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Holiday Treat: Cranberry Walnut Tart

November 29, 2010
by Emily
 
Clearly the last thing you need to be tempted with after a long, heady long-weekend of carbs, gravy, and leftovers (which are also in the form of carbs and gravy), is a “holiday treat” like this tart.  But let’s be honest, give yourself a few days to detox from Thanksgiving, and you’ll be back on the holiday binge bandwagon.  I think you should welcome it with this delicious tart.  Relative to a pumpkin or pecan pie, this guy is shockingly lighter and includes, depending on how big your slice is, at least one serving of fruit.  Using Miss Piggy’s logic, doesn’t that mean that this is basically diet food?!  Win-win, right?  To add fuel to the “oh, why not?” fire, I think the next time I prepare this tart, I will add a 1/4 cup of dark chocolate chips (good for heart health) to add just a little extra sweet to this already delicious recipe.

Cranberry Walnut Tart
Gourmet saves the day!

Sweet pastry dough OR Puff Pastry
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 lb)

For the 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.

For ease, I used 1 1/3 puff pastry sheets to line my tart pan.  If you are comfortable with making your own, more power to you!

For the filling:

Move oven rack to middle position and reduce oven temperature to 350°.
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. To remove tart from tart pan, run a knife lightly on the edge of the tart pan to make sure the crust is completely separated from the pan.  Place hand on tart pan bottom and gently knudge removable sides loose.  Transfer to serving dish or stand.

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2 Comments leave one →
  1. November 29, 2010 6:10 am

    Your tart looks so amazing! It really sounds like a perfect holiday treat 🙂

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