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Cranberry Walnut Tart

Cranberry Walnut Tart

Why not try a tart for Thanksgiving instead of the usual pumpkin and apple pie. I love tarts and find them so easy so delicious and easy to make. I usually make the dough and filling a few days ahead and assemble it either the day before or the morning of. This way you are relaxed and stress free, and who doesn’t love that!

Cranberry Walnut Tart

Makes one 10 inch tart


1 2/3 cups flour

2 1/2 tsp. sugar

1/4 tsp. salt

1/4 tsp. cinnamon

7 Tb. cold butter, cut into pieces

1 large egg yolk

1/4 cup ice water


12 oz. cranberries

1/2 cup plus 1 Tb. light brown sugar

1/2 cup plus 1 Tb. sugar

zest of 1 orange

zest of 1 lemon

1/2 cup fresh orange juice

1/8 tsp. cinnamon

4 Tb. plus 1 tsp. butter

1/2 cup coarsely chopped walnuts

vanilla ice cream


  1. In a processor combine the flour, sugar, salt and cinnamon and pulse. Add the butter and pulse until crumbly. Add the egg yolk and water and pulse until it forms a soft dough. Pat into a disk, wrap in plastic wrap and refrigerate for 30 minutes.
  2. In a medium saucepan combine the cranberries, sugars, citrus zests, juice and cinnamon and bring to a boil. Lower the heat and simmer until thickened about 10 minutes. Stir in the butter and set aside to cool. Stir in the nuts.
  3. Heat the oven to 375. Butter a 10-inch tart pan. Roll out the dough on a lightly floured surface. Transfer to the tart pan and press in the edges, trim off the overhang. Prick the bottom of the tart all over and chill. 
  4. Line the bottom with parchment paper and fill with pie weights. Bake for 30 minutes. Remove paper with weights and bake the shell 5 more minutes. Cool slightly.
  5. Fill the tart and bake until the edge of the pastry is golden about 25 minutes. Serve warm with vanilla ice cream.

*The tart can be made the day before and then reheated slightly before serving.

Reheat at 350 for 15 minutes. 

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