Cranberries are officially in the produce section of every market. Good news, people. Very good news! I love cranberries – they are the red cherries of winter, if you will. And they are, as most fabulous things, only available fresh for a short season. I grabbed a bag as soon as I spotted it last week. It has been sitting in my kitchen… sad, lonely, and forgotten. Until a couple nights ago and I came home after a long day at work, and the temperature was dropping quickly, and I did what de-stresses me the most – I baked.
The tart shell on this is quite easy and can be made and frozen ahead of time. Which also makes quick work of this recipe on “game day”. Also known as the day you want to bake it… but also keep in mind that it needs time to rest and “set” so the filling is slice-able and lovely. It’s gotta get to room-temp or the filling will just melt off the crust when cut. I let mine rest overnight and served it the next day. Twas delicious and well worth the wait.
CRANBERRY & WALNUT CREAM TART (or pie…)
For the Crust:
- 8 tablespoons unsalted butter, softened
- 1/2 cup powdered sugar
- 1 whole egg
- 1 1/4 cups all-purpose flour
- 1 1/2 teaspoons coarse salt
For the Walnut Cream:
- 6 Tablespoons unsalted butter, room temperature
- 2/3 cup dark brown sugar
- 3/4 cup walnuts, ground in food processor
- 2 teaspoons AP Flour
- 1/2 Tablespoon cornstarch
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
For the Filling:
- 2 – 2 1/2 cups fresh cranberries
- 1/4 cup walnuts, roughly chopped
For the Crust: Cream together butter and sugar in a medium bowl or stand mixer. Add egg; incorporate. Add flour and salt, and stir or pulse until mixture is dry and crumbly. Roll dough out on a floured surface and then press dough into bottom and up sides of a 10-inch tart pan with a removable bottom; prick sporadically with a fork. Freeze until firm, about 20-30 minutes. Meanwhile preheat oven to 375 degrees.
Bake with edges covered in foil or with pie shell guard, just until crust turns golden around the edges, 15 – 20 minutes minutes. Let cool in tart pan on a wire rack, about an hour.
For the Walnut Cream:
Combine the butter and sugar in large mixing bowl or stand mixer. Cream together until smooth; add the ground walnuts, flour, and cornstarch – once fully incorporated add egg, vanilla, and spices. Whip or cream together until lightens in color and becomes “fluffy.” It will appear and feel like heavy mousse or really thick whipped cream.
Assemble & Bake ze Tart!
Preheat or reduce oven heat to 350 with tray in center rack. Take your completely cooled tart shell, spread the walnut cream evenly over the bottom, filling the corners, and then spread cranberries and walnuts evenly over the top; gently press down. Bake (on another sheet if you like – to keep the removable tray from popping out) for 30-45 minutes or until puffy and golden. Cool on a wire rack and serve room temperature. *Note if your crust is getting too brown feel free to cover the tart while baking toward the end.
It’s Fall Y’all! This dessert is perfect for Thanksgiving, the weekend, or break time at work!
This recipe was adapted from: Some the Wiser’s Cranberry Pear Tart with Almond Cream – it is only one of many lovely things on her blog. Check this and other recipes out here: http://somethewiser.danoah.com – Her most recent recipe for Carrot Ginger Rice with Fresh Mint looks swoon-worthy!
Keep your forks y’all – there’s pie,