CRANBERRY - WALNUT TART

Ingredients:
Tart Shell -
1 cup unsifted, all-purpose flour
1/3 cup sugar
pinch of salt
5 tablespoons unsalted butter
1 large egg, lightly beaten
1/2 teaspoon water

In large bowl, combine flour, sugar and salt. Cut in butter until mixture resembles very coarse crumbs. Add egg and water and stir lightly with fork just until mixture forms a ball: wrap and refrigerate one hour. Heat oven to 375 degrees. With floured fingers, pat chilled pastry into 9 inch tart pan with removable bottom. Line pastry shell with foil and fill with pie weights. Bake 10 minutes. Remove foil and weights; bake shell 5 minutes longer.

Tart Filling -
1/2 cup sugar
1/2 cup corn syrup
2 large eggs, lightly beaten
2 tablespoons butter, melted & cooled
1/2 teaspoon grated orange rind
1 cup chopped walnuts
1 cup cranberries
Combine sugar, corn syrup, eggs, butter and orange rind. Place walnuts and cranberries in prepared tart shell. Pour filling mixture over. Bake tart 25 to 30 minutes or until crust is golden and centre is slightly soft. Cool tart in pan. Refrigerate.

Submitted by Jack Rowberry, March 9, 1997

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