Cranberry walnut tart
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Cranberry walnut tart
  Cranberry    Walnuts    Tarts  
Last updated 6/12/2012 12:41:24 AM. Recipe ID 158. Report a problem with this recipe.
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      Title: Cranberry walnut tart
 Categories: Desserts
      Yield: 6 servings
 
      1    Pate sucree' recipe
           Raw rice
      3 lg Eggs
    2/3 c  Dark brown sugar, firmly pac
           -ed
    2/3 c  Corn syrup
    1/4 c  Unsalted butter, melted and
           -ooled
    1/2 ts Salt
      1 ts Vanilla
  1 1/4 c  Cranberries, chopped
      1 c  Walnuts, chopped
 
  Roll out dough 1/8-inch thick on a floured surface.  Fit it to an 11x8
  rectangular or 10 or 11-inch round tart pan with a removable fluted
  rim. Chill shell for 30 minutes.  Line the shell with foil. Fill foil
  with rice and bake in the lower third of a preheated 425f oven for 15
  minutes. Remove foil and rice, and bake the shell 5-10 minutes
  longer, or until it is pale golden in color.  Let it cool in the pan
  on a rack.
  
  In a bowl, whisk together the eggs, brown sugar, syrup, butter, salt,
  and vanilla until the mixture is smooth.  Stir in the cranberries and
  walnuts. Pour filling into the shell.
  
  Bake in the middle of a preheated 350f oven for 40-45 minutes or
  until it is golden.  Let it cool completely in the pan on a rack.
  Remove rim of pan and slide tart onto a serving plate.
  
  a 1988 Gourmet Mag. favorite
 




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Recipe ID 158 (Apr 03, 2005)

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