Walnut Cranberry Whiskey Tart Recipes

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WALNUT-CRANBERRY-WHISKEY TART



Walnut-Cranberry-Whiskey Tart image

The tanginess of the cranberries provides a nice contrast to the sweetness of this nut tart. Frozen cranberries can be used in place of the fresh cranberries. Do not thaw them; simply coarsely chop them and proceed with the recipe. Make-Ahead Tip: Prepare this tart in advance; cover it loosely and store it at room temperature for up to a day.

Provided by Catnip46

Categories     Tarts

Time 1h30m

Yield 1 tart, 10 serving(s)

Number Of Ingredients 8

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
1/4 cup bourbon whiskey
1 1/2 cups walnuts, chopped
3/4 cup fresh cranberries, coarsely chopped
1/2 cup whipping cream, whipped

Steps:

  • 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.
  • 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.
  • In large bowl, combine eggs, sugar, corn syrup and whiskey; beat until well blended. Stir in walnuts and cranberries. Pour into partially baked crust.
  • 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.

Nutrition Facts : Calories 534.7, Fat 29.5, SaturatedFat 8.2, Cholesterol 72.1, Sodium 240.9, Carbohydrate 60.7, Fiber 2.9, Sugar 22.8, Protein 7.6

CRANBERRY WALNUT TARTLETS



Cranberry Walnut Tartlets image

Provided by Food Network

Categories     dessert

Yield 8 servings

Number Of Ingredients 12

8 tablespoons (1 stick) unsalted butter, softened
1 cup plus 6 tablespoons confectioner's sugar, sifted
1 egg
1 teaspoon salt
1 3/4 cup all-purpose flour
1 cup sugar
1 cup light corn syrup
4 large eggs, lightly beaten
4 tablespoons (1/2 stick) unsalted butter, melted
Grated zest of 1 orange
2 cups walnuts, coarsely chopped
2 cups fresh or frozen cranberries

Steps:

  • Prepare tart shells: In an electric mixer, cream together butter and sugar until light and fluffy. Add egg and salt, and beat until combined. Add flour all at once, and slowly mix just until flour is evenly moistened. You don't want to mix until a ball forms around the beaters.
  • Transfer to a plastic bag and form into a 6 inch log. Seal bag, pressing out any air, and refrigerate a minimum of 4 hours or as long as 4 days.
  • Divide log into 8 parts. On a lightly floured board, roll dough into rounds to fit 8 individual tart pans, 3 inch round x 1 inch deep. The dough should be about 1/8 inch thick. Chill tart shells for 1/2 hour.
  • Heat oven to 350 degrees F. Line tart shells with parchment paper and fill with pie weights or dry beans. Bake 10 minutes, remove foil and weights and bake shells 5 minutes longer. Remove and cool.
  • Prepare tart filling: In a large bowl, whisk together the sugar, corn syrup, eggs, butter and orange zest. Divide walnuts and cranberries evenly among the partially baked tart shells. Pour sugar mixture over walnuts and cranberries.
  • Bake tarts 20 to 25 minutes or until crusts are golden. The edge of the filling will be firmer than the center. Cool tarts of wire racks and refrigerate until ready to serve. Remove cooled tarts from pans and serve.

CRANBERRY WALNUT TART



Cranberry Walnut Tart image

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 8 servings

Number Of Ingredients 15

1 1/2 cups confectioners' sugar
6 ounces (1 1/2 sticks) unsalted butter
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 egg
2 1/2 ounces (5 tablespoons or a little over 1/2 stick) unsalted butter
2 tablespoons plus 1 teaspoon all-purpose flour
1/3 cup brown sugar
1/2 teaspoon cinnamon
1/3 cup dark corn syrup
1 egg
1/2 teaspoon vanilla extract
2/3 cup whole, fresh cranberries
2/3 cup walnut pieces

Steps:

