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Cranberry Walnut Tart

A perfect dessert to finish your holiday dinner! The cranberries really play off of the brown sugar here for a deliciously sweet and tart dessert!

Difficulty: Intermediate Preparation Time: 30min

Yields: 1 Servings Total Time: 1hr 45min


  • 1 recipe of sweet all butter pastry dough

  • 1 ¼ cups chopped fresh cranberries

  • 1 cup chopped walnuts

  • 3 eggs

  • 2/3 cup light brown sugar

  • 2/3 cup light corn syrup

  • ½ stick butter, melted

  • ½ tsp kosher salt

Special equipment: 9’ tart ring with removable bottom


Preheat oven to 350. Place rack in middle position.

Once the dough has rested, remove from the fridge and let sit on the counter for 10 minutes. Remove plastic wrap and on a well-floured surface roll out the dough to about a ¼’ thick round disk, making sure to roll from the middle to the edges of the dough. Roll the dough onto your rolling pin press into a greased tart pan. Place the tart ring in the fridge for 30 minutes to rest. The resting of the dough here and while you are making the dough are critical for making a successful dough. The resting periods let the glutens (proteins) formed during the kneading and rolling processes relax. Dough that hasn’t been rested will tend to be chewy!

While the dough is resting mix all of the remaining ingredients in a medium sized mxing bowl.

Once the dough has rested, remove from the fridge and pour the filling into the pie shell and bake for 40 -45 minutes. The center of the filling should be a little bit jiggly. Remove from the oven and let cool completely on a wire rack. Can be made a day ahead and kept and room temperature.


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