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Receta Cranberry Walnut Tart
by Global Cookbook

Cranberry Walnut Tart
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Ingredientes

  • 1 x Pate sucree' recipe Raw rice
  • 3 lrg Large eggs
  • 2/3 c. Dark brown sugar, firmly pac ed
  • 2/3 c. Corn syrup
  • 1/4 c. Unsalted butter, melted and ooled
  • 1/2 tsp Salt
  • 1 tsp Vanilla
  • 1 1/4 c. Cranberries, minced
  • 1 c. Walnuts, minced

Direcciones

  1. Roll out dough 1/8-inch thick on a floured surface. Fit it to an 11x8 rectangular or possibly 10 or possibly 11-inch round tart pan with a removable fluted rim.
  2. Refrigerateshell for 30 min. Line the shell with foil. Fill foil with rice and bake in the lower third of a preheated 425f oven for 15 min. Remove foil and rice, and bake the shell 5-10 min longer, or possibly till it is pale golden brown in color. Let it cold in the pan on a rack.
  3. In a bowl, whisk together the Large eggs, brown sugar, syrup, butter, salt, and vanilla till the mix is smooth. Stir in the cranberries and walnuts.
  4. Pour filling into the shell.
  5. Bake in the middle of a preheated 350f oven for 40-45 min or possibly till it is golden brown. Let it cold completely in the pan on a rack. Remove rim of pan and slide tart onto a serving plate.