Cranberry-Walnut Tart Recipe

Name: Cranberry-Walnut Tart
Yield: 4 servings
Cuisine: American
Ingredients: Crust:; 6.5 ounces white rice flour (about 1 1/4 cups); 4.2 ounces tapioca flour (about 1 cup); 1 1/2 teaspoons granulated sugar; 1/2 teaspoon baking soda; 1/2 teaspoon xanthan gum; 1/4 cup chilled butter, cut into small pieces; 2 tablespoons vegetable shortening; 9 tablespoons 1% low-fat milk; Cooking spray; Filling:; 2/3 cup light-colored corn syrup; 1/3 cup granulated sugar; 1/3 cup packed brown sugar; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 3 large eggs; 1 1/4 cups fresh cranberries; 2/3 cup chopped walnuts

Servings: persons

Crust:
6.5 ounces white rice flour (about 1 1/4 cups)
4.2 ounces tapioca flour (about 1 cup)
1 1/2 teaspoons granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon xanthan gum
1/4 cup chilled butter, cut into small pieces
2 tablespoons vegetable shortening
9 tablespoons 1% low-fat milk
Cooking spray
Filling:
2/3 cup light-colored corn syrup
1/3 cup granulated sugar
1/3 cup packed brown sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
3 large eggs
1 1/4 cups fresh cranberries
2/3 cup chopped walnuts

1
To prepare crust, weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, 1 1/2 teaspoons granulated sugar, baking soda, and xanthan gum in a medium bowl; stir with a whisk. Cut in butter and shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add milk; toss with a fork until moist. Gently press mixture into a 4-inch circle on 2 sheets of heavy-duty plastic wrap that overlap; cover with additional overlapping plastic wrap. Chill 30 minutes.
2
Preheat oven to 400u00b0.
3
Roll dough, still covered, into a 13-inch circle Fit dough, plastic wrap side up, into a 10-inch removable-bottom tart pan coated with cooking spray. Remove remaining plastic wrap. Press dough against bottom and sides of pan. Line bottom of dough with parchment paper; arrange pie weights or dried beans on paper. Bake at 400u00b0 for 8 to 10 minutes; carefully remove parchment paper, and cool crust 5 minutes on a wire rack.
4
Reduce oven temperature to 350u00b0.
5
To prepare filling, combine corn syrup and next 5 ingredients (through eggs), stirring with a whisk. Fold in cranberries and walnuts. Pour filling into crust. Bake at 350u00b0 for 45 minutes or until center is set and crust is slightly golden. Cool completely in pan.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Crust:, 6.5 ounces white rice flour (about 1 1/4 cups), 4.2 ounces tapioca flour (about 1 cup), 1 1/2 teaspoons granulated sugar, and more.

Yes, Cranberry-Walnut Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cranberry-Walnut Tart

How did you like this recipe?

Frequently Asked Questions