  • Preheat the oven to 350 degrees F.
  • To make the sweet dough: Place the sugar, butter, and vanilla extract in the bowl of an electric mixer. With the paddle attachment, beat the ingredients until creamy. Add flour and salt and mix until just combined. Add egg and again mix until just combined. Alternately, this can be done in a food processor. Form a disk out of the dough, wrap in plastic wrap and refrigerate for about 1/2 hour. When dough is slightly chilled, lay it between 2 sheets of plastic wrap, and with a rolling pin, roll it out into a round ? about 1/8-inch in thickness. Remove the top layer of plastic wrap and flip the dough into an ungreased tart or pie pan. With the plastic wrap still on the dough, gently press the dough into the bottom and sides of the pan. Use the rolling pin to roll across the top of the tart pan, cutting off excess dough. Remove plastic wrap and set lined pan aside while making the filling. Excess unbaked dough can be rolled out, sprinkled with sugar, and baked as sugar cookies or can be wrapped and frozen for another day.
  • Preheat the oven to 350 degrees F.
  • To make the Cranberry Walnut Filling: Melt butter and set aside. In a bowl, blend together flour, brown sugar, and cinnamon. Add the rest of the ingredients, including the butter, and stir until well combined.
  • Pour into tart shell and bake for approximately 30 minutes, until tart is light brown and the filling has set. Cool and remove tart from ring. Serve at room temperature or refrigerate. Tart keeps for about 1 week in the refrigerator. It can be well wrapped and frozen for later use.

CRANBERRY WALNUT TARTLETS



Cranberry Walnut Tartlets image

Provided by Food Network

Categories     dessert

Time 8h40m

Yield 8 servings

Number Of Ingredients 12

8 tablespoons (1 stick) unsalted butter, softened
1 cup plus 6 tablespoons confectioners' sugar, sifted
1 egg
1 teaspoon salt
1 3/4 cup all-purpose flour
1 cup sugar
1 cup light corn syrup
4 large eggs, lightly beaten
4 tablespoons (1/2 stick) unsalted butter, melted
1 orange, zested
2 cups walnuts, coarsely chopped
2 cups fresh or frozen cranberries

Steps:

  • Prepare tart shells: In an electric mixer, cream together butter and sugar until light and fluffy. Add egg and salt, and beat until combined. Add flour all at once, and slowly mix just until flour is evenly moistened. You don't want to mix until a ball forms around the beaters.
  • Transfer to a plastic bag and form into a 6 inch log. Seal bag, pressing out any air, and refrigerate a minimum of 4 hours or as long as 4 days.
  • Divide log into 8 parts. On a lightly floured board, roll dough into rounds to fit 8 individual tart pans, 3 inch round x 1 inch deep. The dough should be about 1/8 inch thick. Chill tart shells for 1/2 hour.
  • Heat oven to 350 degrees F. Line tart shells with parchment paper and fill with pie weights or dry beans. Bake 10 minutes, remove foil and weights and bake shells 5 minutes longer. Remove and cool.
  • Prepare tart filling: In a large bowl, whisk together the sugar, corn syrup, eggs, butter and orange zest. Divide walnuts and cranberries evenly among the partially baked tart shells. Pour sugar mixture over walnuts and cranberries.
  • Bake tarts 20 to 25 minutes or until crusts are golden. The edge of the filling will be firmer than the center. Cool tarts of wire racks and refrigerate until ready to serve. Remove cooled tarts from pans and serve.

WALNUT AND BLUE CHEESE TART WITH CRANBERRIES



Walnut and Blue Cheese Tart With Cranberries image

I found this recipe in an old issue of Gourmet. It was in a Diamond Walnut advertisement. I haven't made it yet, but wanted to save it here.

Provided by MarieRynr

Categories     < 60 Mins

Time 1h

Yield 8 serving(s)

Number Of Ingredients 18

1 cup flour
2/3 cup ground walnuts (2.25 oz)
1 tablespoon sugar
1/4 teaspoon salt
1/2 teaspoon dry mustard
1/8 teaspoon cayenne pepper
3 ounces cold unsalted butter, cut into cubes
1 -2 tablespoon milk
2 tablespoons olive oil
1 large onion, finely diced
1/2 teaspoon salt
1 cup cranberries (fresh or frozen)
1 tablespoon sugar (optional)
4 1/2 ounces chopped walnuts, toasted
2 teaspoons fresh thyme, minced
2 eggs
1 cup heavy cream
2 -3 ounces blue cheese

Steps:

