Cranberry Walnut Tart
Indulge in the perfect balance of sweet and tangy with this Cranberry Walnut Tart, a show-stopping dessert that combines the brightness of fresh cranberries with the richness of chopped walnuts, all nestled in a buttery, homemade tart crust. Enhanced with the warmth of maple syrup and a hint of zesty orange, this tart offers a festive flavor profile that’s ideal for holiday gatherings or special occasions. The silky filling, made with eggs, heavy cream, and vanilla, adds a luxurious creaminess that complements the tart cranberry filling perfectly. With its golden, flaky crust and vibrant, jewel-toned center, this Cranberry Walnut Tart is not only visually stunning but also irresistibly delicious. Serve it as the centerpiece of your dessert table and watch it disappear in no time!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cups Granulated sugar
- 0.75 cups Unsalted butter (cold, cubed)
- 3 tablespoons Ice water
- 2 cups Fresh cranberries
- 0.5 cups Brown sugar (packed)
- 3 tablespoons Maple syrup
- 2 teaspoons Orange zest
- 0.75 cups Walnuts (chopped)
- 2 large Eggs
- 0.5 cups Heavy cream
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the flour and granulated sugar. Add the cold, cubed butter and use a pastry cutter or your fingertips to incorporate the butter into the flour mixture until it resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, and mix until the dough just comes together. Do not overwork it.
Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for 15–20 minutes.
On a lightly floured surface, roll out the dough to fit a 9-inch tart pan. Carefully press the dough into the pan, trimming the edges as needed. Poke the bottom of the crust with a fork to prevent bubbling.
Blind-bake the crust: Line it with parchment paper or aluminum foil and fill it with pie weights or dried beans. Bake for 10 minutes, then remove the weights and bake for an additional 5 minutes. Set aside to cool.
In a medium saucepan, combine the fresh cranberries, brown sugar, maple syrup, and orange zest over medium heat. Cook until the cranberries soften and begin to burst, about 5–7 minutes. Remove from heat and gently stir in the chopped walnuts.
In a separate bowl, whisk together the eggs, heavy cream, and vanilla extract until smooth.
Pour the cranberry-walnut mixture into the prepared tart crust, spreading it evenly. Slowly pour the egg and cream mixture over the top, ensuring it covers the filling.
Bake the tart in the preheated oven for 25–30 minutes, or until the filling is set and the top is lightly golden.
Allow the tart to cool completely before slicing and serving.
Nutrition Facts
Calories |
4258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 255.8 g | 328% | |
| Saturated Fat | 123.0 g | 615% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 880 mg | 293% | |
| Sodium | 255 mg | 11% | |
| Total Carbohydrate | 457.3 g | 166% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 276.7 g | ||
| Protein | 49.5 g | 99% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 316 mg | 24% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 1252 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
