Walnut-Cranberry-Whiskey Tart

READY IN: 1hr 30mins
YIELD: 1 tart


  • 1
    (15 ounce) package pillsbury refrigerated pie crusts, softened as directed on package
  • 3
    eggs, slightly beaten
  • 23
    cup sugar
  • 14
    cup bourbon whiskey
  • 1 12
    cups walnuts, chopped
  • 34
    cup fresh cranberries, coarsely chopped
  • 12
    cup whipping cream, whipped


  • Heat oven to 450. Place pie crust in 10 inch tart pan with removable bottom or 9 inch pie pan as direct on package for one-crust filed pie. Trim edges; do not prick crust.
  • Bake at 450 for 5-7 minutes or just until crust begins to brown. Remove crust from oven. If crust puffs in center, flatten gently with back of wooden spoon. Reduce oven temperature to 350.
  • In large bowl, combine eggs, sugar, corn syrup and whiskey; beat until well blended. Stir in walnuts and cranberries. Pour into partially baked crust.
  • Bake at 350 for 35-45 minutes or until edges are puffed and center is soft set. Lightly cover edges during last 10 minutes of baking if necessary to prevent excessive browning. Cool 30 minutes. Serve slightly warm or cool. Serve with whipped cream.