Cranberry Tart in a Walnut Crust
If you use dried beans as pie weights when you blind-bake a crust, you can reuse them. Just store them in a clearly labeled container so you do not mistake them for regular beans.
  • 1-1/4 cups flour
  • 1/4 cup walnuts
  • 2 tablespoons plus 1 cup sugar
  • 1/2 teaspoon salt
  • 1/4 cup extra-light olive oil
  • 3 tablespoons ice water
  • 1 pound cranberries, fresh or frozen (unthawed)
  • 2 teaspoons grated orange zest
  • 1/4 cup orange juice
  • 4 teaspoons raspberry all-fruit spread

1. In a food processor, combine the flour, walnuts, 2 tablespoons of the sugar, and the salt and pulse until the nuts are finely ground. Add the oil and pulse until the mixture resembles coarse meal. Add the ice water and pulse until just combined. Flatten into a disk.

2. Preheat the oven to 400°F. On a lightly floured surface, roll the dough out to a 13-inch round. Fit into a 9-inch tart pan with a removable bottom. Prick the shell all over with the tines of a fork. Line the shell with foil and fill with dried beans or pie weights. Bake for 10 minutes or until just set. Remove the foil and beans. Bake for 12 minutes or until golden brown. Cool on a wire rack.

3. In a medium saucepan, combine the remaining 1 cup sugar, the cranberries, orange zest, and orange juice, and bring to a boil. Cook, stirring occasionally, until the berries have popped and the sauce is thick, about 10 minutes.

4. Cool the cranberry mixture to room temperature. Spoon into the prepared tart shell and brush with the fruit spread.

Nutritional Information
Per slice: 296 calories, 9g total fat (1.1g saturated), 0mg cholesterol, 3g dietary fiber (1.1g soluble), 53g carbohydrate, 3g protein, 75mg sodium.
Good source of: anthocyanins, tannins, thiamin, vitamin E.

Date Published: 09/19/2005 > Printer-friendly Version

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