Karen Barker's Walnut Sun-Dried Cranberry Tart

Ingredients

Cooking Directions

Tart Shell

Make Tart shell: In a food processor pulse together the flour, sugar, and salt. Add the butter and pulse until the mixture resembles coarse meal. Add the egg yolk mixture and pulse just until the dough can be gathered into a ball. Flatten into 6" disk, warp in plastic and chill several hours or overnight. Let dough soften slightly at room temperature before rolling.

Preheat oven to 350. On a lightly floured surface roll the dough into a 13" round. Fit dough into a 10 1/2 " tart pan with a removable bottom. Trim the dough flush with the rim and freeze the shell until firm.

Line shell with parchment or foil and fill with pie weights, rice, or beans. Bake for 20 minutes until set. Remove foil and weights and bake an additional 10-15 minutes until lightly golden. immediately brush the hot pastry with the egg white.

Tart Filling

When the pastry is almost done baking, assemble the filling. For the filling whisk together all filling ingredients and pour into prepared partially baked shell.

Bake at 350 for approximately 45 minutes until the filling is puffed, set and lightly browned. Transfer tart to a cooling rack and allow to come to room temperature. This can be made 24 hours ahead. Store covered at room temperature. Serve with Cranberry Orange Compote and whipped cream if desired.

Compote

In a small skillet, combine cranberries with orange juice and sugar. Cook over low heat, stirring often just until cranberries pop and soften, about 4 minutes. Remove from heat.

Add oranges and stir in Grand Marnier. Taste and adjust sugar if necessary. Cool mixture over ice bath stirring occasionally. Store covered in refrigerator if not using right away.

Recipe copyright ©1999 Pastry Chef Karen Barker.