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 all-purpose flour
- 1/3 cup sugar
- Dash salt
- 5 tablespoons cold butter, cubed
- 1 large egg, lightly beaten
- 1/2 tablespoon water, optional
- filling:
- 1/2 cup sugar
- 1/2 cup light corn syrup
- 2 large eggs, lightly beaten
- 2 tablespoons butter, melted
- 1 teaspoon grated orange zest
- 1 cup walnut halves
- 1 cup fresh or frozen cranberries
Directions
- 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 and refrigerate at least 1 hour.
- 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.
- Meanwhile, for filling, combine sugar, syrup, eggs, butter and zest 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.
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