CRANBERRY WALNUT TART
1 1/3 cups all purpose flour
2 tablespoons sugar
4 ounces cold butter
1 large egg yolk
tablespoons ice cold water
3 large eggs
2/3 cup light corn syrup
2 ounces melted butter
1 teaspoon vanilla extract
1 1/4 cups cranberries,
1 cup chopped walnuts
Preheat oven at 425 degrees.
In a mixing bowl, blend together the flour, sugar, and
salt, add cut up butter, and mix to form a coarse meal. Add egg yolk and water,
and mix to form the dough into a ball. Chill the dough for 30 minutes.
dough out thinly to fit into a 10-inch round tart pan with a removable bottom.
Line the shell with foil, fill bottom of shell with rice or dry beans. Bake
for 15 minutes. Remove foil and rice. Cool.
In a mixing bowl, beat together
the eggs, sugar, syrup, butter, salt, and vanilla.
Stir in the cranberries
and walnuts. Pour mixture in shell, and bake at 350 degrees for 40 to 45
minutes to form a golden crust on top.
Cool tart, remove rim of the pan,
and slide tart onto a serving platter.