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Cranberry Walnut Tartlets |
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Courtesy of Pat Sinclair As soon as I see fresh cranberries in the fall I'm deciding what I want to bake. Cranberry Walnut Tarts are always on top of the list. Because the crust is made in the food processor these tarts are very easy. Do not trim the pastry against the edges of the pans. Allow it to extend slightly above the edge. This will make it easier to remove the tarts if the filling overflows. Be sure to try it with crème fraiche- the flavor combination is incredible.
Ingredients Crust
1-1/2 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
1/2 cup cold butter, cut up
3 to 4 tablespoons ice water Filling
1 cup firmly packed brown sugar
2 tablespoons all-purpose flour
pinch each of cinnamon and nutmeg
1/3 cup light corn syrup or agave nectar
1-1/2 teaspoons pure vanilla extract
2 eggs, beaten
2 tablespoons butter, melted
3/4 cup chopped walnuts
3/4 cup chopped fresh or frozen cranberries Crème fraiche Instructions Place flour, sugar and salt in food processor bowl. Pulse about 5 times to mix. Add butter. Process until coarse crumbs form and mixture looks like wet sand. Some pieces should still be about the size of peas. Add 3 tablespoons water and process until dough begins to clump together. Process about 10 seconds. If large clumps do not form, add a little more water. Place dough on a well floured work surface. Press dough together with your hands until a ball is formed.
Divide dough into 8 equal pieces (I shape dough into a loaf and cut into halves. Then cut each half into 4 pieces.) Press dough into 8 tartlets pans (3-1/2 inches) extending dough above the edge. Do not trim. Extending the dough above the sides helps prevent the filling from running over and sticking to the pan.
Heat oven to 350 degrees F. Place oven rack in lower part of oven. Combine brown sugar and flour in a medium bowl. Add corn syrup, eggs and vanilla. Whisk until the mixture is smooth. No lumps of brown sugar or flour should remain. Add butter, walnuts and cranberries. Stir until butter is incorporated. Divide filling into prepared pans using about 1/4 cup for each. Gently even out the surface of the tarts so that the nuts and cranberries are evenly spaced.
Place tarts on a baking sheet lined with parchment paper in case filling runs over the sides. Bake 28 to 33 minutes or until knife comes out clean in the center. Crusts should be golden brown. Cool tarts on a wire rack. Remove from pans. Serve with crème fraiche.
Makes 8 tartlets
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