TART SHELL
1 c Unsifted all-purpose flour 5 tb Unsalted butter
1/3 c Sugar 1 Large egg, lightly beaten
Pinch of salt 1/2 tb Water
-TART FILLING-
1/2 c Sugar 1/2 ts Grated orange rind
1/2 c Light corn syrup 1 c Walnut halves
2 Large eggs, lightly beaten 1 c Fresh or frozen cranberries
2 tb Butter, melted
1. Prepare Tart Shell: In large bowl, combine flour, sugar, and salt.
With pastry blender or 2 knives, cut in butter until mixture
resembles very coarse crumbs. Add egg and water and stir lightly with
fork just until mixture forms a ball; wrap and refrigerate 1 hour.
2. Heat oven to 375’F. With floured fingers, pat chilled pastry into
9-inch fluted tart pan with removable bottom. Line pastry shell with
aluminum foil and fill with pie weights. Bake 10 minutes. Remove foil
and weights; bake shell 5 minutes longer.
3. Prepare Tart Filling: In large bowl, combine sugar, corn syrup,
eggs, butter, and orange rind. Place walnuts and cran- berries in
bottom of tart shell. Pour sug- ar mixture over walnuts and
cranberries.
4. Bake tart 25 to 30 minutes or until crust is golden, edge of
tilling is firm, and center is still slightly soft. Cool tart in pan
on wire rack. Refrigerate until ready to serve. To serve, remove rim
of pan and place tart on serving plate.
CASA MADRONA HOTEL
Country Living/Dec/90 Scanned & fixed by DP and GG
Yields
12 servings