  • Pulse the dry ingredients and butter in a food processor until the mixture resembles dry bread crumbs. Add milk and pulse just until the dough comes together. Remove and shape into a ball, then press the ball into a 9 inch tart tin. Prick all over with a fork. Freeze for half an hour. Bake at 180*C/375*F for 15 to 20 minutes until golden brown.
  • For the filling, heat oil in a heavy pan over medium heat. Add the onion. Season with salt and saute for 10 to 15 minutes, stirring, until soft and caramelized. Add the cranberries and sugar. Cook until the cranberries pop. Stir in the walnuts and thyme. Set aside.
  • Lower the oven temperature to 160*C/350*F.
  • Combine the eggs and cream in a bowl, whisking until smooth. Spoon the cranberry mixture into the tart shell, then crumble the blue cheese over top. Pour the egg mixture over top of it all. Bake until the tart is golden and the custard is set, about 15 to 20 minutes. Cool 15 minutes before serving.

CRANBERRY WALNUT TART



Cranberry Walnut Tart image

Meet the Cook: People tell me that they like the combination of a tart cranberry taste and the crunchy walnut texture in this dessert. I grew up in a rural community - so my sisters and I did a lot of cooking early! My husband and I have two married sons (plus 2-1/2 grandkids!), and I've collected strawberries for 21 years. -Beverly Mix, Missoula, Montana

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 15

TART SHELL:
1 cup all-purpose flour
1/3 cup sugar
Dash salt
5 tablespoons cold butter, cubed
1 large egg, lightly beaten
1/2 tablespoon water, optional
FILLING:
1/2 cup sugar
1/2 cup light corn syrup
2 large eggs, lightly beaten
2 tablespoons butter, melted
1 teaspoon grated orange zest
1 cup walnut halves
1 cup fresh or frozen cranberries

Steps:

  • In a large bowl, combine flour, sugar and salt. With a pastry blender, cut in butter until mixture resembles very coarse crumbs. Add egg and stir lightly with fork just until mixture forms a ball, adding the water if necessary. Wrap in plastic and refrigerate at least 1 hour. , Grease a 9-in. fluted tart pan with removable bottom. Press chilled pastry onto the bottom and up the sides of pan. Line pastry shell with foil; fill with pie weights, raw rice or beans to prevent shrinkage. Bake at 375° for 10 minutes. Remove weights and bake another 5 minutes. Cool. , Meanwhile, for filling, combine sugar, syrup, eggs, butter and zest in a large bowl; set aside. Place walnuts and cranberries in bottom of tart; pour sugar mixture into pan. Bake for 30-35 minutes or until crust is golden, edge of filling is firm and center is almost set. Cool on wire rack. Chill until serving. Refrigerate leftovers.

Nutrition Facts : Calories 266 calories, Fat 13g fat (5g saturated fat), Cholesterol 71mg cholesterol, Sodium 113mg sodium, Carbohydrate 35g carbohydrate (22g sugars, Fiber 1g fiber), Protein 4g protein.

CRANBERRY WALNUT TART



Cranberry Walnut Tart image

This recipe is from the makers of Diamond walnuts. Its incredibly rich and heavy, making it a perfect accompaniment to salad for a small lunch. The cranberries add a nice holiday touch.

Provided by Dancer

Categories     Dessert

Time 1h10m

Yield 6 to 8 servings.

Number Of Ingredients 18

1 cup flour
2/3 cup walnuts, ground
1 tablespoon sugar
1/4 teaspoon salt
1/2 teaspoon dry mustard
1/8 teaspoon cayenne pepper
3 ounces butter, chilled and cubed
1 tablespoon milk
2 tablespoons olive oil
1 large onion, finely chopped
1/2 teaspoon salt
1 cup fresh cranberries or 1 cup frozen cranberries
1 tablespoon sugar
1 1/3 cups walnuts, coarsely chopped
2 teaspoons fresh thyme, minced fine
2 eggs
1 cup heavy cream
2 ounces blue cheese, crumbled

Steps:

  • For the Crust: Pulse dry ingredients and butter in a food processor until mixture resembles fine bread crumbs.
  • Add milk; pulse until dough comes together.
  • Press mixture into ball, and then press into a 9" tart pan.
  • Prick crust with fork.
  • Freeze for half an hour; bake at 375° for 15 to 20 minutes or until golden.
  • For the Filling:.
  • Heat oil in heavy saucepan over medium heat.
  • Add onion, sprinkle with salt and saute 10 to 15 minutes, stirring frequently until onion is tender and caramelized.
  • Add cranberries and sugar, cook until they pop.
  • Stir in walnuts and thyme, set aside.
  • In a bowl, combine eggs and cream, whisk until smooth.
  • Spoon walnut-cranberry mixture into baked tart shell, crumble blue cheese over top, and pour egg and cream mixture over filling.
  • Bake at 350° until golden, and custard is set, about 15 to 20 minutes.
  • Cool 15 minutes before serving.

