RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Cranberry-Walnut Tart - dairy, pareve
I'm a former English teacher so I'm into symbolism more than most, but even I though it was reaching when the following recipe for Cranberry -Walnut Tart was linked to Hanukkah because the red cranberries are "intended to evoke the image of a menorah candle flame." I'm posting it because this is too delicious sounding a recipe to pass by just because I have problems with the symbolism. Besides, it is a great Thanksgiving option for those of you who celebrate that holiday. Karen Selwyn * * * * * * Cranberry-Walnut Tart 1 3/4 cups unbleached flour 1/4 cup sugar 1/2 cup (1 stick) unsalted butter or pareve margarine 3 tablespoons solid vegetable shortening 1/4 cup ice water 2/3 cup light corn syrup 2/3 cup packed light brown sugar 3 eggs 1 teaspoon vanilla extract 4 tablespoons (1/2 stick) unsalted butter or pareve margarine, melted 1 1/2 cups coarsely chopped fresh cranberries 1 cup coarsely chopped walnuts, toasted lightly Prepare crust by placing flour, sugar, butter or margarine and vegetable shortening in food processor fitted with steel blade. Pulse until crumbly. Gradually add ice water, processing until dough forms a ball. Wrap dough and refrigerate at least 1 hour. Preheat oven to 350 degrees. Remove dough from refrigerator and, on floured surface, roll into a circle 13 inches in diameter. Line 10- or 11-inch tart pan with a removable bottom with the dough, trimming off excess. Prick dough with fork. Line dough with baking parchment. Fill baking parchment with dried beans, just enough to cover paper. (This helps set the crust by weighing down the dough as it bakes.) Bake in preheated oven 10 to 12 minutes, or until dough just begins to brown. Remove beans and parchment and let crust cool. Leave oven on at 350 degrees. Put corn syrup and light brown sugar in mixing bowl and blend until smooth. Beat in eggs, 1 at a time, then vanilla and melted butter or margarine. Stir in chopped cranberries and walnuts. Pour mixture into partially baked and cooled piecrust. Bake in preheated oven 40 to 45 minutes, or until knife inserted into center of pie comes out clean. Makes one 10-inch or 11-inch tart. Original source: THE JEWISH HOLIDAY BAKER Joan Nathan Current source: "Tart Aglow With Cranberries" MILWAUKEE JOURNAL SENTINAL (on-line edition), 12/10/97
