Best Cranberry Walnut Tart Recipes

CRANBERRY WALNUT TART

Steps:

• In a large bowl, combine flour, sugar and salt. With a pastry blender, cut in butter until mixture resembles very coarse crumbs. Add egg and stir lightly with fork just until mixture forms a ball, adding the water if necessary. Wrap in plastic and refrigerate at least 1 hour. , Grease a 9-in. fluted tart pan with removable bottom. Press chilled pastry onto the bottom and up the sides of pan. Line pastry shell with foil; fill with pie weights, raw rice or beans to prevent shrinkage. Bake at 375° for 10 minutes. Remove weights and bake another 5 minutes. Cool. , Meanwhile, for filling, combine sugar, syrup, eggs, butter and zest in a large bowl; set aside. Place walnuts and cranberries in bottom of tart; pour sugar mixture into pan. Bake for 30-35 minutes or until crust is golden, edge of filling is firm and center is almost set. Cool on wire rack. Chill until serving. Refrigerate leftovers.

CRANBERRY WALNUT TART

Steps:

• Make shell:.
• Roll out dough into a 13-inch round (1/8 inch thick) on a floured surface with a floured rolling pin and fit into tart pan. Trim edge of dough, leaving a 1/2-inch overhang, then fold overhang inward and press against side of pan to reinforce edge. Lightly prick bottom of shell all over with a fork, then chill 30 minutes.
• Put oven rack in lower third of oven and preheat oven to 425°F Line shell with foil and fill with pie weights.
• Bake until pastry is set and pale golden on rim, about 15 minutes. Carefully remove foil and weights and bake shell until pale golden all over, 5 to 10 minutes more. Transfer shell in pan to a rack.
• Make filling:.
• Move oven rack to middle position and reduce oven temperature to 350°F.
• Whisk together eggs, brown sugar, corn syrup, butter, salt, and vanilla in a bowl until smooth, then stir in cranberries and walnuts.
• Pour filling into shell and bake tart until filling is set and golden, 40 to 45 minutes. (If pastry edge darkens before tart is done, cover edge with a pie shield or foil.) Cool completely in pan on rack.

RUSTIC CRANBERRY-WALNUT APPLE TART

Steps:

• For pastry: Mix the all-purpose flour, sugar, and salt in a food processor. Pulse until mixture resembles coarse meal. With processor running add enough ice water to to gather into a ball. Wrap dough in plastic wrap and refrigerate at least 1 hour. On a floured surface and with a floured rolling pin, roll pastry into a 12 or 13-inch round. Don't trim ragged edges. Turn a large baking sheet upside down, mist lightly with cooking spray and place pastry on it. Preheat oven to 375 degrees with rack in the middle position. Combine Granny Smith and Golden Delicious apples and heap onto a pastry into a 9-inch circle. In a bowl, combine brown sugar, walnuts, cranberries and melted butter. Mix well and spread mixture evenly on top of the apples. Bring outer edges of pastry up and over to partially cover filling, pleating pastry as necessary to maintain a rough round circle. Bake 40 to 50 minutes until apples are tender and topping is crisp and bubbling. Cool tart on a rack until warm. Cut into wedges and top with vanilla ice cream.

CRANBERRY WALNUT TART

Steps:

• For the Crust: Pulse dry ingredients and butter in a food processor until mixture resembles fine bread crumbs.
• Add milk; pulse until dough comes together.
• Press mixture into ball, and then press into a 9" tart pan.
• Prick crust with fork.
• Freeze for half an hour; bake at 375° for 15 to 20 minutes or until golden.
• For the Filling:.
• Heat oil in heavy saucepan over medium heat.
• Add onion, sprinkle with salt and saute 10 to 15 minutes, stirring frequently until onion is tender and caramelized.
• Add cranberries and sugar, cook until they pop.
• Stir in walnuts and thyme, set aside.
• In a bowl, combine eggs and cream, whisk until smooth.
• Spoon walnut-cranberry mixture into baked tart shell, crumble blue cheese over top, and pour egg and cream mixture over filling.
• Bake at 350° until golden, and custard is set, about 15 to 20 minutes.
• Cool 15 minutes before serving.

CRANBERRY WALNUT TART

Steps:

• Make shell:
• Roll out dough into a 13-inch round (1/8 inch thick) on a floured surface with a floured rolling pin and fit into tart pan. Trim edge of dough, leaving a 1/2-inch overhang, then fold overhang inward and press against side of pan to reinforce edge. Lightly prick bottom of shell all over with a fork, then chill 30 minutes.
• Put oven rack in lower third of oven and preheat oven to 425°F. Line shell with foil and fill with pie weights.
• Bake until pastry is set and pale golden on rim, about 15 minutes. Carefully remove foil and weights and bake shell until pale golden all over, 5 to 10 minutes more. Transfer shell in pan to a rack.
• Make filling:
• Move oven rack to middle position and reduce oven temperature to 350°F.
• Whisk together eggs, brown sugar, corn syrup, butter, salt, and vanilla in a bowl until smooth, then stir in cranberries and walnuts.
• Pour filling into shell and bake tart until filling is set and golden, 40 to 45 minutes. (If pastry edge darkens before tart is done, cover edge with a pie shield or foil.) Cool completely in pan on rack.

