Cranberry Walnut Tart
When fresh cranberries arrive in the market, it signals that the holidays are just around the corner. This festive dessert is a perfect ending to a dinner with family or friends.
Preparation time: PT0M
Cooking time: PT0M
Total: PT0M
All Recipes, Pies & Tarts,
What you need:
- For the Filling:
- 5 cups fresh cranberries
- 1 cup light brown sugar
- ½ cup orange juice
- 1 tablespoon grated orange zest
- 2 tablespoons Lurpak® Unsalted Butter
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- 1 cup walnuts, coarsely chopped
- For the Crust:
- 1 cup flour
- 3 tablespoons sugar
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 4 oz (8 Tbs) Lurpak Unsalted Butter, chilled
- 1 egg
- 1 tablespoon cold water
- Tools:
- 9-inch fluted tart pan with removable bottom
What to do:
- In a saucepan heat cranberries, brown sugar, orange juice, butter, orange zest, cinnamon and ginger over medium-high heat. Stir while cooking, until cranberries begin to pop. Lower heat and continue cooking for two minutes. Remove from heat and cool to room temperature.
- Preheat oven to 350°F.
- In the meantime, combine flour, sugar, baking powder and salt in a food processor; pulse to mix. Add butter and pulse to a fine crumb. Add egg and water; pulse until dough forms a ball. (When wrapped tightly and refrigerated, this dough will hold for several days.)
- Roll dough on a lightly floured surface into a 12-inch circle. Transfer dough to tart pan and gently press into sides and bottom. Remove excess dough as needed. Set aside.
- Fold walnuts into cranberries mixture and transfer to tart shell. Bake until filling begins bubbling, about 30 minutes. Cool tart in pan before un-molding. Serve with orange sorbet, vanilla ice cream or whipped cream.
An 8-oz package of Lurpak® Unsalted Butter = 1 cup (16 Tbs) or 2 sticks
