CRANBERRY WALNUT TART
Nut tarts are often too sweet, but this one is made perfect with the addition of tart cranberries. Another long-time holiday tradition dish in my home, this was originally published in Bon Appetit in January, 1991 and was so popular it appeared again in November, 2003. Prep time includes chilling time for the dough.
Provided by Epi Curious
Categories Tarts
Time 1h10m
Yield 1 tart, 10 serving(s)
Number Of Ingredients 9
Steps:
- 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. Lightly prick bottom of shell all over with a fork, then chill 30 minutes.
- Put oven rack in lower third of oven and preheat oven to 425°F Line shell with foil and fill with pie weights.
- Bake until pastry is set and pale golden on rim, about 15 minutes. Carefully remove foil and weights and bake shell until pale golden all over, 5 to 10 minutes more. Transfer shell in pan to a rack.
- Make filling:.
- Move oven rack to middle position and reduce oven temperature 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.
Nutrition Facts : Calories 265.6, Fat 13.8, SaturatedFat 4.1, Cholesterol 75.7, Sodium 190.3, Carbohydrate 35, Fiber 1.3, Sugar 21.2, Protein 3.8
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Divine Uzodinma
[email protected]Overall, I was disappointed with this recipe. I won't be making it again.
Favour Keshinro
[email protected]This recipe is a fail. The crust was impossible to work with and the filling was too runny.
Céline D
[email protected]I followed the recipe exactly, but my tart didn't turn out as pictured. The crust was too thick and the filling was too runny.
Gaffar Ali
[email protected]The tart was good, but I think it would have been better with a different type of crust. The shortbread crust was a bit too crumbly for my taste.
Keith Kinuthia
[email protected]I found the tart to be a bit dry. I think I would add more butter to the crust next time.
YahKath
[email protected]The cranberry walnut tart was a bit too tart for my taste, but my husband loved it.
Moiz Tayyab
[email protected]This tart is so beautiful and festive. It's perfect for a holiday party.
Bb Dd
[email protected]I'm not a baker, but this recipe was easy to follow and the tart turned out great! My family loved it.
Hdkdb Bdbs
[email protected]The tart was delicious! I added a little bit of cinnamon to the filling and it gave it a nice warm flavor.
Sumbhal Malik (Pomi)
[email protected]Made this for a potluck and it was a huge success! Everyone loved it.
Aaradiya Mou
[email protected]I used fresh cranberries and the tart turned out amazing! The filling was perfectly tart and the crust was flaky. Definitely a keeper recipe.
haqe zahra
[email protected]Easy to follow recipe. The tart came out delicious and looked just like the picture. Thank you for sharing!
MG Priyankara
[email protected]Followed the recipe exactly and it turned out perfect! The tart was beautiful and delicious. Will be making this again for sure.
Nedhi Thapa
[email protected]This cranberry walnut tart was a hit at my holiday party! The tart crust was flaky and buttery, and the cranberry filling was tart and sweet. The walnuts added a nice crunch. I will definitely be making this again.