Nut-Crusted Cranberry Tart with Martha Bakes
Red cranberries are bold and festive- it really is a beautiful dessert. A sweet & crunchy nut crust. Bold and sweet flavors you will love
Servings: 8 servings
Calories: 558kcal
Ingredients
- 3 ½ ounces walnuts finely chopped
- 6 tablespoons unsalted butter room temperature
- 2 tablespoons sugar
- 1 cup all-purpose flour
- 1 teaspoon coarse salt
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 2 envelopes ¼ ounce each unflavored gelatin
- ½ cup cold water
- 6 cups fresh cranberries
- 1 ¾ cups to 2 cups sugar to taste
- 1 cup red currant jelly
- 2 tablespoons cognac*
Instructions
- Preheat the oven to 375 degrees.
Crust:
- In the bowl of an electric mixer fitted with the paddle
- attachment, combine walnuts, butter, sugar, flour, salt, yolk, and vanilla. Beat until well combined.
- Firmly press into the bottom and up the sides of an 11-by-8-inch fluted tart pan with a removable bottom. Freeze until firm, about 30 minutes.
- Bake until edges are set and golden, about 40 minutes.
- Remove from oven and let cool completely on a wire rack.
Filling
- Sprinkle gelatin over water in a small bowl; let stand until softened, about 5 minutes.
- Combine cranberries, sugar, jelly, and cognac in a saucepan and cook over
- low heat until cranberries are soft but not bursting, 12 to 15 minutes. Do not
- overcook or the mixture will become too watery. Remove from heat and let cool slightly.
- Stir in gelatin mixture and let cool completely.
- Pour cranberry filling into cooled tart shell and chill for at least 1 hour before serving.
Notes
* If you don't have Cognac, I substituted it for apple juice and it worked great!
Nutrition
Calories: 558kcal | Carbohydrates: 99g | Protein: 4g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 46mg | Sodium: 310mg | Potassium: 167mg | Fiber: 5g | Sugar: 71g | Vitamin A: 340IU | Vitamin C: 13.9mg | Calcium: 34mg | Iron: 1.5mg