cranberry walnut tart
from Joan Nathan, author: The Jewish Holiday Baker, Random House, 1997
Joan Nathan's knowledge, enthusiasm, and experience have made her prize-winning books on
Jewish cooking a staple in every Jewish kitchen. Now, drawing upon the recipes, stories and
secrets of a baker's dozen of bakers from around the world, she captures the art of Jewish baking.
from andra tunick karnofsky
Andra Tunick Karnofsky of Heavenly Hallah
makes this cranberry walnut tart at Chanukah
because the red color of the cranberries reminds
her of the flames of the menorah candles.
It's a great winter dessert.
At her family's Chanukah parties,
her children Holden and Daliya and their friend work
at cooking stations--one for latke frying, another
for cookie cutting and a third for filling Israeli
sufganiyot (doughnuts) with jelly and sprinkling them with sugar.
- 1 3/4 cups unbleached all-purpose flour
- 1/4 cup sugar
- 1/2 cup (1 stick) unsalted butter or parve margarine
- 3 tablespoons vegetable shortening
- 1/4 cup ice water
- 2/3 cup light corn syrup
- 2/3 cup light-brown sugar
- 3 large eggs
- 1 tsp. vanilla extract
- 4 tbsp. unsalted butter or parve margarine, melted
- 1 1/2 cups coarsely chopped fresh cranberries
- 1 cup coarsely chopped walnuts, toasted lightly
Put the flour, sugar, butter or margarine, and vegetable shortening in
a food processor fitted with the steel blade. Pulse until crumbly.
Gradually add the ice water, processing until the dough forms a ball.
Wrap the dough and refrigerate for at least 1 hour.
Preheat the oven to 350 degrees.
Remove the dough from the refrigerator and, on a floured surface,
roll it into a circle 13 inches wide. Line a 10- or 11-inch tart pan
with a removable bottom with the dough, trimming off the excess.
Prick the dough with a fork.
Line the dough with baking parchment. Fill the baking parchment
with dried beans, just enough to cover the paper. This helps set
the crust by weighing down the dough as it bakes.
Bake for 10-12 minutes, or until the dough just begins to brown.
Remove the beans and parchment and let the crust cool. Leave oven on at 350 degrees.
Filling and baking the tart:
Put the corn syrup and light-brown sugar in a mixing bowl and blend until smooth.
Beat in the eggs, 1 at a time, then the vanilla and the melted butter or margarine.
Stir in the chopped cranberries and walnuts.
Pour the mixture into the partially baked and cooled pie crust.
Bake for 40-50 minutes, or until a knife inserted in the center of the pie comes out clean.
yield: one 10-inch or 11-inch tart.