozen cranberries (7 oz; thawed if frozen)
1 cup chopped walnuts (1/4 pound)(TOASTED)
Make shell:

Roll out dough into a 13-inch round (1/8 inch thick) on a floured surface with a floured rolling pin and fit into tart pan. Trim edge of dough, leaving a 1/2-inch overhang, then fold overhang inward and press against side of pan to reinforce edge.
Make filling:

Preheat oven to 350°F.

Whisk together eggs, brown sugar, corn syrup, butter, salt, and vanilla in a bowl until smooth, then stir in cranberries and walnuts.
Pour filling into shell and bake tart until filling is set and golden, 40 to 45 minutes. (If pastry edge darkens before tart is done, cover edge with a pie shield or foil.) Cool completely in pan on rack.

Can be made one day in advance and stored covered at room temperature.

1 comment: