CRANBERRY WALNUT TART |
Serves 12
For crust:
1 1/3 cups all
purpose flour
2 tablespoons sugar
1/4 teaspoon salt
4 ounces cold
butter
1 large egg yolk
1 1/2 tablespoons ice cold water
For
filling:
3 large eggs
2/3 cup brown sugar
2/3 cup light corn syrup
2 ounces melted butter
1/2 teaspoon salt
1 teaspoon vanilla extract
1 1/4 cups cranberries, coarsely chopped
1 cup chopped walnuts
Preheat oven at 425
degrees.
Make shell:
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. Roll 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.