Cranberry Walnut Tart
- 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)
- Special equipment
- raw rice
- Make shell:
- 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.
- Put oven rack in lower third of oven and preheat oven to 425u0b0F Line shell with foil and fill with pie weights.
- 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.
- Make filling:
- Move oven rack to middle position and reduce oven temperature to 350u0b0F.
- Whisk together eggs, brown sugar, corn syrup, butter, salt, and vanilla in a bowl until smooth, then stir in cranberries and walnuts.
- 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.
eggs, dark brown sugar, light corn syrup, butter, salt, vanilla, cranberries, walnuts, equipment, rice
Taken from www.food.com/recipe/cranberry-walnut-tart-441052 (may not work)