Sunday, November 20, 2011

Cranberry Walnut Tart

Thanksgiving is upon us and that means it is time to take advantage of all of the seasonal goodies this time of year offers. Cranberries are an excellent anti-oxidant and they add a tangy kick to baked goods. Pairing them with sweet, velvety walnuts is a great way to showcase the flavors of fall. Add this dessert to your Thanksgiving menu and wait for the compliments to come pouring in. ;) Enjoy!

Cranberry Walnut Tart


1 cup flour
1/2 tsp salt
6 tbsp unsalted butter, softened
4-5 tbsps cold water

1 cup flour
1 1/2 cup sugar, granulated
2 eggs, beaten
12 tbsps unsalted butter, melted and cooled
1 tsp Grand Marnier or other orange flavored liqeuor
1 1/2 cups walnuts
2 1/2 cups cranberries

Preheat oven to 350 degrees.

In a large mixer or bowl, combine flour and salt. Then cut in butter. Add water one tablespoon at a time, mixing well between each.

Wrap dough in plastic wrap and refrigerate while you make the filling.

In a large bowl, combine flour and sugar. Add eggs and butter and mix well. Add Grand Marnier, walnuts and cranberries and combine well.

Roll out dough and place in 9" pie pan. Pour filling into crust and fold edges up and over the top. Make sure to leave an opening at the top for steam to escape.

Bake for 30 - 40 minutes or until golden brown. Let it rest for about 20 minutes before serving.

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