Cranberry and walnuts are a beautiful marriage of flavors. This delicious tart is a super make ahead dessert,freeing you up on the day of that big dinner, simply refridgerate overnight and warm in a moderate over for 15 minutes prior to serving.
Source Food and Wine
Makes one 10 inch tart
12/3 cups all purpose flour
21/2 teaspoons sugar
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
7 tablespoons cold unsalted butter,cut into small pieces
1 large egg yolk
1/4 teaspoon ice water
12 oz cranberries
1/2 cup plus 1 tablespoon granulated sugar
Finely grated zest of 1 orange
Finely grated zest of 1 lemon
1/2 cup fresh orange juice
1/8 teaspoon cinnamon
4 tablespoons plus 1 teaspoon unsalted butter
1/2 cup coarsley chopped walnuts
Vanilla icecream for serving
In a food processor ,combine the flour ,sugar, salt and cinnamon and pulse. Add butter and pulse just until the mixture resembles coarse meal. Transfer the mixture to a bowl. Whisk the egg yolk with the ice water and add to the bowl;stir until an evenly moistened dough forms. transfer to a lightly floured surface and knead a few times. Pat the dough into a 6 inch disk,wrap it in plastic and refridgerate for 30 minutes.
In a medium saucepan,combine the cranberries with both sugars,citrus zests,orange juice and cinnamon and bring to a boil. lower the heat ,simmer till thickened, 8-10 minutes. stir in the butter.Leave to cool. Stir in the walnuts.
Preheat the oven to 375*F. Butter a 10 inch fluted tart pan with a removable bottom. On a lightly floured surface, roll the dough out to a 12 inch round about 1/8 inch thick. Transfer to the tart pan and fit the dough to the sides. Trim. prick bottom of tart shell and refridgerate until chilled.
Blind bake the pastry shell with wax paper and dried beans for weights for 30 minutes until lightly golden around the edges. Remove paper and weights and bake 5 minutes longer or until dry on the bottom. Cool slightly.
Spread cranberry filling evenly in tart shell and bake for about 25 minutes or until edge of pastry is golden. Coll on a wire rack before unmolding. Serve at room temperature with vanilla icecream.
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