CROSTATA DI NOCI E MIRTILLI ROSSI: CRANBERRY WALNUT TART

Steps:

• In a food processor, combine flour, 2 tablespoons sugar, and salt. Pulse briefly to combine.
• Add chilled butter and lemon rind, pulse 10-12 times or until butter mixture resembles coarse oatmeal.
• With food processor running, add ice water all at once.
• Process for about 10 seconds until a ball of dough forms.
• Turn dough onto a sheet of plastic wrap. Flatten to form a 1-inch circle. Wrap dough tightly and refrigerate at least one hour.
• Roll dough into an 11-inch circle on a lightly floured surface. Place dough on a baking sheet.
• In a large bowl, thoroughly combine cranberries, walnuts, 3 tablespoons of sugar, and brown sugar.
• Spoon cranberry mixture over crust, leaving about a 1-inch border around the outside edge. Fold dough over cranberries, pinching as necessary to keep it in place.
• Bake 15-18 minutes, or until crust is golden and berries are juicy.
• Cool on a rack about 10 minutes. Dust with sifted confectioners sugar.
• Serve warm.

CRANBERRY-WALNUT TART

Steps:

• Combine flour, sugar and 1/4 teaspoon salt in large bowl. Add cold butter and blend with pastry blender until mixture resembles coarse cornmeal. Add yolk mixture and blend until moisture is absorbed. Form dough into a ball. Dust dough ball with additional flour and chill, covered, for 1 hour. Roll out dough on floured surface until 1/8-inch thick. Place dough in 10-inch tart pan with removable fluted rim. Chill for 30 minutes. Preheat oven to 425 degrees. Cover dough with foil and weight with uncooked rice. Bake for 15 minutes, then remove foil and rice. Bake for 5 to 10 minutes more or until pale golden brown. Cool on rack. Reset oven to 350 degrees. Combine eggs, brown sugar, corn syrup, melted butter, remaining 1/2 teaspoon salt and vanilla and whisk until smooth. Add cranberries and walnuts and stir. Pour mixture into cooled shell. Bake for 40 to 45 minutes or until golden brown. Cool completely on rack. Remove rim of pan and slide tart onto serving dish.

FLAKY CRANBERRY WALNUT TART

Steps:

• Place the flour, butter and sugar in a food processor; cover and process until mixture resembles coarse crumbs. Add the egg yolks, water, lemon juice and zest; cover and process until dough forms a ball. Divide dough in half; wrap in plastic. Refrigerate for 1 hour or until firm. , In a small saucepan, bring the sugar, butter and water to a boil; cook and stir for 1 minute. Cook, without stirring, until mixture turns a golden amber color, about 7 minutes. , Remove from the heat; gradually stir in cream. Return to heat; stir in honey and salt until smooth. Stir in walnuts and cranberries. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat; cool to room temperature., On a lightly floured surface, roll out one portion of dough into an 11-in. circle. Transfer to an ungreased 9-in. fluted tart pan with a removable bottom; trim pastry even with edge. Add filling. , Roll out remaining dough to fit top of tart; place over filling. Trim and seal edges. Cut slits in pastry. , Brush with egg white; sprinkle with coarse sugar. Bake at 400° for 20-25 minutes or until filling is bubbly. Cool on a wire rack.

CRANBERRY, APPLE, AND WALNUT TART

Steps:

• Mix all inner ingredients and pour into an unbaked shell. For the topping, cut the butter into the flour and add sugar to desired size for topping. Apply topping to the tart. Bake at 375 F for 25-30 minutes, until golden brown.

WALNUT-CRANBERRY-WHISKEY TART

Steps:

• Heat oven to 450. Place pie crust in 10 inch tart pan with removable bottom or 9 inch pie pan as direct on package for one-crust filed pie. Trim edges; do not prick crust.
• Bake at 450 for 5-7 minutes or just until crust begins to brown. Remove crust from oven. If crust puffs in center, flatten gently with back of wooden spoon. Reduce oven temperature to 350.
• In large bowl, combine eggs, sugar, corn syrup and whiskey; beat until well blended. Stir in walnuts and cranberries. Pour into partially baked crust.
• Bake at 350 for 35-45 minutes or until edges are puffed and center is soft set. Lightly cover edges during last 10 minutes of baking if necessary to prevent excessive browning. Cool 30 minutes. Serve slightly warm or cool. Serve with whipped cream.

FLAKEY CRANBERRY WALNUT TART

Steps:

• Place the flour, butter and sugar in a food processor; cover and process until mixture resembles coarse crumbs. Add the egg yolks, water, lemon juice and peel; cover and process until dough forms a ball. Divide dough in half; wrap in plastic wrap. Refrigerate for 1 hour or until firm. In a small saucepan, bring the sugar, butter and water to a boil; cook and stir for 1 minute. Cook, without stirring, until mixture turns a golden amber color, about 7 minutes.
• Remove from the heat; gradually stir in cream. Return to heat; stir in honey and salt until smooth. Stir in walnuts and cranberries. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat; cool to room temperature.
• On a lightly floured surface, roll out one portion of dough into an 11-in. circle. Transfer to an ungreased 9-in. fluted tart pan with a removable bottom; trim pastry even with edge. Add filling Roll out remaining dough to fit top of tart; place over filling. Trim and seal edges. Cut slits in pastry. Brush with egg white; sprinkle with coarse sugar. Bake at 400° for 20-25 minutes or until filling is bubbly. Cool on a wire rack.

CRANBERRY WALNUT TART

Steps:

• Preheat the oven to 350 degrees F.
• To make the sweet dough: Place the 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 again mix until just combined. Alternately, this can be done in a food processor. Form a disk out of the dough, wrap in plastic wrap and refrigerate for about 1/2 hour. When dough is slightly chilled, lay it between 2 sheets of plastic wrap, and with a rolling pin, roll it out into a round ? about 1/8-inch in thickness. Remove the top layer of plastic wrap 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 and set lined pan aside while making the filling. Excess unbaked dough can be rolled out, sprinkled with sugar, and baked as sugar cookies or can be wrapped and frozen for another day.
• Preheat the oven to 350 degrees F.
• 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 well wrapped and frozen for later use.