Cranberry Walnut Tart

Just for time of winter holidays! This cranberry and walnut tart is easy to make and very delicious -  a little chewy, a little crunchy, with a perfect balance of sweetness and sourness.

Blog's Category: Cakes, Dessert, Effortless, Holidays

- This tart contains no leavening such as soda or baking powder. Because of this, tart has a pleasant chewy texture you will love.

- There is a lot of cranberries in it. Its sourness counteracts sweet dough in the best possible way. Do not try to put less sugar, ratio of ingredients in this recipe is just perfect.

- One of ingredients is almond extract. Sure, you can omit it. Although I would highly recommend not to. Yeah, I'm not a fan of all those extracts, but... not in this case.

- It's  perhaps would be nice to sprinkle some almond flakes on top, but they have tendency to burn sometimes, especially when cake, like this one, cooks for about an hour.

- Baking time is completely compensated by easiness this tart are made with. Two-three mixings, greasing steps and voila, you have a great dessert to please everyone.

- I did try another version of this tart replacing cranberries with diced plums and walnuts with chopped almonds. It was very tasty too. Although winning combination is this one - cranberries and walnuts.

- Tip: go through your cranberries and discard any renegade ones, i.e. damaged or soft. It's not too hard to do, I even perfected to do this not looking at them, but just running them through finger tips while watching TV :)

- Tip # 2: use raw walnuts, don't toast them.

Cranberry Walnut Tart

• 1 c all-purpose flour
• 1 c sugar
• 1/3 tsp salt
• 2 c fresh cranberries
• 1 c raw walnuts, chopped
• 2 eggs, lightly beaten
• 1 stick of unsalted butter (preferably taken out of fridge hour before)
• 1 tsp almond extract

- Preheat oven to 350F.

- Grease tart pan with a stick of butter. Then place stick of butter in a microwave and microwave it until it's melted. Set aside.

- In a large bowl, stir together flour, sugar and salt.

- Add cranberries and chopped walnuts to flour mix and stir it together.

- Lightly beat eggs.

- Add eggs, melted butter and almond extract to flour and cranberry mix. Stir together just until everything combined together.

- Transfer mix into greased form, spread it evenly. Bake for about 45-60 minutes until it's golden brown. Keep in mind that it is better to overbake it a little bit than underbake.

- Let it cool down, then slice. Enjoy! It is scrumptious slightly warm with vanilla ise cream on top. It will keep at room temperature for 3-4 days. Do not cover with plastic wrap if you want to keep crunchy top.



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In Pictures

I used ceramic tart pan. It was a 

Walnuts and cranberries are added to flour mix...

melted butter is in..

eggs..

This is almond extract I used. It adds a great, just right level of flavor to a tart. This almond flavor, surprisingly, is a great match to other ingredients.

Teaspoon of almond extract goes in..

Top of tart is beautifully crispy with an awesome bursts of popped cranberries.