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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Meet the Cook: People tell me that they like the combination of a tart cranberry taste and the crunchy walnut texture in this dessert. I grew up in a rural community - so my sisters and I did a lot of cooking early! My husband and I have two married sons (plus 2-1/2 grandkids!), and I've collected strawberries for 21 years. -Beverly Mix, Missoula, Montana Ingredients:
tart shell: |
1 cup king arthur unbleached all-purpose flour |
1/3 cup sugar |
dash salt |
5 tablespoons cold butter, cubed |
1 egg, lightly beaten |
1/2 tablespoon water, optional |
filling: |
1/2 cup sugar |
1/2 cup light corn syrup |
2 eggs, lightly beaten |
2 tablespoons butter, melted |
1 teaspoon grated orange peel |
1 cup walnut halves |
1 cup fresh or frozen cranberries |
Directions:
1. In a large bowl, combine flour, sugar and salt. With a pastry blender, cut in butter until mixture resembles very coarse crumbs. Add egg and stir lightly with fork just until mixture forms a ball, adding the water if necessary. Wrap in plastic wrap and refrigerate at least 1 hour.
2. Grease a 9-in. fluted tart pan with removable bottom. Press chilled pastry onto the bottom and up the sides of pan. Line pastry shell with foil; fill with pie weights, raw rice or beans to prevent shrinkage. Bake at 375° for 10 minutes. Remove weights and bake another 5 minutes. Cool.
3. Meanwhile, for filling, combine sugar, syrup, eggs, butter and peel in a large bowl; set aside. Place walnuts and cranberries in bottom of tart; pour sugar mixture into pan. Bake for 30-35 minutes or until crust is golden, edge of filling is firm and center is almost set. Cool on wire rack. Chill until serving. Refrigerate leftovers. Yield: 12 servings.
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