Cranberry Walnut Tart Recipe

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Cranberry Walnut Tart
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Ingredients
16
Count
Nutrition
1091
Calories
Total time
60
Minutes
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Ingredients:

  • 1 1/2 cups confectioners' sugar
  • 6 oz (1 1/2 sticks) unsalted butter
  • 2 1/2 cups all-purpose flour
  • 1/2 tsp salt
  • 1 egg
  • 2 1/2 oz (5 tbsp or a little over 1/2 stick) unsalted butter
  • 2 tbsp plus 1 tsp all-purpose flour
  • 1/3 cup brown sugar
  • 1/2 tsp cinnamon
  • 1 egg
  • 2/3 cup walnut pieces
  • equipment needed: an electric mixer or food processor, plastic wrap, rolling pin, 7-inch tart pan with a removable bottom or 8-inch pie pan

Directions:

  1. Preheat the oven to 350 degrees F.
  2. To make the sweet dough: Place the sugar, butter, and vanilla extract in the bowl of an electric mixer. With the paddle attachment, beat the ingredients until creamy. Add flour and salt and mix until just combined. Add egg and again mix until just combined. Alternately, this can be done in a food processor. Form a disk out of the dough, wrap in plastic wrap and refrigerate for about 1/2 hour. When dough is slightly chilled, lay it between 2 sheets of plastic wrap, and with a rolling pin, roll it out into a round ? about 1/8-inch in thickness. Remove the top layer of plastic wrap and flip the dough into an ungreased tart or pie pan. With the plastic wrap still on the dough, gently press the dough into the bottom and sides of the pan. Use the rolling pin to roll across the top of the tart pan, cutting off excess dough. Remove plastic wrap and set lined pan aside while making the filling. Excess unbaked dough can be rolled out, sprinkled with sugar, and baked as sugar cookies or can be wrapped and frozen for another day.
  3. Preheat the oven to 350 degrees F.
  4. To make the Cranberry Walnut Filling: Melt butter and set aside. In a bowl, blend together flour, brown sugar, and cinnamon. Add the rest of the ingredients, including the butter, and stir until well combined.
  5. Pour into tart shell and bake for approximately 30 minutes, until tart is light brown and the filling has set. Cool and remove tart from ring. Serve at room temperature or refrigerate. Tart keeps for about 1 week in the refrigerator. It can be well wrapped and frozen for later use.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1090.83 Kcal (4567 kJ)
Calories from fat 687.02 Kcal
% Daily Value*
Total Fat 76.34g 117%
Cholesterol 223.13mg 74%
Sodium 196.1mg 8%
Potassium 162.8mg 3%
Total Carbs 97.62g 33%
Sugars 63.41g 254%
Dietary Fiber 2.51g 10%
Protein 8.94g 18%
Vitamin C 3mg 5%
Vitamin A 1.1mg 36%
Iron 3.4mg 19%
Calcium 53.3mg 5%
Amount Per 100 g
Calories 475.59 Kcal (1991 kJ)
Calories from fat 299.53 Kcal
% Daily Value*
Total Fat 33.28g 117%
Cholesterol 97.28mg 74%
Sodium 85.5mg 8%
Potassium 70.98mg 3%
Total Carbs 42.56g 33%
Sugars 27.65g 254%
Dietary Fiber 1.09g 10%
Protein 3.9g 18%
Vitamin C 1.3mg 5%
Vitamin A 0.5mg 36%
Iron 1.5mg 19%
Calcium 23.2mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 27.7
    Points
  • 31
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sugar,
  • High in Total Fat

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