Holiday Cranberry Walnut Tart
Room temperature or warm,make sure you serve your tart with a dollop of fresh whipped cream or vanilla ice cream.
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1 1/4 call purpose flour
1/2 csliced blanched almond, ground
1/2 cpowdered sugar
3 1/4 ozcold butter, cut in pieces
1 mediumegg, lightly whisked
1/2 cbrown sugar, firmly packed
1/2 clight corn syrup
2 ozbutter, unsalted, melted and cooled
1/2 tspkosher salt
1 Tbspvanilla extract
1 ccranberries, cleaned, picked over, cut in half
3/4 cwalnuts, coursely chopped
How to Make Holiday Cranberry Walnut Tart
- 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.