Nut pies can be very sweet — mixing in tart cranberries keeps everything in check.
·Tart can be baked 1 day ahead and kept, covered, at room temperature.
·For a more unusual presentation, you can make the tart in an 11- by 8-inch rectangular fluted tart pan with a removable bottom.
Recipe information
Yield
Makes 8 to 10 servings
Ingredients
Special Equipment
Preparation
Make shell:
Step 1
Roll out dough into a 13-inch round (1/8 inch thick) on a floured surface with a floured rolling pin and fit into tart pan. Trim edge of dough, leaving a 1/2-inch overhang, then fold overhang inward and press against side of pan to reinforce edge. Lightly prick bottom of shell all over with a fork, then chill 30 minutes.
Step 2
Put oven rack in lower third of oven and preheat oven to 425°F. Line shell with foil and fill with pie weights.
Step 3
Bake until pastry is set and pale golden on rim, about 15 minutes. Carefully remove foil and weights and bake shell until pale golden all over, 5 to 10 minutes more. Transfer shell in pan to a rack.
Make filling:
Step 4
Move oven rack to middle position and reduce oven temperature to 350°F.
Step 5
Whisk together eggs, brown sugar, corn syrup, butter, salt, and vanilla in a bowl until smooth, then stir in cranberries and walnuts.
Step 6
Pour filling into shell and bake tart until filling is set and golden, 40 to 45 minutes. (If pastry edge darkens before tart is done, cover edge with a pie shield or foil.) Cool completely in pan on rack.
