Cranberry Walnut Tart

Total Time: 1 hr 10 mins Preparation Time: 45 mins Cook Time: 25 mins

Ingredients

• 3 large eggs
• 2/3 cup dark brown sugar, packed
• 2/3 cup light corn syrup
• 1/4 cup butter, melted and cooled (unsalted)
• 1/2 teaspoon salt
• 1 teaspoon vanilla
• 1 1/4 cups cranberries, chopped (7 oz, thawed if frozen)
• 1 cup walnuts, chopped (1/4 pound)
• raw rice

Recipe

• 1 make shell:.
• 2 roll out dough into a 13-inch round (1/8 inch thick) on a floured surface with a floured rolling pin and fit into tart pan. trim edge of dough, leaving a 1/2-inch overhang, then fold overhang inward and press against side of pan to reinforce edge. lightly prick bottom of shell all over with a fork, then chill 30 minutes.
• 3 put oven rack in lower third of oven and preheat oven to 425°f line shell with foil and fill with pie weights.
• 4 bake until pastry is set and pale golden on rim, about 15 minutes. carefully remove foil and weights and bake shell until pale golden all over, 5 to 10 minutes more. transfer shell in pan to a rack.
• 5 make filling:.
• 6 move oven rack to middle position and reduce oven temperature to 350°f.
• 7 whisk together eggs, brown sugar, corn syrup, butter, salt, and vanilla in a bowl until smooth, then stir in cranberries and walnuts.
• 8 pour filling into shell and bake tart until filling is set and golden, 40 to 45 minutes. (if pastry edge darkens before tart is done, cover edge with a pie shield or foil.) cool completely in pan on rack.