Crostata Di Noci E Mirtilli Rossi: Cranberry Walnut Tart

• 1 cup flour
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 4 tablespoons cold unsalted butter, cut into cubes
• 1/2 teaspoon finely grated lemon rind
• 2 1/2 tablespoons ice water
• 2 cups fresh cranberries
• 1/2 chopped walnuts
• 3 tablespoons sugar
• 2 tablespoons brown sugar
• confectioners' sugar

1. In a food processor, combine flour, 2 tablespoons sugar, and salt. Pulse briefly to combine.
2. Add chilled butter and lemon rind, pulse 10-12 times or until butter mixture resembles coarse oatmeal.
3. With food processor running, add ice water all at once.
4. Process for about 10 seconds until a ball of dough forms.
5. Turn dough onto a sheet of plastic wrap. Flatten to form a 1-inch circle. Wrap dough tightly and refrigerate at least one hour.
6. Roll dough into an 11-inch circle on a lightly floured surface. Place dough on a baking sheet.
7. In a large bowl, thoroughly combine cranberries, walnuts, 3 tablespoons of sugar, and brown sugar.
8. Spoon cranberry mixture over crust, leaving about a 1-inch border around the outside edge. Fold dough over cranberries, pinching as necessary to keep it in place.
9. Bake 15-18 minutes, or until crust is golden and berries are juicy.
10. Cool on a rack about 10 minutes. Dust with sifted confectioners sugar.
11. Serve warm.

flour, sugar, salt, cold unsalted butter, lemon rind, water, fresh cranberries, walnuts, sugar, brown sugar, confectioners

Taken from www.food.com/recipe/crostata-di-noci-e-mirtilli-rossi-cranberry-walnut-tart-357294 (may not work)