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1
Preheat the oven to 350 degrees F.
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2
To make the sweet dough: Place the sugar, butter, and vanilla extract in the bowl of an electric mixer.
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3
With the paddle attachment, beat the ingredients until creamy.
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4
Add flour and salt and mix until just combined.
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5
Add egg and again mix until just combined.
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6
Alternately, this can be done in a food processor.
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7
Form a disk out of the dough, wrap in plastic wrap and refrigerate for about 1/2 hour.
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8
When dough is slightly chilled, lay it between 2 sheets of plastic wrap, and with a rolling pin, roll it out into a round ?
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9
about 1/8-inch in thickness.
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10
Remove the top layer of plastic wrap and flip the dough into an ungreased tart or pie pan.
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11
With the plastic wrap still on the dough, gently press the dough into the bottom and sides of the pan.
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12
Use the rolling pin to roll across the top of the tart pan, cutting off excess dough.
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13
Remove plastic wrap and set lined pan aside while making the filling.
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14
Excess unbaked dough can be rolled out, sprinkled with sugar, and baked as sugar cookies or can be wrapped and frozen for another day.
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15
Preheat the oven to 350 degrees F.
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16
To make the Cranberry Walnut Filling: Melt butter and set aside.
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17
In a bowl, blend together flour, brown sugar, and cinnamon.
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Add the rest of the ingredients, including the butter, and stir until well combined.
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Pour into tart shell and bake for approximately 30 minutes, until tart is light brown and the filling has set.
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20
Cool and remove tart from ring.
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21
Serve at room temperature or refrigerate.
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22
Tart keeps for about 1 week in the refrigerator.
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It can be well wrapped and frozen for later use.
