Cranberry Walnut Tart

1. 1

   Roll out dough 18 inch thick on a floured surface.

2. 2

   Fit it to an 11x8 rectangular or 10 or 11-inch round tart pan with a removable fluted rim.

3. 3

   Chill shell for 30 minutes.

4. 4

   Line the shell with foil.

5. 5

   Fill foil with rice and bake in the lower third of a preheated 425 degrees F. oven for 15 minutes.

6. 6

   Remove foil and rice, and bake the shell 5 to 10 minutes longer, or until it is pale golden in color.

7. 7

   Let it cool in the pan on a rack.

8. 8

   In a bowl, whisk together the eggs, brown sugar, syrup, butter, salt, and vanilla until the mixture is smooth.

9. 9

   Stir in the cranberries and walnuts.

10. 10

    Pour filling into the shell.

11. 11

    Bake in the middle of a preheated 350F (180C).

12. 12

    oven for 40 to 45 minutes or until it is golden.

13. 13

    Let it cool completely in the pan on a rack.

* Per serving · 4 servings · Values may vary.

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