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

Ingredients

Preparation

Combine flours in a large mixing bowl. Cut in 7 tablespoons chilled 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.

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 crust is golden. Place on a rack to cool.

Reduce oven temperature to 350° F.

Combine eggs, honey, 4 tablespoons melted butter, salt and orange peel. Stir in cranberries and walnuts. Pour filling into cooled crust and bake for 30 to 35 minutes.

Let tart cool for 1 hour before serving. Garnish with whipped cream and a few fresh cranberries.

Notes

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

Source: Sound Consumer November 2003

Learn more about our recipes. View guidelines »

More about: cranberries, walnuts, whole wheat

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