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Cranberry Walnut Tart

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Submitted by jenfood

YIELD

1 tart

PREP

20 min

COOK

1 hrs

READY

1 hrs

Ingredients

1 1
X X RICE *
3 3
LARGE LARGE EGGS
158
CUP ML BROWN SUGAR *
158
¼ 59
CUP ML BUTTER
melted
½ 2.5
TEASPOON ML SALT
1 5
TEASPOON ML VANILLA EXTRACT
1 ¼ 296
CUPS ML CRANBERRIES
chopped
1 237
CUP ML WALNUTS
chopped

Directions

Roll out dough ⅛ inch thick on a floured surface.

Fit it to an 11×8 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 176g (6.2 oz)
Amount per Serving
Calories 696 44% from fat
 % Daily Value *
Total Fat 34g 53%
Saturated Fat 10g 48%
Trans Fat 0g
Cholesterol 189mg 63%
Sodium 468mg 19%
Total Carbohydrate 29g 29%
Dietary Fiber 4g 17%
Sugars g
Protein 32g
Vitamin A 11% Vitamin C 9%
Calcium 7% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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