Nutrition Facts : Calories 704.4, Fat 60.9, SaturatedFat 21.8, Cholesterol 162.8, Sodium 546.2, Carbohydrate 31.7, Fiber 4.3, Sugar 7.2, Protein 13.6

CRANBERRY WALNUT TART



Cranberry Walnut Tart image

Nut tarts are often too sweet, but this one is made perfect with the addition of tart cranberries. Another long-time holiday tradition dish in my home, this was originally published in Bon Appetit in January, 1991 and was so popular it appeared again in November, 2003. Prep time includes chilling time for the dough.

Provided by Epi Curious

Categories     Tarts

Time 1h10m

Yield 1 tart, 10 serving(s)

Number Of Ingredients 9

3 large eggs
2/3 cup dark brown sugar, packed
2/3 cup light corn syrup
1/4 cup butter, melted and cooled (unsalted)
1/2 teaspoon salt
1 teaspoon vanilla
1 1/4 cups cranberries, chopped (7 oz, thawed if frozen)
1 cup walnuts, chopped (1/4 pound)
raw rice

Steps:

  • Make shell:.
  • Roll out dough into a 13-inch round (1/8 inch thick) on a floured surface with a floured rolling pin and fit into tart pan. Trim edge of dough, leaving a 1/2-inch overhang, then fold overhang inward and press against side of pan to reinforce edge. Lightly prick bottom of shell all over with a fork, then chill 30 minutes.
  • Put oven rack in lower third of oven and preheat oven to 425°F Line shell with foil and fill with pie weights.
  • Bake until pastry is set and pale golden on rim, about 15 minutes. Carefully remove foil and weights and bake shell until pale golden all over, 5 to 10 minutes more. Transfer shell in pan to a rack.
  • Make filling:.
  • Move oven rack to middle position and reduce oven temperature to 350°F.
  • Whisk together eggs, brown sugar, corn syrup, butter, salt, and vanilla in a bowl until smooth, then stir in cranberries and walnuts.
  • Pour filling into shell and bake tart until filling is set and golden, 40 to 45 minutes. (If pastry edge darkens before tart is done, cover edge with a pie shield or foil.) Cool completely in pan on rack.

Nutrition Facts : Calories 265.6, Fat 13.8, SaturatedFat 4.1, Cholesterol 75.7, Sodium 190.3, Carbohydrate 35, Fiber 1.3, Sugar 21.2, Protein 3.8

NANTUCKET CRANBERRY TART



Nantucket Cranberry Tart image

While everyone is enjoying a bountiful meal, this eye-catching tart can be baking to perfection in the oven. The pretty holiday dessert calls for very few ingredients, and it's a snap to assemble. -Jackie Zack, Riverside, Connecticut

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 8

1 package (12 ounces) fresh or frozen cranberries, thawed
1 cup sugar, divided
1/2 cup sliced almonds
2 large eggs, room temperature
3/4 cup butter, melted
1 teaspoon almond extract
1 cup all-purpose flour
1 tablespoon confectioners' sugar

Steps:

  • In a small bowl, combine the cranberries, 1/2 cup sugar and almonds. Transfer to a greased 11-in. fluted tart pan with a removable bottom. Place on a baking sheet., In a small bowl, beat the eggs, butter, extract and remaining sugar. Beat in flour just until moistened (batter will be thick). Spread evenly over berries. , Bake at 325° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack. Dust with confectioners' sugar. Refrigerate leftovers.

Nutrition Facts : Calories 255 calories, Fat 14g fat (8g saturated fat), Cholesterol 65mg cholesterol, Sodium 93mg sodium, Carbohydrate 30g carbohydrate (19g sugars, Fiber 2g fiber), Protein 3g protein.

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