Are you looking for a delicious and impressive dessert that's surprisingly easy to make? Look no further than this cranberry walnut tart! This recipe combines the tartness of cranberries with the crunch of walnuts, all nestled in a buttery, flaky crust. It's perfect for holiday gatherings, special occasions, or simply a delightful treat to brighten your week. This easy recipe is perfect for homemade cooking enthusiasts of all levels, whether you're a seasoned baker or just starting your culinary journey. Let's get baking!
Ingredients:
For the Crust:
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, chilled and cubed
- ¼ cup ice water
For the Filling:
- 1 (12-ounce) bag fresh or frozen cranberries
- ¾ cup granulated sugar
- ¼ cup orange juice
- 2 tablespoons cornstarch
- 1 teaspoon orange zest
- ½ cup chopped walnuts
Instructions:
Making the Crust:
- Combine dry ingredients: In a large bowl, whisk together flour and salt.
- Cut in butter: Add the chilled butter cubes and use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs.
- Add water: Gradually add ice water, mixing until the dough just comes together. Be careful not to overmix.
- Chill the dough: Form the dough into a disc, wrap it in plastic wrap, and chill for at least 30 minutes. This allows the gluten to relax, resulting in a more tender crust.
- Roll and bake: Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the dough into a 12-inch circle. Transfer to a 9-inch tart pan with a removable bottom. Trim and crimp the edges. Prick the bottom of the crust with a fork to prevent bubbling. Blind bake for 15 minutes, using pie weights or dried beans to prevent the crust from shrinking. Remove weights and bake for another 5-7 minutes, until lightly golden.
Making the Filling:
- Combine ingredients: In a medium saucepan, combine cranberries, sugar, orange juice, cornstarch, and orange zest.
- Cook the filling: Bring the mixture to a boil over medium heat, stirring constantly. Reduce heat and simmer for 5-7 minutes, or until the cranberries have burst and the sauce has thickened.
- Stir in walnuts: Remove from heat and stir in the chopped walnuts.
Assembling and Baking the Tart:
- Fill the crust: Pour the cranberry walnut filling into the pre-baked tart shell.
- Bake: Bake for 20-25 minutes, or until the filling is bubbly and the crust is golden brown.
- Cool: Let the tart cool completely on a wire rack before serving. This allows the filling to set properly.
Tips for the Best Cranberry Walnut Tart:
- For a richer flavor, use brown sugar instead of granulated sugar.
- Add a pinch of cinnamon or nutmeg to the filling for a warm spice flavor.
- If using frozen cranberries, there's no need to thaw them before using.
- To make this recipe vegan, substitute the butter with vegan butter and use an egg wash substitute for the crust's sheen.
Variations:
- White Chocolate Cranberry Walnut Tart: Add ½ cup of chopped white chocolate to the filling for an extra decadent treat.
- Cranberry Pecan Tart: Substitute pecans for walnuts.
- Apple Cranberry Walnut Tart: Add 2 cups of diced apples to the filling for a delicious autumnal twist.
Nutritional Information (per serving, approximate):
This information is an estimate and may vary depending on the specific ingredients used.
- Calories: Approximately 350-400
- Fat: 20-25g
- Carbohydrates: 40-45g
- Protein: 4-5g
This cranberry walnut tart is a delicious and relatively quick dinner idea that is sure to impress your family and friends. Enjoy this easy, healthy, and festive dessert! It's a fantastic addition to any holiday table or a perfect way to end a weeknight dinner. The combination of sweet and tart flavors, along with the satisfying crunch of walnuts, makes it a truly memorable culinary experience.