Prep 45 mins
Cook 25 mins
Nut tarts are often too sweet, but this one is made perfect with the addition of tart cranberries. Another long-time holiday tradition dish in my home, this was originally published in Bon Appetit in January, 1991 and was so popular it appeared again in November, 2003. Prep time includes chilling time for the dough.
- 3 large eggs
- 2⁄3 cup dark brown sugar, packed
- 2⁄3 cup light corn syrup
- 1⁄4 cup butter, melted and cooled (unsalted)
- 1⁄2 teaspoon salt
- 1 teaspoon vanilla
- 1 1⁄4 cups cranberries, chopped (7 oz, thawed if frozen)
- 1 cup walnuts, chopped (1/4 pound)
- raw rice
- Make shell:.
- Roll out dough into a 13-inch round (1/8 inch thick) on a floured surface with a floured rolling pin and fit into tart pan. Trim edge of dough, leaving a 1/2-inch overhang, then fold overhang inward and press against side of pan to reinforce edge. Lightly prick bottom of shell all over with a fork, then chill 30 minutes.
- Put oven rack in lower third of oven and preheat oven to 425°F Line shell with foil and fill with pie weights.
- Bake until pastry is set and pale golden on rim, about 15 minutes. Carefully remove foil and weights and bake shell until pale golden all over, 5 to 10 minutes more. Transfer shell in pan to a rack.
- Make filling:.
- Move oven rack to middle position and reduce oven temperature to 350°F.
- Whisk together eggs, brown sugar, corn syrup, butter, salt, and vanilla in a bowl until smooth, then stir in cranberries and walnuts.
- Pour filling into shell and bake tart until filling is set and golden, 40 to 45 minutes. (If pastry edge darkens before tart is done, cover edge with a pie shield or foil.) Cool completely in pan on rack.