This Cranberry Walnut Tart is a delightful blend of tart cranberries and rich, nutty walnuts, all encased in a buttery, flaky crust. The tartness of the cranberries is perfectly balanced by the sweetness of the filling, creating a dessert that’s both elegant and comforting. Ideal for the holiday season or any special occasion, this tart not only looks stunning but also offers a delightful burst of flavors with every bite. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Ingredients:
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small pieces
- 1 large egg yolk
- 2-3 tablespoons ice water
For the Filling:
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 3 large eggs
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups fresh or frozen cranberries
- 1 cup chopped walnuts
Instructions:
- Prepare the Crust:
- In a large bowl, combine the flour, sugar, and salt. Cut in the butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- In a small bowl, whisk together the egg yolk and ice water. Gradually add this to the flour mixture, mixing just until the dough comes together.
- Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Roll Out the Dough:
- On a lightly floured surface, roll out the chilled dough to fit a 9-inch tart pan. Press the dough into the pan and trim any excess. Prick the bottom of the crust with a fork.
- Blind Bake the Crust:
- Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the parchment and weights and bake for an additional 5 minutes, or until the crust is lightly golden. Let it cool slightly.
- Prepare the Filling:
- In a large bowl, whisk together the sugar, corn syrup, eggs, melted butter, vanilla extract, and salt until well combined. Stir in the cranberries and walnuts.
- Assemble the Tart:
- Pour the filling into the pre-baked crust, spreading it out evenly.
- Bake the Tart:
- Bake the tart in the preheated oven for 40-45 minutes, or until the filling is set and the crust is golden. The center should be slightly jiggly but will set as it cools.
- Cool and Serve:
- Allow the tart to cool completely before removing it from the pan. Slice and serve with whipped cream or vanilla ice cream if desired.
Enjoy your Cranberry Walnut Tart!
