Cranberry Walnut Tart

Cranberry Walnut Tart

Cranberry Walnut Tart
  • Prep Time

    20 minutes plus chilling
  • Cooking Time

    45 minutes
  • Serving Size

    8 servings


  • Confectioners' sugar1 1/2 cups
  • Unsalted butter1 1/2 sticks
  • Vanilla extract1 1/4 teaspoons
  • All-purpose flour2 1/2 cups
  • Salt1/2 teaspoon
  • Egg1
  • Unsalted butter5 tablespoons
  • All-purpose flour2 tablespoons plus 1 teaspoon
  • Brown sugar1/3 cup
  • Cinnamon1/2 teaspoon
  • Dark corn syrup1/3 cup
  • Egg1
  • Vanilla extract1/2 teaspoon
  • Fresh Cranberries2/3 cup
  • Walnut pieces2/3 cup
  • Featured Product

    Fresh Cranberries


Preheat the oven to 350 degrees F. To make the dough, place the confectioners' sugar, butter, and vanilla extract in the bowl of an electric mixer. With the paddle attachment, beat the ingredients until creamy. Add flour and salt and mix until just combined. Add egg and mix until just combined.

Form a disk out of the dough, wrap in plastic wrap and refrigerate for ½ hour. When dough is slightly chilled, lay it between 2 sheets of plastic wrap, and with rolling pin, roll it out into a circle about 1/8-inch thick. Remove the top layer of film and flip the dough into an ungreased tart (or pie pan). With the plastic wrap still on the dough, gently press the dough into the bottom and sides of the pan. Use the rolling pin to roll across the top of the tart pan, cutting off excess dough. Remove plastic wrap. Blind bake the tart shell by placing a sheet of parchment paper over the tart shell and filling it with dry rice or beans to keep the pastry from raising or bubbling. Bake for 15 minutes. To make the cranberry walnut filling, melt butter and set aside. In a bowl, blend together flour, brown sugar, and cinnamon. Add the rest of the ingredients, including the butter, and stir until well combined. Pour into tart shell and bake for approximately 30 minutes, until tart is light brown and the filling has set. Cool and remove tart from ring. Serve at room temperature or refrigerate. Tart keeps for about 1 week in the refrigerator. It can be wrapped and frozen for later use. Makes 8 servings. Recipe courtesy of Jeff Pacula.