Ingredients Jump to Instructions ↓

  1. 1 cup Unsifted all-purpose flour

  2. 1/3 cup Sugar

  3. Pinch of salt

  4. 1/2 cup Sugar

  5. 1/2 cup Light corn syrup

  6. 2 Large eggs, lightly beaten

  7. 2 tablespoons Butter, melted

  8. 5 tablespoons Unsalted butter

  9. 1 Large egg, lightly beaten

  10. 1/2 tablespoon Water

  11. 1/2 teaspoon Grated orange rind

  12. 1 cup Walnut halves

  13. 1 cup Fresh or frozen cranberries

Instructions Jump to Ingredients ↑

  1. TART SHELL TART FILLING 1. Prepare Tart Shell: In large bowl, combine flour, sugar, and salt. With pastry blender or 2 knives, cut in butter until mixture resembles very coarse crumbs. Add egg and water and stir lightly with fork just until mixture forms a ball; wrap and refrigerate 1 hour.

  2. Heat oven to 375'F. With floured fingers, pat chilled pastry into 9-inch fluted tart pan with removable bottom. Line pastry shell with aluminum foil and fill with pie weights. Bake 10 minutes. Remove foil and weights; bake shell 5 minutes longer.

  3. Prepare Tart Filling: In large bowl, combine sugar, corn syrup, eggs, butter, and orange rind. Place walnuts and cran- berries in bottom of tart shell. Pour sug- ar mixture over walnuts and cranberries.

  4. Bake tart 25 to 30 minutes or until crust is golden, edge of tilling is firm, and center is still slightly soft. Cool tart in pan on wire rack. Refrigerate until ready to serve. To serve, remove rim of pan and place tart on serving plate. CASA MADRONA HOTEL Country Living/Dec/90 Scanned & fixed by DP and GG


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