Ingredients Jump to Instructions ↓

  1. 1 1/2 cups confectioners' sugar

  2. 6 ounces (1 1/2 sticks) unsalted butter

  3. 1 teaspoon vanilla extract

  4. 2 1/2 cups all-purpose flour

  5. 1/2 teaspoon salt

  6. 2 1/2 ounces (5 tablespoons or a little over 1/2 stick) unsalted butter

  7. 2 tablespoons plus 1 teaspoon all-purpose flour

  8. 1/3 cup brown sugar

  9. 1/2 teaspoon cinnamon

  10. 1/3 cup dark corn syrup

  11. 1 egg

  12. 1/2 teaspoon vanilla extract

  13. 2/3 cup whole, fresh cranberries

  14. 2/3 cup walnut pieces Equipment needed: An electric mixer or food processor, Plastic wrap, Rolling pin , 7-inch tart pan with a removable bottom or 8-inch pie pan

Instructions Jump to Ingredients ↑

  1. 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.


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