Crostata Di Noci E Mirtilli Rossi: Cranberry Walnut Tart

1. 1

   In a food processor, combine flour, 2 tablespoons sugar, and salt. Pulse briefly to combine.

2. 2

   Add chilled butter and lemon rind, pulse 10-12 times or until butter mixture resembles coarse oatmeal.

3. 3

   With food processor running, add ice water all at once.

4. 4

   Process for about 10 seconds until a ball of dough forms.

5. 5

   Turn dough onto a sheet of plastic wrap. Flatten to form a 1-inch circle. Wrap dough tightly and refrigerate at least one hour.

6. 6

   Roll dough into an 11-inch circle on a lightly floured surface. Place dough on a baking sheet.

7. 7

   In a large bowl, thoroughly combine cranberries, walnuts, 3 tablespoons of sugar, and brown sugar.

8. 8

   Spoon cranberry mixture over crust, leaving about a 1-inch border around the outside edge. Fold dough over cranberries, pinching as necessary to keep it in place.

9. 9

   Bake 15-18 minutes, or until crust is golden and berries are juicy.

10. 10

    Cool on a rack about 10 minutes. Dust with sifted confectioners sugar.

11. 11

    Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.