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Cranberry Nut Tart

chef.jackson's picture
  Finely chopped walnuts 18 Tablespoon, finely chopped
  Sugar 1⁄4 Cup (4 tbs)
  All purpose flour 1 1⁄2 Cup (24 tbs)
  Butter/Margarine 1⁄2 Cup (8 tbs)
  Egg 1 , slightly beaten
  Vanilla extract 1 Teaspoon
  Unflavored gelatin 10 Gram
  Cold water 1⁄4 Cup (4 tbs)
  Cranberries 3 Cup (48 tbs)
  Sugar 1 Cup (16 tbs)
  Red currant jelly 1⁄2 Cup (8 tbs)
  Whipping cream 1⁄2 Cup (8 tbs), whipped

Combine first 3 ingredients in a medium mixing bowl; cut in butter with a pastry blender until mixture resembles coarse meal.
Add egg and vanilla, and stir with a fork until dry ingredients are moistened.
Press mixture on bottom and sides of a lightly greased 9-inch spring form pan; chill 30 minutes.
Bake at 350° for 15 to 20 minutes or until golden brown.
Cool completely.
Sprinkle gelatin over water in small bowl; set aside.
Combine cranberries, 1 cup sugar, and jelly in a medium saucepan; cook 10 minutes over low heat or until cranberry skins pop.
Remove cranberry mixture from heat, and let cool 5 minutes; add softened gelatin, and stir until dissolved.
Cool completely.
Pour cranberry mixture into tart shell.
Chill several hours.
Place tart on a serving platter, and remove rim from spring form pan.
Garnish with whipped cream.

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Cranberry Nut Tart Recipe