Cranberry Nut Tart

This delicious tart recipe is from a 2000 magazine--can't figure which one though. I make it for Christmas and we love it.

• Ready In: 35 mins
• Serves: 10
• Yields: 1 tart

Ingredients

• CRUST

• 1  cup all-purpose flour
• 1⁄2 cup ground walnuts, almonds or 1⁄2 cup hazelnuts
• 1⁄4 cup sugar
• 1⁄4 teaspoon salt
• 1⁄4 cup butter (no substitutes)
• 1  egg, beaten

• FILLING

• 12  ounces cranberries (3 cups)
• 1 1⁄4 cups  orange juice (I like to use cranberry juice)
• 1 1⁄2 cups sugar
• 3  tablespoons cornstarch
• 1  ounce  white baking bar with  cocoa butter, chopped and melted
•  chopped walnuts (optional)

Directions

1. CRUST: Combine flour, nuts, sugar and salt. Cut in butter until mixture resembles small peas; add egg. Toss till just moist (add 1 tbsp water if necessary). Form dough into ball; press evenly onto bottom and sides of 10" tart pan. Bake at 400 F for 10 minutes.
2. FILLING: Combine cranberries, juice and 1/3 cup water in large saucepan. Cook and stir over medium heat till berries begin to pop. Add sugar and cornstartch. Cook and stir till thickened and bubbly.
3. Spread this mixture over crust. Bake at 375 F for 25 minutes. Cool on wire rack.
4. Remove side of pan; place tart on serving platter and drizzle with melted baking bars. Sprinkle with chopped hazelnuts (or whatever nuts used in the crust).