Walnut-Cranberry-Whiskey Tart – a delicious recipe with eggs, sugar, light corn syrup, bourbon whiskey, walnuts, fresh cranberries. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 450. Place pie crust in 10 inch tart pan with removable bottom or 9 inch pie pan as direct on package for one-crust filed pie. Trim edges; do not prick crust.
2
Bake at 450 for 5-7 minutes or just until crust begins to brown. Remove crust from oven. If crust puffs in center, flatten gently with back of wooden spoon. Reduce oven temperature to 350.
3
In large bowl, combine eggs, sugar, corn syrup and whiskey; beat until well blended. Stir in walnuts and cranberries. Pour into partially baked crust.
4
Bake at 350 for 35-45 minutes or until edges are puffed and center is soft set. Lightly cover edges during last 10 minutes of baking if necessary to prevent excessive browning. Cool 30 minutes. Serve slightly warm or cool. Serve with whipped cream.
665
kcal
Calories
47
g
Fat
50
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 (15 ounce) package pillsbury refrigerated pie crusts, softened as directed on package, 3 eggs, slightly beaten, 2/3 cup sugar, 3/4 cup light corn syrup, and more.
Yes, Walnut-Cranberry-Whiskey Tart falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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