Cranberry Walnut Tart

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Cranberry Walnut Tart

Category : Recipes

Dough:

1 cup flour

2 tablespoons sugar

1/4 teaspoon salt

4 tablespoons cold unsalted butter, cut in cubes

1/2 teaspoon finely grated lemon rind

2-1/2 tablespoons ice water

 

In a food processor, combine flour, sugar and salt. Pulse briefly to combine. Add chilled butter and lemon rind, pulse 10 to 12 times or until butter mixture resembles coarse oatmeal. With food processor running, add ice water all at once. Process for about 10 seconds until a ball of dough forms. Turn dough onto a sheet of plastic wrap. Flatten to form a 7-inch circle. Wrap dough tightly and refrigerate at least 1 hour.

 

Filling:

2 cups cranberries

1/2 cup chopped walnuts

3 tablespoons sugar

3 tablespoons brown sugar

confectioners sugar

 

Roll dough into an 11-inch circle on a lightly floured surface. Place dough on a baking sheet. In a large bowl, thoroughly combine cranberries, walnuts, sugar and brown sugar. Spoon cranberry mixture over crust leaving about a 1-inch border around the outside edge. Fold dough over cranberries, pinching as necessary to keep it in place. Bake 15 to 18 minutes, or until crust is golden and berries are juicy. Cool on a rack about 10 minutes. Dust with sifted confectioner’s sugar. Serve warm. Serves 6-8.


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