The Jewish Holiday Baker, Random House, 1997
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
cup (1 stick) unsalted butter or parve margarine
- 3 tablespoons
cup ice water
cup light corn syrup
cup light-brown sugar
- 3 large
- 1 tsp.
- 4 tbsp.
unsalted butter or parve margarine, melted
- 1 1/2
cups coarsely chopped fresh cranberries
- 1 cup
coarsely chopped walnuts, toasted lightly
baking the tart:
- 1. 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.
- 2. Preheat
the oven to 350 degrees.
- 3. 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.
- 4. 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.
- 5. 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
10- or 11-inch tart.
- 6. Put
the corn syrup and light-brown sugar in a mixing bowl and blend until
- 7. Beat
in the eggs, 1 at a time, then the vanilla and the melted butter or
margarine. Stir in the chopped cranberries and walnuts.
- 8. Pour
the mixture into the partially baked and cooled pie crust.
- 9. Bake
for 40-50 minutes, or until a knife inserted in the center of the
pie comes out clean.