I made this tart for my family a couple weekends ago when they were up to visit.  It was a lovely way to end a fun weekend. 

We spent our days browsing the book fair, apple orchards and antique stores.  Every fall we have our annual apple picking get together.  It is a great ritual that I know Ava will always treasure. 

 

This tart will shine at any holiday party or fun get together.  It’s a bit time intensive.  So be sure to give your self a few extra hours.  If you know you’ll be short on time make it the day before.  It holds up beautifully if served the next day.

 

Cranberry Walnut Tart

Adapted from Cook’s Illustrated

{ingredients}

{tart dough}

1 egg yolk

1 T cream

½ tsp vanilla

¾ C whole wheat pastry flour

¾ C AP flour

2/3 C powdered sugar

¼ tsp salt

1 stick butter

{filling}

¼ C water

1 C sugar

2/3 C cream

3 T butter

½ tsp vanilla

½ tsp lemon

¼ tsp salt

1 C walnuts

2 C cranberries

{directions}

Whisk yolk, cream and vanilla together.

In separate bowl combine flours, powder sugar and salt.

Cut stick of butter into cubes and place in flour mixture.

Using a pastry whisk cut into butter and flour until the butter bits are the size of peas.

Pour in egg mixture and mix until dough just comes together.

Wrap dough tightly in plastic wrap and refrigerate for one hour.

Let dough rest for 5-10 min on counter before rolling out.

Roll dough out on lightly floured surface and place in 9 inch tart pan.

Freeze for 30 minutes.

Preheat oven to 375*.

Put foil over frozen crust and place pie weights on top.

Bake for 30 minutes.

Let crust cool.

Reduce oven temp to 325*.

To make the filling measure water into a medium sauce pan and pour sugar into pan. 

Stir until water begins to boil.  Once boiling let cooked untouched for 6-10 minutes, or until mixture is a golden brown.

Reduce heat to med-low and cook until mixture is a dark brown.

Remove pan from heat and slowly add in cream (this will cause a lot of steam and bubbling.  Make sure little hands are not around!)

Stir in butter, vanilla, lemon juice and salt.

Fold in walnuts and cranberries. 

Pour berry mixture into the cooled pie crust. 

Bake for 25 minutes. 

Cool tart for 1-2 hours before serving. 

Serve with whipped cream.

 

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