2000s Recipes + Menus

Cranberry Walnut Tart

Serves8 to 10
  • Active Time:50 min
  • Start to Finish:4 1/2 hr (includes making pastry dough and cooling tart)
November 2003
Nut pies can be very sweet—mixing in tart cranberries keeps everything in check.
  • Sweet pastry dough
  • 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)
  • Special equipment:

    a 10- to 11-inch round tart pan (1 inch deep) with a removable bottom; pie weights or raw rice

Make 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 425F. 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.

Make filling:

  • Move oven rack to middle position and reduce oven temperature to 350F.
  • 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.
Cooks' notes: Tart can be baked 1 day ahead and kept, covered, at room temperature. For a more unusual presentation, you can make the tart in an 11- by 8-inch rectangular fluted tart pan with a removable bottom.
Subscribe to Gourmet