Cranberry Walnut Tart
Yield
1 tartPrep
20 minCook
1 hrsReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
rice
|
*
|
| 3 | large |
eggs
|
|
| ⅔ | cup |
brown sugar
|
*
|
| ⅔ | cup |
light corn syrup
|
|
| ¼ | cup |
butter
melted |
|
| ½ | teaspoon |
salt
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 ¼ | cups |
cranberries
chopped |
|
| 1 | cup |
walnuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
rice
|
*
|
| 3 | large |
eggs
|
|
| 158 | ml |
brown sugar
|
*
|
| 158 | ml |
light corn syrup
|
|
| 59 | ml |
butter
melted |
|
| 2.5 | ml |
salt
|
|
| 5 | ml |
vanilla extract
|
|
| 296 | ml |
cranberries
chopped |
|
| 237 | ml |
walnuts
chopped |
|
Directions
Roll out dough ⅛ inch thick on a floured surface.
Fit it to an 11x8 rectangular or 10 or 11-inch round tart pan with a removable fluted rim.
Chill shell for 30 minutes.
Line the shell with foil. Fill foil with rice and bake in the lower third of a preheated 425 degrees F. oven for 15 minutes.
Remove foil and rice, and bake the shell 5 to 10 minutes longer, or until it is pale golden in color.
Let it cool in the pan on a rack.
In a bowl, whisk together the eggs, brown sugar, syrup, butter, salt, and vanilla until the mixture is smooth.
Stir in the cranberries and walnuts.
Pour filling into the shell.
Bake in the middle of a preheated 350℉ (180℃). oven for 40 to 45 minutes or until it is golden.
Let it cool completely in the pan on a rack.
