Holiday Cranberry Walnut Tart Recipe

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Holiday Cranberry Walnut Tart

Karen Grant


I found this recipe in an old Gourmet Magazine from the 60's. I created a different tart dough to play the nuttiness off the caramel, vanilla notes and tartness of the cranberries. This festive tart is beautiful to look at and so delicious as well.
Room temperature or warm,make sure you serve your tart with a dollop of fresh whipped cream or vanilla ice cream.

pinch tips: How to Melt and Soften Butter





40 Min


45 Min


1 1/4 c
all purpose flour
1/2 c
sliced blanched almond, ground
1/2 c
powdered sugar
3 1/4 oz
cold butter, cut in pieces
1 medium
egg, lightly whisked


large eggs
1/2 c
brown sugar, firmly packed
1/2 c
light corn syrup
2 oz
butter, unsalted, melted and cooled
1/2 tsp
kosher salt
1 Tbsp
vanilla extract
1 c
cranberries, cleaned, picked over, cut in half
3/4 c
walnuts, coursely chopped


Directions Step-By-Step

Pulse dry ingredients in food processor, adding butter several pieces at a time. Add agg and pulse 5 more times. Dough will be sticky.
Refrigerate for 1 hour or up to 2 days in advance.
Roll out carefully on a floured surface as quickly as possible.
Cut a piece of parchment or foil to cover the bottom and come up the sides of tart pan and fill with pastry weights or pennies, or fill a turkey roasting bag (you can keep re-using it) and spread on bottom of pastry dough.
Bake in preheated 375* oven for 25 minutes.
Remove from oven, carefully remove your weights.
Beat eggs until foamy. Add sugar, corn syrup, butter, salt and vanilla. Mix until well incorporated.
Fold in cranberries and walnuts.Pour into tart shell and bake in 350* oven for 40 to 45 minutes.
Cool to room temperature and let rest for 2 to 4 hours before slicing.

About this Recipe

Course/Dish: Pies