CRANBERRY-WALNUT TART

CRANBERRY-WALNUT TART image

Yield 8 servings

Number Of Ingredients 12

1-1/3 cups all-purpose flour
2 tablespoons sugar
3/4 teaspoon salt, divided
1/2 cup cold unsalted butter, cut into bits
1 egg yolk beaten with 1-1/2 tablespoons ice water
3 eggs
2/3 cup packed dark brown sugar
2/3 cup light corn syrup
1/2 cup unsalted butter, melted and cooled
1 teaspoon vanilla extract
1-1/4 cups chopped cranberries
1 cup chopped walnuts or pecans

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.