Cranberry Harvest Tart

Serves: 6 to 8

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These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free peanut-free iconPeanut-free soy-free iconSoy-free





For crust

Combine flours in a large mixing bowl Cut in butter until mixture resembles texture of cornmeal. Blend in honey and ice water water.

Form dough into a ball, cover in plastic wrap and refrigerate for 30 minutes. Preheat oven to 375° F degrees. Roll dough out on floured surface and fit into a 10-inch tart pan. Cover dough with aluminum foil and place pie weights on top. Bake for 10 minutes. Remove the foil and weights and bake for an additional 5 minutes or until the crust is golden. Place on a rack to cool.

For filling

Preheat oven to 350° degrees.

Combine eggs, honey, butter, salt and orange peel. Stir in cranberries and walnuts. Pour filling into the cooled crust and bake for 30 to 35 minutes. Let the tart cool for an hour before serving. Garnish with whipped cream and a few fresh cranberries.


If you have a food processor, it will make quick work of coarsely chopping the cranberries.

Source: Sound Consumer November 2003

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More about: cranberries, walnuts, whole wheat


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