1 c. unsifted all flour
1/3. c. sugar
Pinch of salt
5 Tbs. unsalted butter
1 large egg, lightly beaten
1/2 Tb. water
1/2 c. sugar
1/2 c. light corn syrup
2 large eggs, lightly beaten
2 Tbs. butter, melted
1/2 tsp. grated orange rind
1 c. walnut halves
1 c. fresh or frozen cranberries
Prepare Tart Shell:
In a large bowl combine flour, sugar and salt.
With a pastry blender or two knives, cut in the butter
until the mixture resembles coarse crumbs.
Add egg and water and stir lightly with a fork
until the mixture forms a ball.
Wrap and refrigerate for 1 hour.
Heat oven to 375 degrees. With floured fingers,
pat chilled pastry into a 9 inch fluted tart pan
with a removable bottom.
(I use a regular pie plate, for I found that it
is too hard to get this out of a fluted pan)
Line the pastry shell with aluminum foil
and fill with pie weights. Bake for 10 minutes.
Remove foil and weights. Bake for 5 minutes longer.
Prepare Tart Filling:
In a large bowl, combine sugar, corn syrup, eggs,
butter and orange rind. Place cranberries and walnuts
in the bottom of the baked shell. Pour sugar mixture over
the cranberries and walnuts.
Bake the tart for 25-30 minutes or until the crust is golden,
the filling is firm and the center is slightly soft.
Cool the tart on a wire rack and refrigerate until serving.