Cranberry Walnut Tart Recipe

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Cranberry Walnut Tart Recipe

 



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Cranberry Walnut Tart

 

Ingredients

1 pate sucree' recipe
1 raw rice
3 large eggs
2/3 cup dark brown sugar, firmly pac ed
2/3 cup corn syrup
1/4 cup unsalted butter, melted and ooled
1/2 tsp salt
1 tsp vanilla
1 1/4 cup cranberries, chopped
1 cup walnuts, chopped



 

Preparation

Roll out dough 1/8-inch thick on a floured surface. Fit it to an 11x8
rectangular or 10 or 11-inch round tart pan with a removable fluted
rim. Chill shell for 30 minutes. Line the shell with foil. Fill foil
with rice and bake in the lower third of a preheated 425f oven for 15
minutes. Remove foil and rice, and bake the shell 5-10 minutes
longer, or until it is pale golden in color. Let it cool in the pan
on a rack.

In a bowl, whisk together the eggs, brown sugar, syrup, butter, salt,
and vanilla until the mixture is smooth. Stir in the cranberries and
walnuts. Pour filling into the shell.

Bake in the middle of a preheated 350f oven for 40-45 minutes or
until it is golden. Let it cool completely in the pan on a rack.
Remove rim of pan and slide tart onto a serving plate.

a 1988 Gourmet Mag. favorite

 

 

Servings: 6

 

 

 

 